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Mini Cheesecakes with Chocolate Covered Strawberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 82 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these creamy mini cheesecakes topped with luscious chocolate-covered strawberries. Perfectly portioned for individual servings, they feature a crunchy graham cracker crust, a smooth and tangy cream cheese filling, and a decadent chocolate strawberry garnish. Ideal for parties or a special treat, these mini cheesecakes combine textures and flavors for a blissful dessert experience.

Ingredients

Scale

Crust

  • 1 cup crushed graham crackers
  • 1/4 cup melted butter

Filling

  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup heavy cream

Topping

  • 12 strawberries
  • 1 cup chocolate chips

Instructions

  1. Preheat the oven: Set your oven to 325°F (163°C) so it reaches the perfect temperature for baking your cheesecakes evenly.
  2. Prepare the crust: Combine the crushed graham crackers with melted butter in a bowl until the mixture resembles wet sand.
  3. Form the crust base: Press this mixture firmly into the bottom of each muffin tin cup to create an even crust foundation.
  4. Mix the cream cheese filling: In a separate bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.
  5. Add dairy: Incorporate sour cream and heavy cream into the cream cheese mixture, mixing until all ingredients are fully combined.
  6. Fill muffin cups: Spoon the cream cheese filling over the graham cracker crust in each muffin cup, filling nearly to the top.
  7. Bake the cheesecakes: Place the muffin tin in the oven and bake for 20 minutes. Once baked, remove and allow them to cool completely to room temperature.
  8. Melt the chocolate: In a microwave-safe bowl, melt the chocolate chips gently, stirring every 15-20 seconds to avoid burning, until smooth.
  9. Dip strawberries: Coat each strawberry in melted chocolate and set them onto the top of the cooled cheesecakes, creating a beautiful garnish.
  10. Chill before serving: Refrigerate the assembled mini cheesecakes for at least 2 hours to let them set and flavors meld perfectly before serving.

Notes

  • For a firmer crust, chill the pressed crust in the muffin tin for 10 minutes before adding the filling.
  • Use room temperature cream cheese to avoid lumps in the batter.
  • If you prefer, substitute sour cream with Greek yogurt for a tangier bite.
  • To save time, chocolate chips can be melted over a double boiler instead of a microwave.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Find it online: https://easycookingmadefun.com/mini-cheesecakes-with-chocolate-covered-strawberries-recipe/