Description

These Chocolate-Dipped Strawberry Mini Cheesecakes are a delightful and elegant dessert perfect for any occasion. Featuring a buttery graham cracker crust, a creamy and smooth cheesecake filling, and topped with fresh strawberries dipped in rich milk chocolate, these bite-sized treats combine classic flavors in a charming presentation. With a simple baking process and a chilling step, they are easy to prepare yet impressive to serve.

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

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Instructions

Prepare the crust: In a medium bowl, combine the graham cracker crumbs with the melted butter until evenly moistened. Using two standard silicone 12-count muffin/cupcake pans, spoon approximately 1 1/2 tablespoons of the mixture into each of the 18 cups. Press the crumbs firmly and evenly into the bottom of each cup. Set the pans aside.
Preheat the oven: Set your oven to 325 degrees Fahrenheit (163 degrees Celsius) to prepare for baking the cheesecakes.
Make the cheesecake batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and beat on low speed to combine. Add the eggs one at a time, mixing just until incorporated after each addition, then add the egg yolk. Scrape down the bowl as necessary to ensure even mixing. Add the vanilla extract and sea salt, and mix until the batter is smooth and uniform.
Fill and bake: Evenly distribute the cheesecake filling among the prepared muffin cups, smoothing the tops with the back of a spoon. Bake in the preheated oven for 20 to 25 minutes, until the centers are just set—you will notice the cheesecakes puff slightly during baking and will flatten as they cool. Remove from oven and allow the cheesecakes to cool to room temperature in the pans.
Chill the cheesecakes: Once cooled, place the muffin pans with cheesecakes in the refrigerator and chill for at least 2 hours to firm up properly.
Remove and decorate: After chilling, carefully run a sharp knife around each cheesecake’s edge to loosen and gently remove them from the pans. Spoon a little melted milk chocolate over each mini cheesecake. Individually dip each strawberry into the melted chocolate and place one on top of each chocolate-topped cheesecake.
Serve and enjoy: These mini cheesecakes are best served chilled for a creamy texture and a refreshing finish. Enjoy this elegant treat perfect for parties, gatherings, or an indulgent dessert at home.

Notes

Use room temperature cream cheese for a smoother batter without lumps.
Press the graham cracker crust firmly to avoid crumbling when removing cheesecakes from the pan.
Using silicone muffin pans makes it easier to remove the mini cheesecakes without breaking.
Let the cheesecakes chill sufficiently to ensure they set properly and hold their shape when removed.
You can substitute dark chocolate for milk chocolate if preferred for dipping strawberries and topping.
For an extra touch, sprinkle crushed graham crackers or chopped nuts on the chocolate before it sets.
Store leftover mini cheesecakes covered in the refrigerator for up to 3 days.