Mini Cheesecakes Topped with Chocolate Covered Strawberries are my go to dessert when I need something that looks fancy but is actually super doable on a normal weeknight. You know that moment when you want to bring a treat to a get together, but you do not want to babysit a whole cake or deal with messy slices? This is that recipe. They are creamy, cute, and honestly kind of impossible to resist. Plus, you get the chocolate strawberry vibe that makes everyone think you went the extra mile. I make these whenever I want guaranteed smiles without a ton of stress. 
How to Make Mini Chocolate Covered Strawberry Cheesecakes
I like to break this recipe into three simple parts: the crust, the cheesecake filling, and the chocolate covered strawberries on top. If you can stir, scoop, and wait for things to chill, you can totally pull this off.
Step by step directions (no fuss version)
- Prep your pan: Line a muffin tin with cupcake liners. This makes them easy to lift out and keeps the crust from sticking.
- Make the crust: Mix cookie crumbs with melted butter, then press a spoonful into each liner. Pop the pan in the fridge while you mix the filling.
- Mix the filling: Beat softened cream cheese with sugar, then add sour cream (or Greek yogurt), vanilla, and a pinch of salt. Add eggs one at a time, mixing just until blended.
- Fill and bake: Spoon filling over crusts. Bake until the centers look set but still have a slight jiggle.
- Cool slowly: Let them cool in the pan, then chill in the fridge until fully cold. Cold is when they turn into that perfect creamy texture.
- Top with strawberries: Dip strawberries in melted chocolate, let them set, then place one on each cheesecake right before serving.
If you love having a little chocolate moment after dinner, you might also like my quick round up of best chocolate dessert recipes you cant resist. I pull inspiration from it all the time when I am planning a dessert table.
One small tip that helps a lot: do not rush the chill time. These mini cheesecakes taste good warm, but they taste amazing cold. The flavor settles, and the texture gets that classic cheesecake bite. 
Ingredients for Mini Chocolate Covered Strawberry Cheesecakes
Here is what I use most of the time. You can swap a couple things based on what you have, but I will tell you what matters most so you do not waste ingredients.
What you will need
- For the crust: chocolate sandwich cookie crumbs or graham cracker crumbs, melted butter, pinch of salt
- For the cheesecake: full fat cream cheese (softened), granulated sugar, sour cream (or Greek yogurt), vanilla extract, 2 eggs, pinch of salt
- For the topping: fresh strawberries (dry them well), semi sweet chocolate chips or chopped chocolate, a tiny bit of coconut oil (optional for smoother melting)
My personal preference is a chocolate cookie crust because it plays so well with the strawberry topping. It turns the whole thing into a chocolate strawberry situation without needing extra layers.
And since we are already talking chocolate, if you ever need a simple sauce for drizzling, this chocolate ganache guide is the one I use when I want that glossy bakery look without guessing. 
Tips for Perfecting Your Cheesecakes
Mini cheesecakes are forgiving, but a few little habits make them come out consistently smooth and pretty. These are the exact things I learned after making them for birthdays, potlucks, and that one time I stress baked at midnight.
Use room temperature cream cheese. If it is cold, you will get lumps, and no one wants to fight lumps with a spoon.
Mix gently once the eggs go in. Overmixing adds too much air, and too much air can lead to cracks or a puffed top that sinks a lot. A little sinking is normal, so do not panic.
Do not overbake. The center should still have a slight wiggle when you nudge the pan. They finish setting as they cool.
Dry your strawberries really well. Water is the enemy of melted chocolate. I rinse them, then pat dry, then let them air dry a bit longer just to be safe.
Also, here is a quick real life note: if your chocolate looks thick or stubborn when melting, add a tiny bit of coconut oil and stir. It helps the chocolate coat the berries smoothly without turning it into a gloopy mess.
“I made these for a baby shower and people kept asking where I bought them. The cheesecake was creamy, the crust stayed crisp, and the chocolate strawberries made them look so special.”
When I am serving these in colder months, I love pairing them with something cozy like decadent french hot chocolate. It is such a simple combo, but it feels like a treat night at home.
Variations and Add-Ons for Mini Cheesecakes
Once you make Mini Cheesecakes Topped with Chocolate Covered Strawberries the classic way, it is hard not to start playing around. Here are a few variations I have tried, plus a couple I have on my list for the next batch.
1) No bake shortcut
If you are short on time or just do not want to turn on the oven, you can do a no bake style filling using cream cheese and whipped topping or whipped cream. The texture is lighter, but still really tasty. Chill them longer so they hold their shape.
2) Different crust options
Chocolate cookie crust is my favorite, but graham crackers are classic. You can also use vanilla wafers or even crushed pretzels if you like a sweet salty bite.
3) Flavor boosts in the filling
Add lemon zest for a brighter cheesecake flavor, or swirl a spoon of strawberry jam into each cup before baking for a pretty ribbon effect.
4) Extra toppings
If you are going all in, a drizzle of chocolate over the finished strawberry on top looks adorable. You can also sprinkle crushed cookies around the strawberry like a little edible confetti.
One thing I do when I want a holiday vibe is add peppermint somewhere, and these cookie cups are a fun cousin recipe to check out: delicious chocolate peppermint cookie cups with creamy cheesecake filling. Different format, same cheesecake love.
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Serving Suggestions and Presentation Ideas
This is the part where these really shine. Mini desserts are already cute, but the strawberry on top makes them feel like a little gift.
- Party tray: Arrange them on a white platter and add a few extra chocolate dipped strawberries in the center.
- Romantic dinner: Serve one per person with a small drizzle of chocolate on the plate and a couple fresh strawberry slices on the side.
- Dessert bar: Put out little bowls of extra toppings like mini chocolate chips, crushed cookies, and sprinkles so people can customize.
- Make ahead move: Keep the cheesecakes chilled, then add the chocolate covered strawberries right before serving so the berries stay fresh.
If you are transporting them, keep them in the muffin tin until you arrive. Then move them to your serving plate. It is the easiest way to avoid smudged tops and sliding liners.
Common Questions
Can I make Mini Cheesecakes Topped with Chocolate Covered Strawberries ahead of time?
Yes. I usually make the cheesecakes the day before, then dip the strawberries the next day. Assemble close to serving so the berries stay firm and pretty.
How do I keep the chocolate from cracking on the strawberries?
Let the chocolate set at room temperature first, then chill if you want. If you go straight into a very cold fridge, sometimes the quick temperature change causes tiny cracks.
What is the best chocolate for dipping?
Use good chocolate chips or a chopped baking bar. If it is too thick, stir in a small spoon of coconut oil for a smoother dip.
Why did my mini cheesecakes sink in the middle?
A little sinking is normal as they cool. Big sinking can come from overmixing or overbaking. Next time, mix just until combined and pull them when the centers still wobble slightly.
Can I freeze them?
You can freeze the cheesecakes without the strawberries. Wrap them well. Thaw in the fridge overnight, then add fresh chocolate covered strawberries before serving.
A sweet finish you will want to repeat
If you are craving that chocolate and strawberry combo in a bite sized dessert, Mini Cheesecakes Topped with Chocolate Covered Strawberries are such a fun win. They look special, they taste like a bakery treat, and they are honestly easier than they seem once you do the first batch. If you want to compare approaches, I have peeked at recipes like Chocolate Covered Strawberry Mini Cheesecakes and Mini Chocolate Covered Strawberry Cheesecakes when I am in the mood to tweak little details. And if baking is not happening today, this No Bake Cheesecake with a Surprise Inside – Savor the Best is a nice reminder that chilled desserts can still feel totally special. Try these minis once, and I promise you will start thinking of reasons to make them again soon. 
Mini Chocolate Covered Strawberry Cheesecakes
Ingredients
For the crust
- 1 cup chocolate sandwich cookie crumbs or graham cracker crumbs
- 4 tablespoons butter, melted
- 1 pinch salt
For the cheesecake
- 16 ounces full fat cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream or Greek yogurt
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 pinch salt
For the topping
- 12 small fresh strawberries, dried well
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 1 teaspoon coconut oil (optional) for smoother melting
Instructions
Preparation
- Line a muffin tin with cupcake liners.
- Mix cookie crumbs with melted butter, then press a spoonful into each liner. Refrigerate the pan.
- Beat softened cream cheese with sugar, then add sour cream (or Greek yogurt), vanilla, and salt. Add eggs one at a time, mixing just until blended.
- Spoon the filling over the crusts. Bake until the centers look set but still jiggle slightly.
- Let the cheesecakes cool in the pan, then chill in the fridge until fully cold.
Topping
- Melt the chocolate and dip strawberries in it. Let the chocolate set.
- Place one chocolate-covered strawberry on each cheesecake right before serving.