Mini Chocolate-Strawberry Cheesecakes

Treat your guests to individual cheesecakes made with a shortbread-almond crust and chocolate filling.
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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 25 min
  • Yield: 4-6
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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

  1. 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.
  2. 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.
  3. 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.