Mini Strawberry Cheesecakes (Printable Version)
Tender mini cheesecakes with fresh strawberry compote and luscious chocolate ganache topping.
# Everything You’ll Need:
→ Crust
01 -
2.6 ounces chocolate graham crackers, crushed
02 -
2 ounces unsalted butter, melted
→ Strawberry Compote
03 -
8 ounces fresh strawberries, hulled and coarsely chopped
04 -
1 ounce granulated sugar
→ Cheesecake
05 -
12 ounces cream cheese, softened at room temperature
06 -
2.5 ounces granulated sugar
07 -
1 teaspoon pure vanilla extract
08 -
1 large egg
09 -
1/3 cup strawberry compote (prepared and cooled)
→ Ganache
10 -
2 ounces bittersweet or semisweet chocolate, chopped
11 -
2 ounces heavy cream
12 -
6 small fresh strawberries, halved for garnish
# Steps to Cook:
01 -
Preheat oven to 350°F. Spray a 12-cavity mini cheesecake pan with removable bottoms. Combine crushed chocolate graham crackers with melted butter until evenly moistened. Place 1 level tablespoon of crust mixture into each cavity and gently press down with the flat end of a utensil. Bake for 5 minutes. Cool on a wire rack. Reduce oven temperature to 325°F.
02 -
Hull and coarsely chop strawberries. Mix with granulated sugar and let macerate for 15 minutes. Process mixture in a food processor until smooth. Transfer to a microwave-safe bowl and cook on high for 5 to 6 minutes, stirring every minute until thickened. Measure out 1/3 cup of compote and cool completely.
03 -
In a large bowl, beat softened cream cheese with sugar until creamy. Add vanilla extract and mix until combined. Incorporate the egg by folding it in gently and mixing briefly to avoid excess air incorporation. Fold cooled strawberry compote into the batter until uniformly pink.
04 -
Divide cheesecake batter evenly over cooled crusts in pan, filling cavities near full without overflowing. Bake for 18 minutes until set with slight jiggle in centers. Turn off oven, leave pan inside with door ajar, and allow to cool for 20 to 30 minutes. Remove pan and cool to room temperature. Loosen cheesecakes by gently nudging from removable bottoms without removing. Refrigerate for minimum 2 hours before serving.
05 -
Coarsely chop chocolate and place in a heatproof bowl. Heat heavy cream until hot but not boiling and pour over chocolate. Let stand two minutes, then stir until smooth and glossy. Allow to cool slightly. Spoon a small amount of ganache atop each cheesecake and press a strawberry half on top for garnish.
# Extra Suggestions:
01 -
If in a hurry, substitute 1/3 cup strawberry jam for fresh compote. Using bittersweet chocolate enhances flavor but semisweet works as well. For a deeper pink color, add a few drops of red food coloring to the batter. Cheesecakes may crack slightly on top; ganache will conceal imperfections. Store refrigerated up to 3 days or freeze up to 3 months.