Indulge in the delightful fusion of classic cheesecake and romantic chocolate-covered strawberries with these Chocolate Covered Strawberry Mini Cheesecakes. This recipe offers a perfectly portioned, utterly delicious dessert that’s surprisingly easy to whip up, making it ideal for any occasion, from special celebrations to a simple sweet craving.
Key Ingredients for Chocolate Covered Strawberry Mini Cheesecakes
- For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full graham crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened to room temperature
- ⅔ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream, at room temperature
- For the Chocolate Ganache Topping:
- 4 ounces semi-sweet or dark chocolate, finely chopped
- ½ cup heavy cream
- For the Fresh Strawberry Topping:
- 1 cup fresh strawberries, hulled and sliced or quartered
How to Make Chocolate Covered Strawberry Mini Cheesecakes
Whip up these adorable Chocolate Covered Strawberry Mini Cheesecakes for a dessert that’s as visually stunning as it is delicious. With a buttery, crumbly crust, a luxuriously creamy cheesecake filling, and a decadent chocolate ganache crowned with fresh, juicy strawberries, this recipe is a guaranteed crowd-pleaser. The mini format makes them perfect for parties, and they’re ready in about 25 minutes of hands-on prep time, plus chilling.
Step-by-Step Instructions
Preheat and Prepare: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or silicone muffin cups. You can also lightly grease the muffin tin if you don’t have liners.
Make the Crust: In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and stir with a fork until the crumbs are evenly moistened. Press about 1 to 2 tablespoons of the mixture into the bottom of each muffin liner, using the back of a spoon or a flat-bottomed glass to compact it firmly. Bake the crusts for 8 minutes. Remove from the oven and let them cool slightly while you prepare the filling.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, scraping down the sides of the bowl as needed. Gradually add the ⅔ cup granulated sugar and continue beating until well combined and no lumps remain.
Incorporate Eggs and Vanilla: Beat in the eggs one at a time, mixing on low speed until just incorporated after each addition. Be careful not to overmix, as this can cause the cheesecakes to crack. Stir in the vanilla extract and then the sour cream, mixing until the batter is smooth and homogenous.
Fill the Muffin Cups: Spoon or pipe the cheesecake filling evenly over the prepared crusts, filling each liner about two-thirds full.
Bake the Cheesecakes: Place the muffin tin on a baking sheet (this makes it easier to transfer and catches any potential drips). Bake for 18-22 minutes, or until the edges are set and the centers are slightly jiggly. They will continue to set as they cool.
Cool and Chill: Remove the cheesecakes from the oven and let them cool in the muffin tin for about 15 minutes. Then, carefully lift each cheesecake out of the muffin tin (if using liners, you can gently pull the liner away) and place them on a wire rack to cool completely to room temperature. Once cooled, cover the cheesecakes loosely with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow them to set properly and develop their flavor.
Make the Chocolate Ganache: When you’re ready to serve, gently warm the heavy cream in a small saucepan over medium-low heat until it just begins to simmer around the edges. Do not boil. Remove from heat and pour the hot cream over the finely chopped chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk gently until smooth and glossy.
Drizzle and Top: Spoon or drizzle the chocolate ganache over the chilled mini cheesecakes. Immediately arrange the sliced fresh strawberries on top of the ganache before it sets.
Why You’ll Love This Chocolate Covered Strawberry Mini Cheesecakes
You’ll absolutely adore these Chocolate Covered Strawberry Mini Cheesecakes for their perfect balance of rich, creamy cheesecake texture and the bright, sweet burst of fresh strawberries, all elevated by a decadent chocolate drizzle. They’re incredibly cost-effective to make at home, offering a gourmet dessert experience without the hefty restaurant price tag, making them your secret weapon for impressing guests without breaking the bank. Unlike larger cheesecakes that can be intimidating, these individual treats are incredibly approachable and satisfying, reminiscent of a favorite dessert but with a delightful twist that’s both elegant and fun. Forget boring desserts; these little flavor bombs are ready to steal the show!
Imagine the pure joy on your loved ones’ faces as they bite into these perfectly formed mini delights. The luscious creaminess of the cheesecake, the satisfying crunch of the graham cracker crust, and the sweet tang of fresh strawberries paired with luscious chocolate create a symphony of flavors and textures that’s simply irresistible. These are a fantastic alternative to a classic slice of cheesecake, offering individual portions that are both charming and convenient. So, preheat your oven and get ready to create a dessert masterpiece that’s sure to become a family favorite – you won’t regret whipping up a batch!
Storing and Reheating Tips
Storing Chocolate Covered Strawberry Mini Cheesecakes:
- Refrigeration: Store leftover Chocolate Covered Strawberry Mini Cheesecakes in an airtight container in the refrigerator for up to 3-4 days. It’s best to remove them from the muffin tin before storing if possible. If the ganache is still soft, you might want to place a piece of parchment paper between layers to prevent sticking.
- Freezing: These mini cheesecakes freeze beautifully, making them perfect for make-ahead desserts.
- Without Toppings: It’s highly recommended to freeze the mini cheesecakes before adding the chocolate ganache and fresh strawberries. Place the fully cooled and chilled cheesecakes on a baking sheet and freeze until solid, about 1-2 hours. Then, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag. They can be stored in the freezer for up to 1 month.
- With Toppings (if you must): If you wish to freeze them with the ganache and strawberries, ensure the ganache is fully set. The strawberries may lose some of their firmness upon thawing.
- Thawing: To thaw frozen mini cheesecakes (un-topped), transfer them from the freezer to the refrigerator overnight. Once thawed, you can add your fresh ganache and strawberries before serving. For those frozen with toppings, thaw them in the refrigerator.
Reheating Chocolate Covered Strawberry Mini Cheesecakes:
These mini cheesecakes are best served chilled or at room temperature and do not require reheating. Reheating can affect the texture of the cheesecake and the fresh strawberries.
Final Thoughts
These Chocolate Covered Strawberry Mini Cheesecakes are a delightful way to enjoy a classic dessert in a perfectly portioned, easy-to-love format. Gather your ingredients and give this recipe a try – you’ll be delighted by how simple and rewarding it is to create these charming treats at home.
Chocolate Covered Strawberry Mini Cheesecakes
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or silicone muffin cups. You can also lightly grease the muffin tin if you don’t have liners.
- In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and stir with a fork until the crumbs are evenly moistened. Press about 1 to 2 tablespoons of the mixture into the bottom of each muffin liner, using the back of a spoon or a flat-bottomed glass to compact it firmly. Bake the crusts for 8 minutes. Remove from the oven and let them cool slightly while you prepare the filling.1.5 cups graham cracker crumbs, 0.25 cup granulated sugar, 6 tablespoons unsalted butter
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, scraping down the sides of the bowl as needed. Gradually add the ⅔ cup granulated sugar and continue beating until well combined and no lumps remain.2 (8-ounce) packages cream cheese, 0.67 cup granulated sugar
- Beat in the eggs one at a time, mixing on low speed until just incorporated after each addition. Be careful not to overmix, as this can cause the cheesecakes to crack. Stir in the vanilla extract and then the sour cream, mixing until the batter is smooth and homogenous.2 large eggs, 1 teaspoon vanilla extract, 0.5 cup sour cream
- Spoon or pipe the cheesecake filling evenly over the prepared crusts, filling each liner about two-thirds full.
- Place the muffin tin on a baking sheet (this makes it easier to transfer and catches any potential drips). Bake for 18-22 minutes, or until the edges are set and the centers are slightly jiggly. They will continue to set as they cool.
- Remove the cheesecakes from the oven and let them cool in the muffin tin for about 15 minutes. Then, carefully lift each cheesecake out of the muffin tin (if using liners, you can gently pull the liner away) and place them on a wire rack to cool completely to room temperature. Once cooled, cover the cheesecakes loosely with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow them to set properly and develop their flavor.
- When you’re ready to serve, gently warm the heavy cream in a small saucepan over medium-low heat until it just begins to simmer around the edges. Do not boil. Remove from heat and pour the hot cream over the finely chopped chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk gently until smooth and glossy.0.5 cup heavy cream, 4 ounces semi-sweet or dark chocolate
- Spoon or drizzle the chocolate ganache over the chilled mini cheesecakes. Immediately arrange the sliced fresh strawberries on top of the ganache before it sets.1 cup fresh strawberries