These mini strawberry cheesecakes are a dream. A rich and creamy cheesecake base blitzed with strawberry compote and topped with a dollop of silky chocolate ganache. Good luck having just one!
Why this recipe works
This isn’t just any ole cheesecake topped with macerated strawberries, these mini strawberry cheesecakes are infused with a fresh strawberry compote blended right into the batter itself which gives them that light pink hue. This way, the cheesecake actually taste like strawberries, and also leaves room on top for a gorgeous chocolate ganache. Swoon.
Now, to tell you about them, the cheesecake texture is divine. The strawberry compote adds such a lovely touch of fresh berry flavor, and the ganache straight up seals the deal. They are truly a chocolate-strawberry-cheesecake dream and make the sweetest summer dessert for potlucks, birthdays, and Valentine’s Day. However, I would make them year-round without question.
RELATED – For a similar, but full-sized version, don’t miss my strawberry swirl cheesecake recipe. If you’d prefer not to use the oven in the summer, check out this no bake strawberry cheesecake bars recipe.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRUST – Chocolate graham crackers can sometimes be hard to find. Instead, you can use any chocolate cookies, chocolate tea biscuits, or Oreo cookies. Regular graham crackers are also an option!
STRAWBERRY – We love the fresh strawberry flavor that the compote gives these cakes. If you are in a rush, you can substitute 1/3 cup of strawberry jam or preserves.
CHEESECAKE – These individual strawberry cheesecakes are tinted with only the color from the fresh strawberries. If you want them really pink, add a couple drops of red food coloring to the cheesecake batter.
GANACHE – Chocolate chips can be used instead of baking chocolate. We prefer bittersweet chocolate, but semisweet can be used instead.
How to Make Mini Strawberry Cheesecakes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F. Spray a 12-cup mini cheesecake pan with removable bottoms.
- To make the crust, process the chocolate graham crackers in a food processor or blender until they are crumbs. Stir in the melted butter and combine well.
- Place 1 LEVEL tablespoon (don’t pack the spoon) of crust into each cavity. Gently flatten with the flat end of a utensil (we have used the handle end of our ice cream scoop or a pestle to do this).
- Bake the crust 5 minutes. Remove from oven to a wire rack to cool.
- Turn oven down to 325 F.
To Make the Strawberry Compote
- Remove the stem portion of the strawberries. Coarsely chop berries and place in a deep, microwave safe bowl.
- Sprinkle with sugar and allow to macerate for 15 minutes.
- Put macerated strawberries and any syrup they created into a mini chopper or food processor and blend until no chunks remain. Return to the bowl.
- Place bowl in the microwave and cook on high for 5-6 minutes, stirring after each minute. Mixture should reduce and become thicker.
- Measure out 1/3 cup of the reduced compote and discard the rest (or reserve for spooning on ice cream!). Let cool completely.
CHEF TIPS – We suggest a deep bowl because the strawberry mixture will bubble and rise in the bowl. If the bowl is too shallow the mixture will spill out of the bowl. Hint: the bubbling will subside when the strawberry compote is ready. To speed up the cooling process, spread the compote onto a plate and place in the refrigerator for 3-5 minutes.
To Make the Cheesecake
- In a large mixing bowl, using an electric mixer, beat cream cheese and sugar until creamy.
- Add vanilla and beat until incorporated.
- Add the egg, breaking it up with a rubber spatula, and scrape down the sides of the bowl. With mixer, beat only long enough to incorporate the egg.
CHEF TIP – Beating too long can create too much air in the batter and cause your cheesecakes to puff up too much then sink in the middle.
- Using a rubber spatula, fold the compote into the cream cheese mixture until completely combined and pink in color.
- Divide mixture evenly over the cooled crust in pan. Fill cavities as full as you can get them, but don’t let them overflow. You may have a small amount of cheesecake batter left over.
- Bake 17-20 mins (18 seems to be the sweet spot). The cheesecakes should have risen, have a dry look and should have very little jiggle in the centers.
- Turn off the oven, but do not remove the pan. Prop the door open and allow oven to cool down with pan in oven. Leave cheesecakes in open oven for 20-30 minutes.
- Place pan on wire rack. Cool in pan until cheesecakes reach room temperature. When cooled, gently nudge the cakes loose by pushing up on the removable bottoms. Don’t remove the cakes, just loosen them. This will help in removing them when they are chilled. Gently nudge cakes back in place. Move entire pan to the refrigerator to chill for at least 2 hours before removing each cheesecake from the pan.
To Make the Ganache
- When you are ready to decorate the cheesecakes, coarsely chop chocolate and place in a heat proof bowl.
- Heat heavy cream in microwave or in saucepan on stove until hot, but not boiling.
- Pour hot cream over chocolate and allow to sit for 2 minutes, then stir until smooth and silky.
- Allow ganache to cool slightly while you slice the reserved strawberries in half.
- Add a small spoonful of ganache to the top of each cheesecake.
- Press a strawberry half into the ganache.
Frequently Asked Questions & Expert Tips
Beating too long can create too much air in the batter and cause your cheesecakes to puff up too much then sink in the middle. Only beat long enough to incorporate!
You can store these cheesecakes in the refrigerator in a covered container for up to 3 days, or freeze for up to 3 months.
Absolutely! You can make them up to 3 days ahead of time, but I typically make them a day in advance that way the strawberries don’t soften on top too much. Store them in a single layer, covered, in the refrigerator.
Make these cheesecakes lower in sugar by using sugar substitute instead of granulated sugar. Our preferred sugar substitute is allulose, and we’ve successfully used it when making these cheesecakes!
Serving Suggestions
Serve your mini strawberry cheesecakes chilled or slightly above room temperature. If you happen to have extra ganache or chocolate lying around, I think they’d be pretty with an extra drizzle over top.
More Cheesecake Recipes
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Mini Strawberry Cheesecakes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
Crust
- ½ sleeve chocolate graham crackers 2.6 ounces, 75g, or 4 1/2 sheets
- 4 Tablespoons butter melted
Strawberry Compote
- 8 ounces strawberries
- 2 Tablespoons granulated sugar or sugar substitute
Cheesecake
- 12 ounces cream cheese softened at room temp
- ⅓ cup granulated sugar or sugar substitute. 2 ounces/75g
- 1 teaspoon vanilla extract
- 1 large egg
Ganache
- 2 ounces chopped chocolate bittersweet or semi sweet
- ¼ cup heavy whipping cream
- 6 small strawberries halved for garnish. about 4-5 ounce
Things You’ll Need
- Mini cheesecake pan 12- cavity, with removable bottoms
- Food processor or blender
Before You Begin
- We love the fresh strawberry flavor that the compote gives these cakes. If you are in a rush, you can substitute 1/3 cup of strawberry jam or preserves.
- These cheesecakes are tinted with only the color from the fresh strawberries. If you want them really pink, add a couple drops of red food coloring to the cheesecake batter.
- Chocolate chips can be used instead of baking chocolate. We prefer bittersweet chocolate, but semisweet can be used instead.
- Chocolate graham crackers can sometimes be hard to find. Instead, you can use any chocolate cookies, chocolate tea biscuits, or Oreo cookies. Regular graham crackers are also an option!
- If some of your cheesecake tops crack a little, don’t worry! You will be adding ganache and no one will ever know.
Instructions
To Make the Crust
- Preheat oven to 350 F. Spray a 12-cup mini cheesecake pan with removable bottoms.
- Process the chocolate graham crackers in a food chopper or blender until they are crumbs. Stir in the melted butter and combine well.1/2 sleeve chocolate graham crackers, 4 Tablespoons butter
- Place 1 LEVEL tablespoon (don’t pack the spoon) of crust into each cavity. Gently flatten with the flat end of a utensil (we have used the handle end of our ice cream scoop or a pestle to do this).
- Bake crust 5 minutes. Remove from oven to a wire rack to cool.
- Turn oven down to 325 F.
To Make the Strawberry Compote
- Remove the stem portion of the strawberries. Coarsely chop berries and place in a deep, microwave safe bowl.8 ounces strawberries
- Sprinkle with sugar and allow to macerate for 15 minutes.2 Tablespoons granulated sugar
- Put macerated strawberries and any syrup they created into a mini chopper or food processor and blend until no chunks remain. Return to the bowl.
- Place bowl in the microwave and cook on high for 5-6 minutes, stirring after each minute. Mixture should reduce and become thicker.
- Measure out 1/3 cup of the reduced compote and discard the rest (or reserve for spooning on ice cream!). Let cool completely.TIP – We suggest a deep bowl because the strawberry mixture will bubble and rise in the bowl. If the bowl is too shallow the mixture will spill out of the bowl. Hint: the bubbling will subside when the strawberry compote is ready. To speed up the cooling process, spread the compote onto a plate and place in the refrigerator for 3-5 minutes.
To Make the Cheesecake
- In a large mixing bowl, using an electric mixer beat the cream cheese and sugar until creamy.12 ounces cream cheese, 1/3 cup granulated sugar
- Add vanilla and beat until incorporated.1 teaspoon vanilla extract
- Add the egg, breaking it up with a rubber spatula, and scrape down the sides of the bowl. With mixer, beat only long enough to incorporate the egg.TIP – Beating too long can create too much air in the batter and cause your cheesecakes to puff up too much then sink in the middle.1 large egg
- Using a rubber spatula, fold the compote into the cream cheese mixture until completely combined and pink in color.
- Divide mixture evenly over the cooled crust in pan. Fill cavities as full as you can get them, but don’t let them overflow. You may have a small amount of cheesecake batter left over.
- Bake 17-20 mins (18 seems to be the sweet spot). The cheesecakes should have risen, have a dry look and should have very little jiggle in the centers.
- Turn off the oven, but do not remove the pan. Prop the door open and allow oven to cool down with pan in oven. Leave cheesecakes in open oven for 20-30 minutes.
- Place pan on wire rack. Cool in pan until cheesecakes reach room temperature. When cooled, gently nudge the cakes loose by pushing up on the removable bottoms. Don’t remove the cakes, just loosen them. This will help in removing them when they are chilled. Gently nudge cakes back in place. Move entire pan to the refrigerator to chill for at least 2 hours before removing each cheesecake from the pan.
To Make the Ganache
- When you are ready to decorate the cheesecakes, coarsely chop the chocolate and place in a heat proof bowl.2 ounces chopped chocolate
- Heat heavy cream in microwave or in saucepan on stove until hot, but not boiling.1/4 cup heavy whipping cream
- Pour hot heavy cream over chocolate and allow to sit for 2 minutes, then stir until smooth and silky.
- Allow ganache to cool slightly while you slice the reserved strawberries in half.
- Add a small spoonful of ganache to the top of each cheesecake.
- Press a strawberry half into the ganache.6 small strawberries
Expert Tips & FAQs
- You can store these cheesecakes in the refrigerator in a covered container for up to 3 days, or freeze for up to 3 months.
Nutrition
Amanda Davis
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