Who else loves cheesecake?
It’s always been one of my favorite desserts. You’re going to love these easy & delicious Mini Chocolate Covered Cheesecakes! They’re fabulous for Valentine’s Day of course, but also good any time you want something that is perfect for a crowd.
You can freeze these, but I would eat them within a month or two so they taste as fresh as possible. Just pop them into the fridge a few hours before you want to eat them. So, so tasty!
Mini Cheesecakes with Chocolate Covered Strawberries
18 T. Oreo Graham Cracker Crumbles
2 T. granulated sugar
4 T. melted butter
1 t. vanilla extract
1⁄2 c. sugar
2 – 8 oz. pkgs. Cream cheese
2 large eggs
1⁄2 c. sour cream
Melting Chocolate – chocolate chips work well, in flavor of choice. About 8 oz. if using chips.
Preheat oven to 325 degrees
Place cupcake liners into a 12 c. muffin tin. Spray with non-stick spray.
Mix graham crackers and 2 T. sugar with melted butter until combined.
Press approx. 1 T. graham cracker mixture into bottoms of each muffin cup. (Set aside)
In large mixing bowl, beat cream cheese until fluffy. Add sour cream, eggs, vanilla and sugar and mix until totally combined.
Pour filling into muffin cups, leaving about 1/16 inch from the top. Bake for approx. 20 minutes or until tops are set but still a bit jiggly. Cool on wire rack, then chill for 2 hours.
Peel papers from cheesecakes.
Melt chocolate according to package direction. I used the microwave, heating at 50% for 30 seconds at a time, stirring between heatings.
Top with melted chocolate of your choice and top each with a strawberry dipped in chocolate. I suggest about a tablespoon of melted chocolate to fill each cheesecake. If you like a lot of chocolate, use more. You can even add no chocolate to the cheesecakes themselves if you prefer and just enjoy the chocolate on the strawberry. Too much chocolate can be a bit much and overwhelm the flavor of the cheesecake.