Mini Raspberry Ferrero Rocher Cheesecakes
 
 
Mini cheesecakes are a great way to serve individual servings to guests. This cheesecake is swirled with raspberry jam and Ferrero Rocher pieces for a decadent dessert. Freeze any uneaten cheesecakes (if there are any!) in an airtight container for later use!
Author:
Recipe type: Dessert
Serves: 12 mini cheesecakes
Ingredients
  • Crust:
  • ¾ cup graham cracker crumbs (about 6 whole crackers)
  • 1½ Tbsp granulated sugar
  • 3 Tbsp butter, melted
  • .
  • Filing:
  • Two 8oz packages cream cheese, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • ¼ cup sour cream, room temperature
  • 6 Ferrero Rocher chocolates, smashed into small pieces
  • ¼ cup raspberry jam
  • .
  • Topping:
  • Whipped cream
  • Ferrero Rocher chocolates, halved
  • Raspberries
Instructions
  1. Preheat oven to 325°F and place the rack in the centre position. Line a muffin tray with 12 liners; set aside.
  2. To make the crust: In a small bowl, combine the graham cracker crumbs, sugar and butter. Divide the mixture evenly among the muffin liners. Use the back of a spoon to firmly press the graham cracker mixture into the bottom of the liners to form the crust; set aside.
  3. To make the filling: In a large mixing bowl, beat cream cheese until smooth, 1-2 minutes. Add the sugar and vanilla. Mix on a medium-low speed until thoroughly combined, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Add the sour cream and mix until smooth. Stir in Ferrero Rocher pieces.
  4. Using a large spoon or ice cream scoop, divide the batter evenly into the muffin tins. Place about a teaspoon of raspberry jam in each muffin cup, then use a knife to swirl the jam in the cheesecake batter. This should create a pretty marbled effect.
  5. Bake for 20-25 minutes or until centres are almost set. Don't be alarmed if the cheesecakes rise a bit, they will sink back down when cooled. Remove from the oven to cool completely. Chill the cheesecakes in the muffin tin for at least 2 hours.
  6. Remove mini cheesecakes from their liners and top with halved Ferrero Rocher chocolates and raspberries. Keep refrigerated until ready to serve.
Recipe by Port and Fin at https://portandfin.com/mini-raspberry-ferrero-rocher-cheesecakes/