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Chocolate Strawberry Mini Cheesecakes

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Chocolate Strawberry Mini Cheesecakes are the perfect combination of rich chocolate, creamy cheesecake, and the refreshing sweetness of strawberries. These bite-sized treats are as visually appealing as they are delicious, making them a fantastic dessert for any occasion. With a chocolate cookie crust, velvety cheesecake filling, and a topping of fresh strawberries, they’re a guaranteed crowd-pleaser. Easy to make and even easier to devour, these mini cheesecakes will leave everyone wanting more.

Ingredients

Scale

For the Crust:

  • 1 cup chocolate cookie crumbs (such as Oreos, with filling removed)
  • 3 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 8 oz (225g) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup semi-sweet chocolate, melted and slightly cooled

For the Topping:

  • 12 fresh strawberries, halved or whole (depending on size)
  • 2 oz (50g) semi-sweet chocolate, melted (for drizzling)
  • Whipped cream (optional, for garnish)

Ingredient Highlights

  • Chocolate Cookie Crust: Adds a crunchy, chocolatey base to balance the creamy filling.
  • Cream Cheese: The star of the cheesecake, providing a rich and smooth texture.
  • Fresh Strawberries: A natural, fruity topping that complements the chocolate and cheesecake.
  • Melted Chocolate: Adds a finishing touch with its rich flavor and visual appeal.

Instructions

Prepare the Crust:

  1. Preheat the Oven: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
  2. Make the Crust Mixture: In a bowl, combine the chocolate cookie crumbs and melted butter until evenly mixed.
  3. Press the Crust: Divide the mixture evenly among the muffin cups, pressing it firmly into the bottom of each liner. Use the back of a spoon or the bottom of a small glass for even pressure.
  4. Bake the Crust: Bake for 5 minutes, then remove from the oven and set aside to cool slightly.

Make the Cheesecake Filling:

  1. Mix the Filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the egg and vanilla extract, mixing until combined. Then, mix in the sour cream, cocoa powder, and melted chocolate until fully incorporated.
  2. Fill the Cups: Divide the cheesecake filling evenly among the muffin cups, spreading it over the prepared crusts.

Bake and Chill:

  1. Bake the Cheesecakes: Bake in the preheated oven for 15-18 minutes, or until the centers are just set. The cheesecakes should jiggle slightly when gently shaken.
  2. Cool Completely: Remove the cheesecakes from the oven and let them cool to room temperature in the pan. Then transfer them to the refrigerator to chill for at least 3 hours, or until firm.

Add the Topping:

  1. Top with Strawberries: Once chilled, place a fresh strawberry (halved or whole) on top of each cheesecake.
  2. Drizzle with Chocolate: Melt the remaining chocolate and drizzle it over the strawberries and cheesecakes. Add whipped cream if desired.

Nutrition

Find it online: https://herbites.com/chocolate-strawberry-mini-cheesecakes-2/