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A mini strawberry cheesecake topped with a glossy chocolate ganache layer and a fresh strawberry. The cheesecakes are arranged neatly on a serving plate.

Chocolate Strawberry Mini Cheesecakes Recipe

These Chocolate Strawberry Mini Cheesecakes are a perfect bite-sized dessert, combining creamy cheesecake with rich chocolate and a fresh strawberry topping. Sweet, decadent, and visually stunning, they make for an irresistible treat at any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 4
Calories 270 kcal

Equipment

  • Muffin tin or mini cheesecake pan
  • Mixing bowls
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Cupcake Liners
  • Microwave-safe bowl

Ingredients
  

For the crust:

  • 1 sleeve 9 cookies graham crackers
  • 3 tablespoons unsalted butter melted

For the filling:

  • 12 ounces cream cheese at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup 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 semisweet chocolate chips
  • 1/4 cup heavy cream
  • 12 small strawberries

Instructions
 

  • Preheat the oven to 350°F and grease a 12-cup mini cheesecake pan.
  • In a food processor, pulse graham crackers into crumbs, then mix with melted butter.
    A food processor filled with crushed graham crackers being pulsed into fine crumbs. A small bowl with melted butter is ready to be mixed in.
  • Divide the crust mixture into the cheesecake cavities, pressing it down firmly. Bake for 5 minutes, then reduce the oven temperature to 325°F.
  • Beat cream cheese and sugar until smooth. Add strawberry preserves, vanilla, salt, and an egg, mixing until smooth.
    A mixing bowl with softened cream cheese, sugar, strawberry preserves, vanilla, and an egg being blended into a smooth and creamy mixture.
  • Fill each cavity with the cream cheese mixture and bake for 18 minutes, until set. Let cool and chill for at least 3 hours.
    A spoon carefully pouring the pink-tinted cream cheese filling into the pre-baked graham cracker crusts in a mini cheesecake pan.
  • For the topping, heat cream and pour over chocolate chips. Stir until smooth, then let cool to thicken.
    A bowl of warm cream being poured over chocolate chips, then stirred with a spoon until it turns into a smooth and glossy ganache
  • Top each cheesecake with ganache and a strawberry. Serve or store in the fridge for up to 1 day.
    A mini strawberry cheesecake topped with a glossy chocolate ganache layer and a fresh strawberry. The cheesecakes are arranged neatly on a serving plate.