Description
These Mini Strawberry Cheesecakes feature a rich and creamy strawberry-infused filling set atop a buttery chocolate graham cracker crust. Topped with a smooth ganache and fresh strawberry halves, they are perfect bite-sized treats for dessert lovers.
Ingredients
Crust
- 2.6 ounces chocolate graham crackers (1/2 sleeve, 75g, or 4 1/2 sheets)
- 2 ounces butter, melted (56g, 4 tablespoons)
Strawberry Compote
- 8 ounces strawberries (227g)
- 1 ounce granulated sugar (28g, 2 tablespoons)
Cheesecake Filling
- 12 ounces cream cheese, softened at room temperature (340g)
- 2.5 ounces granulated sugar (74g, 1/3 cup)
- 1 teaspoon vanilla extract
- 1 large egg
- 1/3 cup strawberry compote (about 2.7 ounces or 80g)
Ganache & Garnish
- 2 ounces chopped chocolate (57g, bittersweet or semi-sweet)
- 2 ounces heavy whipping cream (1/4 cup)
- 6 small strawberries, halved (about 4-5 ounces)
Instructions
- Make the Crust: Preheat oven to 350°F. Spray a 12-cup mini cheesecake pan with removable bottoms. Process chocolate graham crackers into crumbs, then stir in melted butter until combined. Place 1 level tablespoon of crust into each cavity and gently flatten with the handle of an ice cream scoop or pestle.
- Bake the Crust: Bake crust for 5 minutes. Remove from oven and cool on a wire rack. Turn oven down to 325°F.
- Prepare Strawberry Compote: Remove stems and coarsely chop strawberries. Place in a deep microwave-safe bowl, sprinkle with sugar, and let macerate for 15 minutes.
- Blend and Cook Compote: Blend macerated strawberries until smooth. Microwave on high for 5-6 minutes, stirring each minute, until reduced and thickened. Measure out 1/3 cup of compote and let it cool completely.
- Make Cheesecake Filling: In a large bowl, beat cream cheese and sugar until creamy. Add vanilla and mix. Add egg, break it up with a spatula, and beat just to incorporate to avoid excess air. Fold in the cooled strawberry compote until mixture is fully combined and pink.
- Fill the Crust: Evenly divide the cheesecake mixture over the cooled crust in the pan, filling cavities as full as possible without overflowing. A small amount of batter may remain.
- Bake Cheesecakes: Bake for 17-20 minutes (around 18 minutes is ideal) until risen with a dry surface and minimal jiggle in centers.
- Cool in Oven: Turn off oven, prop door open, and leave cheesecakes inside for 20-30 minutes to cool gradually.
- Room Temperature Cooling and Chilling: Place pan on wire rack, cool to room temperature. Gently loosen cheesecakes by pushing up on removable bottoms but do not remove them. Return pan to refrigerator and chill for at least 2 hours before removing.
- Make Ganache: Coarsely chop chocolate into a heatproof bowl. Heat heavy cream until hot but not boiling. Pour over chocolate, let sit 2 minutes, then stir until smooth and silky.
- Decorate Cheesecakes: Allow ganache to cool slightly. Spread a small spoonful over each chilled cheesecake and press a halved strawberry into the ganache.
Notes
- Use a deep bowl for the compote to prevent spills during microwaving as the mixture bubbles.
- To speed up compote cooling, spread it on a plate and refrigerate for 3-5 minutes.
- Avoid overbeating the egg into the cream cheese mixture to prevent air bubbles that cause sinking.
- Keep cheesecakes chilled well before removing from pan for easy removal and presentation.
- Reserve leftover compote for serving with ice cream or other desserts.
