Chocolate Strawberry Cheesecakes (Printer-Friendly Version)
Creamy cheesecake bites with graham crust, topped with chocolate and juicy strawberries.
# Required Ingredients:
→ Crust
01 -
140 g graham crackers, crushed
02 -
57 g unsalted butter, melted
03 -
1.25 ml kosher salt
→ Filling
04 -
450 g cream cheese, softened
05 -
2 large eggs
06 -
120 g sour cream
07 -
50 g granulated sugar
08 -
5 ml vanilla extract
09 -
Pinch of salt
→ Topping
10 -
175 g semisweet chocolate, melted
11 -
12 fresh strawberries
# Step-by-Step Instructions:
01 -
Preheat the oven to 163°C and line a 12-cup muffin tin with paper liners. Lightly grease the liners with cooking spray.
02 -
Combine crushed graham crackers, melted butter, and kosher salt in a large bowl. Mix until completely moistened, then press the mixture evenly into the bottom of each paper liner.
03 -
In a separate bowl, beat the softened cream cheese until light and fluffy. Incorporate eggs, sour cream, sugar, vanilla extract, and a pinch of salt. Blend until smooth and homogeneous.
04 -
Divide the filling evenly over the crusts in the muffin tin. Bake for 20 minutes until centers are slightly jiggly. Allow to cool in the tin, then refrigerate for minimum 2 hours.
05 -
Spoon melted semisweet chocolate atop each cheesecake. Dip strawberries into melted chocolate, then place one on each cheesecake.
06 -
Refrigerate until the chocolate topping is firm before serving.
# Handy Cooking Tips:
01 -
Store finished portions in an airtight container in the refrigerator for up to 3 days to maintain freshness.