Description
Decadent mini cheesecakes featuring creamy filling, a crunchy graham cracker crust, and topped with chocolate and fresh strawberries.
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- Pinch of salt
- 16 oz. cream cheese, room temperature
- 2 eggs, whites and yolks separated
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 10 oz. chocolate melting wafers
- 12 to 15 strawberries
- 4 oz. chocolate, shaved or chopped finely
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla
Instructions
- Preheat your oven to 375°F (190°C).
- Mix together graham cracker crumbs, 1/4 cup sugar, pinch of salt, and melted butter in a bowl.
- Line a 12-cup muffin tin with cupcake liners and press the graham cracker mixture into each liner to form a crust.
- Pre-bake the crusts for 8 minutes, then lower the temperature to 350°F (175°C).
- In a large bowl, beat cream cheese, 3/4 cup sugar, 1/2 teaspoon salt, and 1 teaspoon vanilla until creamy.
- Add egg yolks one at a time, ensuring mixture stays smooth.
- In a separate bowl, whisk egg whites until frothy, then fold gently into the cream cheese mixture.
- Divide the filling among the muffin liners, filling each almost to the top.
- Bake cheesecakes for 20 minutes. Allow to cool at room temperature for 20 minutes, then refrigerate for at least 2 hours.
- Melt chocolate wafers until smooth and dip each chilled cheesecake in melted chocolate.
- Top each cheesecake with sliced strawberries and sprinkle chopped chocolate on top.
- Whip heavy cream with 1/2 teaspoon vanilla and a dash of sugar; serve on top or on the side.
Notes
Serve with fresh strawberries and mint for garnish. Store in the fridge for up to 3-4 days or freeze un-topped for up to 2 months.