Chocolate and Raspberry Cheesecake Topping

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  • Level: Easy
  • Total: 10 min
  • Active: 5 min
  • Yield: 12 servings
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Ingredients

2 cups semisweet chocolate chips

1/2 cup heavy cream 

12 mini cheesecakes

36 raspberries 

12 small fresh mint leaves 

Directions

  1. Set up a double boiler over medium-high heat. Add the chocolate and cream to the bowl and heat, stirring, until the chocolate is melted and a smooth ganache is formed; scrape down the sides of the bowl as the chocolate melts. Allow the ganache to cool for 5 minutes.
  2. Place the cheesecakes on a serving platter. Pour a heaping tablespoon of ganache on top of each cheesecake. The ganache should be thick enough that it barely runs over the edges. Top each cheesecake with 3 raspberries and a mint leaf.