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Red Strawberry Cheesecake

Red Strawberry Cheesecake

Make no-bake mini triple chocolate cheesecakes with an Oreo crust. A perfect make-ahead dessert idea for parties, similar to red strawberry cheesecake.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 people
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups Oreo cookie crumbs (about 18 Oreos, finely crushed, filling included)
  • 4 tablespoons unsalted butter melted
  • 8 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 4 ounces semi-sweet chocolate melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream cold
  • 4 ounces semi-sweet chocolate finely chopped (for ganache)
  • 1/2 cup heavy whipping cream (for ganache)

Equipment

  • Mini cheesecake pan or standard muffin tin
  • Cupcake liners if using a muffin tin
  • Food processor or rolling pin
  • Electric hand mixer or stand mixer
  • Mixing bowls

Method
 

  1. Make the Oreo crust by crushing Oreos into fine crumbs and mixing with melted butter.
  2. Press the crumb mixture firmly into the bottom of a mini cheesecake pan and refrigerate until set.
  3. Beat softened cream cheese until smooth, then mix in granulated sugar and cocoa powder.
  4. Add melted chocolate and vanilla extract to the cream cheese mixture.
  5. Whip the cold heavy cream until stiff peaks form, then gently fold it into the chocolate mixture.
  6. Fill the chilled crusts with the chocolate cheesecake filling and smooth the tops. Chill for at least 4 hours.
  7. For the ganache, heat heavy cream until it just begins to simmer, then pour it over finely chopped chocolate and let sit for a few minutes before stirring until smooth.
  8. Remove cheesecakes from the refrigerator, top with ganache, and decorate as desired.
  9. Chill briefly to set ganache before serving.

Nutrition

Calories: 280kcalCarbohydrates: 22gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 125mgPotassium: 120mgFiber: 1gSugar: 16gVitamin A: 10IUCalcium: 6mgIron: 6mg

Notes

Ensure your cream cheese is truly softened for the best texture. For a quick fix, microwave it for 15 seconds.
These cheesecakes can be made ahead and stored in the fridge for 4-5 days. They also freeze well for up to 2 months without toppings.
Try variations like adding mint extract or topping with salted caramel to switch up the flavors!
For clean cuts, use a hot knife to slice through the mini cheesecakes.
Tried this recipe?Let us know how it was!