Mini Chocolate Dipped Strawberry Cheesecakes
These elegant mini cheesecakes feature a buttery graham cracker crust, a creamy filling, and are topped with chocolate-dipped strawberries, making them perfect for any occasion.
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.
Notes
To customize, swap crusts, chocolate, or toppings to suit dietary needs or flavor preferences. Store in an airtight container in the fridge for up to 3–4 days.