Imagine a dessert that combines the creamy richness of cheesecake, the crunch of a graham cracker crust, and the romantic allure of chocolate-dipped strawberries - all in one irresistible mini treat! These Chocolate Dipped Strawberry Mini Cheesecakes are not just a dessert; they're a culinary masterpiece that will make your taste buds dance and your guests swoon. Perfect for elegant gatherings, romantic date nights, or when you simply want to treat yourself to something extraordinary, these mini cheesecakes are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 mini cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 12 strawberries, hulled
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press about 1 tablespoon of the mixture firmly into the bottom of each cupcake liner, creating a compact crust.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully incorporated.
- Add the egg to the cream cheese mixture and mix on low speed until just combined. Be careful not to overmix.
- Divide the cheesecake batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 15 minutes, or until the centers are almost set but still slightly jiggly. Remove from oven and let cool completely at room temperature.
- Once cooled, refrigerate the mini cheesecakes for at least 2 hours to set completely.
- Wash and thoroughly dry the strawberries. Hull them, ensuring they are completely dry to prevent water interference with chocolate.
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth and fully melted.
- Dip each strawberry halfway into the melted chocolate, allowing excess to drip off. Place on a parchment-lined baking sheet.
- Refrigerate the chocolate-dipped strawberries for 5-10 minutes to set the chocolate.
- Before serving, top each mini cheesecake with a chocolate-dipped strawberry.
- Keep refrigerated until ready to serve. Best enjoyed within 2-3 days.
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better texture.
- Don't overmix the cheesecake batter - this can lead to cracking and a dense texture.
- Use a light touch when pressing the graham cracker crust to avoid a hard, compact base.
- Make sure strawberries are completely dry before dipping in chocolate to prevent seizing.
- Use a microwave-safe bowl with a spout for easier chocolate melting and dipping.
- Refrigerate cheesecakes for at least 2 hours to achieve the perfect creamy consistency.
- For a professional look, use a piping bag to fill muffin cups evenly.
- Store in an airtight container to maintain freshness and prevent absorbing other refrigerator odors.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 4g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 65mg
