Name: Mini Chocolate-Strawberry Cheesecakes
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4-6
Ingredients: 1 cup lightly crushed shortbread cookies; 1/2 cup sliced almonds; 3 tablespoons unsalted butter, melted; 5 tablespoons granulated sugar; Nonstick cooking spray; 3 ounces semisweet chocolate, chopped; 1/2 cup confectioners' sugar; 5 ounces cream cheese, at room temperature; 3 tablespoons heavy cream; 1 1/2 cups finely diced strawberries

Directions

Preheat the oven to 375 degrees F. Pulse the cookies, almonds, butter and 3 tablespoons granulated sugar in a food processor until finely ground. Spray 6 cups in a muffin tin with nonstick cooking spray. Press the crumbs on the bottom and up the sides of the cups. Bake until golden, about 10 minutes.
Heat the chocolate in a large bowl in the microwave, stirring every 30 seconds, until just melted. Add the confectioners' sugar, cream cheese and heavy cream, and beat on medium-high speed to combine with an electric mixer. Spoon into the muffin cups and refrigerate until set, about 20 minutes.
Toss the strawberries with the remaining 2 tablespoons granulated sugar until syrupy, about 15 minutes. Remove the cheesecakes from the muffin tin and serve topped with the strawberries.

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Mini Chocolate-Strawberry Cheesecakes

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