These Chocolate Covered Strawberry Mini Cheesecakes are made with a graham cracker crust and creamy cheesecake filling with a hidden chocolate-covered strawberry inside. It’s a great dessert to make during strawberry season.
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These mini cheesecakes feature a buttery graham cracker crust, luscious cheesecake filling, and strawberry topping; whether you’re a seasoned baker or a newbie, these mini cheesecakes are guaranteed to impress.
If you love Strawberry recipes, then next you should try this Strawberry Trifle recipe or this Strawberry Casserole.
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Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Fresh strawberries are the star here, and they’ll top your mini cheesecakes. For the best results, choose strawberries that are firm, ripe, and vibrant red.
- Chocolate Almond Bark – You’ll need dark chocolate, milk chocolate, or even white chocolate for the chocolate coating.
- Heavy Whipping Cream – Heavy cream is essential in creating a chocolate ganache with the perfect consistency. For best results, make sure it’s at room temperature before combining with chocolate.
- Powdered Sugar – You’ll sweeten the cheesecake filling with powdered sugar, which also helps maintain a creamy consistency.
- Cream Cheese – The base of your cheesecake mixture requires softened cream cheese for a smooth texture. Using cold cream cheese will lead to lumpy batter, so leave it out until it’s at room temperature.
- Granulated Sugar – Combined with the cream cheese, this adds sweetness to your cheesecake base.
- Sour Cream – A spoonful of sour cream gives your cheesecake batter its signature tang while contributing to its creamy texture.
- Vanilla Extract – Always use high-quality vanilla extract for flavor. It may seem like a small ingredient, but it makes a big difference!
- Graham Cracker Crumbs and Butter – The crust is made from fine crumbs of graham crackers and melted butter, which come together to form a buttery, firm base. Use a food processor to achieve fine crumbs effortlessly.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
- Prepare your Strawberries. In a microwave-safe dish in 30-second increments, melt your chocolate until smooth and completely melted.
- Dip the strawberries into the chocolate to cover and place on parchment paper to set.
- In a large bowl, using an electric mixer, mix the heavy whipping cream and powdered sugar until stiff peaks form.
- In another bowl, combine the cream cheese, granulated sugar, sour cream, and vanilla until smooth. Combine the heavy whipping cream with the cream cheese mixture using your mixer until combined.
- Fill the molds up halfway with the cheesecake mixture. Place one of the chocolate covered strawberries with no tops into each mold, pressing down into the cheesecake mixture.
- Fill the rest of the mold with more cheesecake mixture until full. Melt Butter and butter add the graham cracker crumbs and sugar. Spoon some of the graham cracker mixture and press into the batter. Place it in the freezer.
Storage
Store in an Airtight Container: Keep your cheesecakes in an airtight container in the fridge for up to 2–3 days.
Freezing Tips: You can freeze cheesecakes for up to 2 months. Wrap each individually in parchment paper to maintain freshness.
Reheating: If frozen, allow them to thaw in the refrigerator overnight before serving.
Wendy’s Tips
- Ensure all ingredients are at room temperature to avoid a lumpy cheesecake batter. This includes cream cheese, eggs, and sour cream.
- Beat the cream cheese until it is smooth and creamy before adding in any other ingredients. This will prevent lumps from forming in your batter.
- For extra flavor, add some lemon zest or extract to your cheesecake batter.
FAQs
Use a double boiler or microwave, ensuring you don’t overheat. Add a teaspoon of coconut oil for a smooth finish.
Yes! Try crushed chocolate cookies or digestive biscuits for a unique flavor for the crust of this Chocolate Covered Strawberry Mini Cheesecakes.
Chocolate Covered Strawberry Mini Cheesecakes
Equipment
- 3 large bowls
- Parchment Paper
- mixer
- Silicone cylinder dessert mold
- spoon
Ingredients
- 16 strawberries rinsed and dried off
- ½ pound chocolate almond bark
- 1 ¼ cups heavy whipping cream
- 2 tablespoons powdered sugar
- 24 ounces cream cheese softened to room temperature
- ½ cup granulated sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
Crust
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- 4 tablespoons butter
Instructions
- Cut the tops off of half of the strawberries.
- In a microwave safe dish in 30 second increments melt your chocolate until smooth and completely melted.
- Dip the strawberries into the chocolate to cover and place on parchment paper to set.
- Also dip half of each of the strawberries with the tops still on into the chocolate and set aside to set up (for garnish)
- In a large bowl using an electric mixer mix the heavy whipping cream and powdered sugar until stiff peaks form.
- In another bowl combine the cream cheese, granulated sugar, sour cream and vanilla until smooth.
- Using your mixer combine the heavy whipping cream into the cream cheese mixture until well combined.
- Fill the molds up half way with the cheesecake mixture.
- Place one of the chocolate covered strawberries with no tops into each mold, pressing down into the cheesecake mixture.
- Fill the rest of the mold with more cheesecake mixture until full.
- In a microwave safe bowl melt your butter.
- To the butter add the graham cracker crumbs and 1 tablespoon of sugar.
- Spoon some of the graham cracker mixture onto the top of each cheesecake pressing the crumbs into the batter.
- Place the mold onto a tray and place in the freezer for 2-4 hours.
- Carefully remove the cheesecake cakes, top with the strawberries you made for garnish and serve!
Notes
- Ensure all ingredients are at room temperature to avoid a lumpy cheesecake batter. This includes cream cheese, eggs, and sour cream.
- Beat the cream cheese until it is smooth and creamy before adding in any other ingredients. This will prevent lumps from forming in your batter.
- For extra flavor, add some lemon zest or extract to your cheesecake batter.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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