.jpg.rend.hgtvcom.196.196.suffix/1679332577620.jpeg "1467756599")
Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Mini Chocolate-Strawberry Cheesecakes
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min
- Active: 25 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 514
- Total Fat
- 33 g
- Saturated Fat
- 15 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 3 g
- Sugar
- 37 g
- Protein
- 6 g
- Cholesterol
- 52 mg
- Sodium
- 187 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 514
- Total Fat
- 33 g
- Saturated Fat
- 15 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 3 g
- Sugar
- 37 g
- Protein
- 6 g
- Cholesterol
- 52 mg
- Sodium
- 187 mg
Ingredients
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.
