Chocolate Covered Strawberry Mini Cheesecakes

Chocolate Covered Strawberry Mini Cheesecakes

These Chocolate Covered Strawberry Mini Cheesecakes are a decadent twist on a classic dessert, blending rich cream cheese with a crunchy graham cracker crust and a layer of chocolate, all topped with a chocolate-dipped strawberry. Whether you’re planning a special occasion or simply want to treat yourself, these mini cheesecakes are sure to impress!

Ingredients:

For the Crust:

• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• Pinch of salt

For the Filling:

• 16 oz cream cheese, room temperature
• 2 eggs, whites and yolks separated (room temperature)
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Dash of granulated sugar

For the Hard Shell Topping:

• 10 oz chocolate melting wafers
• 12–15 fresh strawberries

For the Ganache Topping (Optional):

• 4 oz chocolate, shaved or chopped finely
• 1/2 cup heavy cream
• 1/2 teaspoon vanilla extract

Directions:

1. Prepare the Crust:

• Preheat the oven to 375°F.
• In a small bowl, mix together the graham cracker crumbs, melted butter, sugar, and a pinch of salt.
• Line a 12-cup muffin tin with cupcake liners. Drop rounded tablespoons of the graham cracker mixture into each liner, pressing down gently to form a crust.
• Pre-bake the crust for 8 minutes, then remove from the oven and reduce the temperature to 350°F.

2. Make the Cheesecake Filling:

• In a large bowl, beat together the cream cheese, sugar, salt, and vanilla extract until creamy.
• Beat in the egg yolks one at a time, ensuring they are fully incorporated.
• In a separate bowl, whisk the egg whites until frothy and doubled in size, then gently fold them into the cream cheese mixture to create a smooth and slightly thin batter.

3. Bake the Cheesecakes:

• Divide the filling evenly among the muffin liners, filling each almost to the top.
• Bake for 20 minutes at 350°F.
• Once baked, allow the cheesecakes to rest at room temperature for 20 minutes, letting the filling settle. Then chill them in the refrigerator for at least 2 hours.

4. Prepare the Hard Shell Topping:

• Melt the chocolate melting wafers using a double boiler or microwave in 30-second intervals, stirring between each interval until smooth.
• Pour the melted chocolate over each chilled cheesecake, completely covering the surface.
• Let the chocolate harden before dipping the strawberries into the remaining melted chocolate. Place one chocolate-dipped strawberry on top of each cheesecake.
• Keep the cheesecakes chilled until ready to serve.

5. Optional Ganache Topping:

• Heat the heavy cream and vanilla extract in a saucepan until steaming.
• Add the finely shaved chocolate and let it sit for 1 minute to melt, then stir gently until fully combined.
• Spoon the ganache over each cheesecake, letting it drip over the edges for a dramatic finish. Dip the strawberries in the ganache and place one on top of each cheesecake.
• Keep chilled until ready to serve.

Recipe Notes:

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 2 hours 50 minutes (including chilling)
• Calories: 320 kcal per mini cheesecake
• Servings: 12 mini cheesecakes

Perfect for Any Occasion

These Chocolate Covered Strawberry Mini Cheesecakes combine creamy richness with the fresh sweetness of strawberries and a satisfying crunch from the graham cracker crust. Whether topped with a simple hard shell or a luxurious ganache, they are a stunning dessert that will leave a lasting impression on your guests. Enjoy every bite!

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