No-Bake Mini Chocolate Cheesecakes with Chocolate Covered StrawberriesdownloadEmail This Post

No-Bake Mini Chocolate Cheesecakes with Chocolate Covered Strawberries

Prep: 20 minutes • Serves: 12

12standard silicone baking cups or 12 paper baking cups
3/4cups graham cracker crumbs
2tablespoons Domino® Granulated Sugar
2tablespoons Our Family® Unsalted Butter, melted
1package (8 ounces) cream cheese, softened
1/2cup Domino® Powdered Sugar
1/3cup hazelnut spread
1/4cup heavy cream
1teaspoon vanilla extract
1cup dark chocolate chips
1tablespoon vegetable oil

1. Line standard-size muffin pan with baking cups; if using paper cups, spray with nonstick cooking spray. In medium bowl, stir graham cracker crumbs, granulated sugar and butter. Press graham cracker mixture into bottom of baking cups; freeze 10 minutes.

2. In large bowl, beat cream cheese, powdered sugar and hazelnut spread with mixer on medium speed 2 minutes or until incorporated. Add cream and vanilla; beat on medium-high speed 2 minutes or until light and fluffy. Divide cheese mixture into baking cups; freeze at least 2 hours or up to overnight.

3. Remove cheesecakes from baking cups. In small microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute or until melted, stirring every 20 seconds; stir in oil.

4. Working with 1 strawberry at a time, hold strawberry by the top and dip in chocolate to coat; place on top of 1 cheesecake. Repeat with remaining strawberries and cheesecakes. Reheat melted chocolate as necessary if it begins to harden. Refrigerate cheesecakes 10 minutes or until chocolate hardens. Makes 12 cheesecakes.

Approximate nutritional values per serving:
284 Calories, 19g Fat (10g Saturated), 30mg Cholesterol,
98mg Sodium, 28g Carbohydrates, 0g Fiber, 3g Protein