Go Back
The chocolate strawberry mini cheesecakes recipe features simple yet essential ingredients. Each one plays a role in making these treats delicious.

Chocolate Strawberry Mini Cheesecakes

Satisfy your sweet tooth with Chocolate Strawberry Mini Cheesecakes! These delightful bites combine a rich, creamy filling with a crispy chocolate crust, making them an irresistible treat for any occasion. Learn how to create these delicious desserts at home with our easy step-by-step recipe, tips for perfect texture, and fun garnish ideas that will impress your guests. Click through now to unlock the full recipe and elevate your dessert game!
Print Recipe Pin Recipe

Ingredients
  

1 cup chocolate cookie crumbs

4 tablespoons unsalted butter, melted

8 oz cream cheese, softened

1/2 cup powdered sugar

1/2 teaspoon vanilla extract

1/2 cup heavy cream

1/2 cup fresh strawberries, pureed

1/4 cup chocolate ganache (store-bought or homemade)

Fresh strawberries, halved for garnish

Chocolate shavings, for garnish

Instructions
 

Preheat your oven to 325°F (160°C). Line a muffin tin with mini cupcake liners.

    In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are well-coated and the mixture resembles wet sand.

      Press about 1 tablespoon of the crumbs firmly into the bottom of each lined muffin tin cup to create a crust. Bake for 5 minutes. Remove from oven and let cool.

        In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.

          Gradually add the powdered sugar and vanilla extract, continuing to mix until combined.

            In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

              Divide the cream cheese mixture evenly among the mini crusts, filling each cup to about 3/4 full.

                Top each cheesecake with a dollop of fresh strawberry puree. Use a toothpick to swirl the puree lightly into the cheesecake filling for a marbled effect.

                  Bake the cheesecakes for 15-18 minutes, or until they are set around the edges but still slightly jiggly in the center.

                    Remove from the oven and let them cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to fully chill and set.

                      Once chilled, drizzle a spoonful of chocolate ganache on top of each mini cheesecake.

                        Garnish with halved fresh strawberries and chocolate shavings before serving.

                          Prep Time: 20 mins | Total Time: 2 hours 45 mins | Servings: 12 mini cheesecakes