Description
This recipe, “Chocolate-Covered Strawberry Cheesecakes,” combines the creamy richness of cheesecake with the classic pairing of chocolate and strawberries, all in a convenient, individual-sized treat
Ingredients
Crust:
- 14 graham crackers, crushed
- 4 Tbsp. melted butter
- ¼ tsp. kosher salt
Filling:
- 2 blocks cream cheese, softened
- 2 large eggs
- ½ cup sour cream
- ¼ cup sugar
- 1 tsp. vanilla
- Pinch of salt
Topping:
- 1 cup melted semisweet chocolate
- 12 strawberries
Instructions
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Preheat and Prep: Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. Spray the liners with cooking spray.
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Make Crust: In a large bowl, combine the crushed graham crackers, melted butter, and salt. Stir until completely moistened.
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Press Crust into Liners: Press the graham cracker mixture firmly into the bottom of the paper liners. Set aside.
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Make Filling: In a large bowl, beat the softened cream cheese with a hand mixer until light and fluffy. Add the eggs, sour cream, sugar, vanilla extract, and salt. Beat until combined.
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Fill Liners: Pour the cheesecake filling over the graham cracker crusts, filling each liner almost to the top.
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Bake: Bake until the center is slightly jiggly, about 20 minutes.
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Cool and Chill: Let the cheesecakes cool completely in the muffin tin, then refrigerate for at least 2 hours before topping with chocolate. This allows the filling to set completely.
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Melt Chocolate: Melt the semisweet chocolate chips.
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Top with Chocolate and Strawberries: Spoon the melted chocolate over the top of each chilled cheesecake. Dip the strawberries in the melted chocolate and place one on top of each cheesecake.
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Set: Let the chocolate set until firm before serving
