Chocolate Dipped Strawberry Cheesecake

5 from 3 votes

Chocolate Dipped Strawberry Cheesecake

Mini cheesecakes topped with chocolate dipped strawberries. This is the ultimate sweet treat combining luscious cheesecake with the classic elegance of chocolate covered strawberries.

Yield: makes 18 mini cheesecakes

Prep Time30

Cook Time25

Chill Time1

Total Time1 55

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

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

Ingredient 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.

Serving Notes: Over time the chocolate will harden and set. It is best to consume these desserts immediately.

I use this mini cheesecake pan.

Nutrition