Decadent Cheesecake Cups
Description
Homemade mini cheesecakes topped with rich chocolate ganache and strawberries are easy and impressive.
Ingredients
•
1/2 (13 1/2 ounce) package graham crackers
•
4 tablespoons butter, melted
•
2 tablespoons brown sugar
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2 (8 ounce) packages cream cheese, softened
•
1/2 cup confectioners' sugar
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2 eggs
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1 cup sour cream
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1 teaspoon vanilla extract
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1/2 cup heavy cream
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2/3 cup chocolate chips
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18 strawberries
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
2
Place graham crackers in a resealable plastic bag and crush into fine crumbs with a rolling pin. Pour into a bowl. Add butter and brown sugar; toss together until mixture resembles wet sand. Place 1 tablespoon in the bottom of each paper liner. Press firmly to form the crusts.
3
Bake in the preheated oven until lightly browned on the edges, 8 to 10 minutes. Remove from the oven and let cool.
4
Meanwhile, beat cream cheese and confectioners' sugar until well blended. Scrape down the sides of the bowl and beat in eggs, one at a time. Scrape down the sides of the bowl and beat in sour cream and vanilla extract. Divide the mixture evenly over the 18 crusts.
5
Bake in the preheated oven until tops look dry and centers jiggle slightly, about 15 minutes. Chill until firm, 2 hours to overnight.
6
Heat cream in the microwave until it begins to simmer, about 1 minute. Add chocolate chips and let sit until softened, about 1 minute. Whisk until chocolate melts and ganache is glossy.
7
Spoon chocolate ganache over each cheesecake and place a whole strawberry on the top.