Mini Strawberry Cheesecakes

Thursday, March 25, 2021

This luxurious Spring dessert is easier to make than you'd believe! Dip fresh strawberries in homemade dark chocolate ganache, then place them on top of indulgent, fluffy little muffin-tin-cheesecakes. The press-in hazelnut & graham cracker crust on the bottom brings it all together!

15 min active; 30 min total, plus chilling; serves 4

YOU'LL NEED:

• 1 Tbsp butter 
• 1 Tbsp hazelnuts
• 1/4 cup graham cracker crumbs
• 1 tsp + 3 Tbsp sugar
• pinch of salt
• 4 oz cream cheese
• 1 egg
• 2 oz dark chocolate
• 1/4 cup cream
• 4 strawberries
• muffin tin
• 4 muffin liners
• hand mixer

INSTRUCTIONS:

1. PREHEAT OVEN & PREP CRUST

• Preheat oven to 350ºF
• Melt butter
• Finely chop hazelnuts
• In a mixing bowl, combine graham cracker crumbs, 1 tsp sugar, hazelnuts, melted butter & a pinch of salt
• Line 4 muffin tins with liners and press graham cracker crumbs into the bottom of each one

2. MAKE BATTER & BAKE

• Using a hand mixer, beat together cream cheese & remaining 3 Tbsp sugar until soft and creamy
• Separate egg white from yolk
• Beat egg white into the cream mixture until just incorporated (discard yolk or save for another use)
• Divide batter between lined muffin tins
• Bake 22–26 min, until puffed and lightly browned (don’t worry about any cracks–the ganache will cover it!)
• Cool completely, until cakes return to normal shape, then refrigerate at least 2 hours

3. MAKE GANACHE

• In a microwave-safe dish, combine chocolate & cream
• Microwave in 10 sec intervals, stirring every 10 sec, for about 40 sec total, until warmed–do not boil!
• Stir until melted, glossy, darkened in color and very smooth

4. GARNISH & GATHER

• Remove muffin liners from cooled cheesecakes
• Top each cheesecake with a strawberry dipped in chocolate ganache
• Drizzle extra ganache over the cheesecakes as desired