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These Chocolate Strawberry Stuffed Cheesecake make an absolutely stunning dessert that tastes delicious. A tiny little dessert that everyone loves.
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5 from 4 votes

Chocolate Strawberry Stuffed Cheesecake

Course: Dessert
Servings: 6
Author: Jill

Equipment

  • Tools
  • 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

Ingredients

Crust Ingredients

  • 2 cups of graham cracker crumbs We used Keebler graham cracker crumbs - found on the baking isle
  • 2 Tablespoons of sugar
  • 1/2 cup of butter - melted

Cheesecake Ingredients

  • 3 - 8 ounce packages of cream cheese - softened
  • 2 cups of heavy cream
  • 1/2 cup of Half n Half
  • 1 Tablespoon of Vanilla
  • 2 cups of powdered sugar
  • 1/4 teaspoon of salt
  • 2 Tablespoons of unflavored gelatin
  • 1/2 cup of cold water
  • 1/3 cup of water - boiled in the microwave

Chocolate Strawberry Ingredients

  • 6 large Strawberries
  • 3 squares of Chocolate Almond Bark
  • 1/3 cup of heavy cream
  • More berries for garnish if desired

Instructions

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.

Crust Directions

  • 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.

Cheesecake Directions

  • 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.

To Serve

  • 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!

Notes

Keep refrigerated. Will keep for up to three days in the fridge and a week in the freezer.