Chocolate Strawberry Minis (Printable Version)
Tiny cheesecakes topped with chocolate-dipped goodness. Mixes fruity sweetness with creamy bites of cheesecake in an eye-catching treat.
# Ingredients:
→ Crust
01 -
6 tablespoons melted unsalted butter (85 g)
02 -
1 3/4 cup finely crushed graham crackers (175 g)
→ Cheesecake
03 -
2 cups softened cream cheese (454 g)
04 -
3/4 cup white sugar (150 g)
05 -
1 egg yolk, at room temp
06 -
2 large eggs, at room temp
07 -
1/2 teaspoon fine sea salt or kosher salt
08 -
2 teaspoons pure vanilla extract
→ Topping
09 -
8 oz 56% dark chocolate, melted smooth
10 -
18 whole strawberries, washed and dried
# Steps:
01 -
Combine the cracker crumbs with the butter. Pack 1 1/2 tablespoons of the mixture into each cavity of the mini pan.
02 -
Whip the cream cheese until creamy. Add the sugar, then slowly mix in the eggs and yolk, one at a time. Stir in the vanilla and salt until well blended.
03 -
Spoon filling evenly into the prepared molds. Bake at 325°F for 20-25 minutes until slightly puffed. Let them cool fully before chilling for an hour.
04 -
Pop the cheesecakes out of the molds. Coat the tops with the melted chocolate. Dip each strawberry into the remaining chocolate and set one on top of each cheesecake.
# Notes:
01 -
Use medium-sized or smaller strawberries.
02 -
They taste best when eaten right away.
03 -
Pick a high-grade chocolate for the best results.