Mini Chocolate Covered Strawberry Cheesecakes

Two of my favorite Valentine’s Day desserts are cheesecake and chocolate covered strawberries. Combined, they make the perfect treat for your sweetie!

These are a fun take on the classic mini cheesecakes. Oreo cookies make for a great chocolate crust and strawberry preserves mixed into the cheesecake give it it’s strawberry taste and pink color. A simple ganache and strawberries make a perfect, simple topping.

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And with the ongoing pandemic, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research!

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Ingredients

For the crust:

  • 12 Oreos
  • 3 Tablespoons butter, melted

For the cheesecake:

  • 12 oz. cream cheese, at room temperature
  • 1/2 cup sugar
  • 1/2 cup seedless strawberry preserves
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 egg

For the topping:

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream
  • 12 strawberries

To me, chocolate and strawberry is the perfect pairing, but you could switch out the fruit and preserves for other flavors too. Cherry and raspberry would also be awesome!

Directions

  • Preheat the oven to 350 degrees.
  • In a food processor, pulse the oreos until they’re small crumbs. Add the melted butter and pulse a few times to combine.
  • Grease a mini cheesecake pan or cupcake pan. Divide the crumbs evenly between the wells and pack down gently. Bake for 5 minutes, then remove from the oven.
  • With a mixer, beat together the cream cheese and sugar together. Beat in the preserves, vanilla, and salt until evenly combined. Beat in the egg until just combined.
  • Divide the batter evenly over the oreo crust. Tap pan gently to remove any air bubbles.
  • Bake for 18 minutes. Remove from the oven and let cool to room temperature, then refrigerate to cool completely.
  • When the cheesecake is fully cool, remove the cheesecakes from the pan.
  • Put the chocolate chips in a heat-safe bowl.
  • Microwave the heavy cream for 30 seconds. Pour over the chocolate chips and let sit for one minute, then whisk until smooth.
  • Spoon some ganache onto the top of a cheesecake, then dip a strawberry into the ganache and place on top.

If you’re making these in advance, bake the cheesecakes and chill, but hold off on the ganache and strawberries until the day of serving. The cheesecakes can be made two days ahead.

More Valentine Treats

Be sure to visit the other bloggers participating in the Valentine’s Day event and check out their recipes!

Heart Shaped Hot Chocolate Bombs from Julie of The Little Kitchen
Easy Chocolate Mousse from Allison of Celebrating Sweets
Chocolate Marshmallow Cookies from Sheila of Life, Love, and Good Food
Lemon Biscotti from Jenn of Ever AFTER IN THE WOODS
Easy Cream Cheese Candies from Kelly of Live Laugh Rowe
Cornflake Cookies from All The Good Cookies from Wendy of A Day in the Life on the Farm
Strawberry Mochi Cookies from Heather of Delicious Not Gorgeous
Red Velvet Valentine Brownies Recipe from Jennifer of The Rebel Chick
Red Velvet Cupcakes Recipe from Faith of An Edible Mosaic
Chinese Five-Spice Snickerdoodle Cookies from Bridget of Bake at 350
Chocolate Molten Lava Cake from Ashley of Spoonful of Flavor
Double Chocolate M&M Cookies from Melissa of Persnickety Plates
Raspberry Lemon Macaroons from Sue of It’s Okay to Eat the Cupcake
Raspberry Curd from Holly of A Baker’s House
Red Velvet Brownies from Kelly of Kelly Lynn’s Sweets and Treats
Toffee Chocolate Chip Ice Cream Cookie Sandwiches from Audrey of That Recipe
Creamy Raspberry Sherbet Pandemic Punch from Laura of Untwisted Vintage
Chocolate Dipped Strawberry Cake Balls from Lindsey of Lindsey Loo’s Bakery
Chocolate Covered Oreo Pops for Valentine’s Day from Heather of Totally Tailgates
Amaretto Cherry Swirl Cake from Samantha of Haute Pepper Bites
Gluten Free Double Chocolate Bundt Cake from Elaine of Small Farm Big Life
Easy Strawberry Mousse from Caroline of Caroline’s Cooking
Cornflake Cookies from All The Good Cookies #HelpingCookies from Wendy of A Day in the Life on the Farm
Vanilla Bean Cherry Chocolate Kiss Cookies from Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Neapolitan Cookies Recipe from Lisa of Blogghetti
Small Batch Almond Thumbprint Cookies from Lauren of Healthy Delicious
Kahlua Truffles from Camilla of Culinary Adventures with Camilla
Red Velvet Brownie Cups from Nikki of Soulfully Made
Triple Chocolate Trifles from Coleen of The Redhead Baker
Cast Iron Skillet Cookie For Two from Aimee of Aimee Broussard
Festive Puppy Chow from Erin of The Speckled Palate
Chewy White Chocolate Raspberry Cookies from Jessica of A Kitchen Addiction
Hot Chocolate Bombs for Valentine’s Day from Anna-Marie of Beauty and the Beets
Chocolate Sandwich Cookies from Lisa of Taste Cook Sip
Peanut Butter Snickerdoodles from Betsy of The JavaCupcake Blog
Cherry Blossom Cookies from Carolann of Apron Warrior
Chocolate Mint Frappuccino Cookies from Peabody of Sweet ReciPEAs
Mini Chocolate Covered Strawberry Cheesecakes from Kate of Kate’s Recipe Box
Almond Flour Peanut Butter Cookies from Shashi of Savory Spin
Funfetti Cookie Bars from Becca of The Salted Cookie
Grapefruit Poppyseed Cake from Michelle of Cold Weather Comfort
White Rabbit Candy Cookies from Linda of Ketchup with Linda
Baby Yoda Valentine’s Day Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Salted Peanut Butter Pretzel Cowboy Cookies from Bree of Baked Bree
Red Velvet Hot Chocolate Bombs from Erin of The Spiffy Cookie
Homemade Hot Chocolate Mix from Gwynn of Swirls of flavor
Cherry Chocolate Chip No Bake Cheesecake from Stefanie of Stef’s Eats and Sweets
Valentine’s Day Homemade Ding Dongs from TammyJo of The Chocolate Cult
Guava Macarons with Coconut Buttercream from Lindsay of Anchored Baking
Valentines Pink Dessert Charcuterie Board for Kids from Nicole of For the Love of Food
Hot Chocolate Cookies from Amanda of A Cookie Named Desire
Cóctel de Camarones from Rebekah of Kitchen Gidget
Cuccidati (Italian Fig Cookies) from Amy of The Nifty Foodie

Recipe

Mini Chocolate Covered Strawberry Cheesecakes

Mini Chocolate Covered Strawberry Cheesecakes

Yield: 12 Mini Cheesecakes
Prep Time: 25 minutes
Cook Time: 18 minutes
Cooling Time: 2 hours
Total Time: 2 hours 43 minutes

Ingredients

For the crust:

  • 12 Oreos
  • 3 Tablespoons butter, melted

For the cheesecake:

  • 12 oz. cream cheese, at room temperature
  • 1/2 cup sugar
  • 1/2 cup seedless strawberry preserves
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 egg

For the topping:

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream
  • 12 strawberries

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a food processor, pulse the oreos until they're small crumbs. Add the melted butter and pulse a few times to combine.
  3. Grease a mini cheesecake pan or cupcake pan. Divide the crumbs evenly between the wells and pack down gently. Bake for 5 minutes, then remove from the oven.
  4. With a mixer, beat together the cream cheese and sugar together. Beat in the preserves, vanilla, and salt until evenly combined. Beat in the egg until just combined.
  5. Divide the batter evenly over the oreo crust. Tap pan gently to remove any air bubbles.
  6. Bake for 18 minutes. Remove from the oven and let cool to room temperature, then refrigerate to cool completely.
  7. When the cheesecake is fully cool, remove the cheesecakes from the pan.
  8. Put the chocolate chips in a heat-safe bowl.
  9. Microwave the heavy cream for 30 seconds. Pour over the chocolate chips and let sit for one minute, then whisk until smooth.
  10. Spoon some ganache onto the top of a cheesecake, then dip a strawberry into the ganache and place on top.

Notes

Adapted from Handle the Heat

20 thoughts on “Mini Chocolate Covered Strawberry Cheesecakes

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