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Strawberry Chocolate Mini Cheesecakes




  • 12 oz Hiland Dairy cream cheese
  • 1/2 cup sugar
  • 1/2 cup strawberry jelly
  • 1/2 tsp pure vanilla extract
  • 1 drop red food coloring optional


  • 1/2 cup semi sweet chocolate chips
  • 1/4 cup Hiland Dairy heavy cream
  • 12 strawberries cut in half


  • Preheat the oven to 350 degrees. Spray a mini muffin pan with nonstick spray and set aside.
  • In a medium bowl, add the graham cracker crumbs and melted Hiland butter. Stir together until combined. Put about 1 Tablespoon of the graham cracker mixture into each cup. Using the back of the Tablespoon or a spoon, press mixture down into each cup of the tin.
  • Bake for 5 minutes and then set aside to cool. Then turn the oven temperature down to 325 degrees.
  • While the crusts are cooling, in a large bowl with a hand mixer or a stand mixer, add the Hiland cream cheese and sugar. Mix until combined, about 2 minutes.
  • Next, add the strawberry jelly, vanilla, food coloring (optional), and salt. Mix again until smooth.
  • Add the egg and mix again for another minute.
  • Spoon the cream cheese mixture into each cup evenly until all batter is used. Bake for 18 minutes.
  • Turn off the oven and open the oven door. Leave the cheesecakes in the cooling oven for about 5 minutes. Then remove and let cool completely.
  • After cheesecakes have cooled completely, pour the chocolate chips into a medium bowl. In the microwave in a safe dish or a saucepan on the stove, heat Hiland heavy cream until hot but not boiling.
  • Pour hot heavy cream over the chocolate chips but do not stir yet. Let sit for 3 minutes then stir together slowly until combined and smooth.
  • Drizzle or spoon the chocolate sauce over the top of each cheesecake then top with the half strawberry.
  • Place in the fridge to chill and set completely and then serve. Store in the fridge when not serving. Enjoy! (Recipe serves 24 Mini Cheesecakes!)