These chocolate covered strawberry mini cheesecakes have a chocolate Oreo crust, a creamy strawberry cheesecake filling, and is coated in melted chocolate. The top of the cheesecakes also include a perfect chocolate covered strawberry!
These mini chocolate covered strawberry cheesecakes are perfect to make for Valentine's Day or any special occasion!
The cheesecake mixture is made with freeze dried strawberry dust, so they still have that fresh strawberry flavor.
Looking for more cheesecake recipes? Then check out these: strawberry crunch cheesecake, no bake Oreo bars, and mini blueberry cheesecakes.
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Why You'll Love These Mini Cheesecakes
- Instead of a springform pan, they're baked in a muffin tin.
- Both freeze dried and fresh strawberries are used.
- A dark chocolate ganache covers the tops.
- The crust is made out of Oreo cookies.
- It combines two desserts into one perfect treat!
Mini cheesecakes are some of my favorite desserts to make because when compared to a full-sized one, they're just so much easier!
You don't have to worry about a water bath, they chill so much quicker, and who doesn't love bite-sized desserts?
Ingredients Needed
Here are some notes on the simple ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Oreos: Use regular Oreos, not the double stuffed.
- Cream Cheese: Block-style, NOT the spreadable kind.
- Strawberries: Freeze dried strawberries and fresh strawberries are both needed for this recipe.
- Yogurt: You can use either vanilla or plain yogurt. You could also substitute this ingredient for sour cream if that's what you have at home.
- Chocolate Chips: I used semi-sweet chocolate chips for both the ganache and the chocolate covered strawberries, but you could also use a 4-ounce chocolate bar for every ½ cup of chocolate chips. Feel free to use white chocolate or even milk chocolate if that's what you prefer!
- Heavy Whipping Cream: This is needed for the ganache. Do not substitute with heavy cream.
Instructions
Here are the step by step instructions on how to make this chocolate covered strawberry cheesecake bites.
Step 1: Make the crust. Use a food processor to crumble the cookies into fine crumbs.
Then combine the crumbs, melted butter, and vanilla extract in a small bowl.
Step 2: Bake the crust. Evenly distribute the cookie crumbs into the paper liners, pressing down firmly. Bake for 8 minutes in a 325 degree oven and set aside to cool.
Step 3: Beat the cream cheese. In a large bowl of a stand mixer using the paddle attachment, beat together the cream cheese, freeze dried strawberry dust, and sugar on high speed until smooth.
Step 4: Add the wet ingredients. Add the yogurt and vanilla extract on medium speed and mix until combined. Then mix in the eggs, one at a time, on low speed just until combined.
Step 5: Bake. Use a cookie scoop (I used my 1.5 tablespoon) to evenly distribute the cheesecake batter over the top of the chocolate crust. Bake for 15-18 minutes.
Chill for 45 minutes on the counter and then for 3 hours in the refrigerator.
Step 6: Chocolate ganache. In a small bowl, heat the heavy whipping cream until bubbling. Pour the hot cream over the chocolate chips and allow it to sit for 3 minutes.
Then whisk together until smooth.
Chocolate Covered Strawberries
In a small bowl, melt the chocolate. Dip each strawberry into the melted chocolate and place onto a prepared baking sheet that's lined with parchment paper.
Place the pan into the refrigerator so the chocolate can harden.
For tips, tricks, and different variations, check out my how to make chocolate covered strawberries post!
Assemble The Cheesecakes
Once the cheesecakes have cooled and completely set up, you can decorate them.
Use a spoon to spread the chocolate ganache over the top of the cheesecakes.
Then add the chocolate strawberry on top. Chill in the refrigerator for 5 minutes before serving.
Storage Tips
Keep any leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
Just keep in mind that the chocolate-covered strawberries won't last as long as the cheesecake bites. If needed, store them separately if you don't plan on consuming them within 2 days.
Expert Baking Tips
- Muffin Pan: This recipe can easily be made in a 12-count muffin tin. I recommend lining your muffin cups with cupcake liners, but if you don’t have any, use non-stick spray to generously grease each cup.
- Room Temperature Ingredients: Remove the cream cheese, yogurt, and eggs from the refrigerator 1 hour before you want to start baking.
- Cheesecake Filling: I used my 1.5 tablespoon cookie scoop to evenly distribute the cheesecake filling over the top of the crust.
- Completely Chill: It's very important that you allow the cheesecakes to cool at room temperature for 45 minutes before placing them into the refrigerator to chill for another 3 hours. The cheesecakes need time to set before serving.
- Chocolate Covered Strawberries: I have a whole blog post that covers everything you need to know on how to make these at home.
Recipe FAQs
Yes, you can! This is a great recipe to make the day before. Just make the chocolate ganache sauce and chocolate covered strawberries the day you serve them.
The cheesecakes are done baking when they barely jiggle when moving the pan. You can also touch the centers and if it's firm, they're done.
You can use a mini cheesecake pan if you have one.
Absolutely! You could make a buttery graham cracker crust by substituting the cookies with graham cracker crumbs. You could also use vanilla wafer cookies.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy baking!
More Valentine's Day Recipes
📖 Recipe
Chocolate Covered Strawberry Mini Cheesecakes
Equipment
- 12-count muffin pan
- Food Processor
- Electric Stand Mixer
- Mixing Bowls
Ingredients:
Chocolate Crust
- 12 Oreos, crumbs (about 1 cup)
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
Strawberry Cheesecake
- 12 ounces brick-style cream cheese, room temperature
- ½ cup freeze dried strawberries, dust
- ⅓ cup sugar
- ¼ cup yogurt (plain or vanilla), room temperature
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
Chocolate Ganache
- ½ cup chocolate chips
- ¼ cup heavy whipping cream
Chocolate Covered Strawberries
- ½ cup chocolate chips
- 12 small to medium-sized strawberries
Instructions:
- Preheat the oven 325 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Chocolate Crust
- Place the Oreos into a food processor or blender and pulse until fine crumbs. Pour the Oreo crumbs into a medium-sized mixing bowl and add the melted butter and vanilla extract. Mix together.
- Evenly disperse the Oreo crumbs into the cupcake liners, pressing down firmly (use your fingers or a ¼ measuring cup). Bake for 8 minutes and set aside to cool while making the cheesecake filling.
Strawberry Cheesecake
- In a blender or food processor, pulse the freeze dried strawberries until powdery crumbs. You'll have about ¼ cup.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese, freeze dried strawberries, and sugar on high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
- Add the yogurt and vanilla extract and mix on medium speed until combined. Scrape the sides of the bowl again. Add your eggs, one at a time, mixing on low speed just until incorporated.
- Evenly distribute the cheesecake filling over the top of the crust (I used my 1.5 tablespoon cookie scoop). Place the muffin pan into the oven and bake for 15-18 minutes, or until the tops of the cheesecakes are set (if the cheesecakes jiggle when shaken, they're not done yet).
- Allow the cheesecakes to cool for 45 minutes on the counter and then cover the entire muffin pan with plastic wrap and place in the refrigerator to chill for 3 hours.
Chocolate Ganache
- Once the cheesecakes have chilled completely, make the chocolate ganache. In a small bowl, add the chocolate chips. Set aside. In a microwaveable-safe bowl, heat the heavy whipping cream until bubbling (30-45 seconds). Pour the heavy cream over the chocolate chips and allow it to sit for 3 minutes, then whisk together until smooth. Cool to room temperature.
Chocolate Covered Strawberries
- Line a small baking sheet with parchment paper and set it aside. Wash the strawberries and dry them off really well. The chocolate won't stick to the strawberries if they're wet.
- In a microwave-safe bowl melt the chocolate chips in 20-second intervals, stirring well after every 20 seconds until melted and smooth. Dip each strawberry into the chocolate one at a time and place them on the prepared baking sheet. Put the baking sheet into the refrigerator so the chocolate can harden.
Assemble
- Top the chilled cheesecakes with the chocolate ganache and then the chocolate covered strawberries. Keep any leftover cheesecakes in an airtight container in the refrigerator for up to 5 days.
Notes:
-
- Muffin Pan: This recipe can easily be made in a 12-count muffin tin. I recommend lining your muffin cups with cupcake liners, but if you don’t have any, use non-stick spray to generously grease each cup.
-
- Room Temperature Ingredients: Remove the cream cheese, yogurt, and eggs from the refrigerator 1 hour before you want to start baking.
-
- Cheesecake Filling: I used my 1.5 tablespoon cookie scoop to evenly distribute the cheesecake filling over the top of the crust.
-
- Completely Chill: It's very important that you allow the cheesecakes to cool at room temperature for 45 minutes before placing them into the refrigerator to chill for another 3 hours. The cheesecakes need time to set before serving.
-
- Chocolate Covered Strawberries: I have a whole blog post that covers everything you need to know on how to make these at home.
Nutrition
Recipe originally published in February of 2022.
Chocolate covered strawberries are a dessert all on their own, but when placed on top of a cheesecakes?! Perfect!