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Chocolate Covered Strawberry Mini Cheesecakes

Delightful mini cheesecakes with a buttery graham cracker crust, creamy filling, topped with fresh strawberries and rich chocolate.
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Prep Time 1 hour
Cook Time 28 minutes
Total Time 4 hours 8 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 320 kcal

Ingredients
  

For the Crust

  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 pinch salt

For the Cheesecake Filling

  • 16 ounces cream cheese, room temperature Make sure it's at room temperature for a smoother texture.
  • 2 large eggs, whites and yolks separated Use room temperature eggs.
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

For the Topping

  • 10 ounces chocolate melting wafers Can substitute with semisweet or dark chocolate bars.
  • 12-15 pieces strawberries Fresh strawberries for topping.
  • 4 ounces chocolate, shaved or chopped finely For garnish.
  • 1/2 cup heavy cream For the ganache.
  • 1/2 teaspoon vanilla

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C).
  • In a small bowl, mix the graham cracker crumbs, sugar, and salt with the melted butter.
  • Line a 12-cup muffin tin with cupcake liners. Drop rounded tablespoons of the graham cracker mixture into each liner and press down lightly to form a crust.
  • Pre-bake the crusts for 8 minutes, then reduce the oven temperature to 350°F (175°C).

Baking

  • In a large bowl or stand mixer, beat together cream cheese, granulated sugar, salt, and vanilla extract until creamy. Beat in the egg yolks one at a time.
  • In a separate bowl, whip the egg whites until frothy and doubled in size. Gently fold the whipped egg whites into the cream cheese mixture.
  • Divide the cheesecake filling evenly among the muffin liners, filling almost to the top.
  • Bake for 20 minutes. Allow to rest at room temperature for 20 minutes before chilling.

Chilling and Topping

  • Chill for a minimum of 2 hours in the refrigerator before topping.
  • To make the ganache, melt the chocolate melting wafers with the heavy cream and vanilla until smooth.
  • Dip each cheesecake into the ganache and top with fresh strawberries and chocolate shavings.

Notes

Store cheesecakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze without toppings.
Keyword Cheesecake, Chocolate Covered Strawberries, dessert recipe, Mini Cheesecakes, Sweet Treat