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These chocolate covered strawberry mini cheesecakes are made with a creamy strawberry cheesecake filling that is surrounded by lots of chocolate!
These strawberry cheesecakes are absolutely perfect for Valentine's Day or for any occasion! They sit on top of a chocolate cookie crust and are topped with a chocolate ganache sauce and a chocolate covered strawberry.
The cheesecake is made with freeze dried strawberries that's whipped together with the cream cheese and sugar, making them super smooth.
For even more Valentine's treats, then check out these recipes: cupid cupcakes, raspberry donuts, and chocolate covered strawberry cupcakes.
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Why You'll Love These Strawberry Chocolate Cheesecakes:
- No water bath or springform pan needed.
- They're made in a muffin pan.
- Both freeze dried and fresh strawberries are used.
- There's so much chocolate!
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?
Baking Tips:
- Muffin Pan: This mini cheesecake recipe can easily be made in a 12-count muffin pan. I recommend lining your pan with cupcake liners.
- Cream Cheese: Alway use the brick-style cream cheese when making any cheesecake.
- Strawberries: I used freeze dried strawberries for the cheesecake batter because I love how easily it creams together with the other ingredients.
- Crust: You can use either Oreos or chocolate graham crackers.
- Room Temperature Ingredients: You want your cream cheese, yogurt, and eggs to be at room temperature before baking. I recommend removing these items from your refrigerator 1 hour before you want to start baking.
Ingredients Needed:
- Oreos: This is the base for the crust. You could also use chocolate graham crackers in place of the cookies.
- Cream Cheese: Brick-style, NOT the spreadable kind.
- Strawberries: Freeze dried strawberries and fresh strawberries.
- Yogurt: I always add a little bit of yogurt to my cheesecakes. It adds even more creaminess and I love the flavor. If you don't have yogurt, you could substitute it for sour cream.
- 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.
How To Make This Recipe:
Here are the step by step instructions:
- Oreo Crust: 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. Bake for 5 minutes and set aside to cool while making the cheesecake filling.
- Strawberry Cheesecake: Cream together the cream cheese, freeze dried strawberries, and sugar on medium-high speed until smooth (about 1-2 minutes). Add the yogurt and vanilla extract and mix on medium speed until combined. Add your eggs, one at a time, mixing on low speed just until incorporated.
- Bake: Evenly distribute the cheesecake filling into the cupcake liners, covering the chocolate crust. Place the muffin pan into the oven and bake for 15-18 minutes, or until the tops of the cheesecakes are set.
- Chocolate Ganache: In a small bowl, add the chocolate chips. In a microwaveable-safe bowl, heat the heavy whipping cream until bubbling. Pour the heavy cream into the chocolate chips and allow it to sit for 5 minutes, then whisk together until smooth.
- Chocolate Covered Strawberries: 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 a prepared baking sheet.
Frequently Asked Questions:
How Long Does Chocolate Covered Strawberry Cheesecake Last?
They’re best consumed within 2-3 days but can last in the refrigerator for up to 5 days in an airtight container.
Can I Make These Cheesecakes Ahead Of Time?
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.
Can I Use Fresh Strawberries?
I haven't tried using fresh strawberries in the cheesecake batter, but definitely use fresh strawberries for the chocolate covered strawberry topping.
How Can I Tell When The Cheesecakes Are Done Baking?
The cheesecakes are done baking when they barely jiggle when moving the pan.
It brings me so much joy to see you make my recipes. 🙂
Happy baking!
More Cheesecake Recipes
📖 Recipe
Chocolate Covered Strawberry Mini Cheesecakes
These chocolate covered strawberry mini cheesecakes are made with a creamy strawberry cheesecake filling that is surrounded by lots of chocolate!
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 5 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 medium-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 into the cupcake liners, covering the chocolate crust (I used my #24 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 into the chocolate chips and allow it to sit for 5 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 mini cheesecake recipe can easily be made in a 12-count muffin pan. I recommend lining your pan with cupcake liners.
Cream Cheese: Alway use the brick-style cream cheese when making any cheesecake.
Strawberries: I used freeze dried strawberries for the cheesecake batter because I love how easily it creams together with the other ingredients.
Crust: You can use either Oreos or chocolate graham crackers.
Room Temperature Ingredients: You want your cream cheese, yogurt, and eggs to be at room temperature before baking. I recommend removing these items from your refrigerator 1 hour before you want to start baking.
Nutrition
Serving: 1cheesecakeCalories: 263kcalCarbohydrates: 36gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 15mgSodium: 247mgPotassium: 305mgFiber: 2gSugar: 28gVitamin A: 90IUVitamin C: 128mgCalcium: 120mgIron: 4mg
Tried this recipe?Let us know how it was!
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