Valentine’s Day is all about love, and what better way to show your affection than with a delicious dessert? These Chocolate Strawberry Mini Cheesecakes are the perfect blend of creamy goodness and fruity sweetness. Imagine a velvety cheesecake sitting atop a buttery graham cracker crust, all topped with rich chocolate ganache and fresh strawberries. It’s a delightful treat that captures the essence of this romantic holiday.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Valentine’s Day Chocolate Strawberry Mini Cheesecakes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Valentine’s Day Chocolate Strawberry Mini Cheesecakes

Valentine’s Day Chocolate Strawberry Mini Cheesecakes

The first time I made these mini cheesecakes was for a festive gathering, and the compliments came pouring in. They’re not just cute and appealing, but they also pack a punch of flavor that rivals any bakery treat. You’ll find that they’re easy to whip up, making them a go-to choice for celebrations or even just a sweet craving. Trust me, once you try these Chocolate Strawberry Mini Cheesecakes, you’ll want to keep them in your dessert rotation. So, let’s get started and whip up some love!

Why You’ll Love This Recipe

Simple & Quick: Ready in 65 minutes, plus chill time, these gems are a breeze to make.
Irresistible Flavor: The combination of creamy cheesecake, sweet strawberries, and rich chocolate is simply divine.
Eye-Catching Appeal: Their charming size and vibrant colors make them perfect for any occasion.
Flexible Serving: Great for parties, date nights, or even as a midday treat, whenever you need a little sweetness!
Diet-Friendly Options: You can easily modify this recipe for gluten-free by using gluten-free graham crackers.

Ingredients You’ll Need

1 sleeve (9 cookies, 137 grams) graham crackers: These make a perfectly crunchy base for your mini cheesecakes. Feel free to substitute with crushed Oreos for a twist!
3 tablespoons (43 grams) real seal® unsalted butter, melted: This adds richness to the crust. Make sure it’s melted for easier mixing.
12 ounces (340 grams) real seal® cream cheese, at room temperature: Cream cheese is the star here, giving the cheesecake its smooth texture. It’s best to let it sit out for about an hour for easy blending.
1/2 cup (100 grams) granulated sugar: This sweetens the filling, balancing the flavors beautifully.
1/2 cup (140 grams) seedless strawberry preserves: Adds a fruity element and beautiful color. You can swap it out for raspberry preserves if you prefer.
Red gel food coloring, if desired: A few drops can enhance the visual appeal, making them extra festive.
1/2 teaspoon vanilla extract: For that added layer of flavor that makes all the difference.
1/4 teaspoon fine sea salt: Just a pinch to elevate all the flavors.
1 large egg: Helps set the cheesecake as it bakes.
1/2 cup (85 grams) semisweet chocolate chips: For a rich chocolate flavor. Dark chocolate chips work well too!
1/4 cup real seal® heavy cream: Essential for creating the smooth and luxurious chocolate ganache.
12 small strawberries: Fresh and juicy, these make the perfect topping for each mini cheesecake.

How to Make Valentine’s Day Chocolate Strawberry Mini Cheesecakes

Preheat the oven: Start by preheating your oven to 350°F. This ensures it’s ready for baking those delicious cheesecakes.

Prepare the pan: Lightly grease a 12-cup mini cheesecake pan with nonstick spray. This step is essential for easy cheesecakes removal later.

Crush the graham crackers: Take the graham crackers and place them in a food processor. Pulse until they are finely ground. Add the 3 tablespoons of melted butter and pulse again until the mixture is moistened.

Form the crusts: Divide the graham cracker mixture among the cavities of your cheesecake pan, using about 1 heaping tablespoon in each. Press the crumbs firmly into the bottom of each cavity, perhaps using a small shot glass to do so.

Bake the crusts: Place the pan in the preheated oven and bake for 5 minutes or until fragrant. Remove them from the oven and lower the heat to 325°F.

Mix the filling: In a large bowl, beat 12 ounces of room temperature cream cheese and 1/2 cup of granulated sugar together with an electric mixer on medium-high speed until smooth and fluffy. Add in 1/2 cup of strawberry preserves, a few drops of red gel food coloring (if desired), 1/2 teaspoon of vanilla extract, and 1/4 teaspoon of fine sea salt. Beat until fully combined.

Incorporate the egg: Add in 1 large egg and mix until just combined. It’s important not to overmix, as this can introduce unwanted air into the batter.

Fill the pan: Carefully divide the cream cheese mixture into each cavity over the already baked crusts.

Bake the cheesecakes: Bake for about 18 minutes, or until they are set but still slightly jiggly in the center. They’ll firm up as they cool. Allow them to cool down to room temperature before covering with plastic wrap and then refrigerate for at least 3 hours or overnight.

Make the chocolate ganache: Place 1/2 cup of semisweet chocolate chips in a medium heatproof bowl. In a small saucepan, heat 1/4 cup of heavy cream just until it simmers. Pour it over the chocolate chips and let it sit for 3 minutes. Then, stir until the mixture is melted and smooth. Let it cool slightly.

Top with ganache and strawberries: Once the mini cheesecakes are chilled, drizzle the chocolate ganache over each one, then press a small strawberry into the center of each. Serve immediately or keep them covered in the fridge for up to a day.

Storing & Reheating

You can store your Chocolate Strawberry Mini Cheesecakes in an airtight container in the refrigerator for up to 1 day. They stay fresh and delicious when kept chilled. If you have extras and want to save them for later, consider freezing them! Just wrap each cheesecake individually and store them in a freezer-safe container for up to 3 months. When you’re ready to enjoy, let them thaw in the refrigerator overnight. Although their texture might change slightly after freezing, they’ll still taste great!

Chef’s Helpful Tips

To prevent cracking, make sure your cream cheese is at room temperature before mixing.
If you’re short on time, feel free to skip the chilling step, but they truly taste better after sitting a bit!
Make sure not to overbake; they should be set at the edges but a little jiggly in the center.
Add some fresh whipped cream on top for an added touch of elegance!
If you plan to serve them at a party, consider doubling the recipe—these disappear fast!

These Chocolate Strawberry Mini Cheesecakes are an irresistible treat perfect for showcasing your love this Valentine’s Day. Not only do they charm with their size and beauty, but they also satisfy with their delightful blend of flavors. Don’t hesitate to experiment with the toppings or make them in advance for easy entertaining. You’re bound to impress and create lasting memories with every bite—enjoy!

Recipe FAQs

Can I use frozen strawberries?

Absolutely! Frozen strawberries can be used instead of fresh, but make sure to thaw and drain them well before using to avoid excess moisture.

How do I know when the cheesecakes are done?

They are done when the edges are set, and the centers still have a slight jiggle. They will continue to set as they cool.

Can I prepare these cheesecakes in advance?

Yes! You can make these chocolate strawberry mini cheesecakes a day ahead of time. Just store them in the refrigerator until you’re ready to serve.

What’s the best way to store leftovers?

Store them in an airtight container in the fridge for up to 1 day, or freeze individually wrapped for up to 3 months, though they may thaw slightly differently.

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Valentine’s Day Chocolate Strawberry Mini Cheesecakes

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Author: Anna
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

These Valentine’s Day Chocolate Strawberry Mini Cheesecakes blend cream cheese, strawberries, and chocolate for a delicious dessert. Perfect for celebrations, they’re simple to prepare and are sure to delight anyone with a sweet tooth. Perfect for serving at special occasions or cozy gatherings!

Ingredients

Scale

1 sleeve (9 cookies, 137 grams) graham crackers
3 tablespoons (43 grams) real seal® unsalted butter, melted
12 ounces (340 grams) real seal® cream cheese, at room temperature
1/2 cup (100 grams) granulated sugar
1/2 cup (140 grams) seedless strawberry preserves
Red gel food coloring, if desired
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1 large egg
1/2 cup (85 grams) semisweet chocolate chips
1/4 cup real seal® heavy cream
12 small strawberries

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Instructions

Preheat the oven to 350°F and lightly grease a 12-cup mini cheesecake pan with nonstick spray.
Crush the graham crackers in a food processor until finely ground. Add the melted butter and pulse until well combined.
Divide the graham cracker mixture evenly among the pan cavities, pressing firmly into the bottom of each.
Bake the crusts for 5 minutes until fragrant, then remove from the oven and lower the temperature to 325°F.

Notes

For best results, ensure that the cream cheese is at room temperature before mixing it to achieve a smooth texture.
You can adjust the amount of red gel food coloring based on your preferred shade of pink or red for the cheesecakes.