Description
These Chocolate-Dipped Strawberry Mini Cheesecakes are delightful bite-sized desserts featuring a buttery graham cracker crust, a creamy vanilla-infused cheesecake filling, and topped with luscious milk chocolate-dipped fresh strawberries. Perfect for parties or special occasions, they offer a balance of sweet richness and fresh fruit that’s sure to impress.
Ingredients
Scale
Crust
- 1 ¼ cups graham cracker crumbs
- 6 tablespoons salted butter, melted
Cheesecake Filling
- 2 packages (8 ounces each) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ¼ teaspoon fine sea salt
Topping
- 18 whole strawberries (preferably small)
- 10 ounces good quality milk chocolate, melted
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Using two standard silicone 12-count muffin/cupcake tins, spoon about 1 ½ tablespoons of the mixture into each of the 18 cups. Press the crumbs firmly into the bottom of each cup to form an even crust layer. Set aside.
- Preheat the oven: Set your oven to 325 degrees Fahrenheit to ensure the perfect baking temperature for your mini cheesecakes.
- Make the cheesecake filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue mixing on low speed. Add the eggs one at a time, then add the egg yolk, mixing just until combined. Scrape down the bowl as needed to ensure even mixing. Stir in the vanilla extract and sea salt until the filling is smooth.
- Fill the molds: Evenly distribute the cheesecake filling among the 18 crust-lined cups. Smooth the tops gently with the back of a spoon to create an even surface.
- Bake the cheesecakes: Place the molds in the oven and bake for 20 to 25 minutes or until the centers are just set. Note that the cheesecakes will puff up slightly during baking and then fall or flatten slightly as they cool—this is normal. Remove from oven and allow to cool to room temperature within the pan.
- Chill the cheesecakes: Once cooled to room temperature, transfer the pan to the refrigerator and let the cheesecakes chill for at least 2 hours, so they fully set and firm up.
- Remove from molds: Carefully run a sharp knife around the edge of each cheesecake to loosen it, then gently remove each mini cheesecake from the pan.
- Decorate with chocolate and strawberries: Spoon a small amount of melted milk chocolate over the top of each cheesecake. Dip the strawberries one by one into the melted chocolate, allowing the excess to drip off, and place each strawberry on top of the chocolate-covered cheesecake. Let set briefly and serve immediately. Enjoy your delightful mini cheesecakes!
Notes
- For best results, use room temperature cream cheese to ensure a smooth filling without lumps.
- If strawberries are large, consider slicing in half to fit better on mini cheesecakes.
- Choose high-quality milk chocolate for a richer flavor and smooth dipping experience.
- You can substitute salted butter with unsalted butter plus a pinch of salt if preferred.
- Leftover mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.
