Description
These Chocolate-Dipped Strawberry Mini Cheesecakes are a delightful and elegant dessert featuring creamy cheesecake in a graham cracker crust, topped with luscious milk chocolate and fresh strawberries. Perfectly portioned for individual servings, they combine the classic flavors of cheesecake, chocolate, and berries with an irresistible presentation.
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, mix the graham cracker crumbs and melted butter. Spoon about 1 1/2 tablespoons of this mixture into each of the 18 cups of two standard 12-count silicone muffin tins. Press the crumbs firmly into the cups to form the crust. Set aside.
- Preheat the oven: Heat your oven to 325°F (163°C) to prepare for baking the cheesecakes.
- Make the cheesecake filling: Using a stand mixer with a paddle attachment, beat the softened cream cheese until creamy and smooth. Add the sugar and continue beating on low speed. Incorporate eggs one at a time along with the yolk, mixing just until combined. Scrape down the bowl if needed. Then add vanilla extract and sea salt, mixing until fully smooth.
- Fill the molds: Evenly divide the cheesecake batter among the prepared muffin cups, smoothing the tops with the back of a spoon for an even surface.
- Bake the cheesecakes: Place the tins in the oven and bake for 20 to 25 minutes until the centers are just set. Note that the cheesecakes will puff slightly during baking and then flatten as they cool. Allow to cool to room temperature inside the pan.
- Chill the cheesecakes: Once cooled, transfer the cheesecake pans to the refrigerator and chill for at least 2 hours until fully set and cold.
- Remove from molds: Run a sharp knife carefully around each cheesecake edge to loosen, then gently remove the mini cheesecakes from the silicone molds.
- Add the chocolate and strawberries: Spoon melted milk chocolate over each cheesecake. Dip each strawberry individually into the melted chocolate and place them on top of the cheesecakes as a garnish. Serve and enjoy these elegant mini desserts!
Notes
- Use small strawberries for easier topping and better proportion with mini cheesecakes.
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Do not overbake the cheesecakes to prevent cracks; centers should be slightly jiggly.
- Chilling time can be extended for firmer cheesecakes or preparation a day ahead.
- Use good quality milk chocolate for best flavor and glossy finish.
