Chocolate Dipped Strawberry Cheesecake Recipe
This Chocolate Dipped Strawberry Cheesecake recipe features creamy mini cheesecakes with a buttery graham cracker crust, topped with luscious melted dark chocolate and fresh strawberries. Perfect for an elegant dessert or a sweet treat, these bite-sized delights are both visually stunning and deliciously rich.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 18 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 ¾ cup ground graham crackers (175 g)
- 6 Tablespoons unsalted butter (85 g), melted
Cheesecake Filling
- 2 cup cream cheese (454 g), softened
- ¾ cup granulated sugar (150 g)
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt (or fine sea salt)
Toppings
- 18 whole strawberries, rinsed and patted dry
- 8 oz 56% dark chocolate, melted
Instructions
- Prepare the crust: Combine the ground graham crackers and melted butter in a bowl until evenly mixed. Spoon about 1 ½ tablespoons of the mixture into each mini cheesecake mold cavity. Use a tamper or cocktail muddler to firmly pack the crust mixture into the molds. Set aside so the crusts can set as you prepare the filling.
- Preheat oven: Set your oven to 325°F (163°C) to ensure it reaches the proper temperature for gentle baking of the cheesecakes.
- Make the cheesecake filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar while mixing on slow speed. Add the eggs and yolk, one at a time, blending well after each addition. Scrape down the sides and bottom of the bowl as needed to ensure all ingredients are fully incorporated. Add vanilla extract and kosher salt and mix until the mixture is smooth and homogeneous.
- Fill and bake: Evenly distribute the cheesecake filling among the prepared crust-lined mini molds. Smooth the tops gently with a spatula for an even finish. Bake in the preheated oven for 20-25 minutes. The cheesecakes will puff up slightly during baking but will flatten upon cooling.
- Cool and chill: Allow the baked cheesecakes to cool to room temperature while still in the pan. Once cooled, transfer the pan to the refrigerator and chill the cheesecakes for at least 1 hour to set completely.
- Decorate and serve: After chilling, carefully remove each mini cheesecake from the mold by pushing up on the removable bottoms. Spoon melted dark chocolate over the surface of each cheesecake. Next, dip each strawberry into the melted chocolate and place them atop the chocolate-coated cheesecakes. Serve immediately for best texture and flavor.
Notes
- Make sure the strawberries are completely dry before dipping in chocolate to ensure the chocolate adheres properly.
- Use room temperature eggs and cream cheese to help create a smooth and creamy filling without lumps.
- You can substitute semi-sweet or milk chocolate according to your preference for a different flavor profile.
- If mini cheesecake molds are unavailable, use a mini muffin tin lined with cupcake liners as an alternative.
- Store leftovers in the refrigerator in an airtight container for up to 3 days.
Keywords: mini cheesecake, chocolate dipped strawberries, dessert, graham cracker crust, dark chocolate cheesecake, bite-sized cheesecake, party dessert
