Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners. If you don't have liners, you can lightly grease the muffin cups.
- In a small bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and the melted butter. Stir until the crumbs are evenly moistened.1 cup graham cracker crumbs (about 7-8 full graham crackers), 2 tablespoons granulated sugar (for graham cracker crust), 2 tablespoons unsalted butter, melted
- Spoon about 1 tablespoon of the crumb mixture into the bottom of each prepared muffin liner. Use the back of a spoon or your fingers to firmly press the crumbs into an even layer, creating the base for your cheesecakes.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.16 ounces cream cheese, softened
- Gradually add the 1/2 cup of granulated sugar to the cream cheese, beating until well combined and no lumps remain. Beat in the vanilla extract and salt until just incorporated.16 ounces cream cheese, softened, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- Add the eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix, as this can cause the cheesecakes to crack.16 ounces cream cheese, softened, 2 large eggs, at room temperature
- Spoon the cheesecake batter evenly over the graham cracker crusts in the muffin liners, filling each about two-thirds full.
- Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until the edges are set and the centers are still slightly jiggly.
- Remove the muffin tin from the oven and let the cheesecakes cool completely in the tin on a wire rack.
- Once cooled, cover the muffin tin loosely with plastic wrap and refrigerate for at least 2 hours, or until firm. Chilling is crucial for the cheesecakes to set properly.
- Ensure your strawberries are completely dry after washing and hulling. Any moisture will prevent the chocolate from adhering properly. You can gently pat them dry with paper towels.1 pound fresh strawberries, washed, hulled, and thoroughly dried
- In a microwave-safe bowl, combine the chocolate chips and the optional coconut oil. Microwave on 50% power for 30-second intervals, stirring well after each interval, until the chocolate is smoothly melted. Alternatively, you can melt the chocolate using a double boiler.8 ounces semi-sweet or dark chocolate chips (or chopped chocolate bar), 1 teaspoon coconut oil (optional, for smoother melting)
- Hold each strawberry by its stem (or by the green leaves if the stem has been removed) and dip it into the melted chocolate, allowing any excess chocolate to drip back into the bowl.1 pound fresh strawberries, washed, hulled, and thoroughly dried
- Place the chocolate-covered strawberries on a baking sheet lined with parchment paper.
- Refrigerate the chocolate-covered strawberries for at least 15-20 minutes, or until the chocolate has hardened completely.
- Once the mini cheesecakes are chilled and firm, carefully remove them from the muffin liners.
- Gently place one chocolate-covered strawberry on top of each mini cheesecake. You can press it in slightly to secure it.
- Serve immediately or chill until ready to serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze assembled cheesecakes for up to 1 month. Thaw in the refrigerator for at least 2-3 hours before serving. Do not reheat.