No Bake White Chocolate Strawberry Cheesecakes

• Produce

  • 12 Strawberries

• Baking & Spices

  • 1 Cool whip
  • 1 1/2 tbsp Powdered sugar
  • 1 tbsp Vegetable shortening
  • 12 oz White chocolate chips

• Snacks

  • 7 Graham crackers

• Dairy

  • 4 tbsp Butter
  • 1 package Cream cheese
  • 1/2 cup Heavy cream

• Desserts

  • 2/3 cup Colored candy melts, red

Found on thefirstyearblog.com

Description

Ingredients

• 12 oz white chocolate chips
• 1/2 cup heavy cream
• 1 package cream cheese, 8oz, softened
• 4 tbsp butter
• 7 graham crackers
• 2/3 cup red colored candy melts, like Wilton brand
• 1 tbsp vegetable shortening
• 1 & 1/2 tbsp powdered sugar
• 12 strawberries, washed and dried
• cool whip

Directions

• Crust Using a food processor or blender, pulse graham crackers into crumbs. Combine the melted butter with the crumbs, and mix until it’s thick. Lightly spray a mini cheesecake pan with non-stick cooking spray. Place a heaping 1/2 tbsp of graham cracker crumbs in each cheesecake well, and press the mixture down firmly using a spatula. Place in the freezer for 15 minutes to harden. Cheesecake In a small saucepan over low heat, combine the white chocolate chips and heavy cream. Stir occasionally, until the chips are melted and smooth. This may take up to 10 minutes, but keep the heat on low or a little higher than low. Once melted, remove the pan from the heat and allow it to cool on the counter for 15 minutes. Once the chocolate is cool, combine the melted chocolate and softened cream cheese in a mixing bowl. Beat using an electric mixer until the mixture is smooth and no lumps remain. Spoon or pipe the cheesecake mixture into the cheesecake wells. Use a spatula to push the cheesecake into the well and to smooth the top. For best results refrigerate the mini cheesecakes over night, be sure to cover with tinfoil or plastic wrap. 2 hours before serving, move the cheesecakes into the freezer. This will help the cheesecakes harden, making them easier to remove. To remove the cheesecakes - Use a finger to press up on the removable buttons, sliding the cheesecakes up and out of the pan. Place the cheesecakes on a small baking sheet and return them to the freezer while you make the red chocolate topping. Red Chocolate Drizzle In a small saucepan over low heat, combine 2/3 cup of red candy melts and vegetable shortening. Stir occasionally, until the chips are melted and smooth. This may take up to 8 minutes, but keep the heat on low or a little higher than low. Once the chocolate is melted, add the powdered sugar to the mixture and stir until no lumps remain. The mixture should be thicker at this point. Remove the cheesecakes from the freezer and spoon some red chocolate on top of each cheesecake. You want the topping to drip down the sides of the cheesecakes. Before Serving Top each cheesecake with a dollop of cool whip and a strawberry. I used a piping bag to pipe the cool whip on.