Chocolate Covered Strawberry Mini Cheesecakes

These Chocolate Covered Strawberry Mini Cheesecakes are perfect for any special occasion. These delightful treats are sure to impress.

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Cheesecake slices topped with chocolate-dipped strawberries on a plate, with a glass of milk in the background.

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.

Plate with creamy cheesecake slices topped with chocolate-covered strawberries on a red and white checkered cloth.

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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.

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.

A square glass dish filled with smooth, melted chocolate.

Prepare your Strawberries. In a microwave-safe dish in 30-second increments, melt your chocolate until smooth and completely melted.

Eight chocolate-covered treats arranged on white parchment paper.

Dip the strawberries into the chocolate to cover and place on parchment paper to set.

A metal bowl with creamy, whipped butter sits on a marble countertop.

In a large bowl, using an electric mixer, mix the heavy whipping cream and powdered sugar until stiff peaks form.

Two metal bowls on a marble surface, each containing whipped cream or frosting. The top bowl has a slightly thicker texture, while the bottom one appears smoother.

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.

A white mold containing eight frozen cheesecake bites with chocolate topping. Some have visible strawberry slices.

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.

A white tray with rows of chocolate-covered strawberries coated in white chocolate and a crumbly, yellow topping.

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.

Mini cheesecakes topped with chocolate-dipped strawberries on a plate, next to a mug of milk and a pot with wooden utensils, on a red and white checkered cloth.

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.

Cheesecake slices with visible strawberries on a plate, topped with chocolate-dipped strawberries, next to a checkered cloth and wooden spoons.

FAQs

What’s the best way to melt chocolate for dipping strawberries?

Use a double boiler or microwave, ensuring you don’t overheat. Add a teaspoon of coconut oil for a smooth finish.

Can I use something other than graham cracker crumbs for the crust?

Yes! Try crushed chocolate cookies or digestive biscuits for a unique flavor for the crust of this Chocolate Covered Strawberry Mini Cheesecakes.