Description
Delightfully creamy and bite-sized, these Chocolate-Dipped Strawberry Mini Cheesecakes combine a buttery graham cracker crust with a smooth, tangy cream cheese filling. Topped with fresh strawberries dipped in rich melted milk chocolate, they make the perfect elegant dessert for any occasion.
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 Crust: In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Using two standard 12-count silicone muffin pans (totalling 24 cups), spoon approximately 1 1/2 tablespoons of crust mixture into each of 18 cups. Press the crumbs firmly to form compact crust bases. Set aside.
- Preheat Oven: Heat your oven to 325°F (163°C) to prepare for baking the cheesecakes.
- Make 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 granulated sugar while mixing on low speed. Add eggs one at a time along with the extra egg yolk, mixing only until combined. Scrape down the sides of the bowl as needed to ensure even mixing. Finally, add vanilla extract and sea salt, mixing until the batter is smooth and uniform.
- Fill and Bake: Distribute the cheesecake filling evenly among the prepared crusts in the muffin cups, smoothing the tops with the back of a spoon for an even surface. Bake for 20 to 25 minutes, or until the centers are just set but still slightly jiggly. The cheesecakes will puff up during baking and settle while cooling—this is normal.
- Cool and Chill: Remove the cheesecakes from the oven and let them cool to room temperature in the pan. Once cooled, refrigerate for at least 2 hours to allow the cheesecakes to fully set.
- Remove from Molds: When chilled, carefully run a sharp knife around the edges of each cheesecake to loosen it, then gently remove each mini cheesecake from the silicone molds.
- Decorate with Chocolate and Strawberries: Spoon a small amount of the melted milk chocolate over the top of each cheesecake. Dip each strawberry into the remaining melted chocolate, allowing excess to drip off, then place the strawberry atop each individual chocolate-coated cheesecake. Serve and enjoy!
Notes
- Ensure cream cheese is softened to room temperature for a silky smooth batter.
- Use silicone muffin pans for easy removal of mini cheesecakes without damaging them.
- Chill cheesecakes thoroughly to achieve the best texture and clean removal from molds.
- Milk chocolate can be substituted with dark or white chocolate for variation.
- Store cheesecakes refrigerated and consume within 3 days for optimal freshness.
