I still remember the first time I bit into a mini Chocolate Dipped Strawberry Cheesecake — the snap of dark chocolate, the tangy cream cheese, and a sweet strawberry perched on top. These bite-sized cheesecakes are perfectly shareable, elegant enough for a dinner party, and simple enough to make for a weeknight treat. They bake quickly, chill faster than a full-size cake, and deliver all the classic cheesecake flavors in a handheld package.
Why you’ll love this dish
Mini cheesecakes take everything you love about a traditional cheesecake and make it portable and party-ready. These Chocolate Dipped Strawberry Cheesecakes combine a buttery graham crust, a silky cream cheese filling, and 56% dark chocolate-dipped strawberries for contrast in texture and flavor. They’re great for baby showers, Valentine’s Day, potlucks, or any occasion when you want an impressive dessert without fussing over slicing a whole cake.
"Perfectly balanced — creamy, slightly tangy, and that chocolate-strawberry finish makes every bite feel special."
Reasons to try it:
- Quick bake time: 20–25 minutes and then a short chill.
- Crowd-pleasing: kids and adults both love them.
- Portable: no knife required; easy to serve.
- Customizable: swap crusts, chocolate, or toppings to suit dietary needs or flavor preferences.
How this recipe comes together
Step-by-step overview:
- Make a simple graham cracker crust and press it into mini cheesecake molds.
- Whip a smooth cream cheese filling with sugar, eggs, vanilla, and salt.
- Bake the minis for 20–25 minutes; cool and refrigerate until set.
- Melt dark chocolate, spoon it over each cheesecake, and top with chocolate-dipped strawberries.
This quick overview helps you see the timeline: about 15 minutes prep, 20–25 minutes baking, then at least 1 hour chilling.
What you’ll need
- 1 ¾ cup ground graham crackers (175 g) — or use gluten-free graham crumbs.
- 6 Tablespoons unsalted butter (85 g), melted.
- 2 cup cream cheese (454 g), softened to room temperature.
- ¾ cup granulated sugar (150 g).
- 2 large eggs (room temperature).
- 1 large yolk (room temperature).
- 2 teaspoons vanilla extract.
- ½ teaspoon kosher salt (or fine sea salt).
- 18 whole strawberries, rinsed and patted dry.
- 8 oz (about 225 g) 56% dark chocolate, melted.
Substitutions and notes:
- For a chocolate crust, swap graham crackers for Oreo crumbs (about 1 ¾ cups).
- To make these gluten-free, use certified gluten-free graham crackers.
- If you prefer sweeter chocolate, use milk or 40–45% chocolate instead of 56% dark.
Directions to follow
- Preheat oven to 325°F (162°C).
- Combine ground graham crackers and melted butter in a bowl. Mix until the crumbs are evenly moistened.
- Spoon about 1½ tablespoons of the crust mixture into each mini cheesecake mold cavity. Use a tamper or cocktail muddler to press the crust firmly and evenly. Set molds aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on low to medium speed until smooth and lump-free.
- With the mixer running on low, add the sugar and continue to beat until incorporated.
- Add the eggs and the extra yolk one at a time, mixing briefly after each addition. Avoid overbeating to prevent too much air in the batter.
- Scrape down the bowl and paddle as needed. Add vanilla and salt, then mix just until the batter is smooth.
- Evenly divide the cheesecake filling among the molds, smoothing the tops with an offset spatula or back of a spoon.
- Bake for 20–25 minutes. The centers should be set but still slightly jiggly—mini cheesecakes will puff while baking and flatten as they cool.
- Let the cheesecakes cool to room temperature in the pan, then transfer to the refrigerator. Chill for at least 1 hour, longer if you prefer a firmer texture.
- Melt the dark chocolate using a double boiler or microwave in 20–30 second bursts, stirring between intervals until smooth.
- Once chilled, pop the mini cheesecakes out by pushing up on the removable bottoms. Spoon a small pool of melted chocolate over each cheesecake.
- Dip each rinsed, dried strawberry into the melted chocolate, let excess drip off, and place one chocolate-covered strawberry on top of each cheesecake.
- Serve immediately, or keep chilled until ready to enjoy.
Best ways to enjoy it
- Plate three minis per guest for a dessert trio. Add a few mint leaves and a dusting of powdered sugar for a restaurant-style finish.
- Pair with a short espresso or a fruity rosé. The espresso cuts through the richness; the rosé complements the strawberry and chocolate.
- For a brunch spread, place them near fresh berries and a lemon curd for contrasting flavors.
How to store & freeze
- Refrigeration: Store in an airtight container in the fridge for up to 3–4 days. Keep the chocolate-dipped strawberries on top; they’ll keep best when chilled.
- Freezing: If you need longer storage, freeze un-topped mini cheesecakes (no chocolate or strawberries) on a baking sheet until solid, then transfer to a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight, then add melted chocolate and fresh strawberries before serving.
- Food safety: Don’t leave cheesecakes at room temperature for more than 2 hours total. When serving at a gathering, bring out only small batches and return extras to the fridge promptly.
Helpful cooking tips
- Room temperature ingredients: Let the cream cheese and eggs come to room temp. That gives you a silky batter and prevents lumps.
- Don’t overmix: Overbeating introduces air that can cause large cracks or collapsing tops. Mix until smooth and just combined.
- Use removable-bottom molds or silicone pans: They make unmolding clean and easy.
- Chill fully: Chilling sets the texture. Mini cheesecakes chill faster than a full cake — one hour is the minimum.
- Chocolate melting: Use a double boiler or microwave in short bursts (20–30 seconds), stirring between blasts to avoid burning.
- If cheesecakes are a little soft after chilling, pop them in the freezer for 10–15 minutes before topping to make chocolate application neater.
Creative twists
- Flavor swaps: Stir 1–2 teaspoons lemon zest into the filling for a brighter profile. Or fold in 2 tablespoons cocoa powder for a chocolate cheesecake base.
- Topping variations: Use white chocolate-dipped strawberries, chopped toasted nuts, or a drizzle of caramel instead of a full chocolate cap.
- Crust changes: Replace graham crackers with speculoos or chocolate cookies for a different aroma.
- Dietary adaptations: For dairy-free, try a vegan cream cheese alternative and aquafaba or commercial egg replacer; reduce bake time slightly and test for set. Use vegan chocolate for dipping.
FAQ
Q: How many mini cheesecakes does this recipe make?
A: The recipe is designed for 18 mini cheesecakes, matching the number of strawberries listed.
Q: Can I make these ahead for a party?
A: Yes. Bake and chill them up to 48 hours in advance (store covered in the fridge). Add the melted chocolate and fresh strawberries shortly before serving for the best appearance and texture.
Q: My chocolate seized while melting. What now?
A: If chocolate seizes (becomes grainy), try stirring in a small amount of neutral oil (1 teaspoon at a time) or a little warm cream to smooth it. If it’s badly seized, start with fresh chocolate and melt more slowly.
Q: Can I freeze the finished cheesecakes with chocolate and berries?
A: I don’t recommend freezing once topped with fresh strawberries — the texture suffers. Freeze plain cheesecakes (no chocolate or fruit) and add toppings after thawing.
Q: Why did my mini cheesecakes crack or sink?
A: Overmixing introduces air, and rapid oven temperature fluctuations can cause sinking. Mix until just combined, avoid whipping in too much air, and don’t open the oven during baking. Mini cheesecakes are more forgiving than full-size ones and usually smooth out as they cool.
Conclusion
If you enjoyed this take on Chocolate Dipped Strawberry Cheesecake and want more inspiration or variations, check out these related recipes: Chocolate Covered Strawberry Mini Cheesecakes – Away From the … and Chocolate Covered Strawberry Cheesecake – Foody Schmoody Blog.
Mini Chocolate Dipped Strawberry Cheesecakes
Ingredients
Crust
- 1.75 cups ground graham crackers or use gluten-free graham crumbs.
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 2 cups cream cheese, softened to room temperature
- 0.75 cups granulated sugar
- 2 large eggs, room temperature
- 1 large yolk, room temperature
- 2 teaspoons vanilla extract
- 0.5 teaspoon kosher salt or fine sea salt.
Toppings
- 18 whole strawberries, rinsed and patted dry
- 8 oz 56% dark chocolate, melted
Instructions
Preparation
- Preheat oven to 325°F (162°C).
- Combine ground graham crackers and melted butter in a bowl. Mix until the crumbs are evenly moistened.
- Spoon about 1½ tablespoons of the crust mixture into each mini cheesecake mold cavity. Use a tamper or cocktail muddler to press the crust firmly and evenly. Set molds aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on low to medium speed until smooth and lump-free.
- With the mixer running on low, add the sugar and continue to beat until incorporated.
- Add the eggs and the extra yolk one at a time, mixing briefly after each addition.
- Scrape down the bowl and paddle as needed. Add vanilla and salt, then mix just until the batter is smooth.
- Evenly divide the cheesecake filling among the molds, smoothing the tops with an offset spatula or back of a spoon.
Baking
- Bake for 20–25 minutes. The centers should be set but still slightly jiggly.
- Let the cheesecakes cool to room temperature in the pan, then transfer to the refrigerator and chill for at least 1 hour.
Topping
- Melt the dark chocolate using a double boiler or microwave in 20–30 second bursts, stirring between intervals until smooth.
- Once chilled, pop the mini cheesecakes out by pushing up on the removable bottoms.
- Spoon a small pool of melted chocolate over each cheesecake.
- Dip each rinsed, dried strawberry into the melted chocolate, let excess drip off, and place one chocolate-covered strawberry on top of each cheesecake.
Serving
- Serve immediately, or keep chilled until ready to enjoy.
