Ingredients
- 250g semisweet chocolate
- 14 raspberries
- 226g cream cheese (1 8oz package)
- 50g powdered sugar
- 1tsp vanilla
- 1/4c whipping cream
- Crumbs from 8 graham crackers (optional)
Instructions
- Melt 150g chocolate in the microwave, stirring every 30s until melted.
- Using a pastry brush, paint the sides of a silicone ice-cube mold with chocolate.
- Put in the freezer while you make the cheesecake mixture.
- Mix cream cheese, powdered sugar and vanilla until smooth.
- Whip the cream. Fold into cream cheese mixture.
- Fill each mold about 1/3 full with the mixture. Push in a raspberry. Twisting it in with the hole facing up is easiest. Cover with more mixture.
- Sprinkle a layer of graham cracker crumbs on the top. (Optional.)
- Melt the remaining chocolate and pour on top. Make level as best you can.
- Place in the fridge. They’ll be ready to eat in about an hour.
NOTES: Got stuck in. Tried greasing with grapeseed oil, did not work. Although I did freeze them and didn’t let them sit out… Didn’t have silicone tray.