Introduction

This Chocolate Dipped Strawberry Cheesecake is a delightful mini dessert perfect for any occasion. Creamy cheesecake, buttery graham cracker crust, and luscious chocolate-dipped strawberries come together for a stunning and delicious treat.

Chocolate Dipped Strawberry Cheesecake Recipe - Recipe Image

Ingredients

1 ¾ cup ground graham crackers (175 g)
6 Tablespoons unsalted butter (85 g), melted
2 cups cream cheese (454 g), softened
¾ cup granulated sugar (150 g)
2 large eggs, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
½ teaspoon kosher salt or fine sea salt
18 whole strawberries, rinsed and patted dry
8 oz 56% dark chocolate, melted

Instructions

Step 1: Combine the ground graham crackers and melted butter in a bowl. Spoon about 1 ½ tablespoons of this mixture into each mini cheesecake mold cavity. Use a tamper or cocktail muddler to press the crust firmly into the molds. Set aside.
Step 2: Preheat your oven to 325℉ (163℃).
Step 3: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Gradually add the sugar while mixing on low speed. Add the eggs and yolk one at a time, beating well after each addition. Scrape down the bowl as needed to ensure everything is well combined. Add the vanilla extract and salt, then mix until smooth.
Step 4: Evenly divide the cheesecake filling among the molds, smoothing the tops with a spatula. Bake for 20-25 minutes until the cheesecakes puff up slightly. They will flatten as they cool.
Step 5: Let the cheesecakes cool to room temperature in the pan, then transfer to the refrigerator to chill for at least 1 hour.
Step 6: Once chilled, gently remove each mini cheesecake from the mold by pushing up on the removable bottoms. Spoon melted chocolate over the tops of each cheesecake. Dip the strawberries in the melted chocolate and place one on top of each cheesecake. Serve immediately for the best texture and flavor.

Tips & Variations

Use fresh, firm strawberries for the best dipping results and presentation.
Try white or milk chocolate instead of dark for a sweeter variation.
Chill the chocolate before dipping strawberries to help it set faster.
For easier removal, lightly grease molds before adding the crust.

Storage

Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days. The chocolate topping is best enjoyed fresh but will keep well chilled. To serve, let them sit at room temperature for 10-15 minutes for a softer texture. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, you can prepare and chill them a day ahead. Add the chocolate and strawberries just before serving to ensure the best appearance and texture.

What can I use if I don’t have mini cheesecake molds?

You can use a muffin tin lined with silicone liners or small ramekins. Just be sure to adjust the amount of crust and filling accordingly and remove carefully after chilling.

Chocolate Dipped Strawberry Cheesecake Recipe

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★★★★★

4.8 from 131 reviews

This Chocolate Dipped Strawberry Cheesecake combines a classic creamy cheesecake base with a crunchy graham cracker crust, topped with luscious dark chocolate and fresh strawberries. Perfectly sized as mini cheesecakes, they offer an indulgent yet elegant dessert that’s easy to make and sure to impress at any gathering.

Author: Maya
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes
Yield: 18 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 ¾ cup ground graham crackers (175 g)
6 Tablespoons unsalted butter (85 g), melted

Cheesecake Filling

2 cups cream cheese (454 g), softened
¾ cup granulated sugar (150 g)
2 large eggs (room temperature)
1 large egg yolk (room temperature)
2 teaspoons vanilla extract
½ teaspoon kosher salt or fine sea salt

Topping

18 whole strawberries, rinsed and patted dry
8 oz (about 227 g) 56% dark chocolate, melted

Instructions

Prepare the Crust: Combine the ground graham crackers and melted butter in a bowl until evenly moistened. Spoon about 1 ½ tablespoons of this mixture into each mini cheesecake mold cavity. Use a tamper or cocktail muddler to firmly pack the crust into the molds. Set aside.
Preheat Oven: Preheat your oven to 325℉ (163℃) to get ready for baking the cheesecakes.
Make Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese until smooth. Gradually add the sugar while mixing on low speed. Add eggs and yolk one at a time, mixing well after each addition. Scrape down the bowl as needed to ensure everything is fully incorporated. Finally, add vanilla extract and salt, mixing until the batter is smooth and creamy.
Fill Molds and Bake: Evenly divide the cheesecake filling among the prepared crust-lined molds, smoothing the tops with a spatula. Bake in the preheated oven for 20 to 25 minutes. The cheesecakes will puff slightly during baking but will settle as they cool.
Cool and Chill: Remove the pan from the oven and allow the cheesecakes to cool to room temperature while still in the molds. Once cooled, transfer the molds to the refrigerator and chill for at least 1 hour to set completely.
Decorate and Serve: After chilling, carefully remove each mini cheesecake from the mold by pushing up on the removable bottoms. Spoon melted dark chocolate over each cheesecake, then dip each strawberry into the melted chocolate and place them atop the cheesecakes. Serve immediately for the freshest taste and texture.

Notes

Use fresh, room-temperature eggs and cream cheese for a smooth batter and even baking.
Ensure strawberries are completely dry before dipping in chocolate to prevent seizing.
Mini cheesecake molds or muffin tins with removable bottoms work best for easy removal.
Chocolate can be tempered for a shinier finish, but simply melting it gently is sufficient.
Store leftovers covered in the refrigerator for up to 3 days.
For a firmer crust, chill the crust in molds for 10 minutes before adding filling and baking.

Keywords: chocolate dipped strawberry cheesecake, mini cheesecake, graham cracker crust, dark chocolate dessert, easy cheesecake recipe, bite-sized cheesecake