Salted Chocolate Mini Cheesecakes

Instructions

1. 1

   Preheat oven to 180°C (350°F).

   Tip: Use oven thermometer for accuracy.

2. 2

   Prepare the crust: Mix graham cracker crumbs, melted butter, and a pinch of salt until well combined. Press mixture into mini muffin tin.

   Tip: Make sure to evenly distribute the crumbs.

3. 3

   Prepare the cheesecake filling: Beat cream cheese and butter until smooth. Add granulated sugar and beat until combined. Beat in eggs one at a time.

   Tip: Scrape down the sides of the bowl as needed.

4. 4

   Pour cheesecake batter into crust-lined mini muffin tin. Bake for 15 minutes.

   Tip: Rotate the muffin tin halfway through baking for even cooking.

5. 5

   Prepare the chocolate topping: Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval. Stir in flaky sea salt and confectioner's sugar.

   Tip: Stir until smooth and glossy.

6. 6

   Remove cheesecakes from oven and let cool in tin for 5 minutes. Run a knife around the edges to release the cheesecakes.

   Tip: Let cool completely on a wire rack.

7. 7

   Drizzle chocolate topping over cooled cheesecakes. Sprinkle with additional flaky sea salt if desired.

   Tip: Let chocolate set before serving.

8. 8

   Serve and enjoy!

   Tip: These mini cheesecakes are perfect for parties or special occasions.