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Chocolate Covered Strawberry Mini Cheesecakes

Karissa Parrish (Ginger Snap)
These Chocolate Covered Strawberry Mini Cheesecakes are made with a creamy strawberry cheesecake filling that is surrounded by lots of chocolate!
Prep Time 40 mins
Cook Time 15 mins
Chill Time 3 hrs 45 mins
Total Time 4 hrs 40 mins
Course Dessert
Cuisine American
Servings 12 mini cheesecakes


  • 12-count muffin pan
  • Food Processor
  • Electric Stand Mixer
  • Mixing Bowls


Chocolate Crust:

  • 12 Oreos, crumbs (about 1 cup)
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract

Strawberry Cheesecake:

  • 12 ounces brick-style cream cheese, room temperature
  • 1/2 cup freeze dried strawberries, dust
  • 1/3 cup sugar
  • 1/4 cup yogurt (plain or vanilla), room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature

Chocolate Ganache:

  • 1/2 cup chocolate chips
  • 1/4 cup heavy whipping cream

Chocolate Covered Strawberries:

  • 1/2 cup chocolate chips
  • 12 small to medium-sized strawberries


  • 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 1/4 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 1/4 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.


  • 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.


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.
Keyword chocolate covered strawberry mini cheesecakes, strawberry chocolate cheesecake