Mini Strawberry Chocolate (Print Version)
# Ingredients:
→ Crust
01 -
6 tablespoons melted butter, unsalted
02 -
1¾ cups crushed graham crackers
→ Cheesecake Filling
03 -
16 ounces softened cream cheese
04 -
2 teaspoons pure vanilla extract
05 -
3/4 cup white sugar
06 -
2 large eggs
07 -
1 additional egg yolk from a large egg
08 -
1/2 teaspoon sea salt, fine grain
→ Topping
09 -
8 ounces 56% dark chocolate, melted smooth
10 -
18 whole strawberries, cleaned and dried
# Instructions:
01 -
Blend the graham cracker crumbs with melted butter until the consistency is even. Spoon around 1½ tablespoons into each well of your mini cheesecake pan. Use a muddler or tamper to press them down tightly.
02 -
Preheat your oven to 325°F while you start working on the filling.
03 -
Beat cream cheese on medium speed in a stand mixer until it's creamy and lump-free. Slowly mix in the sugar, then add the eggs and yolk one by one, scraping as needed. Toss in the vanilla and salt, mix until smooth, and pour the batter evenly over your crusts. Level them off gently.
04 -
Pop them in the oven for 20-25 minutes. It's fine if they rise a bit—they'll settle back as they cool. Let them cool down fully in the pan, then chill them in the fridge for a minimum of an hour.
05 -
After chilling, carefully lift each cheesecake from the mold using the removable bottoms. Drizzle melted chocolate over the top, dip each strawberry in the remaining chocolate, and set one on each cheesecake.
# Notes:
01 -
They’re best eaten right away since the chocolate will harden over time.
02 -
You’ll need a mini cheesecake pan with pieces that pop out from the bottom.