Chocolate Dipped Strawberry Mini Cheesecakes are the perfect fusion of rich, creamy cheesecake and sweet, decadent chocolate-covered strawberries, offering a delightful dessert experience that’s surprisingly easy to make at home. This recipe is your go-to for impressing guests or treating yourself to a gourmet indulgence without the fuss.
Key Ingredients for Chocolate Dipped Strawberry Mini Cheesecakes
- For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full graham crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 24 ounces cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for a brighter flavor)
- For the Chocolate Dipped Strawberries:
- 1 pound fresh strawberries, washed and thoroughly dried
- 8 ounces good quality dark or semi-sweet chocolate chips
How to Make Chocolate Dipped Strawberry Mini Cheesecakes
Whip up these irresistible Chocolate Dipped Strawberry Mini Cheesecakes for a dessert that’s as beautiful as it is delicious. This recipe is a breeze, perfect for beginners and experienced bakers alike, offering a creamy, rich cheesecake base topped with vibrant chocolate-dipped strawberries. With a prep time of just 30 minutes and a bake time of 20-25 minutes, you’ll be enjoying these delightful treats in no time.
Step-by-Step Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or silicone muffin cups. In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs are evenly moistened and clump together. Press about 1.5 tablespoons of the crumb mixture firmly into the bottom of each muffin liner to form the crust. You can use the back of a spoon or a small glass to pack it down tightly.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, ensuring there are no lumps. Gradually add the ¾ cup of granulated sugar and continue beating until well combined and fluffy. Beat in the eggs one at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix, as this can lead to cracks in the cheesecakes. Stir in the vanilla extract and lemon juice (if using) until just combined.
- Assemble the Mini Cheesecakes: Spoon the cream cheese filling evenly over the crusts in each muffin liner, filling them about two-thirds to three-quarters full.
- Bake the Cheesecakes: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the edges are set and the centers are still slightly soft and jiggly. Do not overbake, as they will continue to set as they cool.
- Cool the Cheesecakes: Remove the muffin tin from the oven and let the mini cheesecakes cool in the tin for about 10-15 minutes. Then, carefully remove them from the tin and place them on a wire rack to cool completely to room temperature. Once cooled to room temperature, refrigerate them for at least 2 hours to allow them to set properly.
- Prepare the Chocolate Dipped Strawberries: While the cheesecakes are chilling, prepare the strawberries. Ensure your strawberries are completely dry; any moisture will prevent the chocolate from adhering properly. Place the chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth. Alternatively, melt the chocolate in a double boiler.
- Dip the Strawberries: Holding each strawberry by the stem, dip it into the melted chocolate, coating about two-thirds of the way up. Let any excess chocolate drip back into the bowl. Place the chocolate-dipped strawberries on a parchment-lined baking sheet. You can create decorative drizzles with contrasting chocolate (if using) or a fork.
- Add the Topping: Once the mini cheesecakes are fully chilled and set, top each one with a chocolate-dipped strawberry. You can gently press the strawberry into the cheesecake for stability, or simply place it on top. For an extra touch, you can add a small dollop of whipped cream or a sprinkle of chocolate shavings.
Why You’ll Love This Chocolate Dipped Strawberry Mini Cheesecakes
You’ll adore these Chocolate Dipped Strawberry Mini Cheesecakes for their undeniably elegant presentation and perfectly balanced flavors, proving that gourmet desserts don’t need to be complicated. The star of the show is the velvety smooth cheesecake filling, which provides a delightful contrast to the sweet, slightly tart burst of a fresh, chocolate-covered strawberry. Unlike a full-sized cheesecake that can be daunting to tackle, these mini versions are incredibly approachable, less expensive to make because you avoid waste, and offer individual perfect portions.
Imagine the delight of biting into that luscious creaminess, followed by the satisfying snap of rich chocolate and the juicy sweetness of a strawberry – it’s a symphony of textures and tastes! These mini delights are considerably easier than meticulously decorating a large cake, and the individual servings make them perfect for parties or special occasions without any cutting required. So, gather your ingredients and get ready to bake up a batch of pure joy that will have everyone asking for the recipe!
Storing and Reheating Tips
To keep your Chocolate Dipped Strawberry Mini Cheesecakes tasting their best, proper storage is key.
- Refrigeration: Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3-4 days. Ensure the strawberries are fully set in their chocolate coating before storing. If the strawberries are very delicate or if you want to maintain their crisp freshness, you can store the cheesecake base and the chocolate-dipped strawberries separately and assemble just before serving.
- Freezing: These mini cheesecakes can be frozen for longer storage. Place them in a single layer on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe airtight container or resealable bag. They can be kept in the freezer for up to 1 month. To reheat, thaw overnight in the refrigerator. If you desire a slightly firmer texture, you can briefly place them back in the refrigerator for an hour after thawing. Avoid reheating them in an oven or microwave, as this can affect the creamy texture of the cheesecake and melt the chocolate coating prematurely.
Final Thoughts
These Chocolate Dipped Strawberry Mini Cheesecakes are a delightful testament to how simple ingredients can create an extraordinary dessert. They offer a decadent yet approachable treat that is sure to become a favorite in your baking repertoire. Give them a try and experience the magic for yourself!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chocolate Dipped Strawberry Mini Cheesecakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or silicone muffin cups.
- In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs are evenly moistened and clump together. Press about 1.5 tablespoons of the crumb mixture firmly into the bottom of each muffin liner to form the crust. You can use the back of a spoon or a small glass to pack it down tightly.1.5 cups graham cracker crumbs, 0.25 cup granulated sugar, 6 tablespoons unsalted butter, melted
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, ensuring there are no lumps. Gradually add the ¾ cup of granulated sugar and continue beating until well combined and fluffy.24 ounces cream cheese, softened to room temperature, 0.75 cup granulated sugar
- Beat in the eggs one at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix, as this can lead to cracks in the cheesecakes.2 large eggs, at room temperature
- Stir in the vanilla extract and lemon juice (if using) until just combined.1 teaspoon vanilla extract, 1 tablespoon lemon juice
- Spoon the cream cheese filling evenly over the crusts in each muffin liner, filling them about two-thirds to three-quarters full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the edges are set and the centers are still slightly soft and jiggly. Do not overbake, as they will continue to set as they cool.
- Remove the muffin tin from the oven and let the mini cheesecakes cool in the tin for about 10-15 minutes. Then, carefully remove them from the tin and place them on a wire rack to cool completely to room temperature. Once cooled to room temperature, refrigerate them for at least 2 hours to allow them to set properly.
- While the cheesecakes are chilling, prepare the strawberries. Ensure your strawberries are completely dry; any moisture will prevent the chocolate from adhering properly.1 pound fresh strawberries, washed and thoroughly dried
- Place the chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth. Alternatively, melt the chocolate in a double boiler.8 ounces good quality dark or semi-sweet chocolate chips
- Holding each strawberry by the stem, dip it into the melted chocolate, coating about two-thirds of the way up. Let any excess chocolate drip back into the bowl. Place the chocolate-dipped strawberries on a parchment-lined baking sheet. You can create decorative drizzles with contrasting chocolate (if using) or a fork.1 pound fresh strawberries, washed and thoroughly dried
- Once the mini cheesecakes are fully chilled and set, top each one with a chocolate-dipped strawberry. You can gently press the strawberry into the cheesecake for stability, or simply place it on top. For an extra touch, you can add a small dollop of whipped cream or a sprinkle of chocolate shavings.