There’s something incredibly delightful about mini desserts, isn’t there? They’re like little bites of joy that make any occasion feel special. My absolute favorite has to be these Mini Cheesecakes with Chocolate Covered Strawberries. Seriously, they’re so creamy and rich, and when you top them with those luscious chocolate-covered strawberries, it’s a match made in dessert heaven! I remember the first time I made these for a gathering; they disappeared faster than I could say “cheesecake!” Whether you’re hosting a party, celebrating a birthday, or just treating yourself (because you deserve it!), these mini cheesecakes are always a hit. Trust me, once you try them, you’ll want to make them again and again!

Ingredients for Mini Cheesecakes with Chocolate Covered Strawberries

8 oz cream cheese, softened (make sure it’s super creamy for that luscious texture)
1/2 cup sugar (this adds the perfect sweetness)
1 tsp vanilla extract (go for pure vanilla for the best flavor)
1/2 cup sour cream (for that extra creaminess)
1/2 cup heavy cream (to make it rich and decadent)
1 cup crushed graham crackers (the classic cheesecake crust base)
1/4 cup melted butter (to bind the crust together)
12 fresh strawberries (the star of the show, make sure they’re ripe!)
1 cup chocolate chips (for dipping those strawberries in heavenly chocolate)

How to Prepare Mini Cheesecakes with Chocolate Covered Strawberries

First things first, preheat your oven to 325°F (163°C). This is super important because you want those cheesecakes to bake evenly.
In a mixing bowl, combine the crushed graham crackers and melted butter. Mix until it resembles wet sand. Then, grab a muffin tin and press this mixture firmly into the bottom of each cup. This will be your tasty crust!
Now, in another bowl, beat the softened cream cheese, sugar, and vanilla extract together until it’s nice and smooth. You want to make sure there are no lumps because nobody wants a lumpy cheesecake!
Add in the sour cream and heavy cream, mixing until everything is well combined. This is where the magic happens, giving your cheesecakes that rich and creamy texture.
Scoop the cream cheese mixture into the muffin cups, filling them about 3/4 full. This will give them room to rise without overflowing.
Pop them into the oven and bake for about 20 minutes. You’ll know they’re done when the edges look set but the centers are still a little jiggly.
Take them out and let them cool in the tin for a bit. Once they’re cool enough to handle, transfer them to the fridge for at least 2 hours to chill completely.
While they’re chilling, melt your chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip your fresh strawberries into the melted chocolate, letting the excess drip off.
Once your mini cheesecakes are chilled, place the chocolate-covered strawberries on top, and voilà! You’ve got a delightful dessert ready to impress!

Why You’ll Love This Recipe

Quick and easy to whip up, perfect for any last-minute gatherings!
Rich, creamy texture that melts in your mouth.
Beautifully topped with chocolate-covered strawberries for that wow factor.
Perfectly portioned mini treats that satisfy your sweet tooth without overindulging.
Versatile dessert that can be customized with different toppings or flavors.
Great for sharing, but you’ll probably want to keep them all to yourself!
Impressive enough for special occasions, yet simple enough for a weeknight treat.

Tips for Success

To ensure your mini cheesecakes turn out perfectly every time, here are some of my favorite tips! First, make sure your cream cheese is at room temperature. This helps it blend smoothly with the other ingredients, avoiding any lumps. Also, don’t skip chilling them in the fridge! It’s essential for that rich, creamy texture and helps the flavors meld beautifully.

When you’re melting the chocolate for the strawberries, do it slowly and stir often. Chocolate can burn easily, so keep an eye on it! If you’re worried about it seizing, just add a tiny splash of vegetable oil to keep it silky. Lastly, I recommend using fresh, ripe strawberries—trust me, they make all the difference! Enjoy the process, and don’t be afraid to taste along the way!

Variations of Mini Cheesecakes with Chocolate Covered Strawberries

There’s so much you can do to mix things up with these mini cheesecakes! Here are some of my favorite variations to keep your dessert game exciting:

Fruit Frenzy: Swap out the strawberries for other fruits like raspberries, blueberries, or even sliced peaches. Just imagine those vibrant colors and flavors coming together!
Chocolate Lovers: Use white chocolate or dark chocolate for dipping your strawberries. You can even drizzle some over the cheesecakes for that extra touch of elegance!
Nutty Delight: Sprinkle chopped nuts such as pecans or almonds over the top for a crunchy contrast to the creamy cheesecake. It adds a nice texture!
Caramel Drizzle: Drizzle some caramel sauce over the chocolate-covered strawberries for a decadent twist. The combination of chocolate and caramel is pure bliss!
Seasonal Spices: During the fall, try adding a pinch of cinnamon or nutmeg to the cheesecake mixture for a warm, cozy flavor that’s perfect for the season.
Flavored Cheesecake: Mix in some lemon zest or orange zest into the cream cheese mixture for a refreshing citrus note that brightens everything up!

Feel free to get creative and experiment! Each variation brings its own flair, making these mini cheesecakes a delightful surprise every time.

Nutritional Information for Mini Cheesecakes with Chocolate Covered Strawberries

Curious about what’s in these delightful little treats? Here’s the estimated nutritional breakdown for one mini cheesecake topped with a chocolate-covered strawberry:

Calories: 250
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Sugar: 15g
Protein: 3g
Cholesterol: 40mg
Sodium: 150mg

Keep in mind that these values are estimates and can vary based on the specific brands of ingredients you use. It’s always good to be mindful of what you’re enjoying, but I promise, every bite of these mini cheesecakes is worth it!

FAQ About Mini Cheesecakes with Chocolate Covered Strawberries

Can I make these mini cheesecakes ahead of time?
Absolutely! These mini cheesecakes are perfect for making a day or two in advance. Just store them in the refrigerator until you’re ready to serve. Add the chocolate-covered strawberries right before serving for the best presentation!

What if I don’t have a muffin tin?
No worries! You can use silicone molds or mini tart pans instead. Just keep an eye on the baking time, as they might cook a little differently.

Can I use frozen strawberries for the topping?
While fresh strawberries are best for that juicy texture, you can use frozen ones if that’s all you have. Just make sure to thaw and drain them first to avoid excess moisture topping your cheesecakes.

What’s the best way to melt chocolate for dipping strawberries?
I recommend using the microwave in short bursts, stirring every 30 seconds until smooth. You can also use a double boiler for more control. Just be careful not to overheat it!

How do I know when the cheesecakes are done baking?
They’re done when the edges are set but the centers still have a slight jiggle. They’ll firm up as they cool, so don’t worry if they seem a little soft when you take them out!

Storage & Reheating Instructions

Got leftovers? No problem! These mini cheesecakes store beautifully. Just place them in an airtight container and pop them in the refrigerator. They’ll stay fresh for up to 5 days, so you can enjoy them throughout the week. Just make sure to keep those chocolate-covered strawberries separate until you’re ready to serve, as they’ll stay fresher that way!

As for reheating, I recommend serving them cold for the best taste and texture—no need to heat these little gems. If you happen to have any plain cheesecakes without the strawberries, you could gently warm them in the microwave for about 10-15 seconds, but I really think they’re best enjoyed chilled. Trust me, the creamy goodness shines through when they’re served straight from the fridge!

Mini Cheesecakes with Chocolate Covered Strawberries Bliss

Author: CakesLouna
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes
Yield: 12 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Delicious mini cheesecakes topped with chocolate covered strawberries.

Ingredients

Scale

8 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
1 cup crushed graham crackers
1/4 cup melted butter
12 strawberries
1 cup chocolate chips

Instructions

Preheat the oven to 325°F (163°C).
In a bowl, mix crushed graham crackers and melted butter.
Press the mixture into the bottom of muffin tin cups.
In another bowl, beat cream cheese, sugar, and vanilla until smooth.
Add sour cream and heavy cream, mixing until combined.
Scoop the cream cheese mixture into the muffin cups over the crust.
Bake for 20 minutes, then let cool.
Melt chocolate chips in a microwave-safe bowl.
Dip strawberries in melted chocolate and place on cooled cheesecakes.
Refrigerate for at least 2 hours before serving.

Notes

Use fresh strawberries for best flavor.
Store leftovers in the refrigerator.
Allow cheesecakes to cool completely before adding strawberries.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: Mini Cheesecakes, Chocolate Covered Strawberries, Dessert, Cheesecake

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