Can I use other fruit preserves?

Yes, you can substitute strawberry preserves with other fruit preserves, such as raspberry or blueberry. This will give the cheesecakes a different flavor profile while maintaining the deliciousness.

How do I store leftovers?

Store leftover mini chocolate strawberry cheesecakes in an airtight container in the refrigerator for up to a week. They can also be frozen, but it is best to enjoy them fresh.

Can I make these cheesecakes in advance?

Absolutely! They can be made a day or two in advance and kept in the refrigerator until ready to serve. This is a perfect option for entertaining guests.

What can I use instead of cream cheese?

If you prefer a lighter option, you can use Greek yogurt or ricotta cheese instead of cream cheese. Keep in mind that this will change the texture and flavor slightly.

Can these cheesecakes be made dairy-free?

Yes, you can use dairy-free cream cheese and coconut cream for the ganache to make these cheesecakes dairy-free. They will still be delicious!

The Best Mini Chocolate Strawberry Cheesecakes

Ingredients

Scale

1 sleeve Graham Crackers
3 tablespoons Unsalted Butter (melted)
12 ounces Cream Cheese (room temperature)
1/2 cup Granulated Sugar
1/2 cup Seedless Strawberry Preserves
1/2 teaspoon Vanilla Extract
1/4 teaspoon Fine Sea Salt
1 Large Egg
1/2 cup Semisweet Chocolate Chips
1/4 cup Heavy Cream
12 Fresh Strawberries (small)

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Instructions

Preheat your oven to 350°F and grease a 12-cup mini cheesecake pan.
Crush the graham crackers to form fine crumbs and mix with melted butter. Press this mixture into the bottom of each cup in the cheesecake pan. Bake for about 5 minutes, then reduce the temperature to 325°F.
In a large bowl, beat the cream cheese and granulated sugar together until smooth. Gradually add strawberry preserves, vanilla extract, salt, and beaten egg, mixing until creamy.
Fill each crust with the cheesecake mixture until about 3/4 full. Bake for 18-20 minutes, until the centers are set but slightly jiggly.
Allow the cheesecakes to cool completely in the pan, then refrigerate for at least 3 hours.
For the ganache, heat the heavy cream until steaming and pour over semisweet chocolate chips. Let sit for one minute and stir until smooth.
Remove cheesecakes from the pan, top each with ganache and a fresh strawberry before serving.

Notes

For a gluten-free option, use gluten-free graham crackers. Customize with different fruit preserves for varying flavors.

Author: Vivian Brooks
Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 12g
Sodium: 100mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg