Chocolate Berry 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 -
3/4 cup white sugar
05 -
2 large eggs
06 -
1 large egg yolk
07 -
2 teaspoons pure vanilla extract
08 -
1/2 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 your melted butter until it sticks together. Put roughly 1½ tablespoons of the mixture into each slot of your mini cheesecake pan. Press down firmly using a tamper or muddler to create a solid base.
02 -
Turn your oven on to 325°F while you work on making the filling.
03 -
Beat the cream cheese in your stand mixer with the paddle until it's completely smooth. Slowly add sugar while mixing on low. Drop in eggs and the yolk one by one, cleaning the sides of the bowl as you go. Add vanilla and salt, mixing until everything's smooth. Fill each crust evenly and flatten the tops.
04 -
Pop them in the oven for 20-25 minutes. They might rise a bit but don't worry, they'll sink back down as they cool. Let them sit at room temperature in the pan before chilling in the fridge for at least an hour.
05 -
After they're fully chilled, gently push the bottoms to pop out each cheesecake. Drizzle melted chocolate over the tops, then coat strawberries in the leftover chocolate and stick one on each cheesecake.
# Notes:
01 -
You'll want to eat these right away since the chocolate gets hard when it sits too long.
02 -
You can't make this without a mini cheesecake pan that has removable bottoms.