Whether you’re looking for a unique Valentine’s Day dessert or just want a sweet treat any day of the year, these mini chocolate-covered strawberry cheesecakes are the perfect bite.
I love a strawberry-chocolate flavor combination in any form. This delicious one happens to come in a creamy strawberry cheesecake surrounded by a buttery graham cracker crust and topped with a decadent chocolate ganache. Also mini. Because mini just wins.
Presenting, mini chocolate-covered strawberry cheesecake! Also known as, your new favorite dessert.
These start with an easy cheesecake recipe, nothing fancy. The strawberry flavor comes from a bit of strawberry jam inside the batter. I also added a bit of pink food coloring for the full strawberry effect, but that is totally optional.
After you fangirl over the strawberry cheesecake, save some praise for my favorite part of the show. The chocolate ganache. I literally licked the bowl clean. Can’t stop me. The smooth, rich chocolate ganache is dolloped right on top, creating the delicious flavor of a chocolate-covered strawberry.
All the layers of this sweet treat use my favorite ingredients from Hiland Dairy. I love their mission and the quality of the dairy products, it truly makes a world of difference.
One bite gets you the crunchy, buttery graham cracker crunch (made with Hiland Dairy butter) and then you get the mix of creamy strawberry cheesecake (with Hiland Dairy cream cheese) and the rich ganache (with Hiland Dairy heavy cream).
Oh man, these are delicious. Check out the recipe below and let me know what you think!
Also, be sure to head to the Hiland Dairy website for more delicious recipes and coupons for my favorite products.
There’s really three parts to making these delicious mini chocolate-covered strawberry cheesecakes: the crust, the filling and the topping.
These mini chocolate strawberry cheesecakes require several steps, but they are surprisingly easy to make!
I like to serve these mini cheesecakes with the chocolate ganache spooned on top of the cheesecakes and then place half of a strawberry on top. But there are plenty of other ways you can make and serve these mini cheesecakes.
Instead of topping with fresh strawberries, make chocolate-covered strawberries to place on top instead! It will bring these mini chocolate-covered strawberry cheesecakes to the next level.
Mini desserts are perfect for turning into a dessert board or sweet charcuterie board. I love the idea of creating a beautiful display with these cheesecakes, some chocolate-covered strawberries, brownies, cookies, fudge and any other sweet treats you love.
These mini strawberry cheesecakes with chocolate ganache are a great Valentine’s Day dessert! Is there any combination more classically Valentine’s Day than strawberries and chocolate? I don’t think so!
There is actually such a thing as mini cheesecake pans, but if you don’t own those (I don’t!), then a mini muffin pan works perfectly. If you want to make slightly larger cheesecakes that are still single-serve, a regular muffin pan would also work.
You could, but I don’t recommend it. While dipping chocolate is often used to make traditional chocolate-covered strawberries, this kind of chocolate tends to cool into a much harder shell, which can make these harder to eat.
You can make these mini chocolate-strawberry cheesecakes a few days ahead of time and store in the fridge for up to 3 days. If you’re going to do this, I’d wait to add the fresh strawberries until right before serving.
Even better, if you want to make some of it ahead but still want the cheesecakes to be as fresh as possible, make the filling in advance and then do the crust, ganache and assembly the day you plan to serve.
These are best within 1 day of assembly, but don’t worry – they won’t last longer than that anyway!
Creamy strawberry cheesecake surrounded by a buttery graham cracker crust and drizzled with a rich chocolate ganache. Easy to make and so delicious!
Crust
1 ½ cups graham cracker crumbs
4 Tablespoons Hiland Dairy Butter, melted
Filling
12 ounces Hiland Dairy Cream Cheese
½ cup sugar
½ cup Strawberry Jelly
½ teaspoon pure vanilla extract
¼ teaspoon kosher salt
1 egg
A drop of red food coloring, optional
Topping
½ cup semi sweet chocolate chips
¼ cup Hiland Dairy Heavy Cream
12 strawberries, cut in half
Preheat the oven to 350 degrees. Spray a mini muffin pan with nonstick spray and set aside.
In a medium bowl, add the graham cracker crumbs and melted Hiland butter. Stir together until combined. Put about 1 Tablespoon of the graham cracker mixture into each cup. Using the back of the Tablespoon or a spoon, press mixture down into each cup of the tin.
Bake for 5 minutes and then set aside to cool. Then turn the oven temperature down to 325 degrees.
While the crusts are cooling, in a large bowl with a hand mixer or a stand mixer, add the Hiland cream cheese and sugar. Mix until combined, about 2 minutes.
Next, add the strawberry jelly, vanilla, food coloring (optional), and salt. Mix again until smooth.
Add the egg and mix again for another minute.
Spoon the cream cheese mixture into each cup evenly until all batter is used. Bake for 18 minutes.
Turn off the oven and open the oven door. Leave the cheesecakes in the cooling oven for about 5 minutes. Then remove and let cool completely.
After cheesecakes have cooled completely, pour the chocolate chips into a medium bowl. In the microwave in a safe dish or a saucepan on the stove, heat Hiland heavy cream until hot but not boiling.
Pour hot heavy cream over the chocolate chips but do not stir yet. Let sit for 3 minutes then stir together slowly until combined and smooth.
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2 Responses
super yummy and easy to make! (just make sure to add eggs to the ingredients list since they weren’t there!)
Thank you for letting me know, I’ll go change it now. So glad you liked them!