Description

These Valentine’s Day Chocolate Strawberry Mini Cheesecakes are a delightful treat with creamy texture and rich flavors. Made with cream cheese, strawberry preserves, and topped with fresh strawberries, they are perfect for celebrating love with something sweet and simple at home.

Ingredients

Scale

1 sleeve (9 cookies, 137 grams) graham crackers
3 tablespoons (43 grams) real seal® unsalted butter, melted
12 ounces (340 grams) real seal® cream cheese, at room temperature
1/2 cup (100 grams) granulated sugar
1/2 cup (140 grams) seedless strawberry preserves
Red gel food coloring, if desired
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1 large egg
1/2 cup (85 grams) semisweet chocolate chips
1/4 cup real seal® heavy cream
12 small strawberries

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Instructions

Preheat your oven to 350°F. Lightly grease a 12-cup mini cheesecake pan with nonstick spray.
In a food processor, pulse the graham crackers until finely ground. Add the melted butter and pulse until combined.
Divide the graham cracker mixture evenly among the cheesecake pan cavities, pressing firmly into the bottoms with a small object.
Bake the crusts for 5 minutes until fragrant, then remove from the oven and reduce the temperature to 325°F.

Notes

For a more vibrant color, add red gel food coloring to the cheesecake mix.
These cheesecakes can be made a day in advance and chilled in the refrigerator before serving.
Feel free to use any berry preserves of your choice for a different flavor.

Nutrition

Serving Size: 1 cheesecake
Calories: 280
Sugar: 15g
Sodium: 180mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg