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Chocolate Covered Strawberry Mini Cheesecakes

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Ingredients

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For the Crust:

  • 1 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream

For the Chocolate Ganache:

  • 1/2 cup semisweet chocolate chips
  • 1/4 cup heavy cream

For the Topping:

  • 12 small fresh strawberries, washed and dried
  • 1 tablespoon chocolate chips (for drizzling, optional)

Instructions

Prepare the Crust:

  1. Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and crumbly.
  2. Press into Muffin Tin: Line a 12-cup muffin tin with paper liners. Spoon about 1 tablespoon of the crust mixture into each muffin cup. Press the crumbs down firmly using the back of a spoon or your fingers to form a solid crust.

Prepare the Cheesecake Filling:

  1. Blend the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
  2. Add Powdered Sugar and Vanilla: Gradually add powdered sugar and vanilla extract, and continue mixing until fully combined.
  3. Whip the Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
  4. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a light and fluffy filling.

Assemble the Cheesecakes:

  1. Fill the Muffin Cups: Spoon the cheesecake filling over the graham cracker crusts, filling each muffin cup to the top. Smooth the tops with a spatula for an even layer.
  2. Chill the Cheesecakes: Refrigerate the mini cheesecakes for at least 2 hours, or until the filling is firm and set.

Make the Chocolate Ganache:

  1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
  2. Add the Chocolate: Add the semisweet chocolate chips to the hot cream and stir until smooth and glossy.
  3. Cool Slightly: Let the ganache cool for a few minutes before using it to dip the strawberries.

Top with Strawberries and Chocolate:

  1. Dip the Strawberries: Gently dip each strawberry into the ganache, coating the top half with chocolate. Place the chocolate-covered strawberries on top of the chilled cheesecakes.
  2. Drizzle with Extra Chocolate (Optional): If desired, drizzle some leftover chocolate ganache over the strawberries for an extra touch.

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