I think 2012 was the year I fell hard for no-bake cheesecakes served in little jars.
I suppose it could be worse.
My love affair with chocolate-covered strawberries goes way back. I must have been about ten when my mom and I walked past a candy counter at the mall and spotted a big plate of chocolate-covered strawberries. There was no one at the counter and no price sign, so my mom guessed they might be free — a ridiculous thought now, but that’s how the memory stuck. I was hesitant to even try one; she had to coax me while I must have looked like a very confused kid. When I finally bit into it, the taste was unforgettable. The memory remains vivid and that moment sparked a lifelong fascination with chocolate-dipped strawberries.
These particular berries arrived in a box from Harry and David, and I was genuinely ecstatic when they showed up at my door. They were perfect as they were, but of course I couldn’t resist turning them into something a little extra. I sampled more than my fair share of the box — sorry, berries — and that indulgence inspired another round of no-bake cheesecakes crowned with strawberries.
I still think a gift box of chocolate-covered strawberries is a brilliant present, and I’ve sent them to several people. The cheesecakes themselves feel festive and charming — you could easily make one large cheesecake and pile the strawberries on top — and they’re almost too cute to eat. Almost; but not quite. I’m not that precious when dessert is involved.
No-Bake Chocolate Covered Strawberry Cheesecakes
Yield:
6 (4-ounce jar) cheesecakes
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Ingredients
- 2 tablespoons unsalted butter, melted
- 8 Oreos
- 1 cup frozen strawberries, thawed
- 6 ounces mascarpone cheese, at room temperature
- 8 ounces cream cheese, at room temperature
- 1/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- whipped cream for topping
- fresh mint for garnish
Ganache
- 4 ounces dark chocolate, chopped
- 1 1/2 tablespoons heavy cream
Instructions
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Add Oreos to a food processor or crush them in a sealed bag with a rolling pin until you have fine crumbs. Combine the crumbs with the melted butter in a small bowl. Press a few teaspoons of the mixture into the bottom of each jar or glass, pressing firmly to compact the crust. Chill while you prepare the filling.
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In the bowl of an electric mixer, beat the cream cheese and mascarpone until smooth. Add the thawed strawberries and any juices and mix until combined; a few small pieces are fine. With the mixer on low, slowly drizzle in the sweetened condensed milk and scrape down the sides until the mixture is very smooth. Add vanilla and salt, mix briefly, then divide the cheesecake mixture evenly over the crusts. Refrigerate 2 to 4 hours to set.
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To make the ganache, warm the heavy cream until it is hot but not boiling, pour it over the chopped dark chocolate, and stir until smooth. Spoon an equal amount of ganache over each chilled cheesecake. Chill another 30 to 60 minutes. Serve topped with whipped cream, a sprig of mint, and a chocolate-covered strawberry if you like.
Notes
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And now I want this for breakfast.