Description
This decadent Chocolate Dipped Strawberry Cheesecake features a buttery graham cracker crust, a creamy and smooth cheesecake filling, and is topped with luscious dark chocolate-dipped strawberries. Perfectly portioned into mini cheesecakes, this delightful dessert is both visually appealing and delicious, making it ideal for special occasions or a sweet treat anytime.
Ingredients
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 (227 g) 56% dark chocolate, melted
Instructions
- Prepare the crust: In a mixing bowl, combine the ground graham crackers and melted butter until the mixture resembles wet sand. Spoon about 1 ½ tablespoons of this mixture into each cavity of a mini cheesecake mold. Use a tamper or cocktail muddler to firmly pack the crust into the bottom of each mold. Set aside while preparing the filling.
- Preheat the oven: Set your oven to 325°F (163°C) to prepare 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 on medium speed until smooth and creamy. Gradually add the sugar while mixing slowly to avoid splatter. Add the eggs and egg yolk one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed for even mixing. Add vanilla extract and salt, then mix until the batter is smooth and homogeneous.
- Fill the molds and bake: Evenly divide the cheesecake batter among the mini crust-lined mold cavities. Smooth the tops with a spatula for an even finish. Bake the cheesecakes in the preheated oven for 20-25 minutes. You will notice the cheesecakes puff up slightly during baking but they will flatten as they cool.
- Cool and chill: Allow the baked cheesecakes to cool to room temperature in the molds. Once cooled, transfer them to the refrigerator and let chill for at least 1 hour to set completely.
- Decorate and serve: After chilling, carefully remove each mini cheesecake from its mold by pushing up on the removable bottom. Spoon melted dark chocolate over the top of each cheesecake. Dip each strawberry into the melted chocolate, then place the strawberry on top of the chocolate-covered mini cheesecake. Serve immediately to enjoy the contrast of creamy, crunchy, and fruity textures.
Notes
- Ensure strawberries are completely dry before dipping in chocolate to prevent the chocolate from seizing.
- You can substitute graham crackers with digestive biscuits if graham crackers are unavailable.
- Use room temperature eggs and cream cheese for a smoother cheesecake batter.
- For a glossy chocolate finish, temper the chocolate before dipping.
- If mini cheesecake molds are unavailable, regular muffin tins can be used but reduce the filling size accordingly.
- Store leftover cheesecakes in an airtight container in the refrigerator and consume within 3 days.
