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.
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.
