4 Inch Strawberry Chocolate Cheesecake
Indulge in pure dessert bliss with this 4-Inch Strawberry Chocolate Cheesecake, a decadent treat perfect for small gatherings or date nights. This mini cheesecake combines a buttery graham cracker crust with a luscious, chocolate-infused cream cheese filling, made creamy and rich with melted semi-sweet chocolate. Topped with fresh strawberry slices for a burst of fruity flavor and optional dollops of whipped cream or strawberry jam, this dessert is as visually stunning as it is delicious. With just 20 minutes of prep and simple baking steps, this easy-to-make cheesecake boasts gourmet flair in a petite, personal-sized portion. Whether you’re celebrating a special occasion or craving a bite-sized indulgence, this chocolate strawberry cheesecake is guaranteed to impress! Perfect keywords: "mini cheesecake recipe," "strawberry chocolate dessert," "personal-sized cheesecake."
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 3 tablespoons Unsalted butter (melted)
- 1 tablespoon Granulated sugar (for crust)
- 8 ounces Cream cheese (softened)
- 0.25 cup Granulated sugar (for filling)
- 3 ounces Semi-sweet chocolate (melted and cooled)
- 1 teaspoon Vanilla extract
- 1 large Egg
- 0.5 cup Fresh strawberries (sliced)
- 1 tablespoon Strawberry jam (optional, for garnish)
- 2 tablespoons Whipped cream (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C). Lightly grease a 4-inch springform pan and set it aside.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar. Mix until the crumbs are evenly moistened.
Press the crust mixture firmly into the bottom of the prepared springform pan. Use the back of a spoon to smooth it out. Set the pan aside.
In a large mixing bowl, beat the softened cream cheese and 1/4 cup of granulated sugar using an electric mixer until the mixture is smooth and creamy.
Add the melted and cooled semi-sweet chocolate and vanilla extract to the cream cheese mixture. Beat until well incorporated.
Crack the egg into the mixture, then gently mix on low speed until just combined. Do not overmix, as this can introduce air bubbles.
Pour the cheesecake filling over the crust in the springform pan and spread it out evenly.
Place the springform pan on a baking sheet, then bake in the preheated oven for 30-35 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 10 minutes to cool gradually. Then, transfer the cheesecake to a wire rack to cool completely.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set fully.
Before serving, top the cheesecake with fresh strawberry slices. If desired, drizzle with strawberry jam and add a dollop of whipped cream for garnish.
Carefully unmold the cheesecake from the springform pan and place it on a serving plate. Slice and enjoy!
Nutrition Facts
Calories |
2498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 1588 mg | 69% | |
| Total Carbohydrate | 237.2 g | 86% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 155.5 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 363 mg | 28% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 806 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
