I perfected bite size cheesecakes topped with a chocolate covered strawberry as a Chocolate Covered Strawberry Desserts idea, and I can’t wait to reveal a clever decorating trick that will have you reading on.

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I’ve made a lot of desserts but these Chocolate Covered Strawberry Desserts surprised me. Tiny, sneaky little bites that look fancy but they dont ask for a lot of fuss.

The contrast between a bright strawberry and the silky cream cheese center makes people do a double take, you know? I bring them to birthdays and for Valentines they are always a hit, they vanish before anyone notices.

They feel like something from a bakery yet somehow simple enough to hide in your freezer for emergencies. Valentines Cheesecake Bites that make you look like you know what you’re doing.

Ingredients

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Cream cheese gives rich, creamy body, adds protein, makes filling smooth but kinda dense.
Fresh strawberries add bright, natural sweetness and subtle acidity, also a little fiber.
Semisweet chocolate gives glossy coating, deep bittersweet flavor and mostly carbs and fat.
Graham crumbs bring crunchy, slightly sweet base with carbs and a touch of whole grain.
Eggs add structure and protein, help set the mini cheesecakes, not very sweet.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 9 full sheets)

3 tablespoons granulated sugar

5 tablespoons unsalted butter melted

16 ounces (2 packages) cream cheese room temperature

2/3 cup granulated sugar

2 large eggs room temperature

1/3 cup sour cream room temperature

1 teaspoon vanilla extract

1 tablespoon lemon juice

1 teaspoon cornstarch optional

pinch kosher salt

12-18 fresh strawberries

6 oz semisweet chocolate chips or chopped chocolate

1 tablespoon neutral oil like vegetable or coconut oil optional

How to Make this

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1. Preheat oven to 325°F (163°C). Grease or line a 12-cup muffin tin. Mix 1 1/2 cups graham cracker crumbs, 3 tablespoons granulated sugar and 5 tablespoons melted butter until crumbs hold when squeezed, press about 1/4 inch into each cup (use a shot glass or small measuring cup to pack them). Bake crusts 4-6 minutes, then let cool while you make the filling.

2. Beat 16 ounces cream cheese at room temp until smooth, scrape sides, then add 2/3 cup granulated sugar and beat again until creamy. Keep speed low to avoid whipping in too much air.

3. Add 2 large room temp eggs one at a time, mixing just until combined. Stir in 1/3 cup sour cream, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, 1 teaspoon cornstarch (optional for a firmer texture) and a pinch of kosher salt. Stop as soon as mixture is smooth.

4. Spoon filling into crust-lined cups, filling nearly to the top (you should get about 12). Tap the tin gently on the counter to release air bubbles.

5. Bake at 325°F for about 18-22 minutes until edges are set and centers still jiggle slightly when nudged. Turn oven off, crack the door and let the cheesecakes sit in the warm oven 10 minutes to reduce cracking.

6. Remove from oven, cool on a wire rack until room temp, then chill in fridge at least 2 hours or overnight for best texture.

7. While they chill, wash and dry 12-18 fresh strawberries thoroughly, leave stems on for easy handling. Melt 6 oz semisweet chocolate chips or chopped chocolate with 1 tablespoon neutral oil (optional, makes it shinier and easier to dip) in 20-30 second microwave bursts, stirring between until smooth, or use a double boiler.

8. Dip each strawberry in melted chocolate, letting excess drip off, place on parchment to set. For faster setting, pop them in the fridge for 10-15 minutes.

9. Run a thin knife around each chilled mini cheesecake to loosen, gently pop them out, then top each one with a chocolate covered strawberry. If you have extra melted chocolate, drizzle a little over the cheesecakes for a fancy look.

10. Store finished cheesecakes covered in the fridge up to 3 days. Tip: use room temp cream cheese and eggs so batter is smooth, and don’t over mix once eggs are added or you’ll get cracks.

Equipment Needed

1. Oven (preheat to 325°F)
2. 12-cup muffin tin (greased or lined)
3. Mixing bowls — one large for the filling and one medium for the crust
4. Electric hand mixer or stand mixer, or a whisk if youre patient
5. Measuring cups and spoons plus a shot glass or small measuring cup to pack the crusts
6. Rubber spatula and wooden spoon for scraping and stirring
7. Wire cooling rack and a baking sheet lined with parchment for the chocolate strawberries
8. Microwave-safe bowl or small saucepan/double boiler and a spoon or heatproof spatula for melting chocolate
9. Thin knife to loosen cheesecakes and a small scoop or large spoon to portion the filling

FAQ

Q: How do I stop the mini cheesecakes from cracking?
A: Use room temperature cream cheese and eggs, dont overmix, scrape the bowl well and bake until the edges are set but the centers still jiggle a little. Cool them gradually on the counter for 30 minutes, then chill in the fridge to finish setting, cornstarch in the batter helps too.

Q: Whats the easiest way to melt the chocolate for dipping?
A: Microwave in 20 second bursts stirring between each, or melt over a pot of simmering water, stir until smooth and glossy. Add a tablespoon of neutral oil if the chocolate seems thick, and make sure strawberries are totally dry before dipping.

Q: Can I use frozen strawberries or other fruit?
A: Frozen berries get watery and mushy so theyre not great for dipping, thawed fruit can be used but pat it dry. You can swap strawberries for raspberries or cherries, but size matters if you want that pretty mini cheesecake to strawberry ratio.

Q: How long can I store these, and can I freeze them?
A: Refrigerate covered up to three days, they taste best cold. Freeze un-dipped cheesecakes on a tray, then transfer to an airtight container for up to one month, thaw in the fridge and dip in chocolate after thawing for best texture.

Q: Can I make these ahead of time?
A: Yes, bake and chill them a day ahead, then dip strawberries right before serving so the chocolate stays shiny and the berries stay fresh. If you need more lead time freeze them as above.

Q: Any quick swaps if Im missing an ingredient?
A: Sour cream can be swapped with plain Greek yogurt in equal amount, cornstarch is optional but helps texture, and you can use chopped chocolate instead of chips. If your butter is salted, just skip added salt or use less.

Chocolate Covered Strawberry Mini Cheesecakes Recipe Substitutions and Variations

Graham cracker crumbs: swap with digestive biscuits, vanilla wafers, or gluten free cookie crumbs (use same volume, crush to fine crumbs).
Unsalted butter, melted: use melted coconut oil 1:1 for a set crust (will add mild coconut flavor), or melted margarine 1:1; if you use salted butter, cut any extra salt a bit.
Cream cheese: use Neufchatel 1:1 for lower fat, mascarpone 1:1 for a richer, silkier filling (may be softer), or full fat vegan cream cheese 1:1 for dairy free.
Sour cream: swap with full fat Greek yogurt 1:1, creme fraiche 1:1, or plain coconut yogurt 1:1 for a dairy free option (texture/tang may change slightly).

Pro Tips

1) Let the cream cheese and eggs warm to room temp before you mix. Beat on low and stop as soon as the batter is smooth, dont whip it into a mousse or youll trap air and get cracks or a cake like texture.

2) Pack the graham crumbs tight with a small cup or shot glass, then pop the tin in the fridge or freezer for 5 minutes before filling so the crust sets up. Its way easier to keep the crust from falling apart that way.

3) Dry the strawberries completely. Any water and the chocolate can seize, or the berries will sweat and sog the cheesecake. For glossy chocolate add a little neutral oil while melting, but just a teaspoon so the chocolate doesnt get too runny.

4) To unmold cleanly run a knife under hot water, dry it, then slide around each cup. Chill the minis well before topping, and if you need to store them dont put the dipped berries on until right before serving or put tiny parchment squares under each berry to catch moisture.

Chocolate Covered Strawberry Mini Cheesecakes Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I perfected bite size cheesecakes topped with a chocolate covered strawberry as a Chocolate Covered Strawberry Desserts idea, and I can't wait to reveal a clever decorating trick that will have you reading on.

Servings

servings

Calories

575

kcal

Equipment: 1. Oven (preheat to 325°F)
2. 12-cup muffin tin (greased or lined)
3. Mixing bowls — one large for the filling and one medium for the crust
4. Electric hand mixer or stand mixer, or a whisk if youre patient
5. Measuring cups and spoons plus a shot glass or small measuring cup to pack the crusts
6. Rubber spatula and wooden spoon for scraping and stirring
7. Wire cooling rack and a baking sheet lined with parchment for the chocolate strawberries
8. Microwave-safe bowl or small saucepan/double boiler and a spoon or heatproof spatula for melting chocolate
9. Thin knife to loosen cheesecakes and a small scoop or large spoon to portion the filling

Ingredients

1 1/2 cups graham cracker crumbs (about 9 full sheets)
3 tablespoons granulated sugar
5 tablespoons unsalted butter melted
16 ounces (2 packages) cream cheese room temperature
2/3 cup granulated sugar
2 large eggs room temperature
1/3 cup sour cream room temperature
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 teaspoon cornstarch optional
pinch kosher salt
12-18 fresh strawberries
6 oz semisweet chocolate chips or chopped chocolate
1 tablespoon neutral oil like vegetable or coconut oil optional

Directions

Preheat oven to 325°F (163°C). Grease or line a 12-cup muffin tin. Mix 1 1/2 cups graham cracker crumbs, 3 tablespoons granulated sugar and 5 tablespoons melted butter until crumbs hold when squeezed, press about 1/4 inch into each cup (use a shot glass or small measuring cup to pack them). Bake crusts 4-6 minutes, then let cool while you make the filling.
Beat 16 ounces cream cheese at room temp until smooth, scrape sides, then add 2/3 cup granulated sugar and beat again until creamy. Keep speed low to avoid whipping in too much air.
Add 2 large room temp eggs one at a time, mixing just until combined. Stir in 1/3 cup sour cream, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, 1 teaspoon cornstarch (optional for a firmer texture) and a pinch of kosher salt. Stop as soon as mixture is smooth.
Spoon filling into crust-lined cups, filling nearly to the top (you should get about 12). Tap the tin gently on the counter to release air bubbles.
Bake at 325°F for about 18-22 minutes until edges are set and centers still jiggle slightly when nudged. Turn oven off, crack the door and let the cheesecakes sit in the warm oven 10 minutes to reduce cracking.
Remove from oven, cool on a wire rack until room temp, then chill in fridge at least 2 hours or overnight for best texture.
While they chill, wash and dry 12-18 fresh strawberries thoroughly, leave stems on for easy handling. Melt 6 oz semisweet chocolate chips or chopped chocolate with 1 tablespoon neutral oil (optional, makes it shinier and easier to dip) in 20-30 second microwave bursts, stirring between until smooth, or use a double boiler.
Dip each strawberry in melted chocolate, letting excess drip off, place on parchment to set. For faster setting, pop them in the fridge for 10-15 minutes.
Run a thin knife around each chilled mini cheesecake to loosen, gently pop them out, then top each one with a chocolate covered strawberry. If you have extra melted chocolate, drizzle a little over the cheesecakes for a fancy look.
Store finished cheesecakes covered in the fridge up to 3 days. Tip: use room temp cream cheese and eggs so batter is smooth, and don’t over mix once eggs are added or you’ll get cracks.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.