Mini Chocolate-Covered Strawberry Cheesecake
By 
Yields:
6
Prep Time:
30 mins
Total Time:
2 hrs 30 mins
Jump to recipeChocolate-covered strawberries are a classic V-Day treat. Serve them on top of tiny cheesecakes for an extra special dessert.
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Ingredients
For the Crust
- 1 cup crumbled Oreo cookies
- 1/4 cup butter
For the Cheesecake Filling
- 1/2 cup pureed strawberries (from about 1 cup strawberries)
- 8 oz. cream cheese, softened
- 1 cup powdered sugar
- 8 oz. frozen whipped topping (like Cool Whip or TruWhip)
For the Chocolate Ganache
- 1 cup semisweet chocolate chips
- 1/3 cup heavy cream
- Chocolate-covered strawberries, for garnish
- Melted white chocolate, for garnish (optional)
Directions
- Step 1Lightly grease 3 mini springform pans or line a standard 6-muffin tin with cupcake liners.
- Step 2Make chocolate crust: Combine Oreos and butter until Oreo crust is moist. Gently press crust mixture into bottom of the springform pan or muffin tins.
- Step 3Make cheesecake filling: In a small saucepan over medium heat, bring strawberry puree to a simmer and cook, stirring occasionally until reduced by half, about 10 minutes. Remove from heat and let cool completely. You should have about 1/4 cup puree remaining.
- Step 4In a large bowl, beat cream cheese until smooth. Add strawberry puree and powdered sugar and beat until incorporated and smooth. Add thawed whipped topping and continue beating until creamy and fluffy, scraping down sides as needed.
- Step 5Divide filling evenly between crusts, flattening the tops with a knife or spatula.
- Step 6Make chocolate ganache: Place chocolate in a heat-proof bowl, then microwave heavy cream in a glass-measuring cup until bubbling, about 30 seconds. Pour over chocolate and let stand for 3 minutes, then whisk until smooth.
- Step 7Pour ganache over each mini cheesecake. Garnish with chocolate-covered strawberries and drizzle with white chocolate, if desired.
- Step 8Refrigerate, 2 hours, then serve.
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