Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or silicone muffin cups. You can also lightly grease the muffin tin if you don't have liners.
- In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and stir with a fork until the crumbs are evenly moistened. Press about 1 to 2 tablespoons of the mixture into the bottom of each muffin liner, using the back of a spoon or a flat-bottomed glass to compact it firmly. Bake the crusts for 8 minutes. Remove from the oven and let them cool slightly while you prepare the filling.1.5 cups graham cracker crumbs, 0.25 cup granulated sugar, 6 tablespoons unsalted butter
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, scraping down the sides of the bowl as needed. Gradually add the ⅔ cup granulated sugar and continue beating until well combined and no lumps remain.2 (8-ounce) packages cream cheese, 0.67 cup granulated sugar
- Beat in the eggs one at a time, mixing on low speed until just incorporated after each addition. Be careful not to overmix, as this can cause the cheesecakes to crack. Stir in the vanilla extract and then the sour cream, mixing until the batter is smooth and homogenous.2 large eggs, 1 teaspoon vanilla extract, 0.5 cup sour cream
- Spoon or pipe the cheesecake filling evenly over the prepared crusts, filling each liner about two-thirds full.
- Place the muffin tin on a baking sheet (this makes it easier to transfer and catches any potential drips). Bake for 18-22 minutes, or until the edges are set and the centers are slightly jiggly. They will continue to set as they cool.
- Remove the cheesecakes from the oven and let them cool in the muffin tin for about 15 minutes. Then, carefully lift each cheesecake out of the muffin tin (if using liners, you can gently pull the liner away) and place them on a wire rack to cool completely to room temperature. Once cooled, cover the cheesecakes loosely with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow them to set properly and develop their flavor.
- When you’re ready to serve, gently warm the heavy cream in a small saucepan over medium-low heat until it just begins to simmer around the edges. Do not boil. Remove from heat and pour the hot cream over the finely chopped chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk gently until smooth and glossy.0.5 cup heavy cream, 4 ounces semi-sweet or dark chocolate
- Spoon or drizzle the chocolate ganache over the chilled mini cheesecakes. Immediately arrange the sliced fresh strawberries on top of the ganache before it sets.1 cup fresh strawberries
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. These also freeze well without toppings (up to 1 month).
