Go Back
+ servings

Chocolate Covered Strawberry Mini Cheesecakes

Karissa Parrish
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 whole chocolate covered strawberry!
4.25 from 4 votes
Prep Time 40 minutes
Cook Time 15 minutes
Chill Time 3 hours 45 minutes
Total Time 4 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 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
  • 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 StrawberriesI have a whole blog post that covers everything you need to know on how to make these at home. Check it out here.

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
Keyword chocolate covered strawberry mini cheesecakes, strawberry chocolate cheesecake
Tried this recipe?Let us know how it was!