Mini Chocolate and Raspberry Cheesecakes

Baked Chocolate and Raspberry Cheesecakes

I made these mini chocolate and raspberry cheesecakes by adapting this slice recipe from Taste.com. The biscuit layer is made the same way, with a teaspoon or so of the mixture packed into the bottom of 24 cupcake liners (which I stood into mini cupcake trays).  I folded the chocolate into the cheesecake filling, but not the raspberries, and then dolloped the cheesecake filling into each cupcake liner, followed by a raspberry centred in the middle of each. You can make about 24 mini cheese cakes using half the mixture, which was enough for my entertaining purposes,  so I used the rest to make a slice in a loaf tin. The cupcakes took about half the baking time suggested, though I’d recommend you just keep checking them. It was delicious both ways 🙂