Filed Under: Cheesecake | Chocolate | Dessert

Chocolate Strawberry Mini Cheesecakes

Recipe By Tessa Arias
  |  
February 10th, 2017

Chocolate Strawberry Mini Cheesecakes are perfectly easy, adorable, and transportable for the perfect Valentine’s Day dessert. Plus they can be made ahead of time!

Yield: 12 mini cheesecakes

Prep Time: 20 minutes

Cook: 25 minutes

Perfect Valentine's Day recipe!! I brought these into work and everyone LOVED them! Chocolate Strawberry Mini Cheesecakes mm mmm

This post is sponsored by the National Milk Producer’s Federation. All opinions provided are my own. Thanks for supporting me in working with brands I love to bring you new recipes!

Tessa's Recipe Rundown...

Taste: Like a chocolate covered strawberry, but better!
Texture: The crunchy buttery crust, smooth cheesecake filling, and fudgy chocolate ganache on top are pure heaven together.
Ease: So much easier than making a full sized cheesecake, and cuter too!
Pros: The perfect adorable Valentine’s Day dessert.
Cons: None.
Would I make this again? Absolutely I will! These practically vanished!

How cute are these cheesecakes? I’m a sucker for anything mini and these are just way too fun.

Actually, this recipe came about when my partner REAL® Seal challenged me to create the ultimate sweet treat perfect for Valentine’s Day. When working with real dairy (be sure to look out for that little red seal to ensure you’re buying genuine dairy made with milk from cows on U.S. dairy farms), there are so many baking options available.

Perfect Valentine's Day recipe!! I brought these into work and everyone LOVED them! Chocolate Strawberry Mini Cheesecakes mm mmm

Dairy is basically a crucial component to most delicious baked goods. I actually overwhelmed myself with all the possible ways I could use REAL® Seal to create a scrumptious Valentine’s Day recipe!

I thought back to when I was a kid and we celebrated Valentine’s Day at school. We’d all go from desk to desk handing out our Valentine’s Day cards, then get to munch on some sweet treats we all brought in (thanks to our parents).

I thought of those artificially sweet grocery store Valentine’s Day treats that usually lined the classroom table and remembered even as a kid I didn’t like them.

Chocolate Strawberry Mini Cheesecakes are perfectly easy, adorable, and transportable for the perfect Valentine’s Day dessert. Plus they can be made ahead of time!

So I decided to create a recipe that was sweet and rich, but made with real ingredients and real flavors everyone adores. I decided on a recipe that could be made ahead of time and is easy to transport. That way, if you wanted to bring them to your kid’s classroom, or to a Galentine’s day party, or to your collegues at work, it would be super simple.

Mini Cheesecake Recipe Tips

The Pan

I used my beloved Mini Cheesecake Pan for this recipe, but if you don’t have one go ahead and use a standard muffin tin with paper liners sprayed with nonstick cooking spray. Also make sure to grease your mini cheesecake pan if you’re using that. We don’t want any sticking here since there is no baking!

The Cheesecake

Make sure your cream cheese is completely at room temperature. You want to beat it very well so no lumps remain. However, once you add the egg be careful not to over beat, which can cause the cheesecakes to crack and deflate.

Here’s a little sneaky plus though, even if these cheesecakes deflate it’s okay because that basically means more room for ganache on top!

Make sure you chill the cheesecakes for at least 3 hours so they have the best shape, texture, and taste.

Making Ahead & Storing

The plain cheesecakes, without the ganache or strawberries on top, can be stored in the fridge in an airtight container up to 3 days ahead of time. Once you add the toppings they’re best served within 1 day,

The other key is to be sure to use real full-fat cream cheese and cream that has little red REAL® Seal on the packaging to ensure you’re buying genuine dairy products that meet strict standards and are made with milk from cows on U.S. dairy farms. Nothing else quite compares!!

Chocolate Strawberry Mini Cheesecakes are perfectly easy, adorable, and transportable for the perfect Valentine’s Day dessert. Plus they can be made ahead of time!

How to make
Chocolate Strawberry Mini Cheesecakes

Yield: 12 mini cheesecakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Chocolate Strawberry Mini Cheesecakes are perfectly easy, adorable, and transportable for the perfect Valentine’s Day dessert. Plus they can be made ahead of time!

Ingredients

For the crust:

  • 1 sleeve (9 cookies, 137 grams) graham crackers
  • 3 tablespoons (43 grams) REAL Seal® unsalted butter, melted

For the filling:

  • 12 ounces (340 grams) REAL Seal® cream cheese, at room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (140 grams) 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 (85 grams) semisweet chocolate chips
  • 1/4 cup REAL Seal® heavy cream
  • 12 small strawberries

Directions

Make the crust:

  1. Preheat the oven to 350°F. Lightly grease a 12-cup mini cheesecake pan with nonstick spray.
  2. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press the crumbs into the bottom of each cavity (a shot glass or other small object makes easy work of this).
  3. Bake the crusts for 5 minutes, or until fragrant. Remove from oven and reduce temperature to 325°F.

Make the filling:

  1. In a large bowl, use an electric mixer to beat the cream cheese and sugar on medium-high speed until smooth and fluffy. Add the strawberry preserves, food coloring (if using), vanilla, and salt and beat until smooth. Add the egg and beat until just combined. Divide the mixture among each cavity.
  2. Bake for about 18 minutes, or until set. Let cool to room temperature. Cover with plastic wrap and let chill for at least 3 hours or overnight.

Make the topping:

  1. Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Allow to cool and thicken.
  2. Top each cheesecake with the ganache, then press a strawberry into the ganache. Serve or cover and store in the fridge for up to 1 day.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

  1. #
    Izzy | pinch of delight — February 10, 2017 at 3:34 am

    wow wow wow! These look AMAZING! x

  2. #
    Jen — February 11, 2017 at 9:20 pm

    I got a mini cheesecake pan for Christmas but hadn’t used it yet, so I broke it in with these tonight. YUM!

    • #
      Tessa — February 14, 2017 at 7:07 pm

      Yay, Jen!! So glad to hear that. And don’t you just love your pan?! 🙂

  3. #
    George — February 28, 2017 at 2:02 am

    Oh my god… It looks so tasty!!!

  4. #
    slope — March 30, 2017 at 12:30 am

    wow wow wow! It looks so tasty!!!

  5. #
    Shannon — February 9, 2018 at 12:43 pm

    Can you swap out raspberry preserves for strawberry and just put raspberries on top?

  6. #
    Christie — August 8, 2018 at 12:42 pm

    Can I use raspberry preserves instead? I know they have the tiny seeds in there… Will that make that big of a difference?? Or does it have to be seedless? Also, if using a muffin pan with paper liners, is it necessary to spray the paper liners with cooking spray, or is that only if you don’t use the liners? Thank you! I’m super excited to make these!!!

  7. #
    Adriana — December 6, 2018 at 1:46 pm

    This looks delicious!!! I have all the ingredients to make them and then share my experience here, but I have a question: Can I use fresh strawberry puree instead of preserves? if so, how much should I use?

    Thank you, your recipes are amazing!!!! <3

Join the Handle the Heat Community

Join the Handle the Heat Community
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!

Instagram

As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed