Chocolate Strawberry Mini Cheesecakes
Our Chocolate Strawberry Mini Cheesecake recipe was developed in collaboration with Movers & Bakers.
If you fancy a chocolate strawberry cheesecake, you have come to the right place! These have a deep cookies and cream crust, a silky smooth chocolate cheesecake filling and a hidden strawberry middle. We like to make them as mini no bake chocolate cheesecakes, but this could easily be made as one larger no bake chocolate cheesecake too.
Sandwich cookies (such as Oreos), crushed
Unsalted butter, melted
Full fat cream cheese
Dark Chocolate
Strawberries, plus extra to decorate
Step 1 of 7
For the biscuit base: blitz the biscuits in a food processor or bash with a rolling pin in a sealable freezer bag. Mix together with the melted butter then press evenly into the tin. Pop the tin in the fridge whilst making the no bake cheesecake filling.
Step 2 of 7
Whist the bases are chilling, make the cheesecake filling. Melt the chocolate until silky smooth and completely melted. Set aside to cool slightly.
Step 3 of 7
In a large mixing bowl, combine the cream cheese and condensed milk until completely mixed. Spoon a good couple of spoonfuls of the mixture into the cooled chocolate and mix until smooth. Once smooth, add this chocolate mixture to the remaining cream cheese mix and beat again until completely combined and smooth. Transfer to a piping bag and set aside.
When mixing together the cream cheese and condensed milk, first loosen the cream cheese with a spatula. Cream cheese can be temperamental, so softening before mixing with other ingredients will help keep everyone happy. Add a couple of generous spoonfuls of the cream cheese mixture to the melted chocolate and beat through before mixing them both together. This helps the chocolate mix thoroughly with the cream cheese and not seize up and form smaller chocolate chunks in the cheesecake.
Step 4 of 7
Cut the top of the strawberries so that when within the cheesecake, they are not taller than the height of the final cheesecake. Dry the cut side of each strawberry, then place cut side down on the chilled biscuit base.
Pat the strawberries dry, both on the outside and on the cut side, before using them. Any additional moisture from the fruit will leak into the cheesecake and just create an oozy mess. Best avoid that one!
Step 5 of 7
Pipe the chocolate cheesecake mixture around the base of each strawberry, being careful not to move the fruit as you do so. Pipe enough mixture to cover the strawberry. Use a knife to gently smooth over the top of each mini cheesecake. Chill to set, ideally overnight.
Step 6 of 7
Once chilled, prepare the sliced strawberry decoration. Simply cut each strawberry in slices, all in the same direction, but not quite all the way through. Spread the slices slightly to create a strawberry fan, then set them aside.
Step 7 of 7
Unmould each cheesecake and place on a plate. Top with a strawberry fan and serve immediately. Enjoy!
Bring chilled ingredients to room temperature before making this recipe. This is especially important with cream cheese, to ensure you have a silky smooth chocolate cheesecake filling at the end!
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