Need a fun and easy dessert to create?
These mini cheesecakes are perfect for a quick and easy sweet-tooth craving!
If you're trying to be mindful of calories, I would recommend preparing these with Neufchatel Cream Cheese- you can typically find this product next to traditional cream cheeses in your local grocery store.
Neufchatel is 1/3 of the calories of traditional cream cheese, however the flavor is just as delicious are it's traditional counter-part.
Pair the mini cheesecakes with a homemade strawberry sauce and white chocolate drizzles and you'll satisfy your sweets craving in no time, I hope you all enjoy! :)
Mini Salted Chocolate Chip Cheesecakes w/ Oreo, White Chocolate & Strawberry Sauce Recipe:
Yield: 12 Servings
Cook Time: 45 Min
Ingredients:
- 12 Oreo Cookies
- 12 Oz Cream Cheese, Neufchatel, or Kite Hill Cream Cheese, Softened
- ½ Cup Brown Sugar or Coconut Sugar
- 2 Large Eggs or Egg Replacer Equivalent
- 1 Tbsp Vanilla Extract
- 1 ½ tsp Sea Salt
- ¼ Cup Mini Dark Chocolate Chips
- 6 Large Strawberries
- ½ Cup White Chocolate or White Chocolate Melting Wafers (There are also plant-
based alternatives- please see Amazon link below)
- Garnish: Strawberry Sauce + White Chocolate Drizzles + Extra Sea Salt
Directions:
1. Gather all ingredients & measure out. Preheat oven to 350°F.
2. First, gather a muffin/cupcake tin with 12 inserts and add paper liners. Place one Oreo in each liner.
3. Next, in a large mixing bowl, add 12 oz softened cream cheese of choice, ½ cup brown sugar or coconut sugar, 2 large eggs or egg replacer, 1 Tbsp vanilla extract, & 1 tsp sea salt and mix to combine until smooth.
4. Fold in ¼ cup mini dark chocolate chips and then scoop the batter evenly over each Oreo in the muffin tin. (Roughly 2 Tbsp of batter per tin).
5. Bake for 14-16 minutes until each center of the mini cheesecakes no longer “jiggles”. Let the cheesecakes cool completely before you remove the paper liner.
6. While the cheesecakes are baking, prepare the strawberry sauce. First, wash and dry strawberries and then cut the stems off and slice the berries, thinly. Add to a sauce pot and let simmer over medium heat with ¼ cup water.
7. Let strawberries simmer for about 15 minutes and then remove from the heat and blend in a blender or blend using a stick blender.
8. Melt the white chocolate or wafers as the very last step. You’ll want to drizzle the strawberry sauce over the mini cheesecakes first, and then drizzle the white chocolate over them as the final step before serving, enjoy! :)
Tips/Tricks:
- If you’re looking for a low-calorie dessert, try utilizing Neufchatel cream cheese- it’s 1/3 of the calories of regular cream cheese and tastes just as great!
- You can speed up the cooling process of the cheesecakes if you place them in the fridge for about 10-15 minutes :)
Click Link Below For Recipe PDF:
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