Chocolate Strawberry Mini Cheesecakes Recipe
Indulge in these Chocolate Strawberry Mini Cheesecakes—creamy, rich, and perfectly portioned! With a luscious chocolate crust, smooth cheesecake filling, and fresh strawberry topping, they're an irresistible treat for any occasion.
Equipment
- 12-cup muffin tin
- Cupcake Liners
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
- Spatula or spoon for mixing
Ingredients
For the crust:
- 1 c. graham cracker crumbs
- 4 TB unsalted butter melted
- 1/4 c. granulated sugar
- pinch of salt
For the filling:
- 16 oz. cream cheese room temperature
- 2 eggs whites and yolks separated at room temperature
- 3/4 c. granulated sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- dash of granulated sugar
Hard shell topping
- 10 oz. chocolate melting wafers
- 12 – 15 strawberries
Ganache Topping
- 4 oz. chocolate shaved or chopped finely
- 1/2 c. heavy cream
- 1/2 tsp. vanilla
Instructions
- Preheat Oven: Preheat to 375°F and line a 12-cup muffin tin with cupcake liners.
- Make the Crust: Mix graham cracker crumbs, sugar, salt, and melted butter. Press a tablespoon into each liner to form a crust. Pre-bake for 8 minutes, then reduce the oven temperature to 350°F.
- Prepare Filling: Beat cream cheese, sugar, salt, and vanilla until creamy. Add egg yolks one at a time, mixing well.
- Whisk Egg Whites: In a separate bowl, beat egg whites until frothy and doubled in size.
- Combine: Gently fold egg whites into the cream cheese mixture. Divide evenly among muffin liners, filling nearly to the top.
- Bake: Bake at 350°F for 20 minutes. Let cool at room temperature for 20 minutes before chilling for at least 2 hours.
- Melt Chocolate: Use a double boiler or microwave to melt chocolate for the topping.
- Assemble: Pour melted chocolate over each cheesecake and let harden. Dip strawberries in chocolate and place on top. Chill until ready to serve.
