If there’s one dessert that feels like a love letter to indulgence, it’s these Chocolate Strawberry Mini Cheesecakes.
They’re everything you want in a sweet treat—velvety, rich chocolate, a creamy cheesecake base, and the vibrant sweetness of strawberries, all tucked into adorable, single-serving bites.
Whether you’re prepping for a date night, a special gathering, or just a solo moment of bliss, these mini cheesecakes deliver big on flavor without overwhelming you with effort.
Here’s what makes them shine: the crust is a buttery chocolate cookie crumble that perfectly balances the tangy cheesecake filling.
The strawberries on top aren’t just a garnish—they’re the crown jewel, offering a fresh pop of fruitiness with every bite.
Pair these little indulgences with Lemon Sorbet for a refreshing contrast, and don’t forget to tag me when you make them. I’d love to see your creations!
Why I Love This Recipe?
- They’re perfectly portioned: I love having these mini cheesecakes on hand because they’re the ideal size for a quick treat—no messy slicing required. It’s dessert without the commitment of a full cake!
- Perfect for any season: While fresh strawberries make this recipe shine in the summer, frozen berries work just as well, so you can enjoy this year-round.
- Great for entertaining: I’ve served these at birthdays, date nights, and even as a Valentine’s Day treat. They’re always a hit and look so elegant on a dessert platter.
- Easy to adapt: Sometimes, I swap the chocolate crust for a classic graham cracker one or drizzle the tops with a bit of melted dark chocolate for extra richness.
- Saves time: Because it’s no-bake, this recipe skips the stress of monitoring your oven. Just chill, assemble, and enjoy!
Chocolate Strawberry Mini Cheesecakes Recipe
Indulge in these Chocolate Strawberry Mini Cheesecakes—creamy, rich, and perfectly portioned! With a luscious chocolate crust, smooth cheesecake filling, and fresh strawberry topping, they're an irresistible treat for any occasion.
Equipment
- 12-cup muffin tin
- Cupcake Liners
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
- Spatula or spoon for mixing
Ingredients
For the crust:
- 1 c. graham cracker crumbs
- 4 TB unsalted butter melted
- 1/4 c. granulated sugar
- pinch of salt
For the filling:
- 16 oz. cream cheese room temperature
- 2 eggs whites and yolks separated at room temperature
- 3/4 c. granulated sugar
- 1/2 tsp salt
- 1 tsp vanilla extract
- dash of granulated sugar
Hard shell topping
- 10 oz. chocolate melting wafers
- 12 – 15 strawberries
Ganache Topping
- 4 oz. chocolate shaved or chopped finely
- 1/2 c. heavy cream
- 1/2 tsp. vanilla
Instructions
- Preheat Oven: Preheat to 375°F and line a 12-cup muffin tin with cupcake liners.
- Make the Crust: Mix graham cracker crumbs, sugar, salt, and melted butter. Press a tablespoon into each liner to form a crust. Pre-bake for 8 minutes, then reduce the oven temperature to 350°F.
- Prepare Filling: Beat cream cheese, sugar, salt, and vanilla until creamy. Add egg yolks one at a time, mixing well.
- Whisk Egg Whites: In a separate bowl, beat egg whites until frothy and doubled in size.
- Combine: Gently fold egg whites into the cream cheese mixture. Divide evenly among muffin liners, filling nearly to the top.
- Bake: Bake at 350°F for 20 minutes. Let cool at room temperature for 20 minutes before chilling for at least 2 hours.
- Melt Chocolate: Use a double boiler or microwave to melt chocolate for the topping.
- Assemble: Pour melted chocolate over each cheesecake and let harden. Dip strawberries in chocolate and place on top. Chill until ready to serve.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 249kcal |
| Iron | 1.4mg |
| Fibre | 2.4g |
| Fat | 8g |
| Protein | 3g |
| Calcium | 20mg |
Tips You Must Keep in Mind!
- Room Temperature Ingredients Are Key
Ensure the cream cheese, eggs, and other ingredients are at room temperature before mixing. This helps create a smooth and lump-free cheesecake batter. - Press the Crust Firmly
Use the back of a spoon or a flat-bottomed glass to firmly press the graham cracker crust into the liners. This ensures the crust holds together and provides a solid base for the cheesecake. - Avoid Overmixing the Filling
When combining the egg whites with the cream cheese mixture, gently fold to preserve the airiness. Overmixing can lead to a denser texture or cause cracks in the cheesecake. - Chill for Proper Setting
After baking, allow the cheesecakes to cool at room temperature before transferring them to the fridge. Chilling for at least 2 hours ensures the cheesecakes are fully set and easy to handle. - Perfect Chocolate Topping
Melt the chocolate slowly using a double boiler or in short bursts in the microwave to prevent scorching. For a glossy finish, add a touch of neutral oil or butter to the melted chocolate before pouring over the cheesecakes.
