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!
