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.
Notes
Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen, though strawberry texture may change. Do not reheat; let sit at room temp for 10-15 minutes if chocolate is too hard.