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There's something about mini desserts that just makes them better. I don't know whether it's because you get a more even ratio of crust to filling to ganache, or because things are just cuter when they're in miniature form.
Making these chocolate-covered strawberry cheesecakes tiny also means that I can excuse yourself from one of my least favorite parts of making cheesecake: slicing it! There's no need to cut a mini cheesecake when everyone can just dig in with her fork. I definitely count this as a win.
These cheesecakes are also incredibly simple to make. The crust is just Oreo cookie crumbs mixed with melted butter and pressed into the pan. DONE! For the filling, you reduce strawberry puree to maximize fresh strawberry flavor without making the cheesecakes too runny. After the strawberry puree has cooled, you whip it with cream cheese, powdered sugar, and frozen whipped topping (like Cool Whip). As you try to resist eating it all, spread the cheesecake filling into the crusts and pour the chocolate ganache over the top. That's it!
After hanging out in the fridge for a few hours, they're ready to devour. You've never had chocolate covered strawberries like this.
Get the recipe.
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