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To make chocolate strawberry mini cheesecakes, you need key ingredients. The crust needs graham cracker crumbs, cocoa powder, sugar, and melted butter. These create a rich and tasty base.

Chocolate Strawberry Mini Cheesecakes

Indulge in the irresistible world of chocolate strawberry mini cheesecakes! These delightful treats combine creamy cheesecake with rich chocolate and juicy strawberries for a perfect snack or party dessert. With easy-to-follow instructions and essential tips for success, you'll impress your guests and satisfy your sweet tooth. Ready to bake? Click to explore this delectable recipe and create your own mini cheesecake masterpiece!
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Ingredients
  

1 cup graham cracker crumbs

¼ cup unsweetened cocoa powder

¼ cup sugar

⅓ cup unsalted butter, melted

16 oz cream cheese, softened

½ cup sugar

1 teaspoon vanilla extract

2 large eggs

½ cup sour cream

1 cup fresh strawberries, pureed

2 tablespoons heavy cream

Fresh strawberries and chocolate shavings for garnish

Instructions
 

Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.

    In a medium bowl, combine the graham cracker crumbs, unsweetened cocoa powder, ¼ cup sugar, and melted butter. Mix until the mixture resembles wet sand.

      Press about 1 tablespoon of the chocolate crust mixture into the bottom of each cupcake liner, ensuring it's compact. Bake for 10 minutes and then remove from the oven to cool.

        In a mixing bowl, beat the softened cream cheese with ½ cup sugar and vanilla extract until smooth and creamy (about 2-3 minutes).

          Add the eggs one at a time, mixing just until incorporated after each addition.

            Mix in the sour cream until fully combined.

              Gently fold in the strawberry puree until the mixture is smooth and evenly pink.

                Pour the cheesecake batter over the cooled crusts, filling each liner about ⅔ full.

                  Bake for 18-20 minutes or until the edges are set but the centers still have a slight jiggle.

                    Turn off the oven and crack the door, allowing the mini cheesecakes to cool for about 30 minutes in the oven.

                      Remove from the oven and let them cool completely at room temperature, then refrigerate for at least 4 hours, or overnight for best results.

                        Before serving, whip the heavy cream until soft peaks form and dollop on top of each cheesecake. Garnish with fresh strawberries and chocolate shavings.

                          Prep Time: 20 minutes | Total Time: 5 hours | Servings: 12