Chocolate Dipped Strawberry Cheesecake

this RECIPE

If you’ve ever wished strawberries and cheesecake could be handheld and party-ready, these Chocolate Dipped Strawberry Cheesecakes are your dream come true! Each mini cheesecake starts with a buttery graham cracker crust, topped with rich, vanilla-spiked cream cheese filling, and crowned with a whole strawberry dipped in silky dark chocolate.

They’re indulgent, elegant, and surprisingly easy to make. Perfect for Valentine’s Day, anniversaries, showers, or anytime you want a dessert that looks impressive but tastes even better.

Ingredients

For the Crust

• 1¾ cups ground graham crackers
• 6 tbsp unsalted butter, melted

the Cheesecake Filling

• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 tsp vanilla extract
• ½ tsp fine sea salt

For the Topping

• 18 whole strawberries, rinsed and thoroughly dried
• 8 oz 56% dark chocolate, melted

Instructions

1️⃣ Prepare the Crust

• In a mixing bowl, combine graham cracker crumbs and melted butter.
• Spoon about 1½ tbsp of the mixture into each mini cheesecake mold.
• Press down firmly using a tamper or cocktail muddler to form a compact crust.
• Set aside.

2️⃣ Preheat the Oven

• Preheat oven to 325°F (163°C).

3️⃣ Make the Cheesecake Filling

• In a stand mixer fitted with a paddle attachment (or use a hand mixer), beat cream cheese until smooth.
• Gradually add sugar on low speed until incorporated.
• Add eggs and yolk one at a time, mixing well after each addition. Scrape the bowl as needed.
• Add vanilla extract and salt, mixing until fully combined and smooth.

4️⃣ Fill the Molds

• Evenly divide the filling among the prepared molds, smoothing the tops with a spoon or small spatula.

5️⃣ Bake

• Bake in preheated oven for 20–25 minutes.
• The centers will puff slightly and may jiggle slightly when done—they’ll set as they cool.

6️⃣ Cool & Chill

• Cool cheesecakes in the pan to room temperature.
• Transfer to the fridge and chill for at least 1 hour (or overnight) until fully set.

7️⃣ Chocolate Coating

• Once chilled, remove cheesecakes from molds by gently pushing from the bottom.
• Spoon melted dark chocolate over each cheesecake, letting it drizzle down the sides.
• Top each with a whole strawberry, gently pressing into the chocolate before it sets.

Notes

• Ensure strawberries are fully dry before placing them on the cheesecakes—any moisture can prevent the chocolate from setting properly.
• Use high-quality dark chocolate for a glossy, rich finish.
• If you don’t have mini molds, use a muffin tin with cupcake liners.
• Chill time is key—don’t skip it or the cheesecakes won’t set properly before topping.

Details

Prep Time: 25 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Total Time: 1 hour 50 minutes
Yield: 18 mini cheesecakes
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian
Keywords: mini cheesecake, chocolate strawberry dessert, valentine’s cheesecake, dark chocolate topping, individual cheesecake bites

Equipment

• Mini cheesecake mold or muffin tin
• Tamper or cocktail muddler
• Mixing bowls
• Stand or hand mixer
• Spatula
• Baking sheet
• Cooling rack

Nutrition (Per Mini Cheesecake, Approx.)

Serving Size: 1 mini cheesecake
Calories: 215
Sugar: 14g
Sodium: 160mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg

Helpful Tips for Perfect Chocolate Dipped Strawberry Cheesecakes

• Let the cream cheese come to room temp – Cold cream cheese creates lumps. Give it at least 30 minutes on the counter before mixing to ensure a silky-smooth filling.
• Dry those strawberries thoroughly! – Any moisture left on the berries can cause the chocolate to seize or slide off. Pat them dry with a paper towel and let them air-dry fully before topping.
• Don’t overmix the batter – Once the eggs go in, mix just until combined to avoid too much air, which can cause cracking or puffing.
• Use quality chocolate – A good dark chocolate (at least 56% cocoa) makes all the difference in flavor and texture. Want a glossy finish? Stir in a teaspoon of coconut oil or butter when melting.
• Cool before topping – Let the cheesecakes cool completely and chill for at least an hour. If they’re even slightly warm, the chocolate won’t set properly.
• Use a piping bag for precision – If you want that beautiful drizzle effect, pour your melted chocolate into a piping bag or zip-top bag and snip the tip for easy control.
• Line your pan for easy release – If you’re not using a mold with removable bottoms, line the base of each cavity with parchment rounds or use cupcake liners.
• Level the tops before baking – Use the back of a spoon or offset spatula to smooth the surface of each mini cheesecake for that picture-perfect finish once they’re baked and topped.
• Work in stages – Make the crust and filling the day before if you’re hosting. Then decorate with chocolate and berries fresh for best texture and color.

Conservation and Storage

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze (without the strawberry) for up to 2 months. Thaw in the fridge overnight before serving.
• Add strawberries and drizzle chocolate fresh before serving for best texture and appearance.

Substitutions and Variations

• No dark chocolate? Use milk or white chocolate instead.
• Add a touch of espresso powder to the chocolate for depth.
• Swap graham crackers for crushed Oreos or Biscoff cookies for a flavor twist.
• Use flavored extracts like almond or orange for a unique spin on the filling.

Storage Instructions

1. Chill fully before storing.
2. Keep in a single layer in an airtight container.
3. Avoid stacking once chocolate and strawberries are added.
4. Add toppings shortly before serving for best presentation.

Frequently Asked Questions

Can I make these ahead of time?
Yes! Bake and chill the cheesecakes 1–2 days ahead. Add chocolate and strawberries the day you plan to serve.

Do I need a special pan?
A mini cheesecake mold gives the cleanest look, but a muffin tin with liners works well too.

Can I use frozen strawberries?
Not recommended—fresh berries hold their shape and moisture much better.

Can I make this recipe full-size?
Absolutely! Just bake in a standard springform pan and adjust baking time to about 45–55 minutes.

Conclusion

These Chocolate Dipped Strawberry Cheesecakes are the kind of dessert that steals the show—mini in size but mighty in flavor. With their buttery crust, creamy filling, glossy dark chocolate, and juicy strawberry crown, they’re a celebration of everything sweet, elegant, and unforgettable. Whether for a special occasion or just because, they’re a treat everyone will love.

Want more cheesecake-inspired treats?

• No-Bake Strawberry Cheesecake Jars
• Chocolate Ganache Cheesecake Bars
• Mini Oreo Cheesecake Bites

Made them? Tag your bite-sized beauties!
Use #StrawberryCheesecakeBites on Instagram or Pinterest—I can’t wait to see your delicious creations!

Print