Loving a strawberry chocolate combination in any form. This delicious one happens to come in a creamy, cheesecake surrounded by a buttery graham cracker crust. Also mini. Because mini just wins.
Easy cheesecake recipe, nothing fancy. The strawberry flavor comes from a bit of strawberry jam inside the batter. We have lots of that hanging in our fridge. I also added a bit of pink food coloring for the full strawberry effect, but that is totally optional.
After you fangirl over the strawberry cheesecake, save some praise for my favorite part of the show. The chocolate ganache. I literally licked the bowl clean with my own fingers. Can’t stop me. The smooth, rich chocolate ganache is dolloped right on top.
All layers of this sweet treat use my favorite ingredients from Hiland Dairy. I love their mission and the quality of the dairy products, it truly makes a world of difference.
One bite gets you the crunchy, buttery graham cracker crunch and then you get the mix of creamy strawberry cheesecake and the rich ganache.
Oh man, these are delicious. Check out the recipe below and let me know what you think!
Also, be sure to head to the Hiland Dairy website for more delicious recipes and coupons for my favorite products.
Creamy strawberry cheesecake surrounded by a buttery graham cracker crust and drizzled with a rich chocolate ganache. Easy to make and so delicious!
1 ½ cups graham cracker crumbs
4 Tablespoons Hiland Dairy Butter, melted
12 ounces Hiland Dairy Cream Cheese
½ cup sugar
½ cup Strawberry Jelly
½ teaspoon pure vanilla extract
¼ teaspoon kosher salt
A drop of red food coloring, optional
½ cup semi sweet chocolate chips
¼ cup Hiland Dairy Heavy Cream
12 strawberries, cut in half
Preheat the oven to 350 degrees. Spray a mini muffin pan with nonstick spray and set aside.
In a medium bowl, add the graham cracker crumbs and melted Hiland butter. Stir together until combined. Put about 1 Tablespoon of the graham cracker mixture into each cup. Using the back of the Tablespoon or a spoon, press mixture down into each cup of the tin.
Bake for 5 minutes and then set aside to cool. Then turn the oven temperature down to 325 degrees.
While the crusts are cooling, in a large bowl with a hand mixer or a stand mixer, add the Hiland cream cheese and sugar. Mix until combined, about 2 minutes.
Next, add the strawberry jelly, vanilla, food coloring (optional), and salt. Mix again until smooth.
Add the egg and mix again for another minute.
Spoon the cream cheese mixture into each cup evenly until all batter is used. Bake for 18 minutes.
Turn off the oven and open the oven door. Leave the cheesecakes in the cooling oven for about 5 minutes. Then remove and let cool completely.
After cheesecakes have cooled completely, pour the chocolate chips into a medium bowl. In the microwave in a safe dish or a saucepan on the stove, heat Hiland heavy cream until hot but not boiling.
Pour hot heavy cream over the chocolate chips but do not stir yet. Let sit for 3 minutes then stir together slowly until combined and smooth.