Chocolate Dipped Strawberry Cheesecake Recipe
This Chocolate Dipped Strawberry Cheesecake recipe features individual mini cheesecakes with a crisp graham cracker crust, smooth creamy filling, and fresh strawberries dipped in rich dark chocolate. Perfectly portioned and elegantly presented, these delightful treats combine the classic flavors of cheesecake with a luxurious chocolate finish.
- 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 cup cream cheese (454 g), softened
- ¾ cup granulated sugar (150 g)
- 2 large eggs, room temperature
- 1 large yolk, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt (or fine sea salt)
Toppings
- 18 whole strawberries, rinsed and patted dry
- 8 oz 56% dark chocolate, melted
Instructions
- Prepare the crust: Combine the ground graham crackers with the melted butter in a bowl. Spoon about 1 ½ tablespoons of the mixture into each mini cheesecake mold cavity. Use a tamper or cocktail muddler to firmly pack the crust into the molds. Set aside to allow it to settle.
- Preheat oven: Set your oven temperature to 325℉ to prepare for baking the cheesecakes.
- Make the cheesecake filling: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar while the mixer runs on slow speed. Add the eggs and yolk one at a time, mixing thoroughly after each addition. Scrape down the bowl as needed to ensure even mixing. Add the vanilla extract and salt, then mix until the filling is smooth and well combined. Divide the filling evenly among the molds and smooth the tops to ensure an even surface.
- Bake the cheesecakes: Place the molds in the preheated oven and bake for 20 to 25 minutes. During baking, the cheesecakes will puff slightly but will flatten as they cool. Remove from oven and allow the cheesecakes to cool to room temperature while still in the pan. Transfer the pan to the refrigerator and chill for at least 1 hour to set completely.
- Decorate with chocolate and strawberries: After chilling, gently remove each mini cheesecake from the mold by pushing up on the removable bottoms. Spoon melted dark chocolate over each cheesecake to cover the surface. Dip each strawberry into the melted chocolate and place one on top of each chocolate-coated cheesecake. Serve immediately to enjoy the fresh texture and flavors.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth batter and to avoid lumps.
- Pat strawberries completely dry before dipping in chocolate to ensure proper coating.
- Use high-quality dark chocolate (around 56% cocoa) for a rich, balanced flavor.
- Mini cheesecake molds or silicone molds with removable bottoms make it easier to remove the individual cheesecakes.
- Chilling is essential to help the cheesecakes set properly before dipping and serving.
Keywords: mini cheesecake, chocolate dipped strawberries, dessert recipe, graham cracker crust, dark chocolate cheesecake, individual cheesecakes, creamy cheesecake
