These are really delicious, easy to assemble, and you can make them ahead, keep them in the freezer and pop them out just before serving. Your dessert will be a hit, and they’re sure to be a favorite.
Making them takes a bit of time, but it isn’t difficult.
You’ll start off by making chocolate covered strawberries like you usually would. Then, you’ll make a graham cracker crust, and lastly a cheesecake mixture.
It’s like your typical cheesecake but it’s tiny and cute and filled with a chocolate covered strawberry!
CHEESECAKE TIPS
The most important tip: always use room temperature cream cheese. Leave it sitting out for at least an hour before making your dessert.
How to fix a crack: heat a knife under hot water and spread over the crack. This melts it a bit so you can reform it. If all else fails it’s a great opportunity to add chocolate or caramel sauce!
CHOCOLATE STRAWBERRY STUFFED CHEESECAKE
INGREDIENTS
CRUST INGREDIENTS
- 2 cups of graham cracker crumbs We used Keebler graham cracker crumbs – found on the baking isle
- 2 Tablespoons of sugar
- 1/2 cup of butter – melted
CHEESECAKE INGREDIENTS
- 3 – 8 ounce packages of cream cheese – softened
- 2 cups of heavy cream
- 1/2 cup of Half n Half
- 1 Tablespoon of Vanilla
- 2 cups of powdered sugar
- 1/4 teaspoon of salt
- 2 Tablespoons of unflavored gelatin
- 1/2 cup of cold water
- 1/3 cup of water – boiled in the microwave
CHOCOLATE STRAWBERRY INGREDIENTS
- 6 large Strawberries
- 3 squares of Chocolate Almond Bark
- 1/3 cup of heavy cream
- More berries for garnish if desired
INSTRUCTIONS
CHOCOLATE COVERED STRAWBERRY DIRECTIONS
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Wash and dry strawberries.
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Melt heavy cream and chocolate almond bark in the microwave on 10 second intervals, until melted.
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Coat the berries in chocolate, placing on a parchment paper covered baking sheet.
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Let them sit for 5 minutes and pour more chocolate over to fully coat the berries.
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Place in the refrigerator for an hour or until hard.
CRUST DIRECTIONS
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Place a piece of parchment paper in the bottom of each of the 6 molds.
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Place the graham cracker crumbs, sugar, and melted butter in a bowl, and stir well to coat all the graham cracker crumbs.
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Place 1 to 2 Tablespoons of graham cracker crumbs in the bottom of the molds, pressing firmly.
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Place in the freezer to harden.
CHEESECAKE DIRECTIONS
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Begin mixing the softened cream cheese on low until it becomes smooth.
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Add the heavy cream a little at a time, mixing between additions until all the cream is added.
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Add half & half and mix until blended.
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Add the vanilla and mix until blended.
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Add the powdered sugar a little at a time.
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Add the salt, and mix on high until the cream cheese mixture is smooth and creamy.
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Place the gelatin in a separate bowl, add the cold water and stir.
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Allow the gelatin to sit for about 3 minutes until thickened.
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Boil 1/3 cup of water in the microwave, and carefully pour it into the gelatin, and stir the gelatin until it’s completely dissolved.
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Allow it to cool for 1 minute, and then pour it into the cheesecake mixture.
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Mix on low to incorporate the gelatin into the mixture, and then mix on high speed for another minute to completely blend the ingredients.
BUILDING THE CHEESECAKES
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Gently loosen the strawberries one at a time from the parchment paper, and place one each in the center of each molds.
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Place the berry stem down on top of the graham cracker crust.
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Ladle the cheesecake mixture over the berries, filling to the top.
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Place in the freezer overnight.
TO SERVE
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Place a piece of Parchment paper on a cookie sheet and turn the mold pan upside down onto it.
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Let it sit for about 2 – 5 minutes, then tap the bottom of the molds to loosen the cheesecakes.
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With a thin metal frosting spatula, carefully pick up the cheesecakes from the parchment paper, and place them on the dessert plate.
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Top with additional strawberries and chocolate curls if desired. Enjoy!
