Craving a guilt-free treat that's as quick to make as it is bursting with flavor? Look no further than Chocolate Dipped Strawberry Mini Cheesecakes! These bite-sized delights combine the creamy richness of cheesecake with the sweetness of ripe strawberries and a touch of decadent dark chocolate. Healthy, simple, and utterly delicious, they're perfect for satisfying your sweet tooth without derailing your wellness goals. As a busy mom always searching for easy, yet delicious alternatives, these have been a lifesaver for kid's parties.
Why You Will Love This Recipe
My grandmother, bless her heart, had a saying: "A little bit of sweet goes a long way." She always made sure we had something special without overdoing it on sugar. These Chocolate Dipped Strawberry Mini Cheesecakes remind me of her thoughtful approach to desserts – bite-sized, beautiful, and balanced, just like her. They capture that same spirit of simple joy and mindful indulgence.
Ingredients
- For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- For the Chocolate Dipped Strawberries:
- 1 pound fresh strawberries, washed and dried
- 4 ounces dark chocolate, melted
- Optional sprinkles
Step-by-Step Instructions for Making the Recipe
- Prep the Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a lined muffin tin (about 12 muffin cups).
- Make the Filling: In a separate bowl, beat softened cream cheese and sugar with an electric mixer until smooth. Mix in vanilla extract and then the egg until just combined. Do not overmix.
- Fill and Bake: Spoon the cheesecake filling evenly into the prepared muffin cups.
- Bake: Bake mini cheesecakes in a preheated oven at 325°F (160°C) for 18-20 minutes, or until the edges are set and the center is slightly jiggly.
- Cool: Remove from the oven and let cool completely in the muffin tin. Then, refrigerate for at least 2 hours.
- Prepare Strawberries: While the cheesecakes are cooling, wash and thoroughly dry the strawberries.
- Dip in Chocolate: Dip each strawberry into the melted dark chocolate, letting the excess drip off. Place on a parchment-lined sheet and immediately sprinkle with optional sprinkles.
- Assemble and Serve: Carefully remove the mini cheesecakes from the muffin tin. Top each cheesecake with a chocolate-dipped strawberry.
- Chill and Serve. Refrigerate for at least 1 hour before serving. Enjoy!
Chocolate Dipped Strawberry Mini Cheesecakes
Ingredients
Equipment
Method
- Prep the Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a lined muffin tin (about 12 muffin cups).1 cup graham cracker crumbs, 2 tablespoons unsalted butter, melted, 1 tablespoon granulated sugar
- Make the Filling: In a separate bowl, beat softened cream cheese and sugar with an electric mixer until smooth. Mix in vanilla extract and then the egg until just combined. Do not overmix.8 ounces cream cheese, softened, 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract, 1 large egg
- Fill and Bake: Spoon the cheesecake filling evenly into the prepared muffin cups.
- Bake: Bake mini cheesecakes in a preheated oven at 325°F (160°C) for 18-20 minutes, or until the edges are set and the center is slightly jiggly.
- Cool: Remove from the oven and let cool completely in the muffin tin. Then, refrigerate for at least 2 hours.
- Prepare Strawberries: While the cheesecakes are cooling, wash and thoroughly dry the strawberries.1 pound fresh strawberries, washed and dried
- Dip in Chocolate: Dip each strawberry into the melted dark chocolate, letting the excess drip off. Place on a parchment-lined sheet and immediately sprinkle with optional sprinkles.1 pound fresh strawberries, washed and dried, 4 ounces dark chocolate, melted, Optional sprinkles
- Assemble and Serve: Carefully remove the mini cheesecakes from the muffin tin. Top each cheesecake with a chocolate-dipped strawberry.
- Chill and Serve. Refrigerate for at least 1 hour before serving. Enjoy!