Chocolate, graham crackers, fresh strawberries, and cream cheese.
Need I say more?
Dan ate 11 – yes, 11 – in one sitting.
Maybe I shouldn’t have made them so deceivingly small…..
Crust:
2 oz. graham crackers (3 full sized ones), crushed.
2 tbsp butter, softened.
2 tbsp white granulated sugar.
Filling:
8 oz. cream cheese (room temperature).
1 egg.
¼ cup white granulated sugar.
1 tsp vanilla.
9 dove chocolates.
8 small, fresh strawberries.
Preheat oven to 425 degrees.
Blend together graham crackers, butter, and sugar by hand.
Fill mini cupcake liners with a tsp of the graham cracker crust.
Bake for 5 minutes, then set aside.
Mix cream cheese, egg, sugar, and vanilla until fluffy – be sure that no lumps remain.
Place ½ of a dove chocolate in each cupcake liner. I cut mine into strips to distribute the chocolate evenly, but it’s not necessary.
Top chocolate with about 1 tsp of the cream cheese mixture, filling the liner to the brim.
Bake for 10 minutes.
Top with a slice of strawberry and chocolate shavings.
Chill in refrigerator until ready to serve.
Additional Information: This recipe makes about 16 mini cheesecake bites. Baking times and serving size will change depending on the size of cupcake liners you use. Because I used the smallest ones, they baked much faster.
