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Chocolate Strawberry Mini Cheesecakes

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Chocolate Strawberry Mini Cheesecakes are a delightful, indulgent dessert that combines two classic favorites—rich chocolate and sweet strawberries—into a creamy, bite-sized treat. The chocolate crust is complemented by a smooth, velvety cheesecake filling, while a fresh strawberry topping adds a refreshing fruity twist. These mini cheesecakes are perfect for serving at parties, special occasions, or as a decadent after-dinner dessert. Their individual size makes them easy to serve and enjoy, while their elegant look will impress any guest.

Ingredients

Scale

For the Crust:

  • 1 ½ cups chocolate cookie crumbs (such as Oreo cookies, crushed)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ¼ cup heavy cream

For the Strawberry Topping:

  • 1 cup fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Ingredient Highlights:

  • Chocolate Cookie Crust: The chocolate cookie crumbs create a rich, indulgent base for the cheesecake, adding a nice contrast to the creamy filling.
  • Cream Cheese: Provides a smooth, creamy texture and tangy flavor to the cheesecake filling.
  • Fresh Strawberries: A perfect, refreshing topping that adds color and a natural sweetness to balance the richness of the cheesecake.
  • Heavy Cream & Sour Cream: Help achieve a smooth, creamy texture for the cheesecake filling.

Instructions

Prepare the Crust:

  1. Preheat the Oven: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
  2. Make the Crust: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
  3. Press the Crust: Spoon about 1 tablespoon of the crumb mixture into the bottom of each cupcake liner. Press the crumbs down firmly to form a compact crust.
  4. Bake the Crust: Bake the crusts in the preheated oven for 8-10 minutes, or until set. Remove from the oven and let them cool while you prepare the cheesecake filling.

Prepare the Cheesecake Filling:

  1. Make the Filling: In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy.
  2. Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until incorporated.
  3. Add the Sour Cream and Heavy Cream: Stir in the sour cream and heavy cream until the mixture is smooth and well combined.
  4. Fill the Muffin Tin: Spoon the cheesecake filling over the cooled crusts, filling each muffin cup nearly to the top.

Bake the Cheesecakes:

  1. Bake: Bake the mini cheesecakes in the preheated oven for 18-20 minutes, or until the centers are just set and a toothpick inserted comes out clean.
  2. Cool: Let the cheesecakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Refrigerate for at least 3 hours or until fully chilled.

Prepare the Strawberry Topping:

  1. Prepare the Strawberries: While the cheesecakes chill, combine the sliced strawberries, sugar, and lemon juice in a small bowl. Let them sit for 20-30 minutes to release their juices and become syrupy.
  2. Top the Cheesecakes: Once the cheesecakes are chilled, spoon the macerated strawberries on top of each cheesecake. Serve immediately, or keep chilled until ready to serve.

Nutrition

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