Ingredients:

  • 1 cup (240 ml) heavy cream
  • 4 oz (113 g) semisweet chocolate, chopped
  • 2 large eggs, separated
  • 2 tbsp (30 g) granulated sugar
  • 1 cup (120 g) all-purpose flour
  • 1/2 cup (113 g) unsalted butter, softened
  • 1/4 cup (50 g) powdered sugar
  • 1 large egg yolk
  • 1/2 cup (120 ml) lemon juice
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs
  • Zest of 1 lemon
  • 8 oz (226 g) cream cheese, softened
  • 1/4 cup (50 g) granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup (120 ml) heavy cream
  • 1/4 cup (30 g) graham cracker crumbs (for crust)
  • Fresh berries (strawberries, raspberries)
  • Whipped cream (optional)
  • Chocolate shavings (optional)

Instructions:

  1. Melt chocolate using a double boiler or microwave.
  2. Whip heavy cream to soft peaks; set aside.
  3. Beat egg whites until stiff peaks form; fold into chocolate mixture.
  4. Fold in whipped cream until fully combined.
  5. Spoon into small cups and refrigerate for 1 hour until set.
  6. Preheat oven to 350°F (180°C).
  7. In a bowl, combine flour, butter, and powdered sugar; form dough and press into tart pans.
  8. Bake crusts for 15 minutes or until lightly golden; set aside to cool.
  9. Whisk together lemon juice, sugar, eggs, and zest in a bowl.
  10. Pour filling into cooled crusts and bake for 10-12 minutes until just set.
  11. Cool completely before serving.
  12. Beat cream cheese, sugar, and vanilla together until smooth.
  13. In another bowl, whip heavy cream until stiff peaks.
  14. Fold whipped cream into cream cheese mixture; spoon into mini muffin tins lined with graham cracker crumbs.
  15. Refrigerate for at least 1 hour to set.
  16. Once all components are chilled and set, garnish chocolate mousse with whipped cream and chocolate shavings.
  17. Top lemon tartlets with fresh berries.
  18. Serve cheesecake bites with additional graham crumbs or berries.