20 minutes
Cook Time
15 minutes
Cooking Level


  • 12 oz Pure Flavor® Sweet Blooms® Strawberries
  • 16 oz cream cheese, softened
  • 8 oz 56% dark chocolate, melted
  • 1 ¾ cup graham cracker crumbs
  • ¾ cup granulated sugar
  • 6 tbsp butter, melted
  • 2 large eggs
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • ½ tsp fine sea salt


Step 1

Preheat oven to 325°F. Combine graham cracker crumbs and melted butter. Divide into each mini cheesecake mold cavity evenly. Pack the crust into the mold and set aside.

Step 2

In a mixing bowl, beat cream cheese until smooth. While the beater runs on low add sugar, and the eggs one at a time, scraping the bowl so it mixes thoroughly. Add vanilla and salt. Mix until smooth. Evenly divide filling among the molds over the graham cracker crusts. Bake for 20-25 minutes. Cool to room temperature then transfer to fridge for 1 hour.

Step 3

Remove cheesecakes from mold and spoon melted chocolate over each cake. Dip strawberries in melted chocolate and place on top of chocolate covered cheesecake.

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