Description
These Chocolate-Dipped Strawberry Mini Cheesecakes are delightful bite-sized treats featuring a buttery graham cracker crust, creamy vanilla cheesecake filling, and a luscious topping of rich milk chocolate and fresh strawberries. Perfect for parties or a special dessert, they combine classic flavors with a beautiful presentation.
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 with melted butter until well mixed. Using two standard silicone 12-count muffin/cupcake tins, spoon approximately 1 1/2 tablespoons of the crust mixture into each of the 18 cups. Press the crumbs firmly into the bottom and slightly up the sides of each cup. Set aside.
- Preheat the oven: Set your oven to 325 degrees Fahrenheit to ensure it’s ready for baking the cheesecakes.
- Make the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and beat on low speed until combined. Add eggs one at a time, followed by the egg yolk, mixing just until incorporated. Scrape down the sides of the bowl as needed. Stir in the vanilla extract and sea salt, mixing until the batter is smooth and uniform.
- Fill the molds and bake: Evenly distribute the cheesecake filling among the prepared crust-lined muffin cups. Smooth the tops with the back of a spoon for an even surface. Bake in the preheated oven for 20 to 25 minutes, or until the centers are just set. The cheesecakes will puff up slightly during baking and flatten as they cool—this is normal.
- Cool and chill: Allow the cheesecakes to cool to room temperature in the pan. Once cooled, transfer the pan to the refrigerator and chill the mini cheesecakes for at least 2 hours to set completely.
- Remove from molds: After chilling, carefully run a sharp knife around the edges of each cheesecake to loosen them. Gently remove each mini cheesecake from the silicone molds to avoid damage.
- Decorate with chocolate and strawberries: Spoon a small amount of melted milk chocolate over the top of each cheesecake to create a smooth chocolate layer. Dip each strawberry individually into the melted chocolate, allowing any excess to drip off, and then place the dipped strawberry on top of each cheesecake. Serve and enjoy immediately or keep chilled until ready to serve.
Notes
- Use silicone muffin pans for easy removal of mini cheesecakes.
- Make sure cream cheese is softened to room temperature for smooth batter.
- Choose small strawberries for proportionate topping on mini cheesecakes.
- Chilling time is essential for firm cheesecakes and easier removal from the molds.
- Use high-quality milk chocolate for best flavor and smooth consistency when melting.
- Store leftovers covered in the refrigerator for up to 3 days.
