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Strawberry Heart Chocolate Cheesecake Bites 

Makes 30




For the base:

3x (45g each) NESTLÉ KitKat, chilled in the fridge

2 tbsp melted butter 


For the strawberries:

15 small strawberries

½ slab (42.5g) NESTLÉ AERO Dark, melted


For the cheesecake:

1 tub (230g) cream cheese, softened

3 tbsp sugar

1 tsp vanilla essence

1 egg

1½ slabs (127.5g) NESTLÉ AERO Dark, melted




  1. Preheat the oven to 180º C.


For the base:


  1. Line a mini muffin tray with liners.

  2. In a large resealable plastic bag, crush the KitKat into crumbs using a rolling pin. 

  3. Place crushed KitKat in a bowl, add the melted butter and combine. 

  4. Press the KitKat crumb mixture into each muffin liner to form a thin layer at the bottom and refrigerate until needed.


For the strawberries:


  1. Slice around the top of the strawberry stalk to remove.

  2. Slice strawberries vertically down the centre into halves. 

  3. Cut a ”V” shape at the top of the strawberry to create a heart shape. 

  4. Dip the tops of half of the strawberry hearts in melted chocolate. 


For the cheesecake:


  1. In a mixing bowl, beat the cream cheese with an electric mixer until smooth.

  2. Beat in the sugar and vanilla essence until smooth, then the eggs one at a time.

  3. Break AERO Dark blocks into a bowl and melt over simmering water. Allow to cool slightly before stirring the melted chocolate through cheesecake mixture. 

  4. Half fill the mini muffin liners with the cheesecake mixture. 

  5. Bake for 10-13 minutes or until the centre of the cheesecake is only slightly wobbly. Set the cheesecakes out on a cooling rack.

  6. Immediately after removing cheesecakes from the oven, press the strawberry hearts into the top of each cheesecake.

  7. Place in the fridge to cool completely before removing the liners. ENJOY!

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