Easy Mini Chocolate Dipped Strawberry Cheesecakes (Print version)
Creamy mini cheesecakes with graham crusts, chocolate ganache, and fresh chocolate dipped strawberries on top.
# Ingredients:
For the crust
01 -
1 cup (110 g) graham cracker crumbs
02 -
2 tablespoons granulated sugar
03 -
4 tablespoons (56 g) unsalted butter, melted
04 -
Pinch of fine salt
For the cheesecake filling
05 -
16 oz (455 g) full-fat cream cheese, softened
06 -
1/2 cup (100 g) granulated sugar
07 -
1/4 cup (60 g) sour cream, room temperature
08 -
1 teaspoon vanilla extract
09 -
2 large eggs, room temperature
10 -
1/2 cup (75 g) finely diced fresh strawberries, patted dry
For the chocolate dipped topping
11 -
8 oz (225 g) semi-sweet chocolate, finely chopped
12 -
1/2 cup (120 ml) heavy cream
13 -
12 medium fresh strawberries, washed and completely dried
14 -
1 teaspoon neutral oil, optional for thinning chocolate for dipping
# Instructions:
01 -
Preheat the oven to 325°F (165°C). Line a standard 12-cup muffin pan with paper liners.
02 -
Stir graham cracker crumbs, sugar, melted butter, and salt until evenly moistened. Divide among the liners and press firmly into flat bases.
03 -
Bake the crusts for 5 minutes, then set the pan aside while you make the filling.
04 -
Beat cream cheese and sugar on medium-low speed until smooth. Mix in sour cream and vanilla, then add eggs one at a time on low speed. Fold in the diced strawberries.
05 -
Divide the filling over the crusts. Bake for 18-21 minutes, until the edges are set and the centers still wobble slightly.
06 -
Cool in the pan for 30 minutes, then refrigerate for at least 3 hours, or until firm and cold.
07 -
Place chopped chocolate in a bowl. Heat the cream until steaming, pour it over the chocolate, rest for 3 minutes, then stir until smooth.
08 -
Spoon ganache over each chilled cheesecake. Dip each dry strawberry in the remaining chocolate, using a little neutral oil to loosen it if needed, then set one strawberry on each cheesecake. Chill 15 minutes to set.
# Good to know:
01 -
Chill time is at least 3 hours and is not included in the cook time.
02 -
Best topped the day they are served.
03 -
Makes 12 standard muffin-size mini cheesecakes.