Jump to Recipe · Leave a Review

Valentine’s Day is that special time of year when love is in the air and hearts are aflutter. One of the sweetest ways to show someone you care is through food, and what could be more perfect than a batch of delightful mini cheesecakes? These Valentine’s Day Chocolate Strawberry Mini Cheesecakes are not just heartwarming treats; they’re a delicious blend of rich chocolate and sweet strawberry goodness, all wrapped in a fluffy cheesecake texture. With each bite, you experience a sweet harmony that’s utterly irresistible!

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

There’s something undeniably charming about mini desserts, isn’t there? They provide the perfect portion to satisfy your sweet tooth without overwhelming you. Plus, they look adorable on a dessert platter, making them great for sharing with loved ones on this romantic occasion. Trust me, once you whip up this recipe, you’ll find every reason to make these gorgeous cheesecakes and share them for anniversaries, birthdays, or just a cozy night in. Let’s dive into this delicious recipe that combines ease and elegance perfectly, making your Valentine’s celebration even sweeter!

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep and 45 minutes of cooking, you’ll have these mini cheesecakes ready in no time!
Irresistible Flavor: The creamy cheesecake is perfectly complemented by the vibrant strawberry preserves and rich chocolate ganache.
Eye-Catching Appeal: Each mini cheesecake is as visually stunning as it is delicious—perfect for impressing your loved ones!
Flexible Serving: Great for parties, casual get-togethers, or as a romantic dessert for two.
Diet-Friendly Options: You can easily tweak it to be gluten-free by using gluten-free graham crackers.

Ingredients You’ll Need

1 sleeve (9 cookies, 137 grams) graham crackers: These create the perfect crunchy crust. For a twist, you can use chocolate graham crackers.
3 tablespoons (43 grams) real seal® unsalted butter, melted: This binds the crust together and adds richness. If you’re in a pinch, margarine works too.
12 ounces (340 grams) real seal® cream cheese, at room temperature: The star of the show! Use full-fat cream cheese for a creamy texture; low-fat versions can work but may alter the flavor.
1/2 cup (100 grams) granulated sugar: Sweetens the cheesecake without overpowering the strawberry flavor. You can substitute with coconut sugar for a more natural option.
1/2 cup (140 grams) seedless strawberry preserves: Adds a burst of strawberry flavor. Fresh strawberries can also be blended for a more natural alternative.
Red gel food coloring, if desired: Just a hint adds that festive touch. It’s optional if you prefer a natural look!
1/2 teaspoon vanilla extract: Vanilla enhances the overall flavor; use pure vanilla for the best results.
1/4 teaspoon fine sea salt: Balances sweetness and enhances flavors; it’s a must in cheesecakes!
1 large egg: Binds the ingredients together for that perfect creamy texture. Make sure it’s at room temperature for better incorporation.
1/2 cup (85 grams) semisweet chocolate chips: For the chocolate ganache; you can substitute with dark chocolate for a richer taste.
1/4 cup real seal® heavy cream: Used for the ganache, giving it that luscious texture. If you’re looking for a lighter option, half-and-half can be substituted.
12 small strawberries: For topping; choose fresh strawberries for the best flavor. If they’re out of season, consider using raspberries or mini chocolate bars instead.

How to Make Valentine’s Day Chocolate Strawberry Mini Cheesecakes

Preheat Oven: Start by preheating your oven to 350°F. Grab a mini cheesecake pan and lightly grease it with nonstick spray. This ensures easy removal later.

Prepare the Crust: Place the graham crackers into the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until the mixture is moistened. Divide this crumbly goodness evenly among the cavities of the cheesecake pan, using about 1 heaping tablespoon for each, and press them down firmly. A small object like a shot glass makes it easy to achieve a good press.

Bake the Crusts: Bake the crusts for about 5 minutes, just until they’re fragrant and set. After that, remove them from the oven and lower the temperature to 325°F.

Make the Cheesecake Filling: In a large bowl, beat together the cream cheese and granulated sugar using an electric mixer on medium-high speed until everything is smooth and fluffy. Then, mix in the strawberry preserves, food coloring (if using), vanilla extract, and sea salt, blending until smooth. Finally, add the egg and beat just until combined—don’t overmix!

Fill the Cheesecakes: Carefully divide the cheesecake mixture among each cavity in the pan, ensuring they’re filled to the top.

Bake the Cheesecakes: Bake these beauties for about 18 minutes or until the centers are set. You’re looking for them to be slightly jiggly but firm around the edges. Once done, allow them to cool to room temperature, then cover with plastic wrap and chill for at least 3 hours or even overnight if you have the time. The longer, the better for flavor!

Prepare the Chocolate Ganache: In a medium heatproof bowl, place the semisweet chocolate chips. In a small saucepan, heat the heavy cream until it’s just simmering. Pour this hot cream over the chocolate chips and let it sit for about 3 minutes. Stir until it’s completely melted and smooth, then set it aside to cool and thicken slightly.

Assemble the Mini Cheesecakes: When you’re ready to serve, top each chilled cheesecake with a generous layer of chocolate ganache, then gently press a fresh strawberry into the ganache for that perfect finishing touch.

Serve & Store: These mini cheesecakes can be enjoyed right away or covered and stored in the fridge for up to a day.

Storing & Reheating

For short-term storage, keep these mini cheesecakes in an airtight container in the refrigerator for up to 24 hours. They can also be frozen for up to 3 months; just wrap them tightly in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy, simply thaw in the refrigerator overnight. Reheat in a microwave for about 10 to 15 seconds if you’d like them slightly warm, although it’s best to savor them as is to retain their creamy texture.

Chef’s Helpful Tips

Avoid overmixing after adding the egg; this keeps the texture light and creamy.
Ensure the cream cheese is at room temperature for a smoother consistency—no one likes lumpy cheesecake!
Use high-quality chocolate chips for the ganache for a richer flavor.
If you want to make these ahead, you can prepare the cheesecake up to a day in advance—just add the ganache before serving.
Clear space in the fridge to ensure the cheesecakes chill evenly.

These Valentine’s Day Chocolate Strawberry Mini Cheesecakes pack an impressive punch of flavor, texture, and beauty—all in a petite package. They’re sure to impress anyone who has the pleasure of tasting them. Feel free to play around with flavors, swap out the strawberries for your favorite fruits, or even try a different preserve. The key is to enjoy the process of creating something delicious!

Recipe FAQs

Can I make these mini cheesecakes ahead of time?

Absolutely! You can prepare them up to a day in advance and chill. Just add the ganache and strawberries before serving for best results.

What if I don’t have a mini cheesecake pan?

No worries! You can use regular-sized muffin tins lined with cupcake liners. Just keep an eye on the baking time as larger cheesecakes may require a bit longer to set.

How do I know when they’re done baking?

You want the edges to be set while the centers remain a little jiggly but not liquid. They’ll firm up nicely as they chill in the refrigerator.

Can I substitute different fruits?

Definitely! Feel free to experiment with different fruits for a fun twist—raspberries, blueberries, or peaches make great alternatives to strawberries. Just choose a preserve that complements your fruit!