Mini Strawberry Cheesecakes with Chocolate Covered Strawberries

 

School started this week and it’s hard to believe both of my kids are now in high school! Time is flying by much too fast. I surprised them with these mini strawberry cheesecakes with chocolate covered strawberries for their school lunch treat this week. The mini cheesecakes are always a hit with my kids and I decided to make them a little more special with some beautiful little strawberries dipped in dark chocolate then drizzled with white chocolate. I made a sweet strawberry sauce with the remaining strawberries and served extra on the side. My kids LOVED these little beauties and I’d like to think they made the first week back to school a little more tolerable.

How to Make Mini Strawberry Cheesecakes with Chocolate Covered Strawberries

Preheat oven to 325 degrees. Line a muffin pan with paper liners.

Make the chocolate crusts by combining the crushed chocolate graham cracker crumbs, melted butter, and sugar in a small bowl. Mix well with until well combined and the texture of wet sand. Divide the crust evenly into the bottom of the lined muffin tin. Press the crumbs down firmly with the bottom of a glass.

Place into the oven and bake for 5-6 minutes. Remove from the oven and let it cool completely.

Make the strawberry sauce while the chocolate crusts are baking. Set aside 12 of the nicest-looking strawberries for dipping in chocolate later. Dice the remaining strawberries and combine them with the sugar and water together in a small saucepan over low heat. Cook, stirring often, for 10-15 minutes, or until the strawberries have broken down and released their juices. Taste and add more sugar if needed. Set sauce aside to cool.

Make the cheesecake filling, beat the cream cheese in a stand mixer with the paddle attachment. Add in the sour cream, sugar, eggs, and vanilla. Mix until well combined, making sure to scrape the sides of the bowl. Spoon the cheesecake mixture evenly into the cooled muffin tin.

Place in the oven and bake for 18-22 minutes, or until the cheesecakes are set. They will still jiggle a bit. Do not overcook them. If they start to crack they are getting overcooked. Allow them to cool in the muffin tin completely then place in the refrigerator to chill until serving.

Dip the strawberries while the cheesecakes are cooling by placing the dark chocolate chips in a glass bowl along with 1/4 teaspoon of coconut oil. Put the dish into the microwave for 30 seconds. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!

Hold the strawberry by the stem and dip it into the melted milk chocolate then place it on a baking sheet topped with wax paper. Repeat with the remaining strawberries.

Place the white chocolate chips in a glass bowl along with the 1/8 teaspoon of coconut oil. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted.

Spoon the white chocolate into a small zip lock bag. Cut a super small hole in the corner of the bag and drizzle the white chocolate back and forth over each strawberry. Place into the refrigerator for at least 15 minutes.

When ready to serve, spoon a bit of strawberry sauce on each mini cheesecake then top with a chocolate-covered strawberry. Serve immediately. Enjoy!

Side Note: Keep all ingredients separate until right before serving for best results. Store in airtight containers in the refrigerator.