Mini Strawberry Chocolate Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1 ¾ cup ground graham crackers
02 -
6 Tablespoons unsalted butter, melted
→ Cheesecake Filling
03 -
16 oz cream cheese, softened
04 -
¾ cup granulated sugar
05 -
2 large eggs
06 -
1 large egg yolk
07 -
2 teaspoons vanilla extract
08 -
½ teaspoon fine sea salt
→ Topping
09 -
18 fresh strawberries, rinsed and patted dry
10 -
8 oz 56% dark chocolate, melted
# Instructions:
01 -
Mix your ground graham crackers with melted butter until well combined. Pop about 1½ tablespoons into each mini cheesecake cavity and pack it down firmly with a tamper or muddler.
02 -
Get your oven warming up to 325°F while you make the filling.
03 -
Beat your cream cheese in your stand mixer until it's super smooth. Keep it running on low while you add the sugar. Drop in the eggs and that extra yolk one at a time, scraping down the sides as needed. Finish with vanilla and salt, mixing until everything's smooth and happy.
04 -
Pour your creamy filling evenly into the molds and smooth out the tops. Pop them in the oven for 20-25 minutes - they'll puff up a bit but don't worry, they'll settle back down as they cool.
05 -
Let these little guys cool down to room temperature right in the pan, then stick them in the fridge for at least an hour to get nice and firm.
06 -
Once they're properly chilled, pop each cheesecake out by pushing up from the bottom. Drizzle melted chocolate over each one, then dip your strawberries in the remaining chocolate and place them on top. Best served right away while everything's perfect!
# Notes:
01 -
The chocolate will set firm over time, so these are best enjoyed fresh
02 -
You'll need a special mini cheesecake pan with removable bottoms for best results