Decadent Chocolate Covered Strawberry Mini Cheesecakes
🎉 Introduction
Indulge in the perfect balance of creamy cheesecake and fresh strawberries with these Decadent Chocolate Covered Strawberry Mini Cheesecakes. These delightful treats are easy to make and are sure to impress at any gathering. Perfect for special occasions or just a sweet treat at home, these mini cheesecakes are light, fluffy, and topped with luscious chocolate-covered strawberries. Get ready to wow your friends and family with this incredible dessert!
🧰 Equipment Needed
- 12-cup muffin pan
- mixing bowl
- electric mixer
- rubber spatula
- double boiler or microwave-safe bowl
- small baking sheet
- parchment paper
- refrigerator
🛒 Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup fresh strawberries, hulled and halved
- 6 oz semi-sweet chocolate, chopped
- 1 tbsp coconut oil
- whipped cream, for garnish (optional)
👩🍳 Directions
Step 1: Preheat your oven to 325°F (160°C). Line the muffin pan with cupcake liners.
Step 2: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Step 3: Evenly distribute the crust mixture into the bottom of each cupcake liner, pressing it down firmly with the back of a spoon.
Step 4: In another mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth.
Step 5: Add the powdered sugar and vanilla extract to the cream cheese, and continue to mix until combined.
Step 6: Add the eggs one at a time, mixing on low speed until just combined; do not overmix.
Step 7: Pour the cheesecake batter over the crust in each muffin cup, filling them about three-quarters full.
Step 8: Bake in the preheated oven for 20-25 minutes or until the centers are set but slightly jiggly.
Step 9: Remove from the oven and allow the mini cheesecakes to cool to room temperature before transferring to the refrigerator. Chill for at least 2 hours.
Step 10: While the cheesecakes are chilling, prepare the chocolate-covered strawberries. Melt the chopped chocolate and coconut oil in a double boiler or microwave, stirring until smooth.
Step 11: Dip each halved strawberry into the melted chocolate, letting the excess drip off, then place them on a small baking sheet lined with parchment paper to set.
Step 12: Once the cheesecakes are chilled, remove them from the muffin pan, and top each cheesecake with a chocolate-covered strawberry. Optionally, add a dollop of whipped cream for an extra touch.
Step 13: Serve chilled and enjoy!
🍽️ Servings & Timing
Makes 12 mini cheesecakes. Prep time: 20 minutes. Cook time: 25 minutes. Total time: 2 hours 45 minutes (including chilling).
🧊 Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. These mini cheesecakes are best enjoyed cold and do not require reheating.
🥄 Variations
- Use white chocolate instead of semi-sweet chocolate for a sweeter flavor.
- Add a fruit puree, like raspberry or blueberry, to the cheesecake mixture for a fruity twist.
- Top with crushed nuts or sprinkles for added texture and color.
- Replace strawberries with blueberries or cherries for different fruit options.
❓ FAQs
Q: Can I use low-fat cream cheese?
A: Yes, you can use low-fat cream cheese, but the texture may be slightly different and less creamy.
Q: How do I prevent cracks in my cheesecakes?
A: Avoid overmixing the batter, bake at a lower temperature, and allow the cheesecakes to cool gradually in the oven after baking.
Q: Can these cheesecakes be frozen?
A: Yes, you can freeze the mini cheesecakes for up to 2 months. Just remember to thaw them in the refrigerator before serving.
Q: What can I use instead of graham cracker crumbs?
A: You can use digestive biscuits, vanilla wafer cookies, or even crushed almonds or oats as a crust base.
Q: How long can I store these cheesecakes?
A: They can be stored in the refrigerator for up to 3 days. They’re best enjoyed fresh, but will still be delicious for a few days.
Q: Is it necessary to chill the cheesecakes?
A: Yes, chilling allows the flavors to meld and the cheesecakes to firm up for the perfect texture.
Q: Can I make mini cheesecakes without a muffin pan?
A: Yes, you can use a baking dish and cut the cheesecakes into squares once they are set.
Q: Can I make these cheesecakes dairy-free?
A: You can substitute cream cheese with a dairy-free alternative and use coconut cream instead of whipped cream.
Q: How can I make them more chocolatey?
A: Add chocolate chips to the cheesecake batter for an extra chocolate flavor.
Q: Can I use frozen strawberries?
A: Fresh strawberries are recommended for the best flavor and texture, but you can use thawed frozen strawberries if needed.
🏁 Conclusion
These Decadent Chocolate Covered Strawberry Mini Cheesecakes are the perfect dessert for any occasion, bringing together the rich flavors of chocolate and the freshness of strawberries. With their easy preparation and beautiful presentation, they are sure to be a hit at your next gathering. Enjoy making and sharing these delightful treats with friends and family!
Decadent Chocolate Covered Strawberry Mini Cheesecakes
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Line the muffin pan with cupcake liners.
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Evenly distribute the crust mixture into the bottom of each cupcake liner, pressing it down firmly with the back of a spoon.
- In another mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth.
- Add the powdered sugar and vanilla extract to the cream cheese, and continue to mix until combined.
- Add the eggs one at a time, mixing on low speed until just combined; do not overmix.
- Pour the cheesecake batter over the crust in each muffin cup, filling them about three-quarters full.
- Bake in the preheated oven for 20-25 minutes or until the centers are set but slightly jiggly.
- Remove from the oven and allow the mini cheesecakes to cool to room temperature before transferring to the refrigerator. Chill for at least 2 hours.
- While the cheesecakes are chilling, prepare the chocolate-covered strawberries. Melt the chopped chocolate and coconut oil in a double boiler or microwave, stirring until smooth.
- Dip each halved strawberry into the melted chocolate, letting the excess drip off, then place them on a small baking sheet lined with parchment paper to set.
- Once the cheesecakes are chilled, remove them from the muffin pan, and top each cheesecake with a chocolate-covered strawberry. Optionally, add a dollop of whipped cream for an extra touch.
- Serve chilled and enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. These mini cheesecakes are best enjoyed cold and do not require reheating. Variations:
- Use white chocolate instead of semi-sweet chocolate for a sweeter flavor.
- Add a fruit puree, like raspberry or blueberry, to the cheesecake mixture for a fruity twist.
- Top with crushed nuts or sprinkles for added texture and color.
- Replace strawberries with blueberries or cherries for different fruit options.
