Description
These Chocolate-Dipped Strawberry Mini Cheesecakes combine a buttery graham cracker crust with a smooth, creamy cheesecake filling, topped with luscious melted milk chocolate and fresh strawberries for an irresistible dessert perfect 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
Toppings
- 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 1/2 Tablespoons of the crumb mixture into 18 cups. Press the crumbs firmly into each cup to form the crust. Set aside.
- Preheat the oven: Set your oven to 325°F (163°C) to get it ready for baking the cheesecakes.
- Make the cheesecake filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese until smooth. Add granulated sugar and continue beating on low speed. Incorporate eggs one at a time, then add the egg yolk, mixing just until combined. Scrape down the bowl as needed. Add vanilla extract and sea salt, then mix until the batter is smooth and creamy.
- Fill the molds and bake: Evenly divide the cheesecake filling among the prepared crusts in the molds, smoothing the tops with the back of a spoon. Bake in the preheated oven for 20 to 25 minutes, or until the centers are just set. The cheesecakes will puff up slightly and then slightly flatten as they cool—this is normal.
- Cool and chill: Allow the baked cheesecakes to cool to room temperature in the pan. Once cooled, place them in the refrigerator and chill for at least 2 hours to set fully.
- Remove from molds: After chilling, carefully run a sharp knife around the edge of each mini cheesecake and gently remove them from the silicone molds.
- Add chocolate and strawberries: Spoon a little melted milk chocolate over the top of each cheesecake. Dip each strawberry into the melted chocolate one by one, then place each chocolate-covered strawberry on top of its respective cheesecake. Serve and enjoy!
Notes
- Use small strawberries to ensure they fit nicely on the mini cheesecakes.
- Make sure cream cheese is fully softened for smooth batter to avoid lumps.
- The cheesecake centers should be slightly jiggly when done baking; they will firm up while chilling.
- For best results, use high-quality milk chocolate for dipping to enhance the flavor.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days.
