Mini Cheesecakes with Chocolate Covered Strawberries
These easy to make mini cheesecakes with chocolate covered strawberries are a dreamy dessert, perfect for Valentine's Day, Easter and more!
Servings 12 mini cheesecakes
Ingredients
- 1.25 c Chocolate Graham Cracker Crumbles
- 2 tbsp granulated sugar
- 4 tbsp melted butter
- 1 tsp vanilla extract
- .5 c sugar
- 16 oz cream cheese
- 2 large eggs
- .5 c sour cream
Chocolate Covered Strawberries
- 12 strawberries
- 8 ox chocolate chips, flavor of choice
Instructions
- 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.
Notes
These cheesecakes are great to make the day before you would like to enjoy them. Freeze cheesecakes without the chocolate and strawberries individually wrapped for up to one month. Defrost overnight in the fridge before adding the chocolate and strawberries.