Chocolate Strawberry Mini Cheesecakes are the perfect treat for professing your love on Valentine’s Day or really, any day you’re craving a sweet indulgence! These delightful little desserts combine the rich tanginess of cream cheese, the sweetness of strawberry preserves, and the decadence of chocolate in one tiny package. With a buttery graham cracker crust that forms a lovely base, each bite delivers an exciting contrast of flavors and textures.

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

I first made these mini cheesecakes during a last-minute Valentine’s Day celebration for friends. It turned out to be a hit, sparking laughter and joy around the table! The simple yet sophisticated combination of chocolate and strawberry makes these mini delights a standout. Perfect for impressing that special someone or even to satisfy your own sweet tooth, each charming cheesecake brings a touch of elegance to any occasion. Excited yet? Let’s get started on crafting these mini masterpieces!

Why You’ll Love This Recipe

Simple & Quick: Prepping these treats just takes about 20 minutes, plus a little chill time.
Irresistible Flavor: The creamy cheesecake is complemented by the sweet strawberry and rich chocolate ganache, creating a perfectly balanced flavor profile.
Eye-Catching Appeal: Adorned with fresh strawberries and glossy chocolate, these desserts are as gorgeous as they are delicious!
Flexible Serving: Whether you serve them at a romantic dinner, a party, or as a sweet surprise for yourself, they fit any occasion.
Diet-Friendly Options: For a gluten-free twist, simply use gluten-free graham crackers, and you’re set!

Ingredients You’ll Need

Graham crackers (1 sleeve or 9 cookies, 137 grams): The foundation of your crust. Look for plain graham crackers for an authentic taste. You could substitute with digestive biscuits for a slight variation.
Real Seal® unsalted butter (3 tablespoons or 43 grams, melted): This helps bind the crumbs together and adds richness. Make sure it’s fully melted for best mixing.
Real Seal® cream cheese (12 ounces or 340 grams, at room temperature): Essential for that creamy texture. Always use full-fat for the best flavor. You may swap with a vegan cream cheese for dairy-free options.
Granulated sugar (1/2 cup or 100 grams): Adds sweetness that balances the tang of cream cheese. If you’re looking for less sweetness, you can reduce it slightly.
Seedless strawberry preserves (1/2 cup or 140 grams): Infuses your cheesecakes with fruity flavor. Opt for all-natural preserves for fewer additives.
Red gel food coloring (optional): Perfect for a festive touch! You can easily skip this if you prefer natural colors.
Vanilla extract (1/2 teaspoon): Enhances the overall flavor. Use pure vanilla extract for the best taste.
Fine sea salt (1/4 teaspoon): Just a pinch balances the sweetness and enhances flavors.
Large egg (1): Provides structure and creaminess to the cheesecake filling. Ensure it’s at room temperature for best mixing.
Semisweet chocolate chips (1/2 cup or 85 grams): Creates a rich chocolate ganache. You can use milk or dark chocolate according to your preference.
Real Seal® heavy cream (1/4 cup): This will be blended with the chocolate chips to create a smooth ganache. Use full-fat cream for richness.
Small strawberries (12, for topping): Fresh and juicy, these make your cheesecakes look stunning and add a fresh burst.

How to Make Valentine’s Day Chocolate Strawberry Mini Cheesecakes

Preheat the Oven: Start by preheating your oven to 350°F. Lightly grease a 12-cup mini cheesecake pan with nonstick spray to ensure easy removal later.

Prepare the Crust: Crush the graham crackers in the bowl of a food processor until finely ground. Add the melted Real Seal® unsalted butter, pulsing until the mixture is moistened. Divide about 1 heaping tablespoon of this mix into each cavity of the cheesecake pan and firmly press the crumbs down. A shot glass works wonders for this task!

Bake the Crusts: Place the pan in the oven and bake for 5 minutes, or until fragrant and golden. Afterward, reduce the oven temperature to 325°F while you prepare the filling.

Mix the Filling: In a large bowl, use an electric mixer to beat the Real Seal® cream cheese and granulated sugar on medium-high speed until smooth and fluffy—this typically takes about 2-3 minutes. Gradually add in the seedless strawberry preserves, red gel food coloring (if desired), vanilla extract, and fine sea salt, mixing until well combined. Finally, add the large egg and beat until just incorporated without overmixing.

Bake the Cheesecakes: Spoon the cheesecake filling into each prepared cavity, filling them about 3/4 full. Bake for approximately 18 minutes, or until the centers are set but still a little jiggle. Allow cheesecakes to cool at room temperature for about 30 minutes before covering loosely with plastic wrap and chilling in the fridge for at least 3 hours or ideally overnight.

Make the Ganache: In a medium heatproof bowl, place the semisweet chocolate chips. In a small saucepan, heat the Real Seal® heavy cream just until simmering. Pour the hot cream over the chocolate chips and let it sit for 3 minutes. Stir until you obtain a velvety, smooth ganache — it’s all about patience here!

Assemble the Mini Cheesecakes: Once the cheesecakes are chilled, remove them from the pan. Top each with the chocolate ganache, allowing it to drizzle over the edges in the most delightful way. To finish, gently press a small strawberry into the center of each cheesecake.

Storing & Reheating

These mini cheesecakes can be stored in the refrigerator, covered tightly with plastic wrap, for up to 1 day. If you want to keep them for longer, you can freeze them for up to 3 months! Just make sure to wrap them securely in plastic wrap and then place them in an airtight container. To enjoy one, remove it from the freezer and let it defrost in the fridge for several hours. While they’ll still be delicious, the texture may change slightly after freezing, so enjoying them fresh is always the best option.

Chef’s Helpful Tips

Ensure your cream cheese is at room temperature before mixing to avoid lumps in your filling.
Be careful not to overmix once you add the egg; this keeps the cheesecake from cracking during baking.
If your ganache is too runny, let it sit for a few minutes or refrigerate briefly until it thickens.
For a fun addition, try adding a splash of strawberry extract to the cheesecake filling to amplify the flavor.
If you are making these ahead of time, prepare the crust and filling the day before serving, allowing for a chilled setting overnight.

The rich, creamy flavors of these Valentine’s Day Chocolate Strawberry Mini Cheesecakes are truly irresistible. They invite both conversation and connection, making sweet memories to be cherished. So don’t hesitate! Get adventurous with flavors and toppings, and create your own aromatic journey through each bite.

Recipe FAQs

Can I use fresh strawberries instead of preserves?

Absolutely! You can blend fresh strawberries to make a puree and add to the filling, but it may alter the texture slightly. Ensure you strain it to remove seeds for a smoother result.

How do I ensure my cheesecakes don’t crack?

Avoid overmixing once you add the egg and bake them at the correct temperature. Cooling gradually by leaving them in the oven can also help prevent cracks.

Can I make these mini cheesecakes in advance?

Yes! These cheesecakes actually taste even better the next day after they have had time to set and chill in the fridge.

What if I can’t find mini cheesecake pans?

You can use a standard muffin tin lined with cupcake liners. Just ensure you adjust the cooking time slightly as they may take a little longer to set.

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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 & Appetizers
Method: Baking
Cuisine: American

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Description

These Valentine’s Day Chocolate Strawberry Mini Cheesecakes are an irresistible treat. With a creamy filling and a delightful chocolate strawberry flavor, they’re perfect for celebrating love. Simple to prepare, they make a great dessert for anyone looking for a quick, homemade sweet indulgence.

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.
Place graham crackers in a food processor and pulse until finely ground. Add melted butter and pulse until moistened. Divide the mixture among the cheesecake pan cavities, pressing it firmly into the bottom of each cavity.
Bake the crusts for 5 minutes, or until fragrant, then remove from the oven and reduce the temperature to 325°F.

Notes

Using room temperature cream cheese helps achieve a smooth filling.
Feel free to adjust the amount of strawberry preserves to taste.
Top with additional strawberries for a garnish if desired.