Chocolate Dipped Strawberry Cheesecake Recipe
This Chocolate Dipped Strawberry Cheesecake recipe features creamy, smooth mini cheesecakes with a buttery graham cracker crust, topped with rich melted dark chocolate and fresh strawberries. Perfect for elegant parties or indulgent desserts, these individual cheesecakes combine the tartness of strawberries with the decadence of dark chocolate in bite-sized portions.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 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 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
Toppings
- 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 mixing bowl until thoroughly combined. Spoon approximately 1 ½ tablespoons of the mixture into each cavity of a mini cheesecake mold. Use a tamper or cocktail muddler to firmly pack the crust into place. Set the mold aside.
- Preheat the Oven: Preheat 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 until smooth and creamy. Gradually add the granulated sugar while mixing on low speed. Add the eggs and egg yolk one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated. Add the vanilla extract and salt, then mix until the batter is completely smooth.
- Fill and Bake: Evenly divide the cheesecake filling among the prepared crust-lined mold cavities. Smooth the tops with a spatula. Bake for 20 to 25 minutes until the cheesecakes puff slightly but still jiggle slightly in the center. Remove from the oven and allow them to cool to room temperature in the pan. After cooling, transfer the pan to the refrigerator and chill the cheesecakes for at least 1 hour.
- Decorate and Serve: Once chilled and firm, carefully remove each mini cheesecake from the mold by pushing up on the removable bottoms. Spoon or drizzle the melted dark chocolate over the top of each cheesecake. Dip each strawberry into the melted chocolate and place it on top of the corresponding chocolate-covered cheesecake. Serve immediately to enjoy the contrast of creamy cheesecake, rich chocolate, and fresh strawberries.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Room temperature eggs help the filling combine evenly and prevent curdling.
- Chill cheesecakes thoroughly before removing from the mold to keep their shape intact.
- Use a high-quality 56% dark chocolate for the perfect balance of sweetness and richness.
- You can prepare components ahead: crust and filling can be prepared and refrigerated before baking, and cheesecakes can be made a day in advance for convenience.
- For smaller portions, use mini muffin pans or silicone molds.
- To prevent cracking, do not overbake; the center should still be slightly jiggly when removed from the oven.