Strawberry and White Chocolate Mini Cheesecakes

These cheesecakes are AMAZING. They're no bake, so you don't have to worry about the tops cracking, and they're mini so you don't feel bad about eating one. They are also probably the best cheesecake we've ever tasted. We found this recipe in the April issue of Bon Appetit, and I don't think we'd change anything about it. This recipe calls for a food processor, but the same results can be obtained with a blender.

Strawberry and White Chocolate

Mini Cheesecakes

Ingredients:

3 1/2 oz gingersnap cookies(about 13)

2 1/2 tbs unsalted butter, melted

3 1/2 oz high quality white chocolate (such a Lindt), chopped

1/2 tsp unflavored gelatin

1 8-oz package cream cheese

1/2 cup plain whole milk yogurt or sour cream

3/4 tsp vanilla

1/4 cup sugar

1 8-oz container fresh strawberries, hulled, halved or quartered if large, divided

1 tbs powdered sugar

Directions:

• Place half of strawberries in a food processor or blender, add powdered sugar and process until smooth. Transfer to small pitcher (this can be done up to a day ahead), cover and chill
• Brush 8 standard (1/3cup) muffin cups lightly with vegetable oil, line with plastic wrap
• Finely grind cookies in processor or blender, add melted butter; process to blend
• Press crust mixture into bottom of prepared muffin cups, dividing equally (approx 1 tbs each)
• Stir white chocolate in medium metal or glass bowl over saucepan of simmering water (do not allow water to touch the bottom of the bowl or to boil, doing so will scorch the chocolate) until melted and smooth; set aside
• Reserve saucepan, adjusting water level to reach depth of 3/4 to 1 inch
• Place 2 tbs water in small bowl, sprinkle gelatin over; let stand until softened, about 5 minutes
• Bring water in saucepan to a simmer, place small bowl with gelatin in saucepan and stir until gelatin dissolves
• Remove small bowl with gelatin from water
• Puree cream cheese, yogurt/sour cream, vanilla, and sugar in processor blender until smooth
• Add melted chocolate and gelatin; process until smooth
• Divide mixture among prepared cups, pouring over crusts. Cover and chill overnight
• Using plastic wrap as aid, lift cheesecakes from cups
• Remove plastic wrap and transfer to plates. Arrange remaining cut strawberries atop cheesecakes, top with strawberry puree, and serve.

This picture is actually from the Bon Appetit website, but ours look just as good.

Mmmmmm, just looking at the picture makes me want more...