Mini Cheesecakes Topped with Chocolate-Covered Strawberries
Indulgent mini cheesecakes featuring a creamy filling and buttery graham cracker crust, topped with luscious chocolate-covered strawberries.
Ingredients
For the Cheesecake Filling
- 8 oz cream cheese, softened Forms the luscious base of your cheesecakes.
- 1/2 cup sugar Enhances the natural flavors.
- 1 tsp vanilla extract Infuses your cheesecake with warmth.
- 1 cup sour cream Adds tanginess and depth.
For the Crust
- 1/2 cup graham cracker crumbs Creates a delightful and crumbly crust.
- 1/4 cup butter, melted Helps bind the crust.
For the Topping
- 1 pint strawberries, hulled Provides a burst of color.
- 1 cup chocolate chips Perfectly complements the strawberries.
- 1 tbsp vegetable oil Ensures a smooth consistency for melting chocolate.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the softened cream cheese, sugar, and vanilla extract. Blend until smooth.
- Add sour cream to the mixture and blend until well combined.
- In another bowl, mix the graham cracker crumbs and melted butter together.
- Press the graham cracker mixture into the bottom of mini cheesecake cups.
- Pour the cream cheese mixture over the crusts, filling each cup just below the rim.
- Bake for 20-25 minutes until the edges are set and cool before refrigerating for at least 2 hours.
Topping
- Melt the chocolate chips with vegetable oil in a microwave-safe bowl.
- Dip hulled strawberries into melted chocolate and place on a parchment-lined baking sheet.
- Top each cooled cheesecake with a chocolate-covered strawberry just before serving.
Notes
For best results, use room temperature ingredients. Experiment with flavors by adding lemon or orange zest. Store in an airtight container in the refrigerator for up to 5 days.