Chocolate Dipped Strawberry Cheesecake Recipe
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.
- 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
