Mini Chocolate Strawberry Cheesecakes
These mini chocolate strawberry cheesecakes have a graham cracker crust and creamy cheesecake made in a muffin tin. It is topped with chocolate ganache, chocolate covered strawberries, and mini chocolate chips.
Servings: 12 servings
Calories: 300kcal
Ingredients
Graham Cracker Crust
- 1 ¼ cups Graham cracker crumbs
- ⅛ cup Brown sugar packed light or dark
- 4 tablespoon Unsalted butter melted
Original Cheesecake
- 8 oz Cream cheese room temperature
- ¼ cup White granulated sugar
- ⅛ cup Sour cream room temperature
- ⅛ cup Heavy cream room temperature
- 1 Large egg room temperature
- 1 teaspoon Pure vanilla extract
- Pinch of salt
Chocolate Ganache
- ½ cup Heavy cream
- 1 cup Semi-sweet chocolate chips
Chocolate Covered Strawberries
- 12 Strawberries washed and dried
- ¾ cup High quality chocolate melts ghirardelli is a great brand
- Mini chocolate chips For decoration
Instructions
Graham Cracker Crust
- Preheat oven to 325°F and line a 12 cup muffin pan with muffin liners.
- Crush up ¾ of a graham cracker packet in a blender to get 1 ½ cup of crushed graham cracker crumbs. Place in a medium bowl.
- Combine graham cracker crumbs, brown sugar, and melted butter together with a fork. It should be wet and clump together slightly. Use a 1 tablespoon to scoop and compact the crust. Place 1 scoop per muffin liner. Use a ⅛ measuring cup to compact the crust.
Cheesecake
- Use a hand mixer, beat the cream cheese on high for 1 minute. Add in the sugar and beat again for 1 minute. Scrape the bowl. Add in sour cream, heavy cream, vanilla, and salt. Mix until smooth and creamy. Add in the egg and mix on low. Mix until just combined.
- Using a cookie scoop, scoop out the batter into each liner. Make sure to smooth out each top before baking. Use all of the batter.
- Bake 16-19 minutes The cheesecake is done when the middle has a very slight jiggle and the edges are set. Turn off the oven and crack open the door. Let the cheesecakes sit in the oven for 15 minutes. Then, transfer to a cooling rack. Allow the cheesecakes to cool completely.
- Place cheesecakes in an air tight container and chill in the fridge for 6 hours or over night.
Chocolate Ganache
- Pour chocolate chips in a bowl. Set aside. Heat heavy cream in a sauce pan over medium-low heat. Heat until hot and steaming. Pour hot cream over chocolate chips. Let sit for 1 minute and 30 seconds.
- Stir with a rubber spatula until smooth. Then, take off cheesecake wrappers. Save ¼ of the chocolate for a drizzle.
- Use a ½ tablespoon to scoop the chocolate ganache on top of each cheesecake.
Chocolate Covered Strawberries
- Wash and dry strawberries. Make sure they are very dry. Spray a cookie sheet with non-stick spray. Then, line with wax paper.
- Place chocolates in a microwave safe bowl. Start by heating on defrost for 30 seconds. Stir well. Then, heat for 15 second intervals. Make sure to stir thoroughly between heating. The last bit of chocolate should be melted when stirring and not in the microwave.
- Dip each strawberry in the chocolate. Shake the dripping chocolate off a little bit. Place chocolate strawberry on wax paper. Place in the fridge for 5 minutes to set the chocolate.
- Drizzle the remaining ganache over the strawberries while still on the pan. Sprinkle mini chocolate chips if desired. Place strawberries on top of the mini cheesecakes. Sprinkle a little more mini chocolate chips on top. Store in the fridge.
Notes
Room temperature ingredients- Place dairy ingredients on the counter for 2 hours before baking.
If chocolate covered strawberries have condensation, then wipe with a towel. Make the strawberries right before serving.
Nutrition
Calories: 300kcal | Carbohydrates: 23g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 128mg | Potassium: 159mg | Fiber: 2g | Sugar: 15g | Vitamin A: 577IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 1mg