Chocolate Dipped Strawberry Cheesecake Recipe
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.
- 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
