Description
These Chocolate-Dipped Strawberry Mini Cheesecakes combine a buttery graham cracker crust with a rich, creamy cheesecake filling, topped with luscious milk chocolate and fresh strawberries. Perfect for individual servings, these mini cheesecakes are ideal for parties or special treats, balancing indulgent flavors with fresh fruit.
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 until fully incorporated. Using two standard silicone 12-count muffin/cupcake pans, spoon about 1 1/2 tablespoons of the crumb mixture into each of the 18 cups. Press the crumbs firmly and evenly into the bottom of each cup to form a solid crust base. Set aside.
- Preheat oven: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius) to get 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, mixing on low speed to combine. Add the eggs one at a time, followed by the egg yolk, mixing only until each is incorporated to avoid overmixing. Scrape down the sides of the bowl as necessary. Mix in the vanilla extract and sea salt until the batter is smooth and homogenous.
- Fill the molds and bake: Evenly divide the cheesecake batter among the prepared crust-lined cups, smoothing the tops with the back of a spoon. Bake the mini cheesecakes for 20 to 25 minutes, or until the centers are just set but slightly jiggly. They will puff up during baking but will settle as they cool. Remove from oven and allow to cool completely to room temperature in the pan.
- Chill the cheesecakes: Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours to allow the mini cheesecakes to firm up and develop their flavors.
- Remove from pans: After chilling, run a sharp knife carefully around the edge of each cheesecake to loosen, then gently remove them from the silicone molds to maintain their shape.
- Decorate with chocolate and strawberries: Spoon a small amount of melted milk chocolate over the top of each mini cheesecake. Dip each strawberry individually into the melted chocolate and place on top of the chocolate-covered cheesecake to create a beautiful and delicious garnish.
- Serve and enjoy: Your Chocolate-Dipped Strawberry Mini Cheesecakes are now ready to be served. Enjoy this delightful dessert with friends and family!
Notes
- Use room temperature cream cheese for smoother, lump-free filling.
- Be careful not to overmix the batter to prevent cracks or dense texture.
- Small strawberries work best for the topping to keep the proportions balanced.
- Silicone muffin pans make it easier to remove the mini cheesecakes without damage.
- Store leftover mini cheesecakes covered in the refrigerator for up to 3 days.
