Chocolate Covered Strawberry Mini Cheesecakes

Chocolate Covered Strawberry Mini Cheesecakes

These Chocolate Covered Strawberry Mini Cheesecakes are a decadent twist on a classic dessert, blending rich cream cheese with a crunchy graham cracker crust and a layer of chocolate, all topped with a chocolate-dipped strawberry. Whether you’re planning a special occasion or simply want to treat yourself, these mini cheesecakes are sure to impress!

Ingredients:

For the Crust:

  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • Pinch of salt

For the Filling:

  • 16 oz cream cheese, room temperature
  • 2 eggs, whites and yolks separated (room temperature)
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Dash of granulated sugar

For the Hard Shell Topping:

  • 10 oz chocolate melting wafers
  • 12–15 fresh strawberries

For the Ganache Topping (Optional):

  • 4 oz chocolate, shaved or chopped finely
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract

Directions:

1. Prepare the Crust:

  • Preheat the oven to 375°F.
  • In a small bowl, mix together the graham cracker crumbs, melted butter, sugar, and a pinch of salt.
  • Line a 12-cup muffin tin with cupcake liners. Drop rounded tablespoons of the graham cracker mixture into each liner, pressing down gently to form a crust.
  • Pre-bake the crust for 8 minutes, then remove from the oven and reduce the temperature to 350°F.

2. Make the Cheesecake Filling:

  • In a large bowl, beat together the cream cheese, sugar, salt, and vanilla extract until creamy.
  • Beat in the egg yolks one at a time, ensuring they are fully incorporated.
  • In a separate bowl, whisk the egg whites until frothy and doubled in size, then gently fold them into the cream cheese mixture to create a smooth and slightly thin batter.

3. Bake the Cheesecakes:

  • Divide the filling evenly among the muffin liners, filling each almost to the top.
  • Bake for 20 minutes at 350°F.
  • Once baked, allow the cheesecakes to rest at room temperature for 20 minutes, letting the filling settle. Then chill them in the refrigerator for at least 2 hours.

4. Prepare the Hard Shell Topping:

  • Melt the chocolate melting wafers using a double boiler or microwave in 30-second intervals, stirring between each interval until smooth.
  • Pour the melted chocolate over each chilled cheesecake, completely covering the surface.
  • Let the chocolate harden before dipping the strawberries into the remaining melted chocolate. Place one chocolate-dipped strawberry on top of each cheesecake.
  • Keep the cheesecakes chilled until ready to serve.

5. Optional Ganache Topping:

  • Heat the heavy cream and vanilla extract in a saucepan until steaming.
  • Add the finely shaved chocolate and let it sit for 1 minute to melt, then stir gently until fully combined.
  • Spoon the ganache over each cheesecake, letting it drip over the edges for a dramatic finish. Dip the strawberries in the ganache and place one on top of each cheesecake.
  • Keep chilled until ready to serve.

Recipe Notes:

  • Prep Time: 20 minutes
  • Cooking Time: 30 minutes
  • Total Time: 2 hours 50 minutes (including chilling)
  • Calories: 320 kcal per mini cheesecake
  • Servings: 12 mini cheesecakes

Perfect for Any Occasion

These Chocolate Covered Strawberry Mini Cheesecakes combine creamy richness with the fresh sweetness of strawberries and a satisfying crunch from the graham cracker crust. Whether topped with a simple hard shell or a luxurious ganache, they are a stunning dessert that will leave a lasting impression on your guests. Enjoy every bite!

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Chocolate Covered Strawberry Mini Cheesecakes


  • Author: Dulcia
  • Total Time: 2 hours 50 minutes (including chilling)
  • Yield: 12 1x

Description

These Chocolate Covered Strawberry Mini Cheesecakes are a perfect combination of creamy cheesecake, crunchy graham cracker crust, and a rich chocolate topping. Each bite offers a delightful mix of textures, with the smooth, tangy filling melting in your mouth while the hard chocolate shell adds a satisfying crunch. Topped with a chocolate-covered strawberry, these mini cheesecakes are not only delicious but visually stunning—ideal for any special occasion or indulgent treat.


Ingredients

Scale

For the crust:
1 cup graham cracker crumbs
4 tablespoons unsalted butter, melted
1/4 cup granulated sugar
Pinch of salt
For the filling:
16 oz cream cheese, room temperature
2 eggs, whites and yolks separated (room temperature)
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
Dash of granulated sugar
Hard shell topping:
10 oz chocolate melting wafers
1215 strawberries
Ganache topping (optional):
4 oz chocolate, shaved or chopped finely
1/2 cup heavy cream
1/2 teaspoon vanilla extract


Instructions

Preheat the oven to 375°F.
In a small bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Line a 12-cup muffin tin with cupcake liners and drop rounded tablespoons of the mixture into each liner. Lightly press the crumbs into the bottom to form a crust. Pre-bake for 8 minutes, then remove from the oven and reduce temperature to 350°F.
In a large bowl, beat together cream cheese, sugar, salt, and vanilla extract until creamy. Beat in egg yolks one at a time.
In a separate bowl, whisk egg whites until frothy and doubled in size. Gently fold the egg whites into the cream cheese mixture until smooth and slightly thin.
Divide the filling evenly among the muffin liners, filling them almost to the top. Bake for 20 minutes.
Let the cheesecakes rest at room temperature for 20 minutes, allowing the filling to settle. Chill for at least 2 hours before topping.
Hard Shell Topping:
Melt the chocolate melting wafers using a double boiler or microwave (in 30-second intervals, stirring each time).
Pour the melted chocolate over each cheesecake, covering the surface completely. Let the chocolate harden before dipping strawberries into the remaining melted chocolate. Place a chocolate-dipped strawberry on top of each cheesecake. Keep chilled until ready to serve.
Ganache Topping (Optional):
Heat the heavy cream and vanilla in a saucepan until steaming. Add the shaved chocolate and let it sit for 1 minute to melt.
Stir gently until combined. Spoon the ganache over each cheesecake, allowing it to drip over the edges. Dip the strawberries in the ganache and place one on top of each cheesecake. Keep chilled until ready to serve.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 320
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