Chocolate Dipped Strawberry Cheesecake (Printer-Friendly Version)
# What You'll Need:
→ For the Crust
01 -
1 ¾ cup ground graham crackers
02 -
6 tablespoons unsalted butter, melted
→ For the Cheesecake Filling
03 -
16 oz cream cheese, softened
04 -
¾ cup granulated sugar
05 -
2 large eggs
06 -
1 large yolk
07 -
2 teaspoons vanilla extract
08 -
½ teaspoon fine sea salt
→ For the Topping
09 -
18 strawberries, rinsed and patted dry
10 -
8 oz 56% dark chocolate, melted
# Let's Cook!:
01 -
Combine ground graham crackers and melted butter. Spoon about 1 ½ tablespoons of mixture into each mini cheesecake mold cavity. Use a tamper or cocktail muddler to pack crust into the mold. Set aside.
02 -
Preheat oven to 325°F.
03 -
In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add sugar while the machine runs on slow. Add eggs and yolk one at a time. Scrape down the bowl as needed to ensure thorough mixing. Add vanilla and salt. Mix until smooth. Evenly divide cheesecake filling among molds. Smooth tops.
04 -
Bake for 20-25 minutes. Cheesecake will puff up slightly during baking but will flatten once cooled. Let baked cheesecake cool to room temperature in the pan. Transfer to the fridge and let chill for at least 1 hour.
05 -
Once cheesecakes are chilled throughout, remove mini cheesecakes from the mold by pushing up on the removable bottoms. Spoon melted chocolate over each individual cheesecake. Dip strawberries in melted chocolate and place on top of chocolate-covered cheesecakes. Serve immediately.
# Cook's Notes:
01 -
Over time, the chocolate will harden and set. It is best to consume these desserts immediately.
02 -
Use a mini cheesecake pan for best results.