No Bake Chocolate Covered Strawberry Cheesecakes Recipe
No Bake Chocolate Covered Strawberry Cheesecakes made with cream cheese, heavy cream, sugar, sour cream and fresh strawberries dipped in chocolate!
Servings: 8 cakes
Calories: 746kcal
Equipment
- 8 silicone cylinder dessert mold 8-cavity, 3.89 oz capacity
Ingredients
- 16 strawberries rinsed and patted dry, 8 w/ stems & 8 w/o stems
- ½ pound semi-sweet dipping chocolate
No-Bake Cheesecake
- 1 ¼ cups heavy whipping cream
- 2 TBSP powdered sugar
- 24 ounces cream cheese softened to room temperature
- ½ cup granulated sugar
- ¼ cup sour cream
- 1 tsp vanilla extract
Instructions
- Chocolate covered strawberries: In a microwave safe dish, heat the chocolate in 30 second increments, until smooth and completely melted.
- Cut the green tops off of 8 of the strawberries. Dip the cut strawberries into the chocolate to cover and place on parchment paper to cool and set. Also dip the strawberries with the tops still on into the chocolate and set aside to cool. (These are used for garnish toppers.)
- Cheesecake mixture: In a large bowl, use an electric mixer to mix the heavy whipping cream and powdered sugar until stiff peaks form.
- In another bowl whisk the cream cheese, granulated sugar, sour cream and vanilla until smooth.
- Transfer the cream cheese mixture into the bowl with the heavy whipping cream and mix until well combined. Fill the molds halfway with the cheesecake mixture.
- Place one of the chocolate covered strawberries with no tops into each mold, pressing down into the cheesecake mixture. Fill the rest of the mold with more cheesecake mixture until full. Scrape tops to level.
- To make the graham cracker crust: melt the butter in a microwave safe bowl. Add the graham cracker crumbs and 1 tablespoon of sugar.
- Spoon some of the graham cracker mixture onto the top of each cheesecake pressing the crumbs into the batter.
- Place the mold onto a tray and place in the freezer for 2-4 hours. Carefully remove the cheesecakes from the molds. Top each with a chocolate covered strawberry. Serve & enjoy!
Notes
Keep leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for 30 days.
Instead of making individual cheesecakes, you can make this in a regular 8-inch springform pan.
Nutrition
Calories: 746kcal | Carbohydrates: 50g | Protein: 7g | Fat: 59g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 394mg | Potassium: 296mg | Fiber: 1g | Sugar: 40g | Vitamin A: 1911IU | Vitamin C: 14mg | Calcium: 149mg | Iron: 1mg