Mini Chocolate Covered Strawberry Cheesecakes

Gather these ingredients before you start...

Chocolate-covered Strawberries:

Chocolate Cheesecakes:

Now, that you’ve got all your ingredients, let’s get right into the process…

Chocolate-Covered Strawberries:

Line a baking sheet with waxed paper.
Melt the semi-sweet chocolate in a microwave-safe bowl on 50% power in 30-second intervals, while continuously stirring until smooth. Repeat these steps to melt white baking chocolate in another bowl.
Pat the strawberries dry with a paper towel. Dip each strawberry into the semi-sweet chocolate; and let any excess chocolate drip off. Place the chocolate covered strawberries on a prepared pan and drizzle them with white baking chocolate. Let them stand at room temperature until chocolate is set.

Chocolate Cheesecakes:

Place cookies in a food processor; cover and pulse until fine crumbs. To this, add butter and pulse until the mixture is combined. Divide and press crumbs into paper-lined muffin cups and freeze for approximately 10 minutes.
Meanwhile, melt some semi-sweet chocolate in a microwave-safe bowl on 50% power in 30-second intervals (similar to what we did for the chocolate covered strawberries). Cool the chocolate completely and keep stirring occasionally.
Beat the cream cheese in a large bowl until fluffy. To this, add mascarpone cheese, confectioners’ sugar and chocolate; beat until the mixture is blended well together.
Beat whipping cream in another large bowl until stiff peaks form. Gently fold whipped cream into the above mascarpone mixture.
Spoon or pipe this over crusts. Top each with a chocolate covered strawberry and refrigerate for at least 1 hour or until serving.

Enjoy!

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