Chocolate Covered Strawberry Chocolate Cheesecake Bites
This delightful fusion of creamy chocolate cheesecake nestled in a chocolate cookie crust topped with a succulent chocolate covered strawberry makes for the perfect Valentine's Day treat!!!
Ingredients
Chocolate Crust
- 30 Oreos
- 5 T unsalted butter melted
Chocolate Cheesecake Filing
- 1/4 c Say Grace Coffee hot
- 1 c 60% bittersweet chocolate I use Ghirardelli
- 3/4 c semisweet chocolate I use Ghirardelli
- 24 oz cream cheese room temperature
- 1 pinch kosher salt
- 1 c sugar
- 1/4 c sour cream
- 1 T Say Grace vanilla extract
- 4 large eggs room temperature
- 3 T flour
Chocolate Ganache
- 2/3 c semisweet chocolate
- 2/3 c heavy whipping cream
Chocolate Covered Strawberries
- 30 strawberries stems in tact
- 2 c chocolate chips I mixed bittersweet and semi sweet
Instructions
Chocolate Crust
- Preheat oven to 350F.
- Line a 30 muffin tin cups with paper liners. Add Oreos to your food processor and pulse until broken into small pieces. Pour in melted butter while pulsing processor. Remove blade and use a spatula to mix butter.
- Press 1 heaping tablespoon of the cookie mixture into paper liners and set aside.
- Bake for about 6 minutes at 350. Remove from oven, set aside. Reduce oven temperature to 325F.
Chocolate Cheesecake Filing
- Place chocolate chips in a bowl then pour the hot coffee over them. Mix a bit then microwave in a few 20 second intervals as needed, stirring in between. Once almost all of the chocolate is melted cover and set aside.
- Add cream cheese to stand mixer fitted with a paddle attachment and mix at medium speed to cream.
- Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape down the bowl and mix well.
- Add sour cream and vanilla extract, mix well.
- Add the eggs one at a time, allowing each to incorporate before adding the next. Sprinkle in the flour and continue to mix. Scrape the bowl down and mix until smooth.
- Pour in the melted chocolate and mix on low until combined. Scrape the bowl down and mix.
- Pour about a cookie scoop full of the batter into the prepared cupcake wells. It's ok to fill to the top.
- Bake at 325F for about 20 minutes until center is slightly jiggly. Allow to cool in muffin tin, then refrigerate at least 2 hours before topping with chocolate ganache.
Chocolate Ganache
- Melt the chocolate and cream in a small bowl. You can use a double boiler, microwave or heat the cream before mixing in.
- Spread 1 Tablespoon of the ganache onto each mini cheesecake
Chocolate Covered Strawberries
- Use a double boiler or microwave the chocolate for 30 second intervals, removing and stirring at each 30 second interval, until the chocolate has melted. Stir often, making sure not to burn the chocolate!
- Holding each strawberry by the stem, dip into melted chocolate, lift and twist slightly, letting the excess chocolate fall back into the bowl and place on top of the ganache topped cheesecake bite. Repeat with the rest of the strawberries. Say Grace and enjoy!!
Tried this recipe?Let us know how it was!