Mini Chocolate Strawberry Cheesecakes (Printer-Friendly Version)
# What You'll Need:
→ Crust
01 -
1¾ cups 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 strawberries, rinsed and pat dry
10 -
8 oz 56% dark chocolate, melted
# Let's Cook!:
01 -
Mix graham crackers and melted butter. Press about 1½ tablespoons into each mini cheesecake mold cavity using a tamper.
02 -
Beat cream cheese until smooth. Add sugar slowly, then eggs and yolk one at a time. Add vanilla and salt. Mix until smooth.
03 -
Preheat oven to 325°F. Fill molds with batter and bake 20-25 minutes until slightly puffed. Cool to room temperature.
04 -
Refrigerate for at least 1 hour until completely chilled.
05 -
Remove from molds. Top each with melted chocolate. Dip strawberries in remaining chocolate and place on top. Serve immediately.
# Cook's Notes:
01 -
Best consumed immediately after assembly
02 -
Chocolate will harden over time
03 -
Requires special mini cheesecake pan