Description
These Chocolate-Dipped Strawberry Mini Cheesecakes are a delightful bite-sized dessert featuring a buttery graham cracker crust, creamy cheesecake filling, and a luscious topping of milk chocolate and fresh strawberries. Perfect for parties or an elegant treat, these cheesecakes 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, mix the graham cracker crumbs with the melted butter until combined. Using two standard 12-count silicone muffin or cupcake tins, distribute about 1 1/2 tablespoons of the crumb mixture into each of the 18 cups. Press the crumbs firmly to form an even crust layer. Set aside.
- Preheat the oven: Set your oven to 325°F (163°C) to prepare for baking 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 sugar while mixing on low speed. Incorporate the eggs one at a time, followed by the egg yolk, mixing just until combined after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sea salt, mixing until fully blended and smooth.
- Fill and bake: Evenly divide the cheesecake filling among the 18 crust-lined cups. Smooth the tops gently with the back of a spoon. Bake in the preheated oven for 20 to 25 minutes, or until the centers are just set. Note that the cheesecakes will puff slightly while baking and will flatten somewhat as they cool.
- 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 for at least 2 hours to set completely.
- Remove from pans: After chilling, carefully run a sharp knife around the edges of each cheesecake to loosen them, then gently remove each cheesecake from its cup.
- Add chocolate and strawberries: Spoon a little of the melted milk chocolate over the top of each mini cheesecake. Dip each fresh strawberry into the remaining melted chocolate, then place the dipped strawberry on top of each chocolate-covered cheesecake. Serve and enjoy this elegant, tasty treat!
Notes
- Using silicone muffin pans helps with easy removal of the cheesecakes.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Do not overbake to prevent cracks; centers should be just set.
- You can substitute dark chocolate for a richer topping if preferred.
- Store any leftovers refrigerated in an airtight container for up to 3 days.
