Chocolate Dipped Strawberry Mini Cheesecake Recipes

Chocolate Dipped Strawberry Cheesecake

Makes 18 mini cheesecakes

Ingredients

Vegetarian

Produce

• 18 Strawberries

Refrigerated

• 2 Eggs, large
• 1 Yolk, large

Baking & Spices

• 56 8 oz dark chocolate
• 3/4 cup Granulated sugar
• 1/2 tsp Sea salt, fine
• 2 tsp Vanilla extract

Snacks

• 1 3/4 cup Graham crackers, ground

Dairy

• 6 tbsp Butter, unsalted
• 16 oz Cream cheese

DIRECTIONS:

1. Combine ground graham crackers and melted butter. Spoon about 1 1/2 tablespoon of mixture into each mini cheesecake mold cavity. Use a tamper or cocktail muddler to pack crust into mold. Set aside.
2. Preheat oven to 325 degrees F.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add sugar while the machine runs on slow. Add eggs and yolk one at a time. Scrape down bowl as needed to ensure thorough mixing. Add vanilla and salt. Mix until smooth. Evenly divide cheesecake filling among molds. Smooth tops.
4. Bake for 20-25 minutes. Cheesecake will puff up slightly during baking, but will flatten once cooled. Let baked cheesecake cool to room temperature in pan. Transfer to fridge and let chill for at least 1 hour.
5. Once cheesecakes are chilled throughout, remove mini cheesecake from mold by pushing up on the removable bottoms. Spoon melted chocolate over each individual cheesecake. Dip strawberries in melted chocolate and place on top of chocolate covered cheesecake. Serve immediately.

No Bake White Chocolate Strawberry Cheesecakes

Makes 12 mini cheesecakes

Ingredients

Produce

• 12 Strawberries

Baking & Spices

• 1 Cool whip
• 1 1/2 tbsp Powdered sugar
• 1 tbsp Vegetable shortening
• 12 oz White chocolate chips

Snacks

• 7 Graham crackers

Dairy

• 4 tbsp Butter
• 1 package Cream cheese
• 1/2 cup Heavy cream

Desserts

• 2/3 cup Colored candy melts, red

Directions:

CRUST

1. Using a food processor or blender, pulse graham crackers into crumbs. Combine the melted butter with the crumbs, and mix until it’s thick.
2. Lightly spray a mini cheesecake pan with non-stick cooking spray. Place a heaping 1/2 tbsp of graham cracker crumbs in each cheesecake well, and press the mixture down firmly using a spatula. Place in the freezer for 15 minutes to harden.

CHEESECAKE

1. In a small saucepan over low heat, combine the white chocolate chips and heavy cream. Stir occasionally, until the chips are melted and smooth. This may take up to 10 minutes, but keep the heat on low or a little higher than low.
2. Once melted, remove the pan from the heat and allow it to cool on the counter for 15 minutes.
3. Once the chocolate is cool, combine the melted chocolate and softened cream cheese in a mixing bowl. Beat using an electric mixer until the mixture is smooth and no lumps remain. Spoon or pipe the cheesecake mixture into the cheesecake wells. Use a spatula to push the cheesecake into the well and to smooth the top.
4. For best results refrigerate the mini cheesecakes over night, be sure to cover with tinfoil or plastic wrap. 2 hours before serving, move the cheesecakes into the freezer. This will help the cheesecakes harden, making them easier to remove.
5. To remove the cheesecakes - Use a finger to press up on the removable buttons, sliding the cheesecakes up and out of the pan. Place the cheesecakes on a small baking sheet and return them to the freezer while you make the red chocolate topping.

RED CHOCOLATE DRIZZLE

1. In a small saucepan over low heat, combine 2/3 cup of red candy melts and vegetable shortening. Stir occasionally, until the chips are melted and smooth. This may take up to 8 minutes, but keep the heat on low or a little higher than low. Once the chocolate is melted, add the powdered sugar to the mixture and stir until no lumps remain. The mixture should be thicker at this point. Remove the cheesecakes from the freezer and spoon some red chocolate on top of each cheesecake. You want the topping to drip down the sides of the cheesecakes.

BEFORE SERVING

1. Top each cheesecake with a dollop of cool whip and a strawberry. I used a piping bag to pipe the cool whip on.

Cheesecake Chocolate Dipped Strawberries

Ingredients

Vegetarian

Produce

• 16 oz Strawberries

Baking & Spices

• 1/3 cup Cheesecake filling mix
• 4 oz Cool whip
• 3/4 cup Milk chocolate
• 3 tbsp Powdered sugar
• 1/4 tsp Vanilla

Snacks

• 1 Graham crackers from box

Dairy

• 4 oz Cream cheese

Instructions

1. Melt chocolate (I melt it over a double broiler). Set aside to cool.
2. Wash strawberries. Cut tops off of strawberries and hollow them out with a small knife, teaspoon or strawberry huller.
3. Cut off a small portion off of the bottom of each strawberry. When cutting be sure to cut straight so the strawberries will stand. Pat strawberries DRY.
4. Once chocolate has cooled dip the top of the strawberry into the chocolate (we like chocolate so I do about half of the strawberry). Once dipped place strawberry onto the parchment paper. Let the chocolate set before adding cream. (If the chocolate begins to thicken, just reheat.)
5. With a mixer on medium speed; combine cream cheese, powdered sugar, vanilla and cheesecake mix until fluffy, about 1-2 minutes (the cheesecake filling should just about dissolve and not be lumpy).
6. Add the cool whip and mix again.
7. Add cream to decorating bag and pipe cream into each strawberry. Take some of the crushed graham crackers and sprinkle over cream. Enjoy! Keep refrigerated if not enjoyed immediately.

Matcha Mini Cheesecakes with White Chocolate Covered Strawberries

57 mins to make, serves 12

Ingredients

Vegetarian

Produce

• 2 tbsp Matcha
• 12 Strawberries

Refrigerated

• 2 Eggs

Baking & Spices

• 4 oz Chocolate chips, semisweet
• 2/3 cup Granulated sugar
• 1 tsp Vanilla extract
• 1 cup White chocolate chips

Snacks

• 1 cup Oreo cookies

Dairy

• 2 tbsp Butter
• 2 pkg Cream cheese
• 1/4 cup Heavy cream

instructions

1. Preheat oven to 350 F degrees.
2. In a bowl mix together the oreo cookie crumbs with the butter. Divide the mixture equally into each cup in the pan and press down. Bake for 7 minutes.
3. Reduce heat to 300 F degrees.
4. Add the cream cheese and sugar to the bowl of your mixer and mix until smooth for about 3 minutes. Add eggs one at a time and continue mixing. Add matcha green tea powder and vanilla extract and mix until fully incorporated. Do not over mix.
5. Spoon cheesecake batter into each cup and fill to the top. There should be enough batter for all 12 cups.
6. Bake for 20 minutes. Remove from oven and let cool completely. Refrigerate cheesecake for a couple hours.
7. Place the white chocolate in a microwave safe bowl and melt it in the microwave in 30 second intervals. After each 30 seconds stir the chocolate. Mine took about 1 min and 30 seconds to melt. Dip each strawberry in the white chocolate and carefully place over top of each cheesecake.
8. In a small sauce pan add the heavy cream, chocolate chips and cook it over a double boiler over boiling water until smooth and warm. You will need to stir occasionally, this won't take long to make, under 5 minutes. Let cool completely. Drizzle some chocolate ganache over strawberries. (This step is optional).

Fluffy Chocolate Fruit Dip

Ingredients

Vegetarian, Gluten free

Baking & Spices

• 1 cup Powdered sugar
• 1 cup Semi-sweet chocolate chips
• 2 tsp Vanilla extract, pure

Dairy

• 8 oz Cream cheese
• 3/4 Heavy whipping cream

Instructions

1. Measure chocolate chips into a microwave-safe bowl. Microwave for 1 minute; stir chocolate well. Microwave for another 30 seconds; stir until chocolate is smooth. (If necessary, microwave in additional 15-second increments, stirring between each one, until chocolate is completely melted and smooth.) Set aside and allow to cool.
2. Pour heavy cream into a large bowl. Use an electric mixer to whip the cream until soft peaks form. Set aside.
3. In another large bowl, use an electric mixer to beat cream cheese and powdered sugar until smooth. Blend in vanilla and melted chocolate. Beat at high speed until light and fluffy.
4. Gently but thoroughly fold in whipped cream until no streaks remain. Cover and chill until ready to serve with fresh fruit, such as strawberries, apple slices, pineapple chunks, melon spears, etc.

Strawberry Fluff Fruit Dip

2 mins to prepare, serves 4-6

Ingredients

Vegetarian, Gluten free

Produce

• 1 Fruit

Dairy

• 1 7 oz container Marshmallow fluff or cream
• 1 8 oz container Strawberry cream cheese

instructions

1. place the marshmallow fluff and cream cheese into a bowl and using an electric or handheld mixer, beat the two ingredients together until smooth. this works best if you've let the cream cheese sit out for 10 minutes first, but it's not necessary. spoon into a serving dish and arrange fruit on a platter.

Strawberry Cheesecake Dip

Ingredients

Vegetarian, Gluten free

Produce

• 2/3 cup Strawberries

Condiments

• 1 tbsp Strawberry jam

Baking & Spices

• 1 cup Powdered sugar

Dairy

• 8 oz Cream cheese
• 1 cup Heavy cream

Instructions

1. With a hand mixer or stand mixer fitted with a whisk attachment, beat heavy cream and 1/3 cup powdered sugar on medium-high speed until soft peaks form. Set aside.
2. In a separate bowl, beat cream cheese and 2/3 cup powdered sugar until smooth and creamy. Fold the whipped cream into the cream cheese. Carefully stir in 1/3 cup chopped strawberries.
3. In a separate bowl, combine the remaining 1/3 cup chopped strawberries with strawberry jam. Right before serving, top the dip with the jam covered strawberries.

Hot Chocolate Cheesecake Dip

10 mins to prepare, makes 2 cups dip

Ingredients

Baking & Spices

• 3/4 cup Cool whip
• 1 cup Swiss miss dark sensation hot chocolate mix, powdered

Snacks

• 1 Animal crackers

Dairy

• 1 8 ounce package Cream cheese
• 1/2 cup Greek yogurt, plain
• 1/2 cup Marshmallow cream

Desserts

• 1 Candy cane
• 1 Marshmallows, mini

Instructions

• Beat the cream cheese until creamy. Add the yogurt, marshmallow cream, and hot chocolate mix and beat again until light and fluffy. Fold in 1/2 cup Cool Whip gently until completely mixed in.
• Top with remaining Cool Whip, mini marshmallows, and crushed candy cane.
• Serve with cookies and pretzels. Keep refrigerated in a covered container. Makes about 2 cups.

Chocolate Cheesecake Stuffed Strawberries

Ingredients

Vegetarian

Produce

• 1 pint Strawberries

Baking & Spices

• 3 tbsp Chocolate melts or chocolate chips
• 1 1/2 tbsp Cocoa powder, unsweetened
• 3/4 cup Semi-sweet chocolate chips
• 1/4 cup Sugar
• 1 cup Topping, whipped
• 1 tsp Vanilla

Snacks

• 3 tbsp Chocolate cookie crumbs

Dairy

• 2 tbsp Butter
• 8 oz Cream cheese

Instructions

• Wash strawberries and dry well.
  • Cut the tops off the strawberries and hollow them out using a small spoon or a strawberry huller (this is the type I use, works for tomatoes and strawberries).
  • Place the 3 tablespoons of chocolate chips in a small dish and melt on 50% power for about 20 seconds.. continue in 15 second increments until the chocolate is melted
  • Slice a thin piece of the bottom of each strawberry so it can stand up and pat it dry with a paper towel. Dip the bottom of each strawberry into chocolate and then into the cookie crumbs. Place on a parchment lined pan.
• Chocolate Cheesecake Filling
  1. Place the ¾ cup chocolate chips in a small dish and melt on 50% power for about 35 seconds.. continue in 20 second increments until the chocolate is melted. Cool.
  2. With mixer on medium, combine cream cheese, butter, vanilla, cocoa powder and sugar until fluffy. Add in cooled chocolate and mix on low until incorporated. Add in whipped topping and stir/mix just until combined.
  3. • Place chocolate cheesecake filling in a ziploc bag or a decorating dispenser like the one I’ve used above. Pipe into the strawberries (there will be lots of filling, don’t be afraid to overfill!).
     • Top with an additional piece of strawberry (I cut circles with a straw) and serve immediately or refrigerate up to 4 hours.