Chocolate-Covered Strawberry Cheesecakes combine two irresistible desserts into one: rich, creamy cheesecake and decadent chocolate-covered strawberries. These individual treats are made with a chocolate cookie crust, a silky strawberry cheesecake filling, and a glossy chocolate coating on top. I love how elegant they look—and how surprisingly easy they are to make.
Why You’ll Love This Recipe
I love this recipe because it’s the perfect balance of fruity, creamy, and chocolatey. The strawberry flavor in the cheesecake is fresh and light, which pairs beautifully with the rich chocolate shell. These mini cheesecakes are great for holidays, parties, or date nights—each one feels like a bite-sized indulgence.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
-
Chocolate sandwich cookies (like Oreos, crushed)
-
Melted butter
For the cheesecake filling:
-
Cream cheese (softened)
-
Granulated sugar
-
Eggs
-
Sour cream
-
Vanilla extract
-
Fresh or freeze-dried strawberries (pureed or finely crushed)
For the topping:
-
Semi-sweet or dark chocolate chips
-
Heavy cream
-
Fresh strawberries (optional, for garnish)
Directions
-
I preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.
-
I mix the crushed cookies with melted butter and press a spoonful into the bottom of each liner to form the crust.
-
In a large bowl, I beat the cream cheese and sugar until smooth, then mix in the eggs one at a time.
-
I stir in sour cream, vanilla, and the strawberry purée until the filling is creamy and evenly pink.
-
I pour the filling over the crusts, filling each liner nearly to the top.
-
I bake for 18–22 minutes, just until the centers are set. Then I cool completely and chill for at least 2 hours.
-
To make the topping, I melt chocolate chips with heavy cream until smooth, then spoon it over each cheesecake and let it set.
-
I top each one with a fresh strawberry or a drizzle of extra chocolate before serving.
Servings and timing
This recipe makes 12 mini cheesecakes. It takes about 20 minutes to prep, 20 minutes to bake, and at least 2 hours to chill, so I plan for about 3 hours from start to finish.
Variations
Sometimes I swirl in a bit of strawberry jam into the cheesecake filling for more flavor. For a white chocolate twist, I use white chocolate chips in the topping. I’ve also made these with a graham cracker crust when I want a lighter base. If I don’t have muffin liners, I use a silicone muffin pan for easy removal.
storage/reheating
I store these in an airtight container in the fridge for up to 4 days. They’re best served chilled. I don’t reheat them, but I let them sit at room temp for a few minutes before serving for the best texture. They can also be frozen (without the fresh strawberry garnish) and thawed in the fridge overnight.
FAQs
Can I use frozen strawberries?
Yes, I thaw them completely and blend before adding. I make sure to drain any excess liquid so the filling doesn’t get watery.
Do I need a water bath?
Not for these mini cheesecakes. They bake evenly and stay creamy without one.
Can I make them in a full-size cheesecake pan?
Yes, I bake a full-size version in a springform pan for 45–50 minutes, but I prefer the minis for easier serving.
How do I keep the chocolate topping smooth?
I use equal parts chocolate and cream, melt slowly, and stir until glossy. If it thickens, I reheat gently to thin it out.
Are they gluten-free?
Not as written, but I can make them gluten-free by using gluten-free cookies for the crust.
Conclusion
Chocolate-Covered Strawberry Cheesecakes are a romantic, decadent treat that always impress. They’re easy to make ahead, beautiful to serve, and even better to eat. Whether I’m celebrating something special or just treating myself, these little cheesecakes bring the perfect touch of sweetness and elegance.
