No-Bake Mini Chocolate Cheesecakes with Chocolate Covered Strawberries |

No-Bake Mini Chocolate Cheesecakes with Chocolate Covered Strawberries

Prep Time: 20 minutes

Total Time: 20 minutes


Yield: 12 servings

Serving Size: 1 cheesecake

Calories per serving: 284

Fat per serving: 19g

Saturated fat per serving: 10g

Carbs per serving: 19g

Protein per serving: 3g

Fiber per serving: 0g

Sugar per serving: 22g

Sodium per serving: 98g

Cholesterol per serving: 30mg

No-Bake Mini Chocolate Cheesecakes with Chocolate Covered Strawberries


  • 12 Standard Silicone Baking Cups or 12 paper baking cups
  • ¾ Cup Graham Cracker Crumbs
  • 2 Tbsp. Granulated Sugar
  • 2 Tbsp. Unsalted Butter, melted
  • 1 Package (8 Oz.) Cream Cheese, softened
  • ½ Cup Powdered Sugar
  • 1/3 Cup Hazelnut Spread
  • ¼ Cup Heavy Cream
  • 1 tsp. Vanilla Extract
  • 1 Cup Dark Chocolate Chips
  • 1 Tbsp. Vegetable Oil
  • 12 Strawberries


  1. Line standard-size muffin pan with baking cups; if using paper cups, spray with nonstick cooking spray. In medium bowl, stir graham cracker crumbs, granulated sugar and butter. Press graham cracker mixture into bottom of baking cups; freeze 10 minutes.
  2. In large bowl, beat cream cheese, powdered sugar and hazelnut spread with mixer on medium speed 2 minutes or until incorporated. Add cream and vanilla extract; beat on medium-high speed 2 minutes or until light and fluffy. Divide cheese mixture into baking cups; freeze at least 2 hours or up to overnight.
  3. Remove cheesecakes from baking cups. In small microwave-safe bowl, heat chocolate chips in microwave oven on high 1 minute or until melted, stirring every 20 seconds; stir in oil.
  4. Working with 1 strawberry at a time, hold strawberry by the top and dip in chocolate to coat; place on top of 1 cheesecake. Repeat with remaining strawberries and cheesecakes. Reheat melted chocolate as necessary if it begins to harden. Refrigerate cheesecakes 10 minutes or until chocolate hardens. Makes 12 cheesecakes.