- 1 cups graham cracker crumbs (from 8-9 graham crackers)
- 2 tablespoons granulated sugar
- 4 tablespoons butter, melted
CHOCOLATE COVERED STRAWBERRIES
- 1/2 cup heavy cream
- 8 ounces dark chocolate, finely chopped
- 6 large strawberries
- 1/4 cup cold water
- 1 tablespoon powdered gelatin (1-1/2 packages)
- 3 packages (8 ounces each) of cream cheese, softened
- 1-1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2-1/4 cups heavy cream
- A pan with six 3-inch mini cheesecake pans
- 3-inch acetate cake collar
INSTRUCTIONSGRAHAM CRACKER CRUST
- Place the graham crackers, sugar, and butter in a bowl and stir it until it looks like wet sand and it holds together when you pinch it. Press the mixture into the bottom of six 3-inch pans. Place them in the refrigerator to chill while you make the filling.
CHOCOLATE COVERED STRAWBERRIES:
- Line a plate with parchment paper and set aside.
- Heat the heavy cream in the microwave or in a saucepan over medium heat on the stove. Only heat it until it gently simmers and don’t let it boil.
- Pour the hot cream into the chopped chocolate and let it sit for a few minutes until the chocolate melts. Once the chocolate melts, stir it until it is smooth.
- Slice the green leaves off of the strawberries and dip them into the chocolate ganache.
- Place the chocolate-covered strawberries on the parchment-lined plate and set them in the fridge to get firm.
- Put the cold water in a microwavable bowl and sprinkle the gelatin over the water. Set the gelatin aside to soften (or bloom) for at least 5 minutes while you beat the cream cheese.
- Place the cream cheese in a large mixing bowl and beat with an electric mixer until it is smooth and there are no lumps.
- Add the sugar, vanilla, and salt and beat until smooth and creamy. Make sure you scrape down the sides and bottom of the bowl to incorporate all the ingredients well.
- Stir in the heavy cream by hand. Don’t use the electric beater for this step or the mixture will get too thick to easily pour into the cheesecake pans.
- Place the softened gelatin in the microwave for 20 to 30 seconds, stirring at 10-second intervals. Heat it until it is completely dissolved and liquid. If it is too hot, let it sit for a few minutes until it is comfortably warm.
- Drizzle the warm gelatin into the cream cheese mixture and stir it until it is well incorporated.
MAKE THE MINI CHEESECAKES:
- Place the chocolate-covered strawberries in the center of each of the mini pans.
- Line the inside of the mini pans with a strip of acetate or cut 3-inch wide strips of parchment paper to line the pans with.
- Spoon or pipe the filling over the chocolate covered strawberries inside the mini cheesecake pans and smooth the tops. Cover them with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
- When ready to serve, push up on the bottoms of the cheesecake pans and remove the individual cheesecakes. Transfer them to a serving plate and remove the acetate sheets. garnish with strawberries or mint leaves.
- To get a clean, pretty slice, dip a sharp knife in hot water then slowly slide it through the center of the cheesecakes.
- You will need about 8 to 9 graham crackers to make 1 cup of crumbs. To make the crumbs either pulse the crackers in a food processor or place them in a sealable plastic bag and pound them with a rolling pin.
- When you sprinkle the gelatin over the water, disperse it evenly over the water. If you dump it in a pile then the center of the pile will not soften. For a smooth cheesecake texture, it is important to let the gelatin soften in the water before you heat it up and dissolve it.
- Make sure you let the cream cheese come to room temperature before making this recipe. Cold hard cream cheese will not beat into a smooth creamy consistency as easily. You don’t want lumps of cream cheese in your cheesecake.
- Want to soften your cream cheese quickly? Place it in a bowl of lukewarm water (while the wrapper is still on) for 30 minutes. Make sure the water is not too hot though or it will melt.
- The gelatin helps firm up the cheesecake and hold the strawberry in the center.
- The graham cracker crust will get firm in the fridge but since it is a no-bake crust, it will be a bit crumblier than a baked graham cracker crust. If you want to make the crust crispy and more firmly set, bake it for 12 minutes at 350°F then let it cool before making the cheesecakes.
- The acetate collar will give the cheesecake additional height so the strawberries will be completely covered. You could also cut 3-inch wide strips of parchment paper to use as liners if you do not have any acetate sheets.
- Dip a sharp knife in hot water before slicing the cheesecake. The hot knife will slide through the cheesecake easier and make a clean, smooth cut.
Read Full Recipe —> Click Here