Happy Friday! This week, I’m celebrating an upcoming trip with these D23 Cheesecakes! The D23 Ultimate Fan Event is next week and I’m so excited to attend! These celebration cheesecakes are a classic cheesecake with a graham cracker crust, sliced strawberries, and chocolate D23 decorations.
Cheesecakes always feel like a celebratory dessert for me–maybe because I make (or eat) them for birthdays, graduations, and other special events. So, as I look forward to attending my first D23 Expo next week, I felt a classic cheesecake would be the perfect celebratory dessert! These mini cheesecakes are made in a muffin pan so they’re the perfect size for a quick snack or individual dessert! If you’re looking for some other cheesecake inspiration, be sure to check out my Mickey’s Cookies & Cream Cheesecakes and Mickey and Minnie’s Sweetheart Cheesecakes!
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Start by making the graham cracker crust. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Scoop a tablespoon of the mixture into a each cup of a 12-cup muffin pan that’s been lined with cupcake liners. I used my favorite parchment paper liners from PaperChef, but you can use any liners as you’ll remove them before serving. Firmly press the mixture into the bottom of the cup so that it creates an even crust layer. Place the muffin pan in the refrigerator to set while you make the cheesecake base.
To make the cheesecake base, beat the cream cheese on low speed until its smooth and creamy. Add the sugar and salt, beating until combined. Then add the eggs, one at a time. Once the eggs are incorporated, beat in the vanilla and sour cream. The mixture should be smooth and creamy.
Divide the cheesecake mixture between the cups in the prepared muffin pan, filling to the top. Bake the cheesecakes at 300 F for 18-22 minutes or until they are firm but the centers still wobble a little.
Let the cheesecakes cool on a wire rack to room temperature. Then, cover the cheesecakes and place them in the refrigerator for 2-3 hours before serving.
While the cheesecakes are cooling, make the chocolate decorations by melting 1 ounce of chocolate. I used Ghiraradelli dark chocolate melting wafers but you could also use semi-sweet chocolate chips. Pour the melted chocolate into silicone letter/number molds. I used a set from Amazon whose letters had a bit more style. Let the chocolate set in the refrigerator for 15 minutes before removing the letters and repeating the process.
When you’re ready to serve the cheesecakes, remove the cupcake liners, top with sliced strawberries, and the chocolate D23 decorations!
Enjoy these D23 Cheesecakes! If you’ll be at the D23 Ultimate Fan Event, let me know!
D23 Cheesecakes
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake
- 16 ounces cream cheese, room temperature
- ⅔ cup granulated sugar
- ⅛ teaspoon salt
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream, room temperature
Toppings
- 1 package strawberries, sliced
- 1 oz dark chocolate melting wafers
- letter/number silicone chocolate molds
Instructions
Graham Cracker Crusts
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Line a 12-cup muffin pan with cupcake liners. Set aside.
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Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl.
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Press a tablespoon of the mixture into the bottom of each cup in the prepared muffin pan.
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Place in the refrigerator to chill while you make the filling.
Cheesecake
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Preheat the oven to 300 F.
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In a medium bowl, beat the cream cheese on low speed until smooth and creamy.
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Add the sugar and salt and beat until combined.
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Add the eggs, one at a time, beating until fully incorporated.
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Add the vanilla and sour cream and beat until combined.
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Divide the cheesecake mixture between the cups in the prepared muffin pan, filling each to the top.
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Bake for 18-22 minutes or until the cheesecakes are firm and the centers still wobble a little.
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Let the cheesecakes cool on a wire rack. Then, cover and place in the refrigerator for 2-3 hours before serving.
Chocolate Decorations
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Melt the chocolate and pipe it into the letter/number silicone molds. Tap the molds on the counter to remove any air bubbles.
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Place the molds into the refrigerator for 15 minutes or until the chocolate is set.
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Remove the chocolate from the molds and repeat the process, remelting the chocolate as needed.
Assembly
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Peel the cupcake liners off of the cheesecakes.
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Place two sliced strawberries on top of each cheesecake and add the D23 chocolate decorations.