Mini Chocolate Strawberry Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1¾ cups ground graham crackers
02 -
6 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 -
16 ounces cream cheese, softened
04 -
3/4 cup granulated sugar
05 -
2 large eggs
06 -
1 large egg yolk
07 -
2 teaspoons vanilla extract
08 -
1/2 teaspoon fine sea salt
→ Topping
09 -
18 fresh strawberries, rinsed and patted dry
10 -
8 ounces 56% dark chocolate, melted
# Instructions:
01 -
Mix your ground graham crackers with melted butter until well combined. Add about 1½ tablespoons of this mixture into each cavity of your mini cheesecake mold. Use a tamper or muddler to pack the crust down firmly.
02 -
Get your oven preheating to 325°F while you make the filling.
03 -
Using a stand mixer with paddle attachment, beat your cream cheese until smooth. Gradually add sugar while mixing on low speed. Add eggs and yolk one at a time, scraping down the bowl as needed. Mix in vanilla and salt until smooth. Divide the filling evenly among your prepared crusts and smooth the tops.
04 -
Bake for 20-25 minutes. Don't worry if they puff up slightly - they'll flatten as they cool. Let them cool to room temperature in the pan before transferring to the fridge for at least 1 hour.
05 -
Once thoroughly chilled, carefully push up on the removable bottoms to release each cheesecake. Spoon melted chocolate over each one, then dip your strawberries in the remaining chocolate and place on top.
# Notes:
01 -
These cheesecakes are best served immediately, as the chocolate will harden over time.
02 -
A mini cheesecake pan with removable bottoms is essential for this recipe.