Description
These Chocolate-Dipped Strawberry Mini Cheesecakes are a delightful and elegant dessert featuring creamy cheesecake on a graham cracker crust, topped with a juicy chocolate-coated strawberry. Perfectly portioned as mini treats, they’re easy to make and sure to impress.
Ingredients
Scale
Crust
- 1 ¼ cups graham cracker crumbs
- 6 Tablespoons salted butter (melted)
Cheesecake Filling
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
Topping
- 18 whole strawberries (preferably small)
- 10 ounces good quality milk chocolate (melted)
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Using two standard silicone 12-count muffin/cupcake tins, spoon about 1 1/2 tablespoons of the mixture into 18 cups. Press the crumbs firmly into the cups. Set aside.
- Preheat the oven: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
- Make the cheesecake filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add the sugar and continue beating on low speed. Add eggs one at a time, then the yolk, mixing just until combined. Scrape down the bowl as needed. Add vanilla extract and sea salt, and mix until smooth. Evenly divide the cheesecake filling among the crust-lined molds. Smooth the tops with the back of a spoon.
- Bake the mini cheesecakes: Bake for 20 to 25 minutes or until the centers are just set. The cheesecakes will puff up slightly during baking and will fall or flatten a bit as they cool, which is normal. Allow the baked cheesecakes to cool to room temperature in the pan, then place them in the refrigerator and chill for at least 2 hours.
- Remove cheesecakes from pans: Once completely chilled, carefully run a sharp knife around each cheesecake edge and gently remove each cheesecake from the pan.
- Chocolate dip and garnish: Spoon a little melted chocolate over each individual cheesecake. Then dip strawberries one by one into the melted chocolate and place a chocolate-covered strawberry atop each cheesecake. Serve and enjoy!
Notes
- Use small strawberries for easier topping and better proportion.
- Chilling the cheesecakes sufficiently is important for clean removal from the pan and ideal texture.
- Use good quality milk chocolate for a richer flavor and smooth finish.
- You can substitute salted butter with unsalted and add a pinch of salt if preferred.
