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Cheesecake slices topped with chocolate-dipped strawberries on a plate, with a glass of milk in the background.
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Chocolate Covered Strawberry Mini Cheesecakes

These Chocolate Covered Strawberry Mini Cheesecakes are perfect for any special occasion. These delightful treats are sure to impress.
Prep Time30 minutes
Chill Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 766kcal
Author: Wendy

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.

Nutrition

Serving: 1g | Calories: 766kcal | Carbohydrates: 52g | Protein: 7g | Fat: 59g | Saturated Fat: 38g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 147mg | Sodium: 402mg | Potassium: 215mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1911IU | Vitamin C: 14mg | Calcium: 128mg | Iron: 1mg