Save
These cute bite-sized chocolate-topped strawberry cheesecakes mix two favorite sweet treats in one tempting mouthful. Every smooth cheesecake gets topped with drizzled chocolate and a perfectly coated strawberry, making a fancy treat that looks as good as it tastes. The mix of smooth cheesecake, silky chocolate, and juicy strawberries turns each bite into something truly special.
The first time I whipped these up was for my sister when she got engaged, and they were gone in seconds. I loved watching everyone's eyes get big when they realized they were getting cheesecake and chocolate-dipped strawberries all in one tasty package!
Key Ingredients
- Cream Cheese: Make sure it's full-fat and sitting out till soft for the creamiest result
- Fresh Strawberries: Pick ones that aren't too ripe and look about the same size
- Quality Chocolate: Go with bars instead of chips for better melting
- Graham Crackers: They give that must-have crunchy bottom
- Heavy Cream: This makes everything extra smooth
- Vanilla Extract: Brings all the flavors together nicely
- Eggs: They hold everything together
- Sour Cream: This is what makes them taste like they're from a fancy bakery
Step-By-Step Directions
Get Everything Ready
- Step 1:
- Heat your oven to 325°F
- Step 2:
- Spray mini cheesecake pan with cooking spray
- Step 3:
- Get your chocolate melting setup ready
- Step 4:
- Let all ingredients warm up to room temp
Make Your Crust
- Step 1:
- Smash graham crackers until they're tiny crumbs
- Step 2:
- Stir in melted butter till it looks like wet sand
- Step 3:
- Push mixture down tight in each cup
- Step 4:
- Bake them for 5 minutes
Whip Up Your Filling
- Step 1:
- Mix cream cheese until it's super smooth
- Step 2:
- Slowly add sugar while still mixing
- Step 3:
- Put eggs in one at a time
- Step 4:
- Gently mix in sour cream and vanilla
- Step 5:
- Keep scraping the bowl so everything mixes well
Pour and Bake
- Step 1:
- Fill each cup almost to the top
- Step 2:
- Lightly tap the pan to pop air bubbles
- Step 3:
- Bake for 15-18 minutes until they wobble just a bit
- Step 4:
- Let them cool then put in fridge
Finish With Chocolate
- Step 1:
- Carefully melt chocolate using warm water below
- Step 2:
- Dip strawberries halfway and let extra chocolate run off
- Step 3:
- Spoon melted chocolate over chilled cheesecakes
- Step 4:
- Top each one with a chocolate-dipped strawberry right away
Save
I've learned that when it comes to chocolate, you can't rush things. I found this out the hard way when I tried to hurry the melting and ended up with lumpy chocolate. Now I always take it slow with the double boiler, and my chocolate turns out perfect every time.
Watch Your Heat
Getting silky cheesecake means watching your temps. Let everything sit out for a couple hours before you start. This makes mixing way easier and helps everything bake evenly. When I'm in a hurry, I just put the eggs in warm water for about 10 minutes and they're good to go.
Picking The Right Chocolate
The chocolate you use really changes how these turn out. Chocolate chips will work if that's all you've got, but normal chocolate bars melt way better and look shinier too. Dark chocolate tastes amazing against the sweet berries, but milk chocolate is usually a bigger hit with kids and picky eaters.
Do-Ahead Tricks
You can make the cheesecakes two days before you need them. Just keep them covered in the fridge, and wait to put the chocolate and strawberries on until right before serving. This way the chocolate stays shiny and the strawberries look fresh.
Fixing Common Problems
Don't worry if your cheesecakes crack a little - the chocolate on top will hide it completely. For strawberries that aren't shaped great, just turn them so the pretty side shows. These simple tricks make everything look like it came from a fancy bakery.
Save
After making these little treats tons of times, I've noticed they're great icebreakers at parties. Whether you're having a romantic dinner or a big celebration, these cheesecakes always get people talking. There's something about that perfect mix of creamy cheesecake, rich chocolate, and fresh strawberries that makes any get-together feel extra special.
Recipe FAQs
- → Can I prep these cheesecakes early?
- Absolutely, just make them 2 days in advance and add the toppings right before serving for best results.
- → Why do cracks form on top?
- Mixing the batter too much traps excess air, causing cracks. Combine gently and don’t peek while they bake!
- → Can I swap the pan for a muffin tin?
- A mini cheesecake pan with removable bottoms works best. It stops them from breaking when you take them out.
- → What’s the ideal chocolate for dipping?
- Go with dark chocolate that’s 50-60% cocoa. It melts easily and hardens nicely without a fridge.
- → How do I keep leftovers fresh?
- Store covered in the fridge for up to 3 days. The chocolate might lose some shine but will still taste delicious.
Chocolate Strawberry Cheesecakes
Tiny cheesecakes with a crunchy crust, creamy center, and chocolate-dipped strawberries on top. Fun for any occasion.
Ingredients
→ Crust
→ Cheesecake Filling
→ Topping
Steps
Combine the cracker crumbs with the butter until evenly mixed. Press roughly 1 ½ tablespoons of the mixture into each cavity of the cheesecake pan, using a muddler or tamper to pack it tightly.
Set your oven to 325°F to preheat while you work on the filling part.
Whip the cream cheese in a stand mixer until it's completely smooth. Keep the mixer on low mode while gradually adding the sugar. Add in the eggs and the extra yolk, one by one, scraping the sides whenever it's needed. Follow up with the vanilla and salt, and mix until everything comes together perfectly smooth.
Spoon the creamy filling evenly into the prepared pan, smoothing out the tops. Bake for 20-25 minutes—they’ll puff up a bit but will flatten back as they cool.
Cool the cheesecakes in their pan until they’re at room temp. Then stick them in the fridge for at least an hour so they firm up nicely.
After they’re chilled, gently push the cheesecakes out of the pan from the bottom. Pour a little melted chocolate on each one. Dip the strawberries in the rest, and place them right on top. Best when eaten right away!
Notes
- The chocolate sets quickly, so it’s best to enjoy these fresh.
- A mini cheesecake pan with pop-out bottoms works best for this.
Required Tools
- 12-slot mini cheesecake pan with removable bases
- Stand mixer with a paddle attachment
- Muddler or tamper for pressing
Allergy Information
Check each ingredient for potential allergens and consult a healthcare professional if needed.
- Includes dairy (butter, cream cheese)
- Eggs are used in this
- Contains gluten (from the cracker crumbs)
Nutritional Facts (per serving)
These details are provided for informational purposes and aren't a substitute for medical advice.
- Calories: 215
- Fats: 11 g
- Carbohydrates: 22 g
- Proteins: 6 g