Chocolate Dipped Strawberry Cheesecake Recipe
This decadent Chocolate Dipped Strawberry Cheesecake features creamy, smooth mini cheesecakes topped with rich dark chocolate and fresh strawberries. A crisp graham cracker crust provides the perfect base, while the chocolate coating and luscious berry topping make it an elegant and irresistible dessert ideal for special occasions or anytime you want to impress.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 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 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 56% dark chocolate, melted
Instructions
- Prepare the Crust: Combine the ground graham crackers and melted butter in a bowl until fully mixed. Spoon about 1 ½ tablespoons of the mixture into each cavity of the mini cheesecake mold. Use a tamper or cocktail muddler to firmly pack the crust into each mold. Set the molds aside while preparing the filling.
- Preheat the Oven: Set your oven to 325℉ (163℃) and allow it to fully preheat before baking.
- 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. With the mixer running on low, slowly add the granulated sugar. Then add the eggs and the extra yolk one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Stir in the vanilla extract and salt, mixing until the batter is uniform and silky smooth.
- Assemble and Bake: Evenly divide the cheesecake batter among the prepared crusts in the molds, smoothing the tops with a spatula. Bake in the preheated oven for 20 to 25 minutes. The cheesecakes will puff slightly while baking but will settle as they cool. Remove from oven and let them cool to room temperature in the pan before transferring to the refrigerator to chill for at least 1 hour.
- Add Chocolate and Strawberries: Once fully chilled, carefully remove each mini cheesecake from the mold by gently pushing up on the removable bottoms. Spoon melted dark chocolate over the top of each cheesecake, allowing it to cover the surface. Dip each prepared strawberry into the melted chocolate and place it atop the respective cheesecake. Serve these elegant chocolate dipped strawberry mini cheesecakes immediately for the freshest experience.
Notes
- Ensure cream cheese and eggs are at room temperature before mixing to prevent lumps in the batter.
- Use a water bath or place a pan of water in the oven if you want extra creamy cheesecake texture, though this recipe does not require it.
- Make sure strawberries are completely dry before dipping in chocolate to ensure the chocolate adheres better.
- If mini cheesecake molds are not available, use a standard muffin tin lined with cupcake liners and adjust baking time accordingly.
- Use high-quality dark chocolate for the best taste and smooth melting texture.
Keywords: Chocolate Dipped Strawberry Cheesecake, mini cheesecake recipe, chocolate strawberry dessert, graham cracker crust cheesecake, easy cheesecake recipe
