How do you make chocolate-dipped strawberries even better? Attach them to a cheesecake. These chocolate-dipped strawberry mini cheesecakes are an irresistible Valentine’s treat.
It’s two desserts in one: bite-sized cheesecakes topped with chocolate-dipped strawberries. They’re perfect to serve as a dozen for your sweetheart or to make together as a fun activity with kids.
Mini Cheesecakes
One 9-inch cheesecake is great, but 18–20 mini cheesecakes are even better for sharing and presentation.
Special tools that make this easier:
- Mini cheesecake pan: A 12-cavity mini cheesecake mold with removable bottoms makes unmolding simple.
- Tamper or muddler: A tamper, cocktail muddler, or the flat end of a small rolling pin helps pack the graham cracker crust.
- Small cookie scoop: A small scoop or tablespoon helps portion the batter evenly into the molds.
Recipe Tip
These can be made mini or baked in a standard 9-inch springform pan (or several small 4-inch pans) if you prefer.
How to Assemble
- Cool the cheesecakes to room temperature, or chill in the fridge until ready to assemble.
- Gently melt the chocolate using a double boiler (bain-marie).
- Spoon the melted chocolate over each individual cheesecake.
- Top each cheesecake with a chocolate-dipped strawberry.
- Serve immediately for the best texture.
Melting Chocolate for Dipping
The gentlest method is a double boiler: place a heat-safe bowl over a pot of barely simmering water. Make sure the water does not touch the bowl; the steam should melt the chocolate slowly and evenly. This helps preserve the chocolate’s shine and allows it to set without refrigeration.
You can also melt chocolate in the microwave at half power in short bursts, stirring frequently. Be careful—microwaves can overheat chocolate and cause it to seize.
What Kind of Chocolate to Use for Melting?
High-quality chocolate bars melt best. Brands like Callebaut, Guittard, and Lindt are good choices. Chocolate chips work in a pinch but contain stabilizers that yield a thicker, less glossy melt.
Prepping Cheesecake Ahead of Time
- Bake the cheesecakes and cool to room temperature.
- Store them in the refrigerator in an airtight container for up to 48 hours.
- When ready, spoon melted chocolate over each cheesecake.
- Immediately top with a chocolate-dipped strawberry.
- Serve right away for best texture and appearance.
If condensation forms on the chilled cheesecakes when removed from the fridge, gently blot with a paper towel. Excess moisture can cause melted chocolate to seize or lose its shine.
Serving Suggestions
These mini cheesecakes are best eaten the day they’re assembled. The chocolate topping will harden over time; they’re most pleasant while the chocolate is still slightly pliable.
Store leftovers in an airtight container in the refrigerator 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
Yield: makes 18 mini cheesecakes
Equipment
- mini 12-cavity cheesecake mold pan
Ingredients
- 1 ¾ cup ground graham crackers (175 g)
- 6 Tablespoons unsalted butter, melted (85 g)
- 2 cups cream cheese, softened (454 g)
- ¾ cup granulated sugar (150 g)
- 2 large eggs, room temperature
- 1 large yolk, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon kosher or fine sea salt
- 18 whole strawberries, rinsed and patted dry
- 8 oz (56%) dark chocolate, melted
Instructions
- Combine ground graham crackers and melted butter. Spoon about 1½ tablespoons of mixture into each mini cheesecake cavity and pack firmly with a tamper or muddler. Set aside.
- Preheat oven to 325°F (160°C).
- In a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add sugar on low speed, then add eggs and the extra yolk one at a time, scraping the bowl as needed. Add vanilla and salt and mix until smooth. Divide the filling evenly among the molds and smooth the tops.
- Bake for 20–25 minutes. The cheesecakes will puff slightly and then flatten as they cool. Cool to room temperature in the pan, then refrigerate until chilled, at least 1 hour.
- Once chilled, remove the minis from the mold by pushing up on the removable bottoms. Spoon melted chocolate over each cheesecake, dip strawberries in the chocolate, and place one strawberry on top of each cheesecake. Serve immediately.
Notes
- Small to medium strawberries work best; choose berries smaller than the cheesecake surface.
- High-quality chocolate bars melt more smoothly and give a glossier finish than chocolate chips.
Serving Notes: The chocolate topping will harden over time, so these are best enjoyed immediately after assembly.
Nutrition
Carbohydrates: 23 g,
Protein: 6 g,
Fat: 11 g
Nutrition information is an approximation.
