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.
Notes
Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3-4 days. To freeze, place in a single layer on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe airtight container or resealable bag for up to 1 month. Thaw overnight in the refrigerator. Avoid reheating them in an oven or microwave.
