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 |
| 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
Instructions
- 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.
Nutrition Facts
| 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 |
| 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 |