Chocolate Covered Strawberry Cheesecakes

I once made these Chocolate Covered Strawberry Cheesecakes for a party. People grabbed them faster than I could set them down. Someone even asked if I was a dessert chef (I’m not, but I smiled like I was).

These little cheesecakes are creamy, sweet, and topped with fresh strawberries. Then, there’s the best part—thick, rich chocolate on top. It’s like a fancy dessert, but easy enough for a busy day.

I love that they look so pretty without a ton of work. They chill in the fridge while I relax. And when I take a bite—it’s smooth, chocolatey, and fruity all at once.

If you want a dessert that’s simple but makes everyone think you worked hard, this is it. I’ll show you how I make them step by step. You’ll be a dessert star in no time.

Why You’ll Love This Recipe

• Crowd-Pleaser: Everyone loves chocolate and cheesecake. Put them together? Magic.
• No Fancy Skills Needed: If you can stir and pour, you can make this.
• Perfect Size: Mini cheesecakes—so you don’t “accidentally” eat a whole big one. (Or you can still eat three. No judgment.)
• Strawberries + Chocolate: A classic combo that never gets old.
• Make-Ahead Friendly: Tastes even better the next day.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes
• Cook Time: 22 minutes
• Chill Time: 2 hours (for the cheesecake to set)
• Total Time: About 2 hours and 45 minutes

Servings:

This recipe makes 12 mini cheesecakes—perfect for sharing. Or not.

Difficulty:

Easy. If you can avoid eating the chocolate before it hits the cheesecakes, you’re golden.

Required Kitchen Tools

• Muffin tin (12 cups)
• Cupcake liners
• Mixing bowls
• Hand mixer or stand mixer
• Spoon
• Measuring cups and spoons
• Small saucepan (for melting chocolate)
• Knife (for slicing strawberries)

Ingredients for Chocolate Covered Strawberry Cheesecakes

These mini cheesecakes are made with simple, delicious ingredients. No weird stuff—just good, classic flavors.

For the Crust:

• 1 cup (100g) graham cracker crumbs – Classic cheesecake base. You can also use crushed Oreos for extra chocolate flavor.
• 3 tablespoons (42g) melted butter – Holds the crust together and adds richness.
• 1 tablespoon sugar – Just a little sweetness.
• Pinch of salt – Balances the flavors.

For the Cheesecake Filling:

• 8 ounces (226g) cream cheese, softened – The creamy heart of the cheesecake. Use full-fat for best texture.
• 1/4 cup (50g) granulated sugar – Just enough to sweeten things up.
• 1/4 cup (60g) sour cream – Makes the cheesecake extra smooth.
• 1 teaspoon vanilla extract – Adds a warm, sweet flavor.
• 1 large egg, at room temperature – Helps everything set up perfectly.
• Pinch of salt – Because even desserts need balance.

For the Chocolate Topping:

• 4 ounces (113g) semisweet chocolate, chopped – The chocolatey coating that makes these extra special.
• 1 teaspoon coconut oil or butter – Helps the chocolate melt smoothly and stay shiny.

For the Strawberry Topping:

• 12 small fresh strawberries, hulled – The stars of the show. Look for ones that fit nicely on top of your cheesecakes.

Variations for Chocolate Covered Strawberry Cheesecakes

Want to mix things up? Here are some fun ways to tweak the recipe:

• Use a Different Crust: Swap graham crackers for crushed Oreos, Biscoff cookies, or even pretzels for a salty-sweet twist.
• Add a Flavor Boost: Mix a little lemon zest or almond extract into the cheesecake batter for extra depth.
• Make It Extra Chocolatey: Stir mini chocolate chips into the cheesecake batter or drizzle more melted chocolate on top.
• Go Nuts: Sprinkle chopped almonds, hazelnuts, or peanuts over the chocolate before it sets.
• Berry Swap: Try raspberries or blackberries instead of strawberries for a different fruit flavor.

How to Make Chocolate Covered Strawberry Cheesecakes – Step-by-Step Instructions

1. Make the Crust

1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
2. In a bowl, mix together graham cracker crumbs, melted butter, sugar, and a pinch of salt. Stir until everything is coated and looks like damp sand.
3. Spoon about 1 tablespoon of crust mixture into each cupcake liner. Press it down firmly with the back of a spoon (or your fingers).
4. Bake the crusts for 5 minutes, then set aside to cool.

2. Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar with a hand mixer until smooth.
2. Add sour cream, vanilla, and salt. Mix until combined.
3. Add the egg and mix on low speed until just blended. Don’t overmix, or your cheesecakes might crack.

3. Fill and Bake

1. Spoon the cheesecake batter over the cooled crusts, filling each liner about ¾ full.
2. Bake for 16-18 minutes, or until the centers are set but still slightly jiggly.
3. Turn off the oven. Crack the oven door open and let the cheesecakes cool inside for 10 minutes (this helps prevent cracks).
4. Remove from the oven and let them cool completely at room temperature. Then chill in the fridge for at least 2 hours.

4. Add the Chocolate and Strawberries

1. In a small saucepan, melt chocolate and coconut oil (or butter) over low heat, stirring until smooth. Remove from heat.
2. Spoon melted chocolate over each chilled cheesecake.
3. Press a strawberry into the center of each cheesecake while the chocolate is still warm.
4. Chill for 15-20 minutes until the chocolate hardens.

Serving and Decoration Ideas

These mini cheesecakes are already pretty cute, but a few simple touches can make them extra special:

• Drizzle More Chocolate: A little extra melted chocolate over the strawberries looks fancy and tastes even better.
• Dust with Powdered Sugar: A light dusting adds a sweet, snowy finish.
• Add Whipped Cream: A small swirl on the side makes them look like they came from a bakery.
• Chocolate Shavings: Use a vegetable peeler on a chocolate bar for curls. Sprinkle on top.
• Mint Leaves: Pop a tiny mint leaf next to the strawberry—it’s like a mini dessert garden.

How to Serve Chocolate Covered Strawberry Cheesecakes

These little cheesecakes fit any occasion:

• Date Night: Fancy without the stress.
• Birthday Party: No slicing—just grab and eat.
• Valentine’s Day: Chocolate + strawberries = love.
• Just Because: Who needs a reason for cheesecake?

Serve chilled. They’re best straight from the fridge. If it’s warm, the chocolate can soften, so keep them cool.

Storing Chocolate Covered Strawberry Cheesecakes

Fridge:

• Store cheesecakes in an airtight container for up to 4 days.
• Keep them cold so the chocolate stays firm and the strawberries stay fresh.

Freezer:

• Without strawberries, these freeze well. Wrap each cheesecake in plastic wrap, then place in an airtight container. Freeze for up to 2 months.
• Thaw overnight in the fridge. Add fresh strawberries and chocolate drizzle before serving.

Nutrition Information (Per Mini Cheesecake)

Calories	Carbs	Fat	Protein
180 kcal	18g	11g	3g

(Note: Nutrition values are estimates and may vary based on ingredients used.)

Chocolate Covered Strawberry Cheesecakes FAQs

Can I use frozen strawberries?
Fresh is best. Frozen strawberries release water and can make a mess.

What if I don’t have coconut oil?
Butter works fine. It just helps the chocolate stay smooth.

How do I prevent cracks in the cheesecake?
Don’t overmix the batter, and let them cool slowly in the oven after baking.

Can I skip the chocolate topping?
Sure, but… why? Chocolate makes everything better.

How far in advance can I make these?
Up to 2 days ahead. Add strawberries right before serving for freshness.

Conclusion

Chocolate Covered Strawberry Cheesecakes bring together three of the best things—smooth cheesecake, sweet chocolate, and juicy strawberries. Each bite is creamy, rich, and just a little fruity. They look fancy, but they’re easy enough for a beginner.

Perfect for a date night, a party, or a “just because I deserve this” kind of day.

Make a batch, share them (or don’t), and enjoy every chocolatey, creamy, strawberry-topped bite.