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.