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Chocolate strawberry mini cheesecakes are small desserts that pack big flavor. They blend the rich taste of chocolate with the sweet freshness of strawberries. This unique mix makes each bite a special treat.

Chocolate Strawberry Mini Cheesecakes

Indulge in the rich and creamy delight of Chocolate Strawberry Mini Cheesecakes! This easy-to-make dessert combines luscious chocolate and the freshness of strawberries for a treat that's perfect for any occasion. With simple ingredients and a gorgeous presentation, these mini cheesecakes are sure to impress your guests. Ready to bring a burst of flavor to your dessert table? Click through for the full recipe and make your own magical treats today!
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Ingredients
  

1 cup chocolate cookie crumbs

4 tablespoons unsalted butter, melted

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1/2 cup fresh strawberries, pureed

1/3 cup semi-sweet chocolate chips, melted

Fresh strawberries for topping

Whipped cream for garnish

Instructions
 

Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners or silicone molds.

    In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated.

      Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin liner to form the crust.

        In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

          Add the granulated sugar and beat until well combined.

            Incorporate the eggs one at a time, mixing after each addition. Then add the vanilla extract and sour cream, mixing until creamy and smooth.

              Divide the cheesecake batter evenly into two bowls. To one bowl, add the pureed strawberries and mix until well incorporated. To the other bowl, fold in the melted chocolate chips until combined.

                Spoon the strawberry cheesecake batter on top of the chocolate cheesecake batter in each crust, filling each liner about 3/4 full.

                  Bake in the preheated oven for about 20-25 minutes or until the cheesecakes are set but still slightly jiggly in the center.

                    Remove the mini cheesecakes from the oven and let them cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or until fully chilled.

                      Before serving, top each mini cheesecake with a fresh strawberry and a dollop of whipped cream.

                        Prep Time: 20 minutes | Total Time: 3 hours | Servings: 12

                          - Presentation Tips: Serve on a colorful dessert platter, and sprinkle some chocolate shavings around the cheesecakes for a touch of elegance.