Ingredients:

  • 1 cup (120g) Graham cracker crumbs
  • 2 tbsp (30g) Pecans, finely ground
  • 3 tbsp (45g) Granulated sugar
  • 4 tbsp (56g) Unsalted butter, melted
  • 1 pinch sea salt
  • 16 oz (450g) Full-fat cream cheese, room temperature
  • 1/2 cup (100g) Granulated sugar
  • 1/2 cup (120g) Full-fat sour cream
  • 1 tsp Vanilla bean paste
  • 2 Large eggs, room temperature
  • 1 tsp Lemon juice
  • 12 Large strawberries, hulled
  • 1 cup Heavy whipping cream, chilled
  • 2 tbsp Powdered sugar
  • 12 Pink chocolate candies

Instructions:

  1. Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine graham cracker crumbs, ground pecans, 3 tbsp sugar, melted butter, and salt. Press approximately 1 tablespoon of the mixture into the bottom of each liner.
  3. Bake for 5 minutes until fragrant and slightly darkened.
  4. In a large bowl, beat the softened cream cheese and 1/2 cup sugar on medium-low speed until smooth and creamy. Do not over-mix to avoid incorporating air.
  5. Add the sour cream, vanilla bean paste, and lemon juice. Mix until combined.
  6. Add eggs one at a time, mixing on the lowest speed just until the yellow disappears.
  7. Divide the batter evenly among the 12 muffin cups. Bake for 15-18 minutes or until the edges are set but the centers slightly jiggle.
  8. Cool completely in the tin, then refrigerate for at least 2 hours.
  9. Whip the heavy cream and powdered sugar until stiff peaks form. Transfer to a piping bag with a star tip.
  10. To assemble, place one hulled strawberry upside down on each cheesecake. Pipe whipped cream around the strawberry base and down the front to create a beard. Place a pink candy nose just above the beard.