If there’s one dessert that never fails to impress, it’s the combination of chocolate and strawberries. Add in a creamy cheesecake filling, and you’ve got a dessert that’s not only indulgent but also beautifully balanced in flavor. These mini chocolate-covered strawberry cheesecakes are everything you love about a rich, creamy cheesecake, but in a bite-sized, no-bake form.
Perfect for parties, romantic evenings, or just an excuse to treat yourself, these little cheesecakes are easy to make and impossible to resist. Let’s dive into what makes them so special and how you can whip up a batch at home.
Why You’ll Love This Recipe
I’ve made these mini cheesecakes countless times, and they’re always a hit. Here’s why they work so well:
- No baking required – Just mix, chill, and enjoy.
- Perfectly portioned – No slicing necessary—just grab and eat!
- Rich and creamy – The smooth cheesecake filling melts in your mouth.
- A classic flavor combo – Chocolate and strawberries are an unbeatable match.
Now, let’s talk ingredients and how to make these beauties.
Ingredients You’ll Need
(Serves 12 | Prep Time: 15 minutes | Chill Time: 2 hours)
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1 cup strawberries, hulled and halved
- 1/2 cup chocolate chips
How to Make Mini Chocolate-Covered Strawberry Cheesecakes
1. Make the Graham Cracker Crust
In a bowl, mix the graham cracker crumbs with the melted butter until the texture resembles wet sand. This will be the base of your mini cheesecakes.
2. Press the Crust into Cupcake Liners
Line a mini muffin tin with paper liners and divide the graham cracker mixture evenly between them. Use the back of a spoon to press down firmly so the crust holds its shape.
3. Prepare the Cheesecake Filling
In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy. There should be no lumps, so make sure your cream cheese is fully softened before mixing.
4. Fold in the Whipped Cream
Gently mix the whipped cream into the cheesecake filling until light and fluffy. This step adds an airy texture, making each bite melt in your mouth.
5. Fill the Cups
Spoon the cheesecake mixture over the prepared crusts in each liner, smoothing out the tops with the back of a spoon.
6. Melt the Chocolate
In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each until completely smooth. Be careful not to overheat, as chocolate can burn quickly.
7. Drizzle Chocolate Over Each Cheesecake
Using a spoon or a piping bag, drizzle the melted chocolate over the cheesecake tops, letting it naturally flow down the sides.
8. Add Fresh Strawberries
Gently place a halved strawberry on top of each mini cheesecake, slightly pressing it into the filling so it stays in place.
9. Chill Until Set
Refrigerate the cheesecakes for at least 2 hours to allow the flavors to meld and the texture to firm up. If you have time, chilling overnight makes them even better!
Pro Tips for the Best Mini Cheesecakes
- Use room-temperature cream cheese for a smooth, lump-free filling.
- Crush graham crackers finely for a firmer crust that holds together well.
- Chill completely before serving for the best texture and flavor.
- Drizzle extra chocolate for a more decadent look and taste.
How to Serve These Cheesecakes
These mini cheesecakes are delightful on their own, but if you want to take them up a notch, try serving them with:
- A dusting of powdered sugar for an elegant touch
- A dollop of whipped cream for extra creaminess
- A side of berry compote for a sweet-tart contrast
Frequently Asked Questions
Q: Can I use a different crust instead of graham crackers?
A: Absolutely! Try using crushed Oreos, vanilla wafers, or even shortbread cookies for a different flavor profile.
Q: Can I make these ahead of time?
A: Yes! These cheesecakes can be stored in the fridge for up to 3 days, making them perfect for prepping in advance.
Q: Can I use milk or white chocolate instead?
A: Yes! While dark or semi-sweet chocolate pairs beautifully with the tangy cheesecake and fresh strawberries, milk or white chocolate would add a sweeter touch.
The Perfect Sweet Treat for Any Occasion
Whether you’re making these for a special celebration, a romantic dessert, or just because you’re craving something sweet, these mini chocolate-covered strawberry cheesecakes are sure to be a crowd-pleaser. They’re easy to make, rich in flavor, and look absolutely stunning on a dessert platter.
Try them out, and let me know what you think! If you put your own spin on them, I’d love to hear about your variations. Happy indulging!
Decadent Mini Cheesecakes with Chocolate and Strawberries – The Perfect Treat
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup strawberries, hulled and sliced
- 1 cup chocolate chips, melted
Instructions
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of mini cheesecake cups to form the crust.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully combined.
- Spoon the cheesecake mixture over the crust in each cup, smoothing the tops.
- Refrigerate for at least 30 minutes to set.
- Once set, drizzle the melted chocolate over each cheesecake and top with sliced strawberries.
- Serve chilled and enjoy!
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