Mini Chocolate Strawberry Cheesecakes
Say hello to the ultimate chocolate strawberry cheesecake that tastes like it came straight from a fancy bakery… but is secretly better for you. We’re talking rich chocolate flavor, velvety smooth texture, and that classic chocolate + strawberry combo that never misses. It’s indulgent, romantic, and just dramatic enough to feel special.
Servings: 4
Calories: 211.8kcal
Ingredients
Chocolate Ganache:
- 81 g Sea Salt Dark Chocolate Bar (Gatsby’s)
- 30 ml Nonfat Milk (Whole Foods)
Cheesecake:
- 113 g Neufchâtel Reduced Fat Cream Cheese (Philadelphia)
- 170 g Fat Free Greek Yogurt (Siggi’s)
- 16 g Zero Calories Sweetener (H-E-B)
- 17 g Chocolate Protein Powder (Bluebonnet)
- 50g Large Brown Egg (Vital Farms)
- 46g Egg Whites
- 7 g Black Cacao Powder (Modern Mountain)
- 30 g Chocolate Ganache
Strawberry Compote:
- 80 g Chopped Strawberries (Driscoll)
- 6 g Tapioca Flour or Cornstarch (Bob’s Red Mill)
- 1 tbsp Water
Topping (Optional):
- Powdered Sugar
Instructions
Chocolate Ganache:
- In a small mixing bowl, add your chocolate bar and milk. Microwave for 15-30 seconds until chocolate starts to melt and it’s easy to mix it all together in to a smooth consistency.81 g (1 whole) Sea Salt Dark Chocolate Bar, 30 ml (2 tbsp) Nonfat Milk
Cheesecake:
- In a large mixing bowl, add in your cream cheese, yogurt, sugar, and protein powder. Use a hand mixer to whisk together on medium speed until smooth.113 g (oz) Neufchâtel Reduced Fat Cream Cheese, 170 g (0.75 cup) Fat Free Greek Yogurt, 16 g (4 tsp) Zero Calories Sweetener, 17 g (0.5 scoop) Chocolate Protein Powder
- Then crack in your egg and pour the egg whites. Whisk again until all evenly incorporated.50g (1 whole) Large Brown Egg, 46g (3 tbsp) Egg Whites
- Add your cacao powder and chocolate ganache and mix one more time, just enough that it’s evenly incorporated but don’t over mix as it will create more air bubbles.7 g (0.5 tbsp) Black Cacao Powder, 30 g (0.3) Chocolate Ganache
- Grab 2 4” springform cake pans lined with parchment paper. Spritz some oil and evenly spread around the base and edges.
- Pour in half your mixture in to each pan. Tap it out in a counter to release any air bubbles. Add both to a larger baking dish and fill it with water about halfway up the cake pans.
- Bake at 325° for 30-35 minutes. Keep an eye on them as oven temperature may vary. The center should be jiggly still but top should look baked.
- Once done, crack the door open and let it cool for about 30-60 minutes before eventually placing it in the fridge for at least 4 hours.
- Refrigerate your remaining chocolate ganache as well.
Strawberry Compote:
- After the cheesecakes have rested for 4 hours, in a small mixing bowl, add your strawberries, tapioca, and water. Microwave for 1 minute, at 30 second intervals until it is a jelly-like consistency.80 g (0.5 cup) Chopped Strawberries, 6 g (3 tsp) Tapioca Flour or Cornstarch, 1 tbsp Water
Assemble:
- Grab your ganache from the fridge and microwave for 10-15 seconds to loosen it up. Add a splash of milk if needed to thin it out until it is a thick ganache consistency.
- Use a thin knife to release the cheesecake from the edges of the pan before opening it up. Then top each cheesecake with your ganache and then the strawberry compote right in the middle.
Toppings:
- Optionally, sprinkle the tops with powdered sugar if desired. Cut in to pieces or eat whole and enjoy!Powdered Sugar
Video Tutorial
Nutrition Information
Mini Chocolate Strawberry Cheesecakes
Serving Size
1 Serving
Amount per Serving
Calories
211.8
% Daily Value*
Fat
10.5
g
16
%
Saturated Fat
7.1
g
44
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.5
g
Cholesterol
71.5
mg
24
%
Sodium
309.7
mg
13
%
Potassium
252.5
mg
7
%
Carbohydrates
20.9
g
7
%
Fiber
3.7
g
15
%
Sugar
4.8
g
5
%
Protein
14.2
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.