These Chocolate Strawberry Stuffed Cheesecake make an absolutely stunning dessert presentation. But, not only are they gorgeous to serve, your guests will be delighted to find a little secret treasure inside these elegant individual cheesecakes.
Chocolate Strawberry Stuffed Cheesecake
These are really delicious, easy to assemble, and you can make them ahead, keep them in the freezer and pop them out just before serving. Your dessert will be a hit, and they’re sure to be a favorite.
Making them takes a bit of time, but it isn’t difficult.
You’ll start off by making chocolate covered strawberries like you usually would. Then, you’ll make a graham cracker crust, and lastly a cheesecake mixture.
It’s like your typical cheesecake but it’s tiny and cute and filled with a chocolate covered strawberry!
The most important tip: always use room temperature cream cheese. Leave it sitting out for at least an hour before making your dessert.
How to fix a crack: heat a knife under hot water and spread over the crack. This melts it a bit so you can reform it. If all else fails it’s a great opportunity to add chocolate or caramel sauce!
Chocolate Strawberry Stuffed Cheesecake
- 2 cups graham cracker crumbs We used Keebler graham cracker crumbs – found on the baking aisle
- 2 Tablespoons sugar
- 1/2 cup butter melted
- 24 ounces cream cheese softened (I used 3 8-oz packages)
- 2 cups heavy cream
- 1/2 cup Half n Half
- 1 Tablespoon Vanilla
- 2 cups powdered sugar
- 1/4 teaspoon salt
- 2 Tablespoons unflavored gelatin
- 1/2 cup cold water
- 1/3 cup water boiled in the microwave
Chocolate Strawberry Ingredients
- 6 large Strawberries
- 3 squares Chocolate Almond Bark
- 1/3 cup heavy cream
- More berries for garnish if desired
Chocolate Covered Strawberry Directions
- Wash and dry strawberries.
- Melt heavy cream and chocolate almond bark in the microwave on 10 second intervals, until melted.
- Coat the berries in chocolate, placing on a parchment paper covered baking sheet.
- Let them sit for 5 minutes and pour more chocolate over to fully coat the berries.
- Place in the refrigerator for an hour or until hard.
- Place a piece of parchment paper in the bottom of each of the 6 molds.
- Place the graham cracker crumbs, sugar, and melted butter in a bowl, and stir well to coat all the graham cracker crumbs.
- Place 1 to 2 Tablespoons of graham cracker crumbs in the bottom of the molds, pressing firmly.
- Place in the freezer to harden.
- Begin mixing the softened cream cheese on low until it becomes smooth.
- Add the heavy cream a little at a time, mixing between additions until all the cream is added.
- Add half & half and mix until blended.
- Add the vanilla and mix until blended.
- Add the powdered sugar a little at a time.
- Add the salt, and mix on high until the cream cheese mixture is smooth and creamy.
- Place the gelatin in a separate bowl, add the cold water and stir.
- Allow the gelatin to sit for about 3 minutes until thickened.
- Boil 1/3 cup of water in the microwave, and carefully pour it into the gelatin, and stir the gelatin until it’s completely dissolved.
- Allow it to cool for 1 minute, and then pour it into the cheesecake mixture.
- Mix on low to incorporate the gelatin into the mixture, and then mix on high speed for another minute to completely blend the ingredients.
Building the Cheesecakes
- Gently loosen the strawberries one at a time from the parchment paper, and place one each in the center of each molds.
- Place the berry stem down on top of the graham cracker crust.
- Ladle the cheesecake mixture over the berries, filling to the top.
- Place in the freezer overnight.
- Place a piece of Parchment paper on a cookie sheet and turn the mold pan upside down onto it.
- Let it sit for about 2 – 5 minutes, then tap the bottom of the molds to loosen the cheesecakes.
- With a thin metal frosting spatula, carefully pick up the cheesecakes from the parchment paper, and place them on the dessert plate.
- Top with additional strawberries and chocolate curls if desired. Enjoy!
- Extra tall muffin pan (OR, Metal Pastry rings, or molds – 3-4 inches tall)
- Parchment paper
- cookie sheet
- Electric stand mixer
- Thin metal frosting spatula