Chocolate Dipped Strawberry Cheesecake Recipe
Indulge in these decadent Chocolate Dipped Strawberry Cheesecakes, featuring a buttery graham cracker crust, creamy vanilla-infused cheesecake filling, and topped with luscious dark chocolate-covered strawberries. Perfect for parties or special occasions, these mini cheesecakes are easy to prepare and impressively delicious.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 1 ¾ cup ground graham crackers (175 g)
- 6 Tablespoons unsalted butter (85 g), melted
Cheesecake Filling
- 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
Toppings
- 18 whole strawberries, rinsed and patted dry
- 8 oz 56% dark chocolate, melted
Instructions
- Prepare the Crust: Combine the ground graham crackers and melted butter in a bowl. Spoon about 1 ½ tablespoons of this mixture into each cavity of a mini cheesecake mold. Use a tamper or cocktail muddler to firmly pack the crust into each mold. Set aside.
- Preheat Oven: Set your oven to 325°F (163°C) to ensure it reaches the perfect temperature for baking the cheesecakes evenly.
- Make the Cheesecake Filling: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese until smooth. Gradually add the sugar while mixing on low speed. Then, add the eggs and yolk one at a time, mixing well after each addition. Scrape down the bowl as needed to incorporate all ingredients thoroughly. Finally, add vanilla extract and salt, mixing until the batter is silky smooth.
- Fill and Bake: Evenly distribute the cheesecake filling among the prepared crusts in the molds. Smooth the tops with a spatula. Bake for 20-25 minutes; the cheesecakes will puff slightly during baking and settle as they cool.
- Cool and Chill: Allow the cheesecakes to cool to room temperature in the pan. After cooling, transfer the pan to the refrigerator and chill for at least 1 hour to set fully.
- Decorate and Serve: Once chilled, carefully remove the mini cheesecakes from the molds by pushing up on the removable bottoms. Spoon melted dark chocolate over each cheesecake. Dip the strawberries into the melted chocolate and place one atop each dessert. Serve immediately for the best taste and presentation.
Notes
- Make sure the strawberries are completely dry before dipping to ensure the chocolate adheres well.
- You can use any chocolate of your choice, but 56% dark chocolate balances sweetness and richness perfectly.
- For easier removal, lightly grease the mini cheesecake molds before adding the crust.
- Store any leftovers in the refrigerator for up to 3 days, but best enjoyed fresh.
- Let cream cheese and eggs come to room temperature before mixing to avoid lumps.
