When it comes to indulgent yet bite-sized desserts, these Chocolate Strawberry Mini Cheesecakes are the perfect treat.

They offer the rich creaminess of cheesecake paired with the natural sweetness of fresh strawberries and a decadent chocolate layer that hits all the right notes.

Perfect for any occasion, these little beauties are not only visually stunning but also incredibly easy to make, which is a win in my book.

What I love most about these mini cheesecakes is how effortlessly they come together. They’re ideal for spring and summer gatherings, but honestly, they’re so tasty they’ll become a year-round favorite.

I often find myself making these when I’m craving something sweet but don’t want to spend hours in the kitchen.

With just a handful of ingredients like cream cheese, fresh strawberries, and chocolate, the result is an indulgent yet balanced dessert. Plus, the individual portions make it so easy to enjoy without the temptation to overindulge.

If you’re looking for something to serve alongside these cheesecakes, try some Cinnamon Sugar Donuts the perfect contrast to the smooth and creamy texture of the cheesecake.

Why This Is My Go-To Recipe?

Perfect for parties: I love making these when I have friends over—easy to serve and always a crowd-pleaser.
Quick and simple: You don’t need a ton of time or ingredients to get this dessert just right.
Versatile: The chocolate and strawberry combo can be swapped for other fruits or toppings based on the season.
No-bake convenience: I can make these ahead of time, freeing up my day for other things.
Great for portion control: I’m always more satisfied with a little indulgence, and these mini cheesecakes give just the right amount!

Chocolate Strawberry Mini Cheesecakes Recipe

These Chocolate Strawberry Mini Cheesecakes are a perfect bite-sized dessert, combining creamy cheesecake with rich chocolate and a fresh strawberry topping. Sweet, decadent, and visually stunning, they make for an irresistible treat at any occasion.

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Prep Time 20

Cook Time 25

Total Time 45

Course Dessert

Cuisine American

Equipment

Muffin tin or mini cheesecake pan
Mixing bowls
Electric mixer or hand whisk
Measuring cups and spoons
Rubber spatula
Cupcake Liners
Microwave-safe bowl

Ingredients

For the crust:

1 sleeve 9 cookies, graham crackers
3 tablespoons unsalted butter melted

For the filling:

12 ounces cream cheese at room temperature
1/2 cup granulated sugar
1/2 cup seedless strawberry preserves
Red gel food coloring if desired
1/2 teaspoon vanilla extract
1/4 teaspoon fine salt
1 large egg

For the topping:

1/2 cup semisweet chocolate chips
1/4 cup heavy cream
12 small strawberries

Instructions

Preheat the oven to 350°F and grease a 12-cup mini cheesecake pan.
In a food processor, pulse graham crackers into crumbs, then mix with melted butter.
Divide the crust mixture into the cheesecake cavities, pressing it down firmly. Bake for 5 minutes, then reduce the oven temperature to 325°F.
Beat cream cheese and sugar until smooth. Add strawberry preserves, vanilla, salt, and an egg, mixing until smooth.
Fill each cavity with the cream cheese mixture and bake for 18 minutes, until set. Let cool and chill for at least 3 hours.
For the topping, heat cream and pour over chocolate chips. Stir until smooth, then let cool to thicken.
Top each cheesecake with ganache and a strawberry. Serve or store in the fridge for up to 1 day.