Chocolate Covered Strawberry Cheesecakes made lightened up with Greek yogurt and cutting back on the sugar a tad too! Gluten-free friendly using your favorite gluten-free graham crackers or crunchy cookies.
This post is sponsored in partnership with California Giant Berry Farms. All opinions expressed, as always, are my own. Thank you for supporting Fit Mitten Kitchen!
Recipe originally posted December 2017. Updated with more information and recipe tips, December 2020.
I feel like everyone needs cheesecake during the holidays…
Am I right, or am I right?
Especially when you can enjoy the perfect sized cheesecakes covered in chocolate and strawberries!
Chocolate Covered Strawberry Cheesecakes
It’s basically the best thing ever.
Here’s What You Need
- graham cracker crumbs (gluten-free as neede)
- butter
- cream cheese (fat free or regular)
- greek yogurt (could also sub sour cream)
- eggs
- sugar
- vanilla
- chocolate
- strawberries
How to Make Mini Cheesecakes
Making these personal cheesecakes requires a few different steps (and a little patience with the chilling) but a fairly simple recipe when it’s all said and done.
No need for baking in a water bath or a springform pan when you can bake the cheesecakes in a muffin pan.
First Bake the Crusts
The first part is baking the graham cracker crust – just 10 minutes in the oven.
Prepare the Filling
While the crust is baking you can prepare the filling.
Use an electric mixer to beat together the cream cheese, Greek yogurt, sugar and eggs one at a time.
TIP: Make sure all of your ingredients are room temperature.
After the mixture is smooth, evenly divide between muffin pan. I like to use my medium cookie scoop for dispensing the cream cheese batter.
Bake and Chill
Bake the cheesecakes for about 20 minutes.
Then you must chill… and by chill I mean both figuratively and literally. Just chill out (or do the dishes) while the cheesecakes are chilling in the fridge for at least 2 hours.
Then it’s on to the fun part:
Chocolate Covered Strawberries
We’re using California Giant strawberries for this recipe. I’ve been a brand ambassador for them this year and not only love their berries but working with them has been a dream.
Strawberries are my absolute favorite and getting to work with them and share recipes with you all has been a dream come true.
Plus California Giant strawberries are perfect for dipping in chocolate (because they’re GIANT) making them extra perfect for these strawberry cheesecakes.
Once you’ve dipped the strawberries into the chocolate and allowed them to set, you can pop the cheesecakes back into the fridge until ready to enjoy.
These Chocolate Covered Strawberry Cheesecakes are perfect for any occasion really, like Valentine’s Day!
I hope you try them!
Storing Cheesecakes
Cheesecakes are best kept in the fridge until ready to enjoy.
You can make the cheesecakes up to 1 day in advance, then complete the recipe by adding the chocolate covered strawberry the day of for best flavor.
If you make this recipe, be sure to leave a comment and review below. I love hearing from you and it helps others learn more about the recipe too!
How to Make…
Chocolate Covered Strawberry Cheesecakes
Chocolate Covered Strawberry Cheesecakes made lightened up with Greek yogurt and cutting back on the sugar a tad too! Gluten-free friendly using your favorite gluten-free graham crackers or crunchy cookies.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 individual cheesecakes 1x
- Scale:
Ingredients
for the crust:
- 1 1/4 cups graham cracker crumbs (about 10–12 crackers)
- 4 TBS butter, melted
for the filling:
- 16oz cream cheese, softened (lite or full-fat)
- 1/2 cup Greek yogurt (I used plain whole milk but vanilla works too)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
for the topping:
- 10oz quality chocolate chips
- 1 TBS coconut oil
- strawberries, washed and dried (you need at least 12)
Instructions
- Preheat oven to 325F. Line 12 muffin tins with foil liners. Lightly spray with oil. Set aside.
- In a small food processor or blender (I used my NutriBullet) process graham crackers into crumbs. Transfer crumbs into bowl with melted butter and combine until moist.
- Evenly divide graham cracker mixture between the 12 liners, pressing with back of tablespoon to flatten.
- Bake graham cracker crust for 8-10 minutes. Set aside to cool while you make the filling.
- In a medium mixing bowl using electric mixer, beat softened cream cheese until light and fluffy. Add in yogurt and sugar, beating again until smooth. Then add in eggs and vanilla, combining until smooth.
- Evenly distribute cheesecake batter into liners with baked graham cracker crusts. Bake for 15-20 minutes, until the middle is set.
- Remove from oven and allow pan to cool to room temperature, then place in fridge to chill for 2 hours. You can also prepare the cheesecakes 1 day in advance.
- Once the cheesecakes have chilled (up to 24 hours) you can prepare the chocolate: Place chocolate chips and oil in medium microwave-safe bowl. Microwave in 20 second increments, stirring in between until fully melted.
- Spoon chocolate over cheesecakes and allow to set – this should be fairly quick because the cheesecakes are cold.
- Once the cheesecakes have been covered in the chocolate, dip strawberries into melted chocolate and place in center of cheesecakes. Continue this process until all cheesecakes have a chocolate covered strawberry. See notes below about using “ganache” instead of just melted chips.
- Use leftover chocolate for dipping more strawberries. You can make a tray with both the chocolate covered strawberry cheesecakes and regular dipped strawberries. Enjoy!
Recipes Notes:
Prep time includes chill time.
recipe adapted from my key lime cheesecakes
Notes on the chocolate: If you don’t want the chocolate to harden too much once chilled you can make more of a ganache – 1 cup chocolate chips to 1/2 cup heavy cream or full-fat coconut milk. Simply warm the milk over medium heat then pour in the chocolate chips and stir until smooth. The chocolate will be thinner but it won’t get as hard in the fridge after chilling.
Nutrition Information:
- Serving Size: 1/12th
- Calories: 490
- Sugar: 35g
- Sodium: 191
- Fat: 31g
- Saturated Fat: 18
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 47
- Fiber: 4
- Protein: 7
- Cholesterol: 81mg
Valerie says
I love butternut squash soup in restaurants but I can never seem to make one I like at home. I hit the jackpot with this recipe. I loved it and my whole family did, too! It was perfect just as it was! It was the first recipe I made in our brand new Instant Pot.
★★★★★