Cheesecake bites with strawberries and a chocolate coating: This sweet finger food is made without baking in the refrigerator
gg butter (melted)
Ingredients · Servings 20
- 15 Butterkeks
- 90 g Butter
- 400g cream cheese
- 60 g icing sugar
- 1 vanilla bean
- 160g strawberries
- 200 g milk chocolate couverture
- 1 El Kokosöl
- some chocolate shavings
Method · 25 min
- Finely crush the butter cookies in a food processor. Place the cookie crumbs in a bowl, add the melted butter, and mix everything thoroughly with a spoon.
- Spread the mixture evenly onto a baking sheet lined with parchment paper and with high sides to form the base. Chill.
- Place cream cheese and powdered sugar in a bowl. Halve the vanilla bean lengthwise and scrape out the seeds with a knife. Add them to the cream cheese and mix thoroughly to form a cream.
- Wash the strawberries, remove the stems, and dice them. Add them to the cream cheese mixture and fold them in. Spread the strawberry cheesecake mixture over the cookie base and chill the cake for 1 hour.
- Melt the chocolate coating together with the coconut oil over a hot water bath. Cut the cooled strawberry cheesecake into about 20 pieces and dip each piece into the melted chocolate using a fork. Serve the mini strawberry chocolate cheesecakes immediately, sprinkled with colorful chocolate shavings or sprinkles.
a little bit of chocolate shavings (or colorful sprinkles as a substitute)
Tip: If you don't have a food processor at home, crush the butter cookies with a rolling pin in a sealed freezer bag. Besides chocolate shavings or sprinkles, freeze-dried strawberries or raspberries, almond slivers, or a fresh strawberry dipped in chocolate are also suitable toppings for the mini strawberry chocolate cheesecakes.