Description
Delectable chocolate covered strawberry mini cheesecakes blend creamy richness with fruity elegance. Sweet dessert bites offer a perfect balance of chocolate, strawberry, and cheesecake flavors that you will savor with pure delight.
Ingredients
Scale
- 16 oz (454 g) cream cheese, room temperature
- 2 eggs, room temperature (whites and yolks separated)
- ¾ cup (150 g) granulated sugar
- 10 oz (284 g) chocolate melting wafers
- 12–15 strawberries
- 1 cup (240 ml / 8 oz) graham cracker crumbs
- 4 tbsps (60 ml) unsalted butter, melted
- ½ cup (120 ml) heavy cream
- 4 oz (114 g) chocolate, shaved or chopped finely
- ¼ cup (50 g) granulated sugar
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp vanilla extract
- 1 dash granulated sugar
- 1 pinch salt
Instructions
- Crust Preparation: Combine graham cracker crumbs with melted butter, sugar, and salt. Press the mixture firmly into cupcake liners, creating a compact base. Bake at 375°F for 8 minutes, then reduce temperature to 350°F.
- Cheesecake Filling: Whip cream cheese until velvety smooth, gradually blending in sugar, salt, and vanilla extract. Incorporate egg yolks one at a time, maintaining a silky texture. In a separate bowl, whisk egg whites until light and voluminous, then delicately fold into the cream cheese mixture.
- Baking Process: Distribute the cheesecake filling evenly into prepared liners, nearly reaching the top. Bake for 20 minutes until the center is set but slightly wobbly. Cool at room temperature for 20 minutes, then refrigerate for a minimum of 2 hours to solidify and enhance flavors.
- Chocolate Coating: Melt chocolate wafers using a double boiler or microwave, stirring consistently to prevent scorching. Generously drizzle melted chocolate over chilled cheesecakes, ensuring complete coverage.
- Strawberry Embellishment: Dip fresh strawberries into remaining melted chocolate, allowing excess to drip off. Carefully place a chocolate-glazed strawberry atop each cheesecake.
- Optional Ganache Variation: Heat heavy cream and vanilla until steaming. Add shaved chocolate, let sit for one minute, then stir until creating a smooth, glossy finish. Cascade ganache over cheesecakes and crown with a ganache-dipped strawberry.
- Final Presentation: Refrigerate decorated cheesecakes until serving, preserving their elegant appearance and rich flavor profile.
Notes
- Crust Compression Technique: Press graham cracker mixture firmly and evenly to create a stable, compact base that prevents crumbling and ensures a consistent texture.
- Egg Incorporation Strategy: Add egg yolks and whites separately to maintain a light, airy cheesecake texture, preventing dense or heavy results.
- Chocolate Melting Precision: Use low, steady heat when melting chocolate to avoid burning, stirring constantly for smooth, glossy coverage.
- Chilling is Crucial: Allow cheesecakes to cool completely and refrigerate for at least 2 hours to set properly, enhancing flavor development and structural integrity.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 290
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg