Ingredients
Equipment
Method
- Prep the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 12-cup muffin tin lined with paper liners.1 cup graham cracker crumbs, 2 tablespoons granulated sugar, 4 tablespoons unsalted butter
- Make the Filling: In a large bowl, beat softened cream cheese and sugar until smooth. Add egg and vanilla extract; mix until just combined.8 ounces cream cheese, 1/2 cup granulated sugar, 1 large egg, 1/2 teaspoon vanilla extract
- Assemble and Bake: Spoon cheesecake filling over the crust in each muffin liner, filling almost to the top. Bake in a preheated oven at 350°F (175°C) for 15-18 minutes, or until the filling is set.
- Cool and Chill: Let cheesecakes cool completely in the muffin tin. Then, refrigerate for at least 2 hours to firm up.
- Dip and Decorate: Melt chocolate chips and coconut oil in a double boiler or microwave in 30-second intervals, stirring until smooth. Dip each chilled cheesecake into the melted chocolate, coating the top.6 ounces semi-sweet chocolate chips, 1 tablespoon coconut oil
- Add Strawberries: While the chocolate is still wet, top each cheesecake with a fresh strawberry. Refrigerate for 10-15 minutes to set the chocolate.1 pint fresh strawberries
- Serve and Enjoy: Carefully remove cheesecakes from muffin liners. Serve immediately and enjoy the delicious symphony of flavors!
Notes
They’re so simple to make, even on the busiest weeknight, and they're a total crowd-pleaser. They are individual and already portioned controlled. Perfect for any occasion!