Dessert Trio Recipe

Prepare pan and crust

Preheat oven to 325°F (160°C). Line 6 cavities of a standard muffin tin with paper liners or lightly grease miniature tart pans. In a bowl combine 1 cup graham cracker crumbs and 2 tablespoons sugar; stir in 3 tablespoons melted butter until mixture holds together when pressed.

Form crusts

Divide crumb mixture evenly among the 6 prepared cavities (about 2–3 tablespoons each). Press firmly into the bottom using the back of a spoon or a small measuring cup to form compact crusts. Bake for 5 minutes to set; remove and let cool slightly while preparing filling.

Make filling and bake

In a medium bowl beat 8 oz room-temperature cream cheese with 1 tablespoon sugar until smooth and free of lumps. Add 1 large egg and beat just until combined. Mix in 1 teaspoon vanilla extract and 2 tablespoons sour cream until silky—do not overmix. Spoon filling evenly over pre-baked crusts (about 2 tablespoons filling per cheesecake). Bake at 325°F (160°C) for 15–18 minutes, or until centers are almost set (slight jiggle is okay).

Cool and chill

Remove mini cheesecakes from oven and cool on a wire rack for 30 minutes, then refrigerate at least 1 hour (preferably 2) to finish setting. Keep refrigerated until serving.

Preheat and prepare custard base

Preheat oven to 300°F (150°C). Place 4 small ramekins (4–6 oz) in a roasting pan large enough to hold them; you'll finish by baking in a water bath. In a medium saucepan combine 1 cup heavy cream and 1 cup whole milk and heat over medium until just steaming—do not boil.

Melt chocolate and dissolve espresso

Remove saucepan from heat and whisk in 2 ounces finely chopped semisweet chocolate until fully melted and smooth. Whisk in 2 tablespoons strong espresso and 1/2 teaspoon vanilla extract and a pinch of salt until homogeneous. Let mixture cool 2–3 minutes.

Temper yolks and combine

In a bowl whisk together 3 egg yolks and 3 tablespoons sugar until pale. Slowly pour about 1/3 cup of the warm cream-chocolate mixture into the yolks, whisking constantly to temper. Gradually whisk the tempered yolks back into the saucepan until fully combined and smooth.

Strain and fill ramekins

Strain the custard through a fine-mesh sieve into a pouring jug to remove any solids and ensure a silky texture. Divide mixture evenly among the ramekins.

Bake in water bath

Place the roasting pan in the oven and carefully pour hot water into the pan to come halfway up the sides of the ramekins (be careful to avoid splashing into custards). Bake at 300°F (150°C) for 25–30 minutes, or until centers are slightly wobbly but mostly set.

Cool and chill

Remove ramekins from water bath, cool on a rack to room temperature for 30 minutes, then refrigerate at least 2 hours (preferably overnight) to fully set. Serve chilled.

Prepare berries

Rinse 1 cup mixed fresh berries and gently pat dry. If using strawberries, hull and slice them into halves or quarters depending on size. Lightly toss berries with 1 teaspoon powdered sugar if you want a touch of sweetness; otherwise leave plain to balance the desserts.

Plate the dessert trio

On each serving plate arrange 2 mini cheesecakes (or 1 if serving three components separately), one ramekin of espresso pot de crème, and a small nest of berries (about 1/3 cup). Garnish the berries with a couple of fresh mint leaves. Optionally dust the cheesecakes and berries lightly with powdered sugar and serve chilled.