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.
