Strawberry Chocolate Mini Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1¾ cups crushed graham crackers
02 -
6 tablespoons melted unsalted butter
→ Cheesecake Filling
03 -
16 ounces softened cream cheese
04 -
¾ cup white sugar
05 -
2 large eggs
06 -
1 large egg yolk
07 -
2 teaspoons pure vanilla extract
08 -
½ teaspoon fine sea salt
→ Topping
09 -
18 fresh strawberries, washed and dried
10 -
8 ounces melted 56% dark chocolate
# Instructions:
01 -
Combine crushed graham crackers with melted butter. Push roughly 1½ tablespoons into each mini cheesecake slot with a tamper.
02 -
Whip cream cheese until fluffy, slowly add sugar. Drop in eggs and yolk one after another, then mix in vanilla and salt until completely smooth.
03 -
Pop in oven at 325°F for 20-25 minutes till they puff slightly. Let them cool down, then stick them in the fridge for at least an hour.
04 -
Lift cheesecakes from their molds. Drizzle melted chocolate over each one. Coat strawberries in leftover chocolate and set on top.
# Notes:
01 -
Eat right away since the chocolate gets hard if you wait too long
02 -
You'll need a special mini cheesecake pan with bottoms that come out