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Mini strawberry cheesecakes are the perfect handheld treat for anyone who loves a balance of creamy tangy filling fresh berry flavor and just a touch of chocolate richness. With a dark chocolate cookie crust and a swirl of homemade strawberry compote in the batter each bite is the best of a summer dessert and a classic cheesecake all in one small package.
I tried a batch for a friend’s birthday picnic and ended up making another just for my family because they disappeared so quickly. There is nothing more satisfying than the look of surprise when someone discovers the strawberry center under the glossy chocolate top.
Ingredients
- Chocolate graham crackers: Crumble into fine crumbs for a deep chocolatey base. Look for crackers that are fresh and crisp for best texture. You can substitute with chocolate cookies or even Oreo cookies with the filling scraped out.
- Butter: Melted to bind the crumb crust and give it that rich taste. Good quality unsalted butter is best so you can control the salt level.
- Strawberries: Fresh berries are essential for vibrancy and flavor in both the compote and topping. Choose ripe but not mushy berries for maximum sweetness and easy cutting.
- Granulated sugar: Sweetens both the compote and the cheesecake filling just enough without overpowering the natural strawberry notes. Fine-grained sugar dissolves quickly.
- Cream cheese: Room temperature cream cheese blends smoothly without lumps. Always check the date for freshness.
- Vanilla extract: Rounds out the tanginess and gives your cheesecakes a classic old-fashioned flavor. Pure extract will always yield the best aroma.
- Egg: Provides structure and richness. Use a large egg and let it come to room temperature for easier mixing.
- Chopped chocolate: Bittersweet or semisweet chocolate melts perfectly into ganache. Pick a brand you would enjoy snacking on.
- Heavy whipping cream: Brings silkiness to the ganache and helps create the shiny drizzle finish.
- Small strawberries: For garnish to lean into the fresh fruity theme. Try to find small or medium-sized berries so they sit nicely atop each cheesecake.
Step-by-Step Instructions
- Prep the Pan and Oven:
- Spray your mini cheesecake pan with removable bottoms thoroughly and set your oven to three hundred fifty degrees to preheat. This ensures smooth removal and prevents sticking later on.
- Make the Chocolate Cookie Crust:
- Blitz the chocolate graham crackers in a food processor or crush in a zip bag with a rolling pin until fine. Pour in melted butter and stir until all crumbs are moist but not soggy. Scoop one measured tablespoon into each pan cavity and flatten gently with the end of a small glass or pestle to set a solid base. Prebake five minutes then cool while you prepare the fillings. Turn oven to three hundred twenty five degrees so it is ready for cheesecake.
- Prepare the Strawberry Compote:
- Remove stems then coarsely chop your strawberries. Sprinkle with granulated sugar right in a deep microwave safe bowl and let them sit until juicy. Blend until completely smooth then microwave the mixture in short bursts stirring every minute to avoid bubbling over. You want it thick and syrupy with the bubbles subsiding as it reduces. Cool quickly on a plate in the fridge if you are in a rush. Measure out one third cup for the cheesecake and set aside.
- Mix the Cheesecake Batter:
- In a large bowl beat room temperature cream cheese and sugar with an electric mixer until absolutely smooth. Pour in vanilla extract and blend briefly. Crack the egg in and beat on low just until it disappears into the batter. Fold in the cooled strawberry compote with a spatula turning gently so the mixture turns evenly pink. This step keeps it light with no over beating.
- Fill and Bake:
- Divide cheesecake batter over the cool crusts filling right to the top but do not overflow. Smooth tops with a spoon or offset spatula. Bake about eighteen minutes until puffed and only a slight jiggle in the center remains. Leave pan in the turned off oven with the door propped for at least twenty minutes before moving to a wire rack. Once room temp gently loosen cheesecakes but do not remove. Chill the pan in the fridge at least two hours for perfect texture.
- Top with Ganache and Strawberry:
- Chop chocolate and place in a heatproof bowl. Simmer heavy cream then pour over chocolate and wait two minutes. Stir until glossy and completely smooth. Cool slightly so it spreads but does not run. Spoon ganache on each cake and gently press in a strawberry half for an elegant finish.
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You Must Know
- Cheesecakes may crack but ganache will cover it flawlessly
- Each mini serves up classic cheesecake flavor in a party-friendly size
- Strawberry flavor is all from real fruit and not food coloring
- They freeze and hold up beautifully for future gatherings
My favorite part is swirling in the slightly tart strawberry compote and watching the batter turn a beautiful pink. My daughter absolutely loves adding the fresh strawberry garnish and for her it is the best job in the kitchen.
Storage Tips
Place mini cheesecakes in a covered container and refrigerate up to three days. You can freeze them by wrapping each one gently in plastic or storing in an airtight box for up to three months. Thaw overnight in the fridge before serving for best texture and flavor.
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Ingredient Substitutions
Chocolate graham crackers can be replaced by regular graham crackers chocolate sandwich cookies or any crisp cookie you have on hand. Strawberry jam works in place of homemade compote if you are short on time just use a third cup and fold it in as directed. Bittersweet chocolate can be swapped for milk or semisweet chocolate for a different ganache flavor.
Serving Suggestions
These cheesecakes are perfect at tea parties dessert bars or as an afternoon treat with coffee. Top with extra berries or a dollop of whipped cream if you like more flair. For a spring brunch try serving with cold brewed tea or a refreshing lemonade.
Cultural and Historical Context
Mini cheesecakes offer the familiar taste of New York style cheesecake but in an easy to serve individual portion. This style echoes the trend for single serve desserts popular at gatherings and weddings throughout the past century in America. Using fresh fruit keeps the tradition of seasonal baking alive and is a nod to old fashioned fruit desserts.
Recipe FAQs
- → What can I use if I don't have chocolate graham crackers?
You can substitute chocolate graham crackers with chocolate cookies, tea biscuits, Oreos, or even regular graham crackers for the crust base.
- → How do I prevent cracks on the cheesecake tops?
Allow the cheesecakes to cool gradually in the oven with the door slightly open after baking; this helps avoid cracking as they set.
- → Can I prepare the strawberry compote ahead of time?
Yes, prepare the compote in advance and cool it completely before folding it into the cheesecake batter for best results.
- → What type of chocolate works best for the ganache?
Bittersweet or semisweet chopped chocolate yields a smooth, rich ganache that complements the fruity notes well.
- → How should mini cheesecakes be stored?
Store covered in the refrigerator for up to three days or freeze them for longer storage, up to three months.
- → Can I make the cheesecake batter more vibrant in color?
Adding a few drops of red food coloring to the batter can enhance the pink hue from the strawberries if desired.