Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
Place one vanilla wafer in the bottom of each liner.
12 vanilla wafer cookies
In a mixing bowl, beat the softened cream cheese and sugar until smooth.
8 ounces cream cheese, softened, 1/4 cup granulated sugar
Mix in the vanilla extract, then beat in the egg until just combined. Be careful not to overmix.
1/4 teaspoon vanilla extract, 1 large egg
Spoon the cheesecake batter evenly into each muffin liner, filling almost to the top.
Bake for 18-20 minutes, or until the edges are set and the center is slightly jiggly.
Let the cheesecakes cool completely in the muffin tin before refrigerating for at least 2 hours.
While cheesecakes are cooling, wash and thoroughly dry the strawberries.
12 fresh strawberries, washed and dried
In a microwave-safe bowl, melt the chopped dark chocolate with the coconut oil in 30-second intervals, stirring in between, until smooth.
4 ounces dark chocolate, chopped, 1 teaspoon coconut oil
Dip each strawberry into the melted chocolate, covering about two-thirds of the berry. Place the dipped strawberries on parchment paper and let them chill in the refrigerator until the chocolate is set.
12 fresh strawberries, washed and dried, 4 ounces dark chocolate, chopped
Once both the mini cheesecakes and chocolate-covered strawberries are chilled, place a chocolate covered strawberry on top of each mini cheesecake.
Enjoy your delicious Mini Cheesecakes Chocolate Covered Strawberries immediately, or store them in the refrigerator for later.
