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Mini Cheesecakes with Chocolate Covered Strawberries

Mini Cheesecakes with Chocolate Covered Strawberries

Mini Cheesecakes with Chocolate Covered Strawberries are a delightful and surprisingly easy dessert that brings the indulgence of classic cheesecake and fresh berries together in perfect, bite-sized harmony. This recipe is your shortcut to impressing guests or simply treating yourself to a sophisticated yet simple dessert experience.
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Prep Time 40 minutes
Cook Time 22 minutes
Chilling Time 2 hours
Servings: 12 mini cheesecakes
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecakes
  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup graham cracker crumbs
  • 2 tablespoons unsalted butter, melted
For the Chocolate Covered Strawberries
  • 1 cup semi-sweet chocolate chips (or your favorite chocolate variety)
  • 1 teaspoon coconut oil optional, for a smoother melt and shine
  • 1 pound fresh strawberries, washed and thoroughly dried

Equipment

  • Muffin Tin
  • Paper liners
  • Small Bowl
  • Electric mixer
  • Wire rack
  • Heatproof bowl
  • Saucepan
  • Parchment-lined baking sheet

Method
 

  1. Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or spray it lightly with non-stick cooking spray.
  2. In a small bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly moistened.
    1/2 cup graham cracker crumbs, 2 tablespoons unsalted butter, melted
  3. Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner, creating a compact crust. You can use the bottom of a small glass or your fingers to press them down firmly.
  4. In a medium bowl, beat the softened cream cheese and granulated sugar with an electric mixer (or vigorously by hand) until smooth and creamy, with no lumps.
    8 ounces cream cheese, softened to room temperature, 1/4 cup granulated sugar
  5. Add the egg and vanilla extract. Continue beating until just combined. Be careful not to overmix once the egg is added, as this can lead to cracking.
    1 large egg, at room temperature, 1 teaspoon vanilla extract
  6. Stir in the salt until fully incorporated.
    1/4 teaspoon salt
  7. Carefully spoon the cheesecake filling over the graham cracker crusts in the muffin tin, filling each liner about two-thirds to three-quarters full.
  8. Bake for 18-22 minutes, or until the edges are set and the centers are still slightly jiggly. They will continue to set as they cool.
  9. Turn off the oven, slightly crack the oven door open, and let the cheesecakes cool in the oven for about 1 hour. This gradual cooling process helps prevent cracking.
  10. Remove the cheesecakes from the oven and let them cool completely on a wire rack. Once cooled to room temperature, transfer them to the refrigerator and chill for at least 2 hours, or until firm.
  11. While the cheesecakes are chilling, wash and thoroughly dry the strawberries. Any moisture on the strawberries will prevent the chocolate from adhering properly.
    1 pound fresh strawberries, washed and thoroughly dried
  12. In a heatproof bowl set over a saucepan of simmering water (ensure the bottom of the bowl does not touch the water), melt the chocolate chips with the coconut oil, if using. Stir gently until smooth and completely melted.
    1 cup semi-sweet chocolate chips (or your favorite chocolate variety), 1 teaspoon coconut oil
  13. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring between each, until smooth.
    1 cup semi-sweet chocolate chips (or your favorite chocolate variety)
  14. Dip each dried strawberry into the melted chocolate, coating about two-thirds of the berry. Allow any excess chocolate to drip off.
    1 pound fresh strawberries, washed and thoroughly dried
  15. Place the chocolate-covered strawberries on a parchment-lined baking sheet.
  16. Refrigerate the chocolate-covered strawberries until the chocolate is set, about 15-30 minutes.
  17. Once the mini cheesecakes are thoroughly chilled and firm, gently remove them from the muffin liners.
  18. Top each mini cheesecake with one or two chocolate-covered strawberries.
  19. Serve immediately and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Plain cheesecakes can be frozen for 1-2 months. Freezing chocolate-covered strawberries is not recommended for optimal quality.