Chocolate Strawberry Cheesecakes (Print-Friendly Version)
Tiny cheesecakes with a crunchy crust, creamy center, and chocolate-dipped strawberries on top. Fun for any occasion.
# Ingredients:
→ Crust
01 -
6 tablespoons butter, melted (unsalted)
02 -
1 ¾ cups graham cracker crumbs
→ Cheesecake Filling
03 -
¾ cup white sugar
04 -
16 oz softened cream cheese
05 -
2 whole eggs
06 -
1 yolk from a large egg
07 -
½ tsp fine sea salt
08 -
2 tsp pure vanilla extract
→ Topping
09 -
8 oz dark chocolate (56%), melted
10 -
18 strawberries, washed and fully dried
# Steps:
01 -
Combine the cracker crumbs with the butter until evenly mixed. Press roughly 1 ½ tablespoons of the mixture into each cavity of the cheesecake pan, using a muddler or tamper to pack it tightly.
02 -
Set your oven to 325°F to preheat while you work on the filling part.
03 -
Whip the cream cheese in a stand mixer until it's completely smooth. Keep the mixer on low mode while gradually adding the sugar. Add in the eggs and the extra yolk, one by one, scraping the sides whenever it's needed. Follow up with the vanilla and salt, and mix until everything comes together perfectly smooth.
04 -
Spoon the creamy filling evenly into the prepared pan, smoothing out the tops. Bake for 20-25 minutes—they’ll puff up a bit but will flatten back as they cool.
05 -
Cool the cheesecakes in their pan until they’re at room temp. Then stick them in the fridge for at least an hour so they firm up nicely.
06 -
After they’re chilled, gently push the cheesecakes out of the pan from the bottom. Pour a little melted chocolate on each one. Dip the strawberries in the rest, and place them right on top. Best when eaten right away!
# Notes:
01 -
The chocolate sets quickly, so it’s best to enjoy these fresh.
02 -
A mini cheesecake pan with pop-out bottoms works best for this.