Home · Recipes Chocolate Dipped Strawberry Cheesecake Author: Maryanne CabreraPublished: Feb 4, 2015Updated: Mar 4, 2021 View Recipe42 ReviewsThis post may contain affiliate links. Read our disclosure policy. How do you make chocolate dipped strawberries better? Attach it to a cheesecake! This chocolate strawberry cheesecake is sure to win over any Valentine! It’s two desserts in one! Combine mini cheesecakes and chocolate dipped strawberries to make the ultimate bite sized treats. Instead of flowers or chocolate, why not make your Valentine a dozen of these mini chocolate dipped strawberry cheesecakes? It’s a fun activity to do together! (Also, a great activity to do with kids!) Chocolate Dipped Strawberry Cheesecake One 9-inch cheesecake is good. But, 20 mini cheesecakes are even better! Special Tools Needed: mini cheesecake pantamper or muddlersmall cookie scoop You will need this mini 12-cavity cheesecake mold pan. It has a removable bottom takes makes unmolding the cheesecake super easy. Use a tamper or muddler to press the graham cracker crust into the mold. The flat end of a small rolling pin also works. A small cookie scoop or tablespoon makes it easier to portion the cheesecake batter among the pan. Don’t have the mini cheesecake pan? You could also bake the cheesecake in a regular 9-inch springform pan or several 4-inch springform pans. Baking time will need to be adjusted for larger cooking vessels. How to assemble mini cheesecakes: Cool cheesecake to room temperature. Or, chill in the fridge until ready to assemble.Gently melt chocolate in a double boiler (bain-marie).Spoon melted chocolate over individual cheesecakes. Top with chocolate dipped strawberry.Serve immediately! How to prepare melted chocolate for dipping There are several ways to melt chocolate. I prefer gently melting chocolate in a double boiler, also known as a bain-marie. To set this up, place a heat safe bowl over a pot of barely simmering water. To prevent the chocolate from burning, do not allow the water to touch the bowl. You want the steam to melt the chocolate, not the hot water. The steam from hot water will gently and slowly melt the chocolate. This method keeps the chocolate in temper and allows the melted chocolate to set up quickly without the use of the fridge. Alternately, you may gently melt the chocolate in a microwave at half power in short intervals. This method is a bit tricker and could result in overheated chocolate. What kind of chocolate to use for melting? High quality chocolate works best! I recommend purchasing chocolate bars. Here are my favorite brands: Callebeaut, Guittard, and Lindt. Chocolate chips are also suitable. However, the resulting melted chocolate will be much thicker. Chocolate chips have stabilizers and other added ingredients that affect the melted consistency. Prepping Cheesecake Ahead of Time Bake cheesecake. Cool to room temperature.Store in the fridge for up to 48 hours.Spoon melted chocolate over each individual cheesecake.Immediately top with a chocolate dipped strawberry.Serve immediately! The mini cheesecake can be baked ahead of time. Cool to room temperature before storing in an airtight container in the fridge for up to 48 hours. Depending on the temperature and humidity of your fridge, the surface of the cheesecake may form condensation. Should this happen, simply blot the moisture away with a paper towel. Excess moisture will cause the chocolate to seize. The chocolate will lose its shine and luster. Serving Suggestions, Storage, and Leftovers This strawberry cheesecake is best eaten the day they are assembled. As evident in the photo above, the chocolate will harden as it sits out. The chocolate strawberry cheesecake is more pleasant to eat while the chocolate topping is still pliable. Store leftovers in an airtight container in the fridge for up to three days. Chocolate Dipped Strawberry Cheesecake How do you make chocolate dipped strawberries better? Attach it to a cheesecake, of course! This strawberry cheesecake is sure to win over any Valentine!Yield: makes 18 mini cheesecakes Prep Time: 30 minutes minutesCook Time: 25 minutes minutesChill Time: 1 hour hourTotal Time: 1 hour hour 55 minutes minutes Servings: 18 Print Recipe Pin Recipe Rate Recipe Equipmentmini 12-cavity cheesecake mold pan Ingredients1 ¾ cup ground graham crackers6 Tablespoons unsalted butter melted16 oz cream cheese softened¾ cup granulated sugar2 large eggs1 large yolk2 teaspoons vanilla extract½ teaspoon fine sea salt18 strawberries rinsed and pat dry8 oz 56% dark chocolate melted Instructions Combine ground graham crackers and melted butter. Spoon about 1 ½ tablespoon of mixture into each mini cheesecake mold cavity. Use a tamper or cocktail muddler to pack crust into mold. Set aside.Preheat oven to 325 degrees F.In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add sugar while the machine runs on slow. Add eggs and yolk one at a time. Scrape down bowl as needed to ensure thorough mixing. Add vanilla and salt. Mix until smooth. Evenly divide cheesecake filling among molds. Smooth tops.Bake for 20-25 minutes. Cheesecake will puff up slightly during baking, but will flatten once cooled. Let baked cheesecake cool to room temperature in pan. Transfer to fridge and let chill for at least 1 hour.Once cheesecakes are chilled throughout, remove mini cheesecake from mold by pushing up on the removable bottoms. Spoon melted chocolate over each individual cheesecake. Dip strawberries in melted chocolate and place on top of chocolate covered cheesecake. Serve immediately. NotesOver time the chocolate will harden and set. It is best to consume these desserts immediately. I use this mini cheesecake pan. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: chocolate strawberry, mini cheesecake, strawberry cheesecake, valentine’s day, mini dessert Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Jen+@+baked+by+an+Introvert says: February 4, 2015 These little cheesecakes are so dainty and perfect for Valentine’s! I love the chocolate dipped strawberry on top! Reply
Kathleen+@+yummy+crumble says: February 4, 2015 Yay for chocolate dipped strawberries! I just made some cupcakes that look similar. With the chocolate dripping down the sides. I think our brains are besties when it comes to sugar Reply
Maryanne Cabrera says: February 4, 2015 Thanks Kathleen! I’m about to hop over to your site to have a look. YAY, sugar besties! :)
Liz+@+Floating+Kitchen says: February 4, 2015 These are so sweet! I love your creativity, Maryanne! Reply
Alice @ Hip Foodie Mom says: February 5, 2015 Maryanne, these are gorgeous!!! We are putting together those simple valentine’s day card right now. . but instead of lollipops, it’s all pencils, fake tattoos and this year, mini bubble things (like to blow bubbles). I love holidays more with the kids! We adults make things more complicated huh? :P I need to get a mini cheesecake pan stat. . just stunning!! love these! and Alex is a lucky guy! Reply
Maryanne Cabrera says: February 8, 2015 How fun! Celebrating holidays with kids is always much more fun! :) The mini cheesecake pan is amazing. (It’s perfect for portioning…otherwise I’d end up eating half a cheesecake in a sitting!)
Maryanne Cabrera says: February 8, 2015 Quoted from the post: “You could also bake the cheesecake in a regular 9-inch springform pan or several 4-inch springform pans.”
Thalia @ butter and brioche says: February 9, 2015 What beautiful cheesecakes Mary Anne. These look like the perfect Valentine’s Day sweet treats.. that I know I would LOVE to receive. Just wonderful! Reply
Sarah @ SnixyKitchen says: February 18, 2015 If someone gave me a dozen of these chocolate dipped strawberry topped cheesecakes, I’d assume they love me berry berry much. And I’d probably be their Valentine forever. Basically nothing beats a chocolate covered strawberry in my book. Unless there’s cheesecake involved. Hope you had a wonderful Valentine’s Day, you two! Reply
shereen says: August 1, 2015 oh my god that looks scrumptious. cvant wait to try it… and just this morning I was wondering whther to buy a mixer or not…. definitely yes! Reply
Jennifer says: December 11, 2015 I noticed this recipe yields 18, but your pan makes 12. How do you store the extra batter?? Reply
Maryanne Cabrera says: December 12, 2015 I have few pans because I serve these often at parties. If you are working with one pan, you can store the extra batter in the fridge until you are ready for a second batch. You can also use the extra batter to make one small 4-inch cheesecake.
Maryanne Cabrera says: February 11, 2016 If you use a cupcake tin, you’ll have use paper liners to remove the mini cheesecake from the tin. I suggest the mini cheesecake pan because it has removable bottoms to allow for easy unmolding of the dessert.
Anne says: March 22, 2016 Im excited to make this recipe tomorrow! They look so good! Now the ingredients say 2 tsp vanilla and then 1 tsp vanilla extract. Is that a typo? Reply
Maryanne Cabrera says: March 22, 2016 Hi Anne, thank you so much for catching that! I’ve updated it. It’s supposed to be 2 tsp vanilla. :)
Vicky says: April 11, 2017 Do you have to use a mini cheesecake mold or do you think you could use a cupcake or mini cupcake tin? Reply
Maryanne Cabrera says: April 14, 2017 The mini cheesecake mold makes it easier to remove from the tin. If you use a cupcake tin you’ll have to use paper liners to be able to unmold the cheesecakes.
Yvonne says: April 25, 2017 Hi do u have video of this beautiful desert? Sometimes is easier to follow the video ? Reply
Sharlene says: February 4, 2018 These look so dainty and adorable! Have you thought of adding a little corn syrup to the ganache for shine? If so, do you know how much to add? Reply
Kathleen says: February 19, 2018 Can the cheesecakes be made the day before and stored in the fridge? Would they be covered or uncovered? And then add the chocolate the next day? Reply
Maryanne Cabrera says: February 19, 2018 Yes, the cheesecakes can be made ahead of tine. Allow the cheesecake to completely cool before storing in the fridge (to avoid condensation in the fridge). I suggest keeping the cheesecake covered so it does not absorb any of the other flavors/scents in the fridge. Yes, I would recommend adding the chocolate the following day when you plan to serve it.
sandra goe says: February 23, 2019 I plan to make this in a pie plate (10 serving ready made graham cracker crust). How long do I bake it for AND do I need to adjust my measurements/ingredients?? Reply
Sky says: February 4, 2020 Quick question! I’ve made many a mini cheesecake but never owned a mini cheesecake pan (trust me, it’s on my dream kitchen wishlist). Would I be able to use a muffin pan if I use cupcake liners? And if I do will it effect the baking time? Thanks! Reply
Maryanne Cabrera says: July 1, 2022 Cool mini cheesecakes to room temperature before storing in an airtight container in the fridge for up to 48 hours. Depending on the temperature and humidity of your fridge, the surface of the cheesecake may form condensation. Should this happen, simply blot the moisture away with a paper towel. Excess moisture will cause the chocolate to seize. The chocolate will lose its shine and luster. Add the chocolate strawberries before serving. Do not prepare the chocolate strawberries ahead of time.
Eileen says: November 26, 2022 Can you freeze the cheese cake and put the chocolate covered strawberries on when removed from the freezer and ready to serve Reply
Maryanne Cabrera says: November 29, 2022 Yes, you can freeze the cheesecake before adding the chocolate covered strawberry. However, I suggest letting the frozen cheesecake thaw out a little before adding the strawberry.