Chocolate Dipped Strawberry Cheesecake: An Elegant and Irresistible Dessert

A Miniature Masterpiece of Flavor and Texture

Chocolate Dipped Strawberry Cheesecakes are a dessert that’s sure to impress. These elegant, bite-sized cheesecakes combine the creamy tang of classic cheesecake with a buttery graham cracker crust, a rich dark chocolate coating, and the fresh sweetness of a strawberry. They’re a delightful fusion of flavors and textures, perfect for special occasions, Valentine’s Day, or any time you want to indulge in a truly decadent treat. While they look impressive, these mini cheesecakes are surprisingly easy to make, requiring no water bath and minimal baking time.

A Dessert That’s as Beautiful as it is Delicious

I first made these Chocolate Dipped Strawberry Cheesecakes for a special anniversary dinner. I wanted a dessert that was both beautiful and delicious, something that would really make the evening memorable. These individual cheesecakes were the perfect choice. The presentation was stunning – the glossy dark chocolate coating, the vibrant red strawberries, the delicate cheesecake filling. And the taste? Absolutely divine! The combination of the creamy cheesecake, the crunchy crust, the rich chocolate, and the fresh strawberries was heavenly. My partner was completely wowed! Since then, these cheesecakes have become my go-to for special occasions. They’re always a hit, and they’re surprisingly easy to make. I love that I can make them ahead of time and have them ready to go when it’s time for dessert. They are also great for dinner parties and potlucks.

Ingredient Insights: Choosing the Best Ingredients for a Luxurious Cheesecake

The success of this recipe lies in the quality of the ingredients. Here’s a breakdown of what you’ll need:

For the Graham Cracker Crust:

  • Graham Cracker Crumbs (1 ¾ cups): Provide a buttery, slightly sweet base for the cheesecake.
    • Tip: You can buy pre-crushed graham cracker crumbs or crush whole graham crackers yourself in a food processor or ziplock bag.
  • Unsalted Butter (6 tablespoons, melted): Binds the graham cracker crumbs together and adds richness to the crust.

For the Cheesecake Filling:

  • Cream Cheese (16 oz, softened): The foundation of the cheesecake filling, providing its signature tangy flavor and creamy texture.
    • Tip: Use full-fat cream cheese for the richest flavor and creamiest texture. Make sure it’s softened to room temperature for easy mixing.
  • Granulated Sugar (¾ cup): Sweetens the cheesecake filling.
  • Large Eggs (2): Bind the filling together and add richness.
  • Large Egg Yolk (1): Adds extra richness and a slightly denser texture to the filling.
  • Vanilla Extract (2 teaspoons): Enhances the overall flavor profile with a warm, aromatic note.
  • Fine Sea Salt (½ teaspoon): Balances the sweetness and enhances the other flavors.

For the Chocolate Coating and Garnish:

  • Strawberries (18): Provide a fresh, fruity element and a beautiful garnish.
    • Tip: Choose ripe, flavorful strawberries. Rinse and pat them dry before using.
  • 56% Dark Chocolate (8 oz, melted): Creates a rich, decadent coating for the cheesecakes.
    • Recommendation: The recipe suggests using 56% dark chocolate, which provides a good balance of bitterness and sweetness. You can adjust the percentage to your preference.
    • Tip: Use good-quality chocolate for the best flavor and smooth melting.

Essential Equipment: Tools for Cheesecake and Chocolate Success

  • Mini Cheesecake Pan or Muffin Tin: For baking the individual cheesecakes. A dedicated mini cheesecake pan with removable bottoms is ideal, but a regular muffin tin can also work.
  • Food Processor or Ziplock Bag and Rolling Pin: For crushing the graham crackers.
  • Mixing Bowls (various sizes): For preparing the crust, filling, and melting the chocolate.
  • Electric Mixer (Handheld or Stand): For beating the cream cheese mixture until smooth.
  • Measuring Cups and Spoons: For accurate ingredient measurements.
  • Rubber Spatula: For folding in ingredients and scraping down the sides of the bowl.
  • Parchment Paper: For lining the pan if using a regular muffin tin.
  • Small Saucepan or Microwave-Safe Bowl: For melting the chocolate.
  • Fork or Dipping Tool: For dipping the strawberries and cheesecakes in chocolate.

The Recipe: A Step-by-Step Guide to Chocolate Dipped Strawberry Cheesecake Perfection

Ingredients with Measurements

  • 1 ¾ cup ground graham crackers
  • 6 tablespoons unsalted butter, melted
  • 16 oz cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • ½ teaspoon fine sea salt
  • 18 strawberries, rinsed and pat dry
  • 8 oz 56% dark chocolate, melted

Detailed Instructions

1. Prepare the Graham Cracker Crust: A Buttery, Crunchy Base

  1. Combine Crumbs and Butter: In a medium bowl, combine the ground graham cracker crumbs and melted butter. Mix well until the crumbs are evenly moistened and the mixture resembles wet sand.
  2. Press into Pan: If using a mini cheesecake pan, divide the mixture evenly among the cavities (about 1 ½ tablespoons per cavity). If using a muffin tin, line it with parchment paper or cupcake liners. Press the mixture firmly into the bottom of each cavity using your fingers or the back of a spoon.
    • Tip: The recipe author recommends using a tamper or cocktail muddler to compact the crust.
  3. Bake: Bake for 11 minutes in a preheated oven at 325F.

2. Prepare the Cheesecake Filling: Smooth, Creamy, and Tangy

  1. Beat Cream Cheese: While the crust is baking, prepare the cheesecake filling. In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the softened cream cheese on high speed until smooth and creamy, about 2 minutes.
  2. Add Sugar: Gradually add the granulated sugar to the cream cheese, beating on medium speed until well combined. Scrape down the sides of the bowl with a rubber spatula as needed.
  3. Incorporate Eggs and Yolk: Add the eggs and egg yolk one at a time, beating on low speed until just combined after each addition.
    • Tip: Don’t overmix after adding the eggs, as this can incorporate too much air and cause the cheesecake to crack during baking.
  4. Add Vanilla and Salt: Add the vanilla extract and fine sea salt to the mixture. Beat on low speed until just combined.
  5. Scrape Bowl: Remove the bowl from the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are thoroughly mixed.

3. Assemble the Cheesecakes: Bringing the Layers Together

  1. Pour Filling: Pour the cheesecake batter evenly over the baked and slightly cooled graham cracker crusts in the pan.
  2. Smooth Tops: Gently smooth the tops of the cheesecakes with an offset spatula or the back of a spoon.

4. Bake the Cheesecakes: Achieving a Perfectly Set Texture

  1. Bake: Bake in the preheated oven at 325°F (160°C) for 20-25 minutes.
  2. Check for Doneness: The cheesecakes are done when the edges are set and the centers are only slightly jiggly.
  3. Cool: Turn off the oven, crack open the door, and let the cheesecakes cool slowly inside for 30 minutes. This gradual cooling helps prevent cracking. Then, transfer the pan to a wire rack and let them cool completely at room temperature.

5. Chill the Cheesecakes: Setting the Filling for a Smooth Finish

  1. Cover and Chill: Once the cheesecakes are completely cool, cover the pan with plastic wrap or foil and chill them in the refrigerator for at least 1 hour, or up to overnight. This allows the filling to set completely and the flavors to meld.

6. Prepare the Chocolate Coating: Rich and Decadent

  1. Melt Chocolate: Melt the dark chocolate in a microwave-safe bowl or using a double boiler. If microwaving, heat in 20-second intervals, stirring each time, until fully melted.
    • Tip: Be careful not to overheat the chocolate, as it can seize or burn.

7. Dip and Decorate: The Finishing Touches

  1. Remove Cheesecakes: Once the cheesecakes are thoroughly chilled, carefully remove them from the pan. If using a mini cheesecake pan with removable bottoms, gently push up from the bottom to release each cheesecake.
  2. Dip in Chocolate: Spoon the melted chocolate over each cheesecake, using the back of the spoon to spread it evenly.
  3. Add Strawberries: Dip the bottom halves of the rinsed and dried strawberries in the remaining melted chocolate. Place one dipped strawberry on top of each cheesecake.
  4. Serve Immediately: Serve the Chocolate Dipped Strawberry Cheesecakes immediately, or chill them for a short time to allow the chocolate to set further.

Troubleshooting Common Problems: Tips for Cheesecake Success

  • Cheesecake Cracking:
    • Problem: The cheesecake filling cracks during baking or cooling.
    • Solutions: Don’t overmix the batter after adding the eggs. Use a low baking temperature. Cool the cheesecakes gradually.
  • Crust Too Crumbly:
    • Problem: The graham cracker crust is too crumbly and doesn’t hold together.
    • Solutions: Make sure the graham cracker crumbs are finely ground. Use enough melted butter to bind the crumbs together. Press the crust firmly into the pan.
  • Chocolate Coating Too Thick:
    • Problem: The chocolate coating is too thick or difficult to work with.
    • Solutions: Make sure the chocolate is fully melted and smooth.

Tips and Variations: Customize Your Cheesecakes

  • Fruit Variations: Use other fresh berries, such as raspberries or blueberries, instead of strawberries.
  • Chocolate Drizzle: Drizzle melted white chocolate or milk chocolate over the dark chocolate coating for a decorative touch.
  • Nutty Addition: Sprinkle finely chopped toasted nuts over the melted chocolate coating before it sets.
  • Different Crust: Use crushed Oreo cookies or chocolate wafers instead of graham crackers for the crust.
  • Flavor Extracts: Add a few drops of peppermint extract or almond extract to the cheesecake filling for a different flavor profile.

Serving Suggestions: A Dessert That’s Sure to Impress

  • Special Occasions: These Chocolate Dipped Strawberry Cheesecakes are perfect for Valentine’s Day, anniversaries, birthdays, or any celebration.
  • Dessert Platters: Arrange them on a platter with other mini desserts for a beautiful and tempting display.
  • Dinner Parties: Impress your guests with these elegant individual cheesecakes.
  • Afternoon Tea: Serve with a pot of tea for a delightful afternoon treat.

Pairing Recommendations: Drinks and Complements

  • Drinks:
    • Coffee: A rich cup of coffee complements the chocolate and cheesecake flavors.
    • Dessert Wine: A sweet dessert wine, like Moscato d’Asti or a late-harvest Riesling, pairs well with the sweetness of the dessert.
    • Champagne or Sparkling Wine: For a celebratory occasion.
    • Milk: A cold glass of milk is a classic choice.
  • Sides:
    • Fresh Fruit: A small bowl of fresh berries adds a refreshing touch.
    • Whipped Cream: A dollop of lightly sweetened whipped cream enhances the creaminess of the cheesecake.

Nutritional Information: A Decadent Treat

Per serving (1 cheesecake, approximate, will vary based on size and specific ingredients): Calories: 300-350, Fat: 20-25g, Carbohydrates: 25-30g, Protein: 5-7g. (Note: This is an approximation and may vary based on the specific ingredients used).

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Chocolate Dipped Strawberry Cheesecake: An Elegant and Irresistible Dessert


  • Author: Jessica

Description

Learn how to make exquisite Chocolate Dipped Strawberry Cheesecakes! These individual treats feature a creamy cheesecake filling atop a graham cracker crust, all enrobed in rich dark chocolate and topped with a fresh strawberry.


Ingredients

Scale

  • 1 ¾ cup ground graham crackers
  • 6 tablespoons unsalted butter, melted
  • 16 oz cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • ½ teaspoon fine sea salt
  • 18 strawberries, rinsed and pat dry
  • 8 oz 56% dark chocolate, melted

Instructions

1. Prepare the Graham Cracker Crust: A Buttery, Crunchy Base

  1. Combine Crumbs and Butter: In a medium bowl, combine the ground graham cracker crumbs and melted butter. Mix well until the crumbs are evenly moistened and the mixture resembles wet sand.
  2. Press into Pan: If using a mini cheesecake pan, divide the mixture evenly among the cavities (about 1 ½ tablespoons per cavity). If using a muffin tin, line it with parchment paper or cupcake liners. Press the mixture firmly into the bottom of each cavity using your fingers or the back of a spoon.
    • Tip: The recipe author recommends using a tamper or cocktail muddler to compact the crust.
  3. Bake: Bake for 11 minutes in a preheated oven at 325F.

2. Prepare the Cheesecake Filling: Smooth, Creamy, and Tangy

  1. Beat Cream Cheese: While the crust is baking, prepare the cheesecake filling. In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the softened cream cheese on high speed until smooth and creamy, about 2 minutes.
  2. Add Sugar: Gradually add the granulated sugar to the cream cheese, beating on medium speed until well combined. Scrape down the sides of the bowl with a rubber spatula as needed.
  3. Incorporate Eggs and Yolk: Add the eggs and egg yolk one at a time, beating on low speed until just combined after each addition.
    • Tip: Don’t overmix after adding the eggs, as this can incorporate too much air and cause the cheesecake to crack during baking.
  4. Add Vanilla and Salt: Add the vanilla extract and fine sea salt to the mixture. Beat on low speed until just combined.
  5. Scrape Bowl: Remove the bowl from the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are thoroughly mixed.

3. Assemble the Cheesecakes: Bringing the Layers Together

  1. Pour Filling: Pour the cheesecake batter evenly over the baked and slightly cooled graham cracker crusts in the pan.
  2. Smooth Tops: Gently smooth the tops of the cheesecakes with an offset spatula or the back of a spoon.

4. Bake the Cheesecakes: Achieving a Perfectly Set Texture

  1. Bake: Bake in the preheated oven at 325°F (160°C) for 20-25 minutes.
  2. Check for Doneness: The cheesecakes are done when the edges are set and the centers are only slightly jiggly.
  3. Cool: Turn off the oven, crack open the door, and let the cheesecakes cool slowly inside for 30 minutes. This gradual cooling helps prevent cracking. Then, transfer the pan to a wire rack and let them cool completely at room temperature.

5. Chill the Cheesecakes: Setting the Filling for a Smooth Finish

  1. Cover and Chill: Once the cheesecakes are completely cool, cover the pan with plastic wrap or foil and chill them in the refrigerator for at least 1 hour, or up to overnight. This allows the filling to set completely and the flavors to meld.

6. Prepare the Chocolate Coating: Rich and Decadent

  1. Melt Chocolate: Melt the dark chocolate in a microwave-safe bowl or using a double boiler. If microwaving, heat in 20-second intervals, stirring each time, until fully melted.
    • Tip: Be careful not to overheat the chocolate, as it can seize or burn.

7. Dip and Decorate: The Finishing Touches

  1. Remove Cheesecakes: Once the cheesecakes are thoroughly chilled, carefully remove them from the pan. If using a mini cheesecake pan with removable bottoms, gently push up from the bottom to release each cheesecake.
  2. Dip in Chocolate: Spoon the melted chocolate over each cheesecake, using the back of the spoon to spread it evenly.
  3. Add Strawberries: Dip the bottom halves of the rinsed and dried strawberries in the remaining melted chocolate. Place one dipped strawberry on top of each cheesecake.
  4. Serve Immediately: Serve the Chocolate Dipped Strawberry Cheesecakes immediately, or chill them for a short time to allow the chocolate to set further.

Your Chocolate Dipped Strawberry Cheesecake Questions Answered

  • Q: Can I make these cheesecakes ahead of time?
    • A: Yes, you can make the cheesecakes ahead of time and store them in the refrigerator for up to 3 days. Dip them in chocolate and add the strawberries closer to serving time.
  • Q: How do I store leftover cheesecakes?
    • A: Store leftover cheesecakes in an airtight container in the refrigerator.
  • Q: Can I freeze these cheesecakes?
    • A: Yes, you can freeze the undipped cheesecakes. Wrap them tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before dipping in chocolate and serving.
  • Q: Can I use a different type of crust?
    • A: Absolutely! Try a chocolate cookie crust, a vanilla wafer crust, or even a shortbread crust.
  • Q: What if I don’t have a mini cheesecake pan?
    • A: You can use a regular muffin tin lined with parchment paper or cupcake liners.
  • Q: Can I use frozen strawberries?
    • A: It is best to use fresh for this recipe.
  • Q: Can I make these without the chocolate coating?
    • A: Yes, you can omit the chocolate coating. They will still be delicious!
  • Q: How do I prevent the cheesecake from cracking?
    • A: Don’t overmix the batter, especially after adding the eggs.
  • Q: What’s the best way to melt chocolate?
    • A: You can use a double boiler or microwave the chocolate in short bursts, stirring frequently.
  • Q: Can I make these cheesecakes in a regular muffin tin?
  • A: Yes, you can use a regular muffin tin. You will need to adjust cooking time accordingly.
  • Q: Can I make this recipe in a large springform pan?
  • A: Yes, but you will need to adjust the baking time significantly.
  • Q: Can I use a different percentage of chocolate for dipping?
  • A: Yes, you can use a different percentage. The higher the percentage, the darker and less sweet the chocolate will be.
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