Chocolate Strawberry Stuffed Cheesecake
Extra tall muffin pan (OR, Metal Pastry rings, or molds - 3-4 inches tall)
Electric stand mixer
Thin metal frosting spatula
of graham cracker crumbs
We used Keebler graham cracker crumbs - found on the baking isle
of butter - melted
3 - 8
packages of cream cheese - softened
of heavy cream
of Half n Half
of powdered sugar
of unflavored gelatin
of cold water
of water - boiled in the microwave
Chocolate Strawberry Ingredients
squares of Chocolate Almond Bark
of 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!
Keep refrigerated. Will keep for up to three days in the fridge and a week in the freezer.