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Mini Strawberry Cheesecake with Chocolate Covered Strawberries
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5 from 1 vote

Mini Strawberry Cheesecakes with Chocolate Covered Strawberries

Prep Time45 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Servings: 12 mini cheesecakes
Author: Pam - For the Love of Cooking


  • Muffin Tin


Chocolate Crust:

  • 1 cup chocolate graham crackers, crushed into fine crumbs
  • 4 tbsp butter, melted
  • 2 tbsp white sugar

Strawberry Sauce:

  • 12 large strawberries, diced
  • 1-2 tbsp white sugar, depending on the sweetness of the strawberries
  • 2 tbsp water

Mini Cheesecakes:

  • 16 oz cream cheese, softened to room temperature
  • 1/2 cup sour cream
  • 1/3 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract

Chocolate Dipped Strawberries:

  • 12 strawberries
  • 1/2 cup dark chocolate melting wafers
  • 1/4+ 1/8 tsp coconut oil, divided
  • 1/4 cup white chocolate melting wafers


  • Preheat oven to 325 degrees. Line a muffin pan with paper liners.
  • Make the chocolate crusts by combining the crushed chocolate graham cracker crumbs, melted butter, and sugar in a small bowl. Mix well with until well combined and the texture of wet sand.
  • Divide the crust evenly into the bottom of the lined muffin tin. Press the crumbs down firmly with the bottom of a glass.
  • Place into the oven and bake for 5-6 minutes. Remove from the oven and let it cool completely.
  • Make the strawberry sauce while the chocolate crusts are baking. Set aside 12 of the nicest looking strawberries for dipping in chocolate later.
  • Dice the remaining strawberries and combine them with the sugar and water together in a small saucepan over low heat.
  • Cook, stirring often, for 10-15 minutes, or until the strawberries have broken down and released their juices. Taste and add more sugar if needed. Set sauce aside to cool.
  • Make the cheesecake filling, beat the cream cheese in a stand mixer with the paddle attachment. 
  • Add in the sour cream, sugar, eggs, and vanilla. Mix until well combined, making sure to scrap the sides of the bowl. Spoon the cheesecake mixture evenly into the cooled muffin tin.
  • Place in the oven and bake for 18-22 minutes, or until the cheesecakes are set. They will still jiggle a bit. Do not over cook them. If they start to crack they are getting over cooked. 
  • Allow them to cool in the muffin tin completely then place in the refrigerator to chill until serving.
  • Dip the strawberries while the cheesecakes are cooling by placing the dark chocolate chips in a glass bowl along with 1/4 teaspoon of coconut oil. Put the dish into the microwave for 30 seconds. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10 second increments. Be careful not to overcook the chocolate!
  • Hold the strawberry by the stem and dip into the melted milk chocolate then place on a baking sheet topped with wax paper. Repeat with the remaining strawberries.
  • Place the white chocolate chips in a glass bowl along with the 1/8 teaspoon of coconut oil. Remove and stir then place back into the microwave for 20 seconds. Remove and stir then place back into the microwave for 10 seconds. Remove and stir until completely melted.
  • Spoon the white chocolate into a small zip lock bag. Cut a super small hole in the corner of the bag and drizzle the white chocolate back and forth over each strawberry.
  • Place into the refrigerator for at least 15 minutes.
  • When ready to serve, spoon a bit of strawberry sauce on each mini cheesecake then top with a chocolate covered strawberry. Serve immediately. Enjoy!
    Side Note: Keep all ingredients separate until right before serving for best results. Store in airtight containers in the refrigerator.