Ingredients for - Mini Chocolate-Covered Strawberry Cheesecake
How to cook deliciously - Mini Chocolate-Covered Strawberry Cheesecake
1. Stage
Lightly grease 3 mini springform pans or line a standard 6-muffin tin with cupcake liners.
2. Stage
Make chocolate crust: Combine Oreos and butter until Oreo crust is moist. Gently press crust mixture into bottom of the springform pan or muffin tins.
3. Stage
Make cheesecake filling: In a small saucepan over medium heat, bring strawberry puree to a simmer and cook, stirring occasionally until reduced by half, about 10 minutes. Remove from heat and let cool completely. You should have about 1/4 cup puree remaining.
4. Stage
In a large bowl, beat cream cheese until smooth. Add strawberry puree and powdered sugar and beat until incorporated and smooth. Add thawed whipped topping and continue beating until creamy and fluffy, scraping down sides as needed.
5. Stage
Divide filling evenly between crusts, flattening the tops with a knife or spatula.
6. Stage
Make chocolate ganache: Place chocolate in a heat-proof bowl, then microwave heavy cream in a glass-measuring cup until bubbling, about 30 seconds. Pour over chocolate and let stand for 3 minutes, then whisk until smooth.
7. Stage
Pour ganache over each mini cheesecake. Garnish with chocolate-covered strawberries and drizzle with white chocolate, if desired.
8. Stage
Refrigerate, 2 hours, then serve.
