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!)
Mini Cheesecakes
One 9-inch cheesecake is good. But, 20 mini cheesecakes are even better!
Special Tools Needed:
- mini cheesecake pan: You will need this mini 12-cavity cheesecake mold pan. It has a removable bottom takes makes unmolding the cheesecake super easy.
- tamper or muddler: Use a tamper or muddler to press the graham cracker crust into the mold. The flat end of a small rolling pin also works.
- small cookie scoop: A small cookie scoop or tablespoon makes it easier to portion the cheesecake batter among the pan.
Recipe Tip
These don’t have to be mini! You can bake this in a standard 9-inch springform pan or several smaller 4-inch springform pan!
How to Assemble
- 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!
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
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.
Related Recipes
- Strawberry Cheesecake Ice Cream
- Cookie Butter Cheesecake Bites
- Basque Cheesecake
- Chia Berry Jelly Donuts
Chocolate Dipped Strawberry Cheesecake
Equipment
- mini 12-cavity cheesecake mold pan
Ingredients
- 1 ¾ cup ground graham crackers, (175 g)
- 6 Tablespoons unsalted butter, (85 g) melted
- 2 cup cream cheese, (454 g) softened
- ¾ cup granulated sugar, (150 g)
- 2 large eggs, room temp
- 1 large yolk, room temp
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt, or fine sea salt
- 18 whole strawberries*, rinsed and pat dry
- 8 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℉.
- 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.
Notes
- Small to medium sized strawberries work best for this recipe. Ideally, pick strawberries that are smaller than the surface of the cheesecake.
- High quality chocolate works best! I recommend purchasing chocolate bars (such as Lindt, Guittard). 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Turned out great! Only recommendation is make sure you have small strawberries— some were too large for the bite sized. Next time, I may make a set with blueberries as well!
Thank you for sharing your results! I’d love to hear how it turns out with blueberries!
Made them for my granddaughter’s birthday! They we’re a hit! Love them. Making them again for Easter. Do you have a recipe for mini chocolate ones? Can I just use this recipe and add cocoa or melted chocolate?
Thanks!
That’s wonderful to hear! Yes, you can use this recipe to make mini chocolate ones. You can add 2 Tbsp unsweetened cocoa powder and 3 oz melted semi-sweet chocolate. Whisk the cocoa powder with the sugar before adding to the mixer. Add cooled melted chocolate at the very end with the vanilla and salt.
Can you freeze the cheese cake and put the chocolate covered strawberries on when removed from the freezer and ready to serve
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.
Can these be made a day or so ahead, or frozen? Thank you.
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.
Can your make the cheesecake a head of time and freeze them
I love your idea. Thank you sharing this recipe.
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!
They are looking so amazingly awesome