Easy Strawberry Cheesecake With Chocolate Sauce
Easy Strawberry Cheesecake with Chocolate Sauce is one of those recipes that even people who don’t cook can make. With just a few ingredients, 15 minutes for your time and no need to “cook” or bake it is the perfect dessert for a romantic Valentines dinner.
| Servings | Prep Time |
| 24mini cheesecakes | 20minutes |
| Passive Time |
| 1hour setting time |
|
|
Ingredients
- 1 1/2 cups nutsI used macadamias and cashews but any nut will do
- 2tblspn buttermelted, for cheesecake base
- 500ml thickened creamDo not use Lite cream or cooking cream – it won’t whip
- 1sachet strawberry diet jelly
- 1/2 cup boiling water
- 1/2cup cold water
- 1packet Philadelphia Cream CheaseYou can use Lite cream cheese here
- 250g dark chocolateI prefer 70% or 85% Lindt dark chocolate. Chop or grate
- 1tblspn butterextra, for sauce
- 1/2tspn vanilla essence
- 1 tspn instant coffeeI used Decaf, but you can use any
- 1 strawberrydipped in melted chocolate (optional)
Instructions
- Crush the nuts. This can be done in a blender, bullet, or put in a zip-lock bag and crush with a hammer or rolling pin
- Pour melted butter into the nuts and mix until well combined. put some of this mixture into the bottom of well-greased molds and press down to about 5mm thickness. I used the bottom of a pill container to push the mixture down. Put in the fridge to set.
- While the bases are setting, pour the cream into the bowl of your mixer and whip on medium speed until soft peaks form. Set aside in the fridge.
- Mix contents of jelly sachet with boiling water and stir until completely dissolved. Add the cold water and stir.
- In the jug of your blender, bullet or mixer bowl, put the Philadelphia cream cheese (cubed) and warm jelly mix and blend or mix until there are no lumps
- Take the bases out of the fridge and fill the molds with the cheesecake mix. Put back in the fridge to set
- Melt butter, cream and instant coffee together over medium heat, stirring constantly until butter is melted
- Stir in the chocolate and continue stirring until chocolate has melted. Stir through vanilla essence.
- Allow to cool to room temperature.
- Take the mini cheesecake out of the mold by running a knife around the edges. Place cheesecake on a pretty plate and drizzle a little chocolate sauce over the top. Top with a strawberry and serve
Recipe Notes
This recipe made 12 mini cheesecakes and 2 “cheesecakes for 2”. I got my mini cheesecake tins from Victoria’s Basement and my ‘cheesecake for 2″ tins are also from Victoria’s Basement.
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