Description
These Mini Cheesecakes Topped with Chocolate Covered Strawberries combine a rich, creamy chocolate cheesecake bite with the fresh sweetness of chocolate-dipped strawberries, creating an elegant and delicious dessert perfect for any occasion.
Ingredients
Scale
Crust
- 9 ounces graham cracker crumbs
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 6 ounces semisweet chocolate, chopped
Chocolate Covered Strawberries
- 1 pound strawberries
- 4 ounces semisweet chocolate chips
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners to prepare for baking the mini cheesecakes.
- Make Crust Mixture: In a bowl, mix the graham cracker crumbs with the melted butter until the mixture is evenly moistened, forming the base for the cheesecake crust.
- Form Crust: Press about one heaping tablespoon of the graham cracker mixture firmly into the bottom of each paper liner to create an even crust layer.
- Beat Cream Cheese: Using an electric mixer, beat the softened cream cheese until smooth and creamy to ensure a silky texture for the filling.
- Add Sugar and Vanilla: Incorporate the granulated sugar and vanilla extract into the cream cheese, mixing well to combine all flavors evenly.
- Mix in Eggs: Beat in the eggs one at a time until fully incorporated, which helps with the cheesecake’s structure and smoothness.
- Melt Chocolate: Melt the 6 ounces of chopped semisweet chocolate over simmering water in a heatproof bowl, stirring until smooth and glossy.
- Fold Chocolate into Filling: Gently fold the melted chocolate into the cream cheese mixture, ensuring it is evenly combined without overmixing.
- Fill Muffin Liners: Divide the chocolate cheesecake batter evenly among the crust-filled muffin liners, filling each about three-quarters full.
- Bake Cheesecakes: Bake in the preheated oven for 20-25 minutes or until the cheesecakes are set around the edges but slightly jiggly in the center.
- Cool Cheesecakes: Remove from oven and let cheesecakes cool to room temperature, then refrigerate for at least 2 hours to fully set and chill.
- Prepare Strawberries: Wash and dry strawberries thoroughly, leaving the stems intact for easy dipping and presentation.
- Melt Chocolate for Strawberries: In a heatproof bowl over simmering water, melt the 4 ounces of semisweet chocolate chips, stirring until smooth for the dipping chocolate.
- Dip Strawberries: Dip each strawberry into the melted chocolate, coating them completely, then place on a parchment-lined baking sheet to allow the chocolate to set.
- Assemble Dessert: Once the cheesecakes are chilled and the chocolate on the strawberries has hardened, top each mini cheesecake with one chocolate-covered strawberry for a decorative finish.
- Serve and Enjoy: Present these elegant mini cheesecakes topped with chocolate-covered strawberries as a delightful dessert to impress family and guests.
Notes
- Ensure cream cheese is fully softened to achieve a smooth cheesecake batter.
- Do not overbake the cheesecakes to avoid cracks; they should be slightly jiggly in the center when done.
- Allow adequate chilling time for the cheesecakes to set properly before serving.
- Use fresh, firm strawberries for easier dipping and best texture.
- Chocolate can be tempered for a shiny finish on strawberries if desired.
