Indulge in guilt-free delight with our Mini Cheesecakes Chocolate Covered Strawberries! These bite-sized beauties are quick to whip up, surprisingly healthy, and bursting with decadent flavor. Imagine the creamy tang of cheesecake, the juicy sweetness of fresh strawberries, all enrobed in rich, dark chocolate. As a busy mom, I crave treats that don't derail my healthy eating but still satisfy my sweet tooth, and these mini cheesecakes are a perfect solution. They're the ideal portion-controlled treat to share or savor all on your own!
Why You Will Love This Recipe
My grandmother, a master of simple pleasures, always said, "Life's too short for boring desserts!" She often made similar treats using whatever fruit was in season from her garden. These Mini Cheesecakes Chocolate Covered Strawberries remind me of her ingenuity and the joy she found in creating something special with simple ingredients. This is my take on her rustic creations, adding a touch of elegance with the chocolate and a modern twist with healthier substitutes.
Ingredients
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup Greek yogurt (plain, non-fat)
- 1 teaspoon vanilla extract
For the Chocolate Covered Strawberries:
- 1 pound fresh strawberries, washed and dried thoroughly
- 6 ounces dark chocolate chips (at least 70% cacao)
- 1 teaspoon coconut oil (optional, for smoother chocolate)
For the Crust (Optional):
- 1/2 cup graham cracker crumbs
- 2 tablespoons melted butter
Step-by-Step Instructions for Making the Recipe
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Prepare the Strawberries: Wash and thoroughly dry your strawberries. Ensure dryness to help the chocolate adhere properly.
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Melt the Chocolate: Place the dark chocolate chips and coconut oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
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Dip the Strawberries: Dip each strawberry into the melted chocolate, swirling to coat evenly. Place the chocolate-covered strawberries on a lined baking sheet with parchment paper and allow excess chocolate to drip off.
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Chill the Strawberries: Place the tray of chocolate-covered strawberries in the refrigerator to set while the cheesecake filling is being prepared. This will take around 15-20 minutes.
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Prepare the Crust (Optional): If using, combine the graham cracker crumbs and melted butter. Press a small amount of the mixture into the bottom of each mini cheesecake liner.
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Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
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Incorporate Yogurt and Vanilla: Add the Greek yogurt and vanilla extract to the cream cheese mixture. Mix until well combined and there are no lumps, be careful not to overmix.
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Fill the Cheesecake Liners: Spoon or pipe the cheesecake filling into each mini cheesecake liner, filling almost to the top.
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Bake (Optional): If baking, bake in a preheated oven at 350 degrees F for 15-20 minutes, or until the centers are just set. If no bake , skip, refrigerate to set. Note that Baking is optional, you can also chill for the filling to be firm.
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Embellish the Cheesecakes Remove chocolate covered strawberries from the fridge. Peel away cups from mini cheesecakes and place the chocolate covered strawberries .
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Storage and serve: Serve your mini cheesecakes immediately. Store leftover mini cheesecake chocolate covered strawberries in the refrigerator for up to 3-5 days.
Mini Cheesecakes Chocolate Covered Strawberries
Ingredients
Equipment
Method
- Wash and thoroughly dry your strawberries. Ensure dryness to help the chocolate adhere properly.1 pound fresh strawberries
- Place the dark chocolate chips and coconut oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.6 ounces dark chocolate chips, 1 teaspoon coconut oil
- Dip each strawberry into the melted chocolate, swirling to coat evenly. Place the chocolate-covered strawberries on a lined baking sheet with parchment paper and allow excess chocolate to drip off.1 pound fresh strawberries, 6 ounces dark chocolate chips
- Place the tray of chocolate-covered strawberries in the refrigerator to set while the cheesecake filling is being prepared. This will take around 15-20 minutes.1 pound fresh strawberries, 6 ounces dark chocolate chips
- If using, combine the graham cracker crumbs and melted butter. Press a small amount of the mixture into the bottom of each mini cheesecake liner.1/2 cup graham cracker crumbs, 2 tablespoons melted butter
- In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.8 ounces cream cheese, 1/4 cup granulated sugar
- Add the Greek yogurt and vanilla extract to the cream cheese mixture. Mix until well combined and there are no lumps, be careful not to overmix.1/4 cup Greek yogurt, 1 teaspoon vanilla extract, 8 ounces cream cheese
- Spoon or pipe the cheesecake filling into each mini cheesecake liner, filling almost to the top.
- If baking, bake in a preheated oven at 350 degrees F for 15-20 minutes, or until the centers are just set. If no bake , skip, refrigerate to set. Note that Baking is optional, you can also chill for the filling to be firm.
- Remove chocolate covered strawberries from the fridge. Peel away cups from mini cheesecakes and place the chocolate covered strawberries .1 pound fresh strawberries, 6 ounces dark chocolate chips
- Serve your mini cheesecakes immediately. Store leftover mini cheesecake chocolate covered strawberries in the refrigerator for up to 3-5 days.