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