Chocolate Strawberry Mini Cheesecakes

12 - 15 strawberries Ganache Topping (optional) 4 oz. chocolate, shaved or chopped finely 1/2 c. heavy cream 1/2 tsp. vanilla Tools cupcake liners hand mixer or stand mixer 12 or 24 cup muffin tin Cook Mode Prevent your screen from going dark Instructions Preheat the oven to 375°F. Chocolate Strawberry Mini Cheesecakes are perfectly easy, adorable, and transportable for the perfect Valentine's Day dessert. Plus they can be made ahead of time! Ingredients For the crust: 1 sleeve (9 cookies, 137 grams) graham crackers 3 tablespoons (43 grams) REAL Seal® unsalted butter, melted For the filling:

Preheat the oven to 375 degrees F. Pulse the cookies, almonds, butter and 3 tablespoons granulated sugar in a food processor until finely ground. Spray 6 cups in a muffin tin with nonstick cooking. Mini strawberry cheesecakes, topped off with a rich chocolate ganache. A fun dessert for a variety of occasions, including Valentine's day! More recipes perfect for Valentine's Day: Chocolate cupcakes with strawberry cream cheese frosting Chocolate cupcakes with chocolate cream cheese frosting Pink velvet cupcakes with cream cheese frosting

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Ingredients 14 graham crackers, crushed 4 tbsp. melted butter 1/4 tsp. kosher salt 2 blocks cream cheese, softened 2 large eggs 1/2 c. sour cream 1/4 c. sugar 1 tsp. vanilla Pinch of salt 1 c..

In a small bowl, combine 1 1/2 cups graham cracker crumbs with 6 Tbsp butter and stir together to moisten crumbs. Line 24 count standard-sized cupcake or muffin tins with paper liners and divide crumbs between 24 liners (about 1 Tbsp in each). Press the crumbs into the base with fingers or a small spoon. 2.

Wash and dry the strawberries. Set aside. Melt dark chocolate and shortening in the microwave in 30 second intervals, stirring after each interval until fully melted and smooth. Take the chilled cheesecakes out of the refrigerator and remove all of the paper liners. Spoon the melted dark chocolate over each cheesecake.

1 /2 teaspoon unflavored gelatin 1 8-ounce package Philadelphia- brand cream cheese 1 /2 cup plain whole-milk yogurt or sour cream 3 /4 teaspoon rose water or vanilla extract 1 /4 cup sugar 1.

Mini Chocolate Strawberry Cheesecakes. Ingredients: for 6 mini cheesecakes. 16 oz (454 g) cream cheese, softened at room temperature . 2 tbsp flour. 1/2 cup (100 g) sugar . 1 tsp vanilla extract . 1 tbsp lemon juice, optional. 2 large eggs, at room temperature. 1/4 cup (60 ml) heavy cream, at room temperature.

Process chopped strawberries in a food processor until completely smooth, about 1 minute, stopping to scrape down sides as needed. Set strawberry puree aside. Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, 2 to 3 minutes. Gradually add sugar and flour, beating until smooth, about 1 minute.

Here are the step by step instructions on how to make these mini white chocolate strawberry cheesecakes. Step 1: Make the crust. In a medium or large bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Step 2: Bake the crust. Disperse the graham cracker crumbs into the cupcake liners, pressing down firmly.

12 large strawberries, diced 1-2 tbsp white sugar, depending on the sweetness of the strawberries 2 tbsp water Mini Cheesecakes: 16 oz cream cheese, softened to room temperature ½ cup sour cream ⅓ cup white sugar 2 eggs 1 tsp vanilla extract Chocolate Dipped Strawberries: 12 strawberries ½ cup dark chocolate melting wafers

Preheat oven to 325 degrees. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add sugar and continue beating on low speed. Add eggs one at a time, mixing well after each egg. Scrape down bowl as needed. Add vanilla and lemon juice and mix until smooth.

Total Time: 2 hrs 30 mins Ingredients For the Crust 1 c. crumbled Oreo cookies 1/4 c. butter For the Cheesecake Filling 1/2 c. pureed strawberries (from about 1 cup strawberries) 8 oz. cream.

Mini Chocolate Covered Strawberry Cheesecakes Yield: 12 Mini Cheesecakes Prep Time: 25 minutes Cook Time: 18 minutes Cooling Time: 2 hours Total Time: 2 hours 43 minutes Ingredients For the crust: 12 Oreos 3 Tablespoons butter, melted For the cheesecake: 12 oz. cream cheese, at room temperature 1/2 cup sugar 1/2 cup seedless strawberry preserves

mini 12-cavity cheesecake mold pan Ingredients 1 ¾ cup ground graham crackers 6 Tablespoons unsalted butter melted 16 oz cream cheese softened ¾ cup granulated sugar 2 large eggs 1 large yolk 2 teaspoons vanilla extract ½ teaspoon fine sea salt 18 strawberries rinsed and pat dry 8 oz 56% dark chocolate melted Instructions

Drain the cashews, then add all ingredients for the cheesecake filling in a blender. Blend until smooth and creamy. Divide the filling evenly over the crust. Tap the muffin tin a few times on the counter to remove air bubbles, then freeze for at least 3 hours to set. Melt chocolate chips in the microwave or a double boiler until smooth.

You should have 4 empty muffin slots, fill each of these with 1/4 cup of water, the water will help the cheesecake bake more evenly. Bake at 350 for 20-22 minutes, until just set in center. Do not overcook. Remove from oven. Let cool in pan for 15 minutes, remove from pan to cooling rack, and let cool an additional 45 minutes.

4. Reduce oven to 300°F (148°C). 5. In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl. 6. Add the sour cream and vanilla extract. Beat on low speed until well combined. 7.

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