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Chocolate strawberry mini cheesecakes are delightful treats that blend rich chocolate with fresh strawberries. These mini desserts pack a punch in flavor and are easy to share. They feature a crunchy chocolate crust, a creamy filling, and juicy strawberry bits throughout. Each bite offers a perfect mix of sweet and tart.

Chocolate Strawberry Mini Cheesecakes

Indulge in the joy of baking with these delightful Chocolate Strawberry Mini Cheesecakes! Combining the rich taste of chocolate with the freshness of strawberries, these mini treats are perfect for any occasion. This easy-to-follow recipe will guide you through each step, offering tips for customization and presentation. Don't miss out on the fun—explore the full recipe and start creating these scrumptious delights today!
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Ingredients
  

1 cup chocolate cookie crumbs (from chocolate wafer cookies)

4 tablespoons unsalted butter, melted

1 cup cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 cup fresh strawberries, diced

1/4 cup sour cream

2 tablespoons cocoa powder

Whipped cream for topping

Fresh strawberry slices for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C) and line a muffin pan with paper liners.

    Prepare the Crust: In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated with butter.

      Form the Crust: Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner, creating a firm crust. Use the back of a spoon for packing.

        Bake the Crust: Place the muffin pan in the preheated oven and bake the crusts for about 5-7 minutes, then remove and let cool.

          Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract; mix until well combined.

            Incorporate Egg and Sour Cream: Beat in the egg until just combined, then gently fold in the sour cream. Be careful not to overmix.

              Add Cocoa Powder: Sift in the cocoa powder, and gently fold it into the cheesecake mixture until fully incorporated.

                Add Strawberries: Fold in the diced strawberries into the cheesecake batter for a fruity surprise.

                  Fill the Muffin Liners: Spoon the cheesecake mixture over the cooled crusts, filling each liner about 3/4 full.

                    Bake the Cheesecakes: Place the muffin pan back in the oven and bake for 18-20 minutes, or until the edges are set but the center is slightly jiggly.

                      Cool Them Down: Once baked, remove them from the oven and allow the mini cheesecakes to cool at room temperature. Then, refrigerate for at least 2 hours or until completely chilled.

                        Serve: Before serving, top each mini cheesecake with a dollop of whipped cream and a fresh strawberry slice for a gorgeous finish.

                          Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 12