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4.88 from 8 votes
Raspberry Triple Chocolate Cheesecake in a Jar
Raspberry Triple Chocolate Cheesecake in a Jar
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
A triple dose of chocolate topped with juicy glazed raspberries makes this mini chocolate cheesecake sinfully sweet!
Course: Specialty Dessert
Servings: 8 servings
  • Crust
  • 3 oz chocolate wafers about 12
  • 2 1/2 Tbsp unsalted butter melted
  • 1 Tbsp sugar
  • Dash of salt

  • Cheesecake
  • 2/3 cup bittersweet chocolate chopped or morsels
  • 4 oz mascarpone softened
  • 8 oz cream cheese softened
  • 2/3 cup sugar
  • 3 eggs
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract

  • Chocolate Ganache
  • 2/3 cup heavy cream
  • 2/3 cup bittersweet chocolate chopped or morsels
  • 1/2 tsp sea salt

  • Glazed Raspberries
  • 1/3 cup seedless raspberry jam or jelly
  • 2 tsp water
  • 10 oz raspberries you'll need 7 plump raspberries per jar

  • * 8 - 4 oz jelly jars or ramekins
  • ** optional - whipped cream for topping
  1. Crust: Crush the wafers into fine crumbs and mix with the melted butter, sugar and salt.
  2. Spray the jelly jars with cooking spray and evenly divide the crumb mixture between the jars.
  3. Tamp the crust down evenly using a flat bottomed utensil (i.e. cork, wooden spoon handle or shot glass). Set aside.
  4. Cheesecake: Preheat the oven to 325 degrees.
  5. Place the bittersweet chocolate in a small heat-proof bowl set over a pan of simmering water. Heat until just melted, stirring frequently. Set aside.
  6. In large bowl, beat the mascarpone, cream cheese and sugar until smooth, about 3 mins.
  7. Add the eggs, one at time, beating well after each addition. Mix in the salt and vanilla.
  8. Make sure the melted chocolate is still runny, but not hot, Slowly add it into the cheesecake mixture while beating. Continue to beat until well blended, about 1-2 mins more.
  9. Evenly divide the cheesecake mixture between the crust-lined jelly jars. Place a paper towel in a baking pan and place the jars in the pan. Carefully pour boiling water into the baking pan, enough to go about halfway up the sides of the jars. Cover the baking pan with foil and poke a few holes in the foil to vent.
  10. Place in the oven and bake until just set, about 20 mins. Remove the jars with tongs to a rack to cool while you make the ganache.
  11. Chocolate Ganache: Heat the heavy cream over med/low heat until just simmering. Add the chopped chocolate and let stand for 2 mins.
  12. Whisk the chocolate mixture until smooth and shiny. Stir in the salt.
  13. Divide the ganache evenly over the cheesecakes, cover with plastic wrap and place them in the refrigerator to chill for at least 3 hours or overnight.
  14. Glazed Raspberries: Combine the jam and water in a small saucepan and heat over medium heat. Cook, whisking, until the jelly becomes a liquid. Remove from the heat.
  15. Dip each raspberry into the glaze or use a pastry brush to glaze the berries. Make sure each berry is well coated.
  16. Place the berries on top of each cheesecake (about seven per jar). Serve with whipped cream if desired.
  17. Make ahead: Cheesecakes without the raspberries can be kept up to 3 days in the refrigerator. Once the glazed raspberries are placed on top, the cheesecakes will keep overnight, refrigerated.