Mini Chocolate Strawberry (Printable Version)
Tiny desserts with a crumbly crust, rich vanilla center, and fresh strawberries dipped in chocolate.
# What You'll Need:
→ Crust
01 -
6 tablespoons melted butter, unsalted
02 -
1 ¾ cups crushed graham crackers
→ Cheesecake Filling
03 -
¾ cup white sugar
04 -
16 ounces softened cream cheese
05 -
One large egg yolk
06 -
Two large eggs
07 -
½ teaspoon fine sea salt
08 -
2 teaspoons vanilla flavoring
→ Topping
09 -
56% dark chocolate, melted (8 ounces)
10 -
18 whole strawberries, cleaned and dried
# Steps to Follow:
01 -
Combine the crushed graham crackers with the melted butter until you’ve got a uniform mix. Spoon about 1½ tablespoons of it into each mini cavity and press it down tightly using a tamper or the handle of a muddler.
02 -
Turn your oven on to 325°F so it heats up while you prep the filling.
03 -
With the paddle mixer attachment, beat your cream cheese until smooth. Slowly add sugar while mixing on low speed. Toss in the eggs one by one, including the extra yolk, cleaning the bowl edges when needed. Finish up by tossing in the salt and vanilla until blended.
04 -
Distribute your filling evenly across all the cavities, flatten the tops, and bake for roughly 20-25 minutes. They might puff a little but will settle back down as they cool off.
05 -
Let them sit in the pan to cool to room temp first. Once they’re at room temperature, chill them in the fridge for an hour or more.
06 -
After chilling, press from underneath to pop out each cheesecake. Cover each one with melted chocolate, then dunk the strawberries in chocolate and stick them on top. Serve them straight away for the best texture and flavor!
# Additional Notes:
01 -
As the chocolate hardens, these are tastiest fresh
02 -
A mini cheesecake pan with removable bases is highly recommended