Introduction

Chocolate Dipped Strawberry Cheesecake is a delightful treat combining creamy cheesecake, crisp graham cracker crust, and rich dark chocolate. Topped with fresh strawberries dipped in chocolate, these mini cheesecakes are perfect for parties or a special dessert.

Chocolate Dipped Strawberry Cheesecake Recipe - Recipe Image

Ingredients

1 ¾ cup ground graham crackers (175 g)
6 Tablespoons unsalted butter (85 g), melted
2 cups 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
18 whole strawberries, rinsed and patted dry
8 oz 56% dark chocolate, melted

Instructions

Step 1: Combine the ground graham crackers and melted butter. Spoon about 1 ½ tablespoons of the mixture into each mini cheesecake mold cavity. Use a tamper or cocktail muddler to pack the crust firmly into the mold. Set aside.
Step 2: Preheat your oven to 325℉ (163℃).
Step 3: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Gradually add sugar while mixing on slow speed. Add eggs and egg yolk one at a time, scraping down the sides of the bowl as needed. Mix in vanilla extract and salt until the batter is smooth.
Step 4: Evenly divide the cheesecake filling among the prepared molds, smoothing the tops. Bake for 20 to 25 minutes. The cheesecakes will puff up during baking but will flatten as they cool.
Step 5: Allow the cheesecakes to cool to room temperature in the pan, then transfer to the refrigerator to chill for at least 1 hour.
Step 6: Once chilled, gently remove each mini cheesecake from its mold by pushing up on the removable bottoms. Spoon melted chocolate over each cheesecake. Dip each strawberry in the melted chocolate and place it on top of the cheesecake. Serve immediately for the best texture and flavor.

Tips & Variations

Use fresh, firm strawberries to prevent excess moisture from affecting the chocolate coating.
For a nutty twist, add finely chopped nuts to the graham cracker crust mixture.
Try white or milk chocolate instead of dark chocolate for a different flavor profile.
If you don’t have mini cheesecake molds, use mini muffin tins lined with paper cups.

Storage

Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days. Because of the chocolate topping, it’s best to keep them chilled and serve cold. Reheat is not recommended, as it can melt the chocolate and change the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these cheesecakes in advance?

Yes, you can prepare and bake the mini cheesecakes ahead of time. Chill them in the refrigerator and add the chocolate and strawberries just before serving for the freshest presentation.

What if my chocolate is too thick for dipping?

If the melted chocolate is too thick, gently warm it in short bursts in the microwave or over a double boiler, stirring frequently. You can also stir in a small amount of coconut oil or vegetable oil to thin it slightly for easier dipping.

Chocolate Dipped Strawberry Cheesecake Recipe

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★★★★★

4.9 from 94 reviews

This irresistible Chocolate Dipped Strawberry Cheesecake features a buttery graham cracker crust, a smooth and creamy cream cheese filling, and a luscious topping of melted dark chocolate and fresh strawberries. Perfect for mini dessert lovers, these bite-sized treats combine classic flavors with an elegant presentation that’s ideal for special occasions or everyday indulgence.

Author: Cleo
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

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

Topping

18 whole strawberries, rinsed and patted dry
8 oz 56% dark chocolate, melted

Instructions

Prepare the crust: In a bowl, combine the ground graham crackers and melted unsalted butter until the mixture resembles wet sand. Spoon about 1 ½ tablespoons of this mixture into each cavity of the mini cheesecake mold. Use a tamper or cocktail muddler to firmly pack the crust into the bottom of each mold. Set the molds aside while you prepare the filling.
Preheat oven: Set your oven to 325℉ (163℃) to warm up for baking the cheesecakes.
Make the cheesecake filling: In the mixing bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed until very smooth and creamy. Gradually add the granulated sugar while continuing to beat on low speed. Next, add the eggs one at a time, followed by the egg yolk, ensuring that each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure even mixing. Add the vanilla extract and salt, then beat on medium speed until the mixture is smooth and well combined.
Fill and bake: Evenly divide the cheesecake filling among the mini molds, filling each cavity almost to the top and smoothing out the surface. Place the molds onto a baking sheet and bake in the preheated oven for 20 to 25 minutes. The cheesecakes will puff slightly while baking but will flatten as they cool.
Cool and chill: Once baked, allow the mini cheesecakes to cool to room temperature in the molds. After cooling, transfer them to the refrigerator to chill thoroughly for at least 1 hour, allowing them to set properly.
Decorate and serve: When the cheesecakes are fully chilled, carefully remove each one from its mold by pushing up on the removable bottoms. Spoon or drizzle the melted dark chocolate over the top of each cheesecake. Dip each strawberry into the melted chocolate, then place one chocolate-covered strawberry atop each mini cheesecake for an elegant finish. Serve immediately to enjoy the perfect combination of creamy cheesecake, rich chocolate, and fresh fruit.

Notes

Ensure strawberries are completely dry before dipping in chocolate to prevent the chocolate from seizing.
Allow the cream cheese to soften at room temperature for easier mixing and a smoother filling.
Use high-quality dark chocolate for the best flavor and texture.
If you don’t have mini cheesecake molds, use a muffin tin lined with parchment paper or silicone liners.
For easier removal, lightly grease molds or use silicone molds.
Chilling the cheesecakes is crucial for proper texture and ease of handling.

Keywords: Chocolate Dipped Strawberry Cheesecake, mini cheesecake recipe, graham cracker crust, cream cheese dessert, chocolate dipped strawberries