Decadent Mini Cheesecake Treats (Print Version)
# Ingredients:
→ Crust
01 -
1 ¾ cup ground graham crackers
02 -
6 Tablespoons unsalted butter, melted
→ Cheesecake Filling
03 -
16 oz cream cheese, softened
04 -
¾ cup granulated sugar
05 -
2 large eggs
06 -
1 large yolk
07 -
2 teaspoons vanilla extract
08 -
½ teaspoon fine sea salt
→ Toppings
09 -
18 strawberries, rinsed and patted dry
10 -
8 oz 56% dark chocolate, melted
# Instructions:
01 -
Combine ground graham crackers and melted butter. Spoon about 1 ½ tablespoon of mixture into each mini cheesecake mold cavity. Use a tamper or cocktail muddler to pack crust into mold. Set aside.
02 -
Preheat oven to 325 degrees F.
03 -
In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add sugar while the machine runs on slow. Add eggs and yolk one at a time. Scrape down bowl as needed to ensure thorough mixing. Add vanilla and salt. Mix until smooth. Evenly divide cheesecake filling among molds. Smooth tops.
04 -
Bake for 20-25 minutes. Cheesecake will puff up slightly during baking but will flatten once cooled. Let baked cheesecake cool to room temperature in pan. Transfer to fridge and let chill for at least 1 hour.
05 -
Once cheesecakes are chilled throughout, remove mini cheesecake from mold by pushing up on the removable bottoms. Spoon melted chocolate over each individual cheesecake. Dip strawberries in melted chocolate and place on top of chocolate-covered cheesecake. Serve immediately.
# Notes:
01 -
Over time, the chocolate will harden and set. It is best to consume these desserts immediately.
02 -
I use this mini cheesecake pan.