Description
These Chocolate-Dipped Strawberry Mini Cheesecakes combine a crunchy graham cracker crust with a smooth, creamy cheesecake filling, topped with a luscious layer of melted milk chocolate and fresh strawberries. Perfect for parties or a delightful dessert treat, these bite-sized cheesecakes offer a beautiful blend of textures and flavors.
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, combine the graham cracker crumbs and melted butter. Using two standard silicone 12-count muffin or cupcake tins, spoon about 1 1/2 tablespoons of the crumb mixture into each of the 18 cups. Press the crumbs firmly and evenly into the bottom and slightly up the sides of each cup to form the crust. Set aside while preparing the filling.
- Preheat the oven. Set your oven to 325 degrees Fahrenheit (163 degrees Celsius) so it’s ready for baking the cheesecakes.
- Make the cheesecake filling. In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, continuing to beat on low speed to combine. Add the eggs one at a time, followed by the egg yolk, mixing just until incorporated. Scrape down the bowl as needed to ensure an even mix. Add vanilla extract and sea salt, then mix until the batter is smooth and homogenous.
- Fill and bake the cheesecakes. Evenly divide the cheesecake filling among the prepared crust-lined molds, smoothing the tops with the back of a spoon. Bake the mini cheesecakes for 20 to 25 minutes, or until the centers are just set; the cheesecakes will puff slightly during baking and settle once cooled, which is normal. After baking, allow them to cool to room temperature in the pans.
- Chill the cheesecakes. Once cooled to room temperature, place the mini cheesecakes in the refrigerator and chill for at least 2 hours to allow them to firm up and develop their flavors.
- Remove from pans. Carefully run a sharp knife around the edges of each mini cheesecake to loosen it, then gently remove each one from the silicone molds, taking care not to damage the crust or the filling.
- Top with chocolate and strawberries. Spoon a small amount of the melted milk chocolate over the top of each cheesecake. Dip each strawberry individually into the melted chocolate, then place the chocolate-dipped strawberry on top of each mini cheesecake, creating an elegant finishing touch.
- Serve and enjoy. These mini cheesecakes are best served chilled and make a perfect bite-sized dessert for any occasion.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps in the cheesecake batter.
- Use silicone muffin pans for easy removal of mini cheesecakes without damaging their shape.
- If preferred, substitute milk chocolate with dark or white chocolate for dipping strawberries.
- Chill time can be extended to overnight for firmer cheesecakes and enhanced flavor development.
- Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
