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!
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??
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?
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.
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?
Hi do u have video of this beautiful desert? Sometimes is easier to follow the video ?
Hi, I don’t make videos at this time.
Do you have to use a mini cheesecake mold or do you think you could use a cupcake or mini cupcake tin?
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.
Ordered my pan yesterday ❤
That’s great!
What kind of pan is used
I used this mini cheesecake pan: http://amzn.to/29cLeCp
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?
Hi Anne, thank you so much for catching that! I’ve updated it. It’s supposed to be 2 tsp vanilla. :)
Can you use a cupcake tin for these?
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.
I noticed this recipe yields 18, but your pan makes 12. How do you store the extra batter??
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.