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Recipe Friday: Mini Chocolate-Covered Strawberry Cheesecakes

It started in June, 1937 as a way to sell excess milk in the warm summer months. Within two years, National Dairy Month had moved into the public eye. Today it’s a full-blown celebration of all things dairy, with parades, festivals, and farm-inspired activities all around the U.S. in the month of June. And today just so happens to be National Cheese Day as well! 

Cheesemaking has been around for more than 7,000 years. By some estimates, there are some 1,800 types of cheese to choose from today! Check out this recipe from the Wisconsin Cheese Board to add a little cheesiness to your desserts. 

Mini Chocolate-Covered Strawberry Cheesecakes

Yield: 12

Ingredients for Chocolate-Covered Strawberriees

6 oz semisweet chocolate, chopped
2 oz white baking chocolate, chopped
12 small fresh strawberries


  1. Line a baking sheet with waxed paper.
  2. Melt semisweet chocolate in a microwave-safe bowl on 50% power in 30-second intervals, stirring until smooth. Repeat step to melt white baking chocolate in another bowl.
  3. Pat strawberries dry with a paper towel. Dip each strawberry into semisweet chocolate; let any excess chocolate drip off. Place on prepared pan. Drizzle strawberries with white baking chocolate. Let stand until chocolate is set.

Ingredients for Chocolate Cheessecake

20 chocolate sandwich cookies
5 T butter, cubed and melted
6 oz semisweet chocolate, chopped
1 package (8 oz) Crystal Farms Original Cream Cheese, softened
1 container (8 oz) Crave Brothers Farmstead Classics Mascarpone cheese
¾ cup confectioners’ sugar
1 cup heavy whipping cream


  1. Place cookies in a food processor; cover and pulse until fine crumbs. Add butter; pulse until combined. Divide and press crumbs into paper-lined muffin cups. Freeze for 10 minutes.
  2. Meanwhile, melt semisweet chocolate in a microwave-safe bowl on 50% power in 30-second intervals, stirring until smooth. Cool chocolate completely, stirring occasionally.
  3. Beat cream cheese in a large bowl until fluffy. Add the mascarpone, confectioners’ sugar and chocolate; beat until mixture is blended.
  4. Beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into the mascarpone mixture.
  5. Spoon or pipe over crusts. Top each with a strawberry. Refrigerate for at least 1 hour or until serving.


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