Description
Indulgent chocolate covered strawberry mini cheesecakes blend creamy cheesecake with luscious strawberry and rich chocolate. Delicate dessert bites deliver sweet romance perfect for romantic evenings or special celebrations.
Ingredients
Scale
Ingredients:
Crust:
- 1 cup (240 milliliters / 8 ounces) graham cracker crumbs
- 4 tablespoons (60 milliliters) unsalted butter, melted
- ¼ cup (50 grams) granulated sugar
- 1 pinch salt
Cheesecake Filling:
- 16 ounces (454 grams) cream cheese, room temperature
- ¾ cup (150 grams) granulated sugar
- 2 eggs, room temperature (whites and yolks separated)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 dash granulated sugar
Chocolate and Strawberry Topping:
- 10 ounces (284 grams) chocolate melting wafers
- 12–15 strawberries
- 4 ounces (114 grams) chocolate, shaved or chopped finely
- ½ cup (120 milliliters) heavy cream
- ½ teaspoon vanilla extract
Instructions
- Prepare the muffin tin by lining with cupcake liners and create a crumbly graham cracker base using melted butter, sugar, and a pinch of salt.
- Press the graham cracker mixture firmly into the bottom of each liner, creating a compact crust. Briefly bake the crust at 375°F for 8 minutes, then lower the oven temperature to 350°F.
- In a mixing bowl, whip cream cheese until smooth, gradually incorporating sugar, salt, and vanilla extract. Carefully blend in egg yolks one at a time, ensuring a silky consistency.
- Separately, whisk egg whites until they become light and airy, roughly doubling in volume. Gently fold the egg whites into the cream cheese mixture, maintaining a delicate texture.
- Carefully distribute the cheesecake filling into the prepared muffin liners, filling each almost to the top. Bake for approximately 20 minutes until set but slightly jiggly in the center.
- Allow the cheesecakes to cool at room temperature for 20 minutes, then refrigerate for a minimum of 2 hours to fully set and develop flavor.
- Melt chocolate wafers using a double boiler or microwave, stirring frequently to prevent burning. Drizzle the melted chocolate over each chilled cheesecake, ensuring complete coverage.
- Dip fresh strawberries into the remaining melted chocolate, allowing excess to drip off. Delicately place a chocolate-coated strawberry atop each cheesecake.
- Optional: Create a luxurious ganache by heating heavy cream and vanilla until steaming. Add shaved chocolate, letting it melt for one minute, then stir until smooth and glossy.
- For the ganache variation, drizzle the mixture over the cheesecakes, allowing it to cascade down the sides. Crown each dessert with a ganache-dipped strawberry.
- Refrigerate the decorated cheesecakes until ready to serve, maintaining their elegant presentation and rich flavor profile.
Notes
- Prepare the crust carefully by pressing graham cracker mixture gently to create a solid, even base for the mini cheesecakes.
- Use room temperature cream cheese to ensure a smooth, lump-free filling that blends perfectly with other ingredients.
- Whip egg whites separately and fold them delicately into the cream cheese mixture to create an incredibly light, airy texture.
- Avoid overbaking by watching the cheesecakes closely; they should be slightly jiggly in the center when removed from the oven.
- Allow cheesecakes to cool completely before adding chocolate or ganache topping to prevent melting and ensure a perfect finish.
- Store these decadent mini desserts in the refrigerator, where they’ll stay fresh and delicious for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg