If you’ve ever wished strawberries and cheesecake could be handheld and party-ready, theseChocolate Dipped Strawberry Cheesecakesare your dream come true! Each mini cheesecake starts with a buttery graham cracker crust, topped with rich, vanilla-spiked cream cheese filling, and crowned with a whole strawberry dipped in silky dark chocolate.
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Chocolate Dipped Strawberry Cheesecake
Description
If you’ve ever wished strawberries and cheesecake could be handheld and party-ready, theseChocolate Dipped Strawberry Cheesecakesare your dream come true! Each mini cheesecake starts with a buttery graham cracker crust, topped with rich, vanilla-spiked cream cheese filling, and crowned with a whole strawberry dipped in silky dark chocolate.
Ingredients
- 1¾ cupsground graham crackers
- 6 tbspunsalted butter, melted
- 16 ozcream cheese, softened
- ¾ cupgranulated sugar
- 2large eggs
- 1large egg yolk
- 2 tspvanilla extract
- ½ tspfine sea salt
- 18whole strawberries, rinsed and thoroughly dried
- 8 oz56% dark chocolate, melted
Instructions
- In a mixing bowl, combinegraham cracker crumbsandmelted butter.
- Spoon about1½ tbspof the mixture into eachmini cheesecake mold.
- Press down firmly using atamper or cocktail muddlerto form a compact crust.
- Set aside.
- Preheat oven to325°F (163°C).
- In a stand mixer fitted with a paddle attachment (or use a hand mixer), beatcream cheeseuntil smooth.
- Gradually addsugaron low speed until incorporated.
- Addeggs and yolkone at a time, mixing well after each addition. Scrape the bowl as needed.
- Addvanilla extractandsalt, mixing until fully combined and smooth.
- Evenly divide the filling among the prepared molds, smoothing the tops with a spoon or small spatula.
- Bake in preheated oven for20–25 minutes.
- The centers will puff slightly and may jiggle slightly when done—they’ll set as they cool.
- Cool cheesecakes in the pan to room temperature.
- Transfer to the fridge and chill forat least 1 hour(or overnight) until fully set.
- Once chilled, remove cheesecakes from molds by gently pushing from the bottom.
- Spoonmelted dark chocolateover each cheesecake, letting it drizzle down the sides.
- Top each with a wholestrawberry, gently pressing into the chocolate before it sets.
Notes
Ensurestrawberries are fully drybefore placing them on the cheesecakes—any moisture can prevent the chocolate from setting properly.
Usehigh-quality dark chocolatefor a glossy, rich finish.
If you don’t have mini molds, use a muffin tin with cupcake liners.
Chill time is key—don’t skip it or the cheesecakes won’t set properly before topping.
