Chocolate Raspberry Cheesecakes Bites

Welcome to Day 3 of #Choctoberfest2017 !! First I would like to say a big thank you to Imperial Sugar! I received 88 lbs of their wonderful sugar in exchange for a post but all the opinions are my own! Now that all of that is out of the way on to the recipe for these delicious cheesecake bites!

First you need to start with making the raspberry sauce for your swirl since that will need to cool to room temperature while you make your cheesecake bites…..

Raspberry Swirl

1 cup frozen raspberries (defrosted)

1 tsp Cornstarch

1/2 tsp lemon juice

1/2 Tbsp warm water

1 Tbsp Imperial Sugar 

In a small bowl stir cornstarch, lemon juice and water together, set aside. In a pot add raspberries and Imperial Sugar.

Place pot on burner over medium heat, cook berries and sugar until the raspberries begin to break down and release their juices, stirring constantly. Should take about 3-5 minutes. Stir in cornstarch paste continuing to stir for another 2-3 minutes or until your syrup thickens. Remove from heat and strain out all the seeds. The juice that is left now becomes the raspberry swirl. Let cool to room temperature while you prepare the cheesecake bites.

Cheesecake Bites…..

For the Crust….

3/4 cup Chocolate graham cracker crumbs

2-1/2 Tbsp Melted Butter

1 Tbsp Imperial Sugar

For the Bites Batter……

1- 8 ounce block cream cheese, room temperature

1/3 cup Imperial Sugar

1/4  cup cocoa powder

1-1/2 tsp vanilla

1 egg, room temperature

1/3 cup heavy whipping cream

Preheat oven to 300 degrees and line 1 cupcake tin with 12 liners.

Mix together the cookie crumbs, butter and sugar. Place about 1 Tbsp crumb mixture into each of the cupcake liners. Press firmly into the bottom of the liners and then place tin into freezer while you make the batter.

In bowl of stand mixer add cream cheese, sugar, cocoa powder and vanilla, beat until smooth. Turn mixer down to stir and add egg, beat just until mixed in.Stir in whipping cream. Divide the filling equally between cups (about 2 Tbsp). Drop 1/2 tsp of your raspberry swirl on top of cheesecake batter and using a toothpick swirl it in. Bake at 300 degrees for 20-23 minutes.

Remove from oven and let cool in tin for 10 minutes. Remove from tin and let cool 1 hour. Place bites in the fridge at least 4 hours to firm up.

Once firm it is time to make some whipped cream for the tops.

Raspberry Whipped cream

1/8 cup Powdered Imperial Sugar

1 cup Heavy Whipping cream

1 tsp raspberry Liquor

In bowl of stand mixer,with whisk attachment place powdered sugar, whipping cream and liquor, whisk until you get a pipeable consistency. Pipe whipped cream on top of your bites and ENJOY!!

Welcome to Choctoberfest


Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week. Keep your eyes peeled, visit any of the blogs listed below, or use the #Choctoberfest hashtag on Instagram, Twitter, and Facebook to follow along. You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long.

You can also enter to win our #Choctoberfest prize pack. Thank to our amazing sponsors who are contributing the following items for the prize:

  • $100 gift card to Williams Sonoma or Sur La Table from our gold sponsor Imperial Sugar
  • 1 case of granulated white sugar (40 pounds), 1 case of light brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), and 1 case of powdered sugar (24 pounds) from our gold sponsor Imperial Sugar
  • 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint from our silver sponsor Barlean’s
  • 300-piece Lindt LINDOR Truffles gift bag (you choose the flavors!) from blog sponsors The PinterTest Kitchen

This prize pack is valued at over $450! To enter, simply follow participating sponsors and bloggers using the below giveaway widget.

a Rafflecopter giveaway

Stay tuned to see the delicious recipes bloggers have cooked up using Imperial Sugar and Barlean’s products. Thank you also to Davis Chocolate and Rodelle for being #Choctoberfest shoutout sponsors! Watch Instagram and Facebook to find out more about about their chocolate products.

Here is a complete list of all the bloggers participating in #Choctoberfest 2017, so you can see the recipes they are posting throughout the week:

The PinterTest KitchenFix Me a Little LunchSavory MomentsCrumbs in my MustachioHouse of Nash EatsBake It With LoveThat RecipeHardly A GoddessCooking With CarleeA Kitchen Hoor’s AdventuresBody RebootedCindy’s Recipes and WritingsThe Redhead BakerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceSweet CoraliceSeduction in The KitchenCooks&Books&RecipesEveryday EileenUnder My Apple TreeFamily Around The TableBottom Left of the MittenThe Spiffy CookieFairyburgerJoin Us, Pull up a ChairJonesin’ For TasteJane’s Adventures in DinnerTake Two TapasJennifer BakesThe Unlikely BakerHostess At HeartKaren’s Kitchen StoriesKate’s Recipe BoxKelly Lynns Sweets and TreatsWildflour’s Cottage KitchenChocolate SlopesLittle House Big AlaskaMakes, Bakes and Decor2 Cookin MamasThat Skinny Chick Can BakeBooks n’ CooksMildly MeanderingLiving IdeasRestless ChipotleGet the Good Stuff!The Weekday GourmetAn Affair from the HeartWest Via MidwestCookie Dough and Oven MittThe Bitter Side of SweetCookaholic WifeDaily Dish RecipesFor the Love of FoodThe Saucy SouthernerCook’s HideoutBy the PoundsTramplingrose: Cooking, Baking & Ranting in Small-Town South DakotaSarah Cooks the BooksChef Sarah ElizabethFantastical Sharing of RecipesSarah’s Bake StudioThe Pajama ChefFrankly EntertainingLong Distance BakingPalatable PastimeThe Freshman CookThe Food Hunter’s Guide to Cuisine ♥ A Day in the Life on the FarmWendy PolisiTampa Cake GirlMy Southern Sweet ToothCanning and Cooking at HomeFull Belly SistersSuperSizeGuy.comOur Good Life