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Chocolate Covered Strawberry Cheesecake Cupcakes

Chocolate Covered Strawberry Cheesecake Cupcakes

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degree-icon Easy
time-icon 15 min
time-icon 20 min
time-icon N/A
time-icon 6-12
time-icon 1
diet-icon N/A
degree-icon Easy
time-icon 15 min
oven-icon 20 min
snow-icon N/A
plate-icon 6-12
dish-icon 1
diet-icon N/A

Recipe Box

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  • 16 oz Cream Cheese
  • 3/4 Cup MagicalButter
  • 1/2 Cup Sour Cream
  • 1 TBSP Vanilla Extract
  • 1/2 Cup Organic Cane Sugar
  • 2 Large Eggs
  • 1 Cup Crushed Chocolate Graham Cracker
  • 1/4 Cup Finely Chopped White Chocolate
  • 1/2 Cup MagicalButter
Chocolate Topping
  • 1 TBSP Magical Coconut Oil
  • 1 Cup MagicalButter Chocolate Strawberries

How To

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  • Preheat oven to 350º fahrenheit.
  • In a large mixing bowl, add your cream cheese, 3/4 cup melted MagicalButter, sour cream, vanilla extract, and sugar. Mix ingredients together until even and smooth.
  • Add eggs one at a time and mix until fully incorporated.
  • In a separate mixing bowl, add chocolate graham cracker, white chocolate, and 1/2 cup melted MagicalButter. Mix together until the butter is evenly mixed into the graham cracker and chocolate.
  • Spoon the crust mixture into muffin pans lines with muffin liners. Fill about 1/4. Make sure all have the same amount for even dosage.
  • Fill the muffin liners the rest of the way up with cheesecake filling. Place in oven and bake for 20 minutes.
Chocolate Topping
  • For chocolate, assemble a double boiler and melt Magical coconut oil. Add MagicalButter chocolate to the double boiler and melt until chocolate is smooth and creamy.
  • Place your cheesecakes on a plate and add chocolate to the top of each. Place a strawberry on top and then cover in chocolate. You can never add too much chocolate! Eat To Treat!