Get ready to fall in love with these decadent Chocolate Covered Strawberry Mini Cheesecakes! This recipe offers a delightful individual portion of creamy cheesecake, perfectly complemented by the rich flavor of chocolate and the sweet burst of fresh strawberries. It’s the ideal treat for dessert lovers seeking a sophisticated yet easy-to-make indulgence.
Key Ingredients for Chocolate Covered Strawberry Mini Cheesecakes
- For the Crust:
- 1 ½ cups chocolate cookie crumbs (like Oreos, finely crushed)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- For the Cheesecake Filling:
- 16 ounces cream cheese, softened to room temperature
- ⅔ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream, at room temperature
- For the Chocolate Strawberry Topping:
- 8 ounces fresh strawberries, hulled and sliced
- 2 ounces semi-sweet or dark chocolate, finely chopped
- 1 teaspoon coconut oil (optional, for smoother melting)
How to Make Chocolate Covered Strawberry Mini Cheesecakes
Whip up these delightful Chocolate Covered Strawberry Mini Cheesecakes in under an hour, with a little hands-on time and some patient chilling. The magic lies in the perfectly creamy cheesecake base, infused with classic vanilla, cradled in a chocolate cookie crust, and topped with a luscious strawberry-chocolate fusion. You’ll be amazed at how simple it is to create restaurant-quality mini desserts right in your own kitchen.
Step-by-Step Instructions
Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed chocolate cookie crumbs, melted butter, and 1 tablespoon of granulated sugar. Stir until the crumbs are evenly moistened. Press about 1 tablespoon of the mixture firmly into the bottom of each cup of a 12-cup mini muffin tin that has been greased or lined with mini paper liners. Bake for 8-10 minutes until the crust is set. Let it cool completely while you prepare the filling.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, ensuring there are no lumps. Gradually add the ⅔ cup of granulated sugar and continue beating until well combined and fluffy.
Incorporate Eggs and Flavor: Add the eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overmix at this stage. Stir in the vanilla extract and the sour cream until everything is just blended.
Fill the Muffin Cups: Spoon the cheesecake filling evenly over the cooled crusts in the mini muffin tin, filling each cup about two-thirds full.
Bake the Cheesecakes: Bake for 15-18 minutes, or until the edges are set but the centers are still slightly jiggly. The cheesecakes will continue to set as they cool.
Cool and Chill: Remove the muffin tin from the oven and let the mini cheesecakes cool in the tin for about 10-15 minutes. Then, carefully lift them out of the tin (if using greased cups) or gently remove the paper liners. Place them on a wire rack to cool completely to room temperature. Once cooled, cover them loosely with plastic wrap and refrigerate for at least 2 hours, or until firm.
Prepare the Strawberry Chocolate Topping: In a small, heatproof bowl, combine the chopped chocolate and the coconut oil (if using). Place the bowl over a saucepan of barely simmering water (ensure the bottom of the bowl does not touch the water). Stir frequently until the chocolate is completely melted and smooth. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring in between, until smooth.
Assemble the Topping: In a separate bowl, gently toss the sliced strawberries with the melted chocolate until they are evenly coated.
Decorate and Serve: Drizzle the chocolate-covered strawberry mixture over the chilled mini cheesecakes. You can also arrange a few chocolate-covered strawberry slices on top of each cheesecake for an extra decorative touch. Serve immediately or keep refrigerated until ready to enjoy.
Why You’ll Love This Chocolate Covered Strawberry Mini Cheesecakes
Prepare to be utterly charmed by these Chocolate Covered Strawberry Mini Cheesecakes! Each bite offers a delightful symphony of textures and flavors: a buttery chocolate cookie crust, a lusciously creamy cheesecake filling, and a decadent topping of fresh strawberries enrobed in rich chocolate. They’re far more budget-friendly than their individual dessert counterparts found in bakeries, making them a smart choice for treating yourself or guests without breaking the bank. The vibrant freshness of the strawberries beautifully cuts through the richness of the chocolate and cheesecake, creating a perfectly balanced indulgence that’s a step above your average chocolate-covered strawberry.
Unlike a single, giant cheesecake that requires slicing and serving, these mini wonders are perfectly portioned, making them ideal for parties, potlucks, or simply a personal indulgence. Imagine biting into one of these delightful creations – the smooth cheesecake, the slight crunch of the cookie crust, and the burst of sweet and slightly tart strawberry swirled with luxurious chocolate. They’re a true celebration of classic flavors elevated to a new level of elegance. Don’t just imagine it, though – bring this magic into your own kitchen and experience the joy of making and devouring these irresistible Chocolate Covered Strawberry Mini Cheesecakes!
Storing and Reheating Tips
These delightful Chocolate Covered Strawberry Mini Cheesecakes are best enjoyed fresh, but can be stored with care.
- Refrigeration: Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3-4 days. Ensure they are completely cooled before storing. The chocolate topping may set further in the fridge.
- Freezing: While not ideal for the topping’s texture, you can freeze the assembled cheesecakes. Place them on a baking sheet in a single layer until solid, then transfer to a freezer-safe container or bag. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Note that the texture of the strawberries may change slightly after freezing and thawing.
- Reheating: These are best served chilled and do not require reheating. If the chocolate topping has become too hard in the refrigerator, you can let them sit at room temperature for 10-15 minutes before serving.
Final Thoughts
These Chocolate Covered Strawberry Mini Cheesecakes are a heavenly combination of classic flavors, presented in an irresistible miniature form. They are surprisingly simple to make, offering a sophisticated dessert experience that will impress your friends and family. Make them this weekend and discover your new favorite sweet treat!
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Chocolate Covered Strawberry Mini Cheesecakes
Ingredients
Equipment
Method
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed chocolate cookie crumbs, melted butter, and 1 tablespoon of granulated sugar. Stir until the crumbs are evenly moistened. Press about 1 tablespoon of the mixture firmly into the bottom of each cup of a 12-cup mini muffin tin that has been greased or lined with mini paper liners. Bake for 8-10 minutes until the crust is set. Let it cool completely while you prepare the filling.1 1/2 cups chocolate cookie crumbs, 3 tablespoons unsalted butter, 1 tablespoon granulated sugar
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, ensuring there are no lumps. Gradually add the ⅔ cup of granulated sugar and continue beating until well combined and fluffy.16 ounces cream cheese, 2/3 cup granulated sugar
- Incorporate Eggs and Flavor: Add the eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overmix at this stage. Stir in the vanilla extract and the sour cream until everything is just blended.2 large eggs, 1 teaspoon vanilla extract, 1/4 cup sour cream
- Fill the Muffin Cups: Spoon the cheesecake filling evenly over the cooled crusts in the mini muffin tin, filling each cup about two-thirds full.
- Bake the Cheesecakes: Bake for 15-18 minutes, or until the edges are set but the centers are still slightly jiggly. The cheesecakes will continue to set as they cool.
- Cool and Chill: Remove the muffin tin from the oven and let the mini cheesecakes cool in the tin for about 10-15 minutes. Then, carefully lift them out of the tin (if using greased cups) or gently remove the paper liners. Place them on a wire rack to cool completely to room temperature. Once cooled, cover them loosely with plastic wrap and refrigerate for at least 2 hours, or until firm.
- Prepare the Strawberry Chocolate Topping: In a small, heatproof bowl, combine the chopped chocolate and the coconut oil (if using). Place the bowl over a saucepan of barely simmering water (ensure the bottom of the bowl does not touch the water). Stir frequently until the chocolate is completely melted and smooth. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring in between, until smooth.2 ounces semi-sweet or dark chocolate, 1 teaspoon coconut oil
- Assemble the Topping: In a separate bowl, gently toss the sliced strawberries with the melted chocolate until they are evenly coated.8 ounces fresh strawberries
- Decorate and Serve: Drizzle the chocolate-covered strawberry mixture over the chilled mini cheesecakes. You can also arrange a few chocolate-covered strawberry slices on top of each cheesecake for an extra decorative touch. Serve immediately or keep refrigerated until ready to enjoy.