Chocolate Covered Strawberry Minis

Chocolate covered strawberry mini cheesecakes are always the star of any party table and perfect for when you want to wow your guests without spending hours in the kitchen. With a creamy cheesecake filling, a crunchy graham crust, and a thick shell of chocolate topped with juicy strawberries, these treats capture all the flavors of a classic dessert in every bite sized cup.

Every time I make these for family get togethers my nieces scramble to choose the strawberry with the most chocolate

Ingredients

• Graham cracker crumbs: add a classic buttery flavor to the crust look for fresh crisp crackers with no off smell
• Unsalted butter: helps hold the crust together and provides richness choose a high quality brand for better taste
• Granulated sugar: sweetens both crust and filling adding balance to the cream cheese
• Pinch of salt: sharpens flavors in both crust and creamy filling
• Cream cheese: is the heart of the filling use brick style full fat for the richest texture
• Eggs: help bind the cheesecake use fresh ones for best lift
• Vanilla extract: gives a lovely floral depth pick pure vanilla if possible
• Strawberries: bring a burst of color and juicy tartness choose ripe deep red berries with green stems intact
• Chocolate melting wafers: create a glossy no fuss shell choose quality baking chocolate for smoother coverage
• Heavy cream: gives ganache a silky finish if using optional topping
• Shaved or chopped chocolate: for ganache pick a chocolate bar you enjoy eating straight
• Cupcake liners: keep cheesecakes neat and portable choose greaseproof if you can find them
• Muffin tin and mixer: are musts for even baking and a smooth filling

Step-by-Step Instructions

Prep the Crust:

Combine graham cracker crumbs with melted butter sugar and a little salt until fully moistened. Drop rounded spoonfuls into lined muffin tin wells. Press down lightly to form a flat even base for each mini cheesecake.

Parbake the Crust:

Bake the prepared crusts for about eight minutes in a preheated oven. This firms them up and locks in that buttery crunch. Let cool slightly and reduce the oven temperature to three hundred fifty degrees.

Make the Filling:

In a large bowl beat together cream cheese sugar salt and vanilla until smooth creamy and lump free. Add egg yolks one at a time mixing well after each.

Whip the Egg Whites:

In a separate bowl beat room temperature egg whites until they are doubled in volume and frothy but not stiff. This helps keep the texture light.

Combine and Fill:

Gently fold egg whites into the cream cheese mixture preserving as much air as possible for a soft fluffy crumb. Scoop enough to nearly fill each muffin liner.

Bake and Cool:

Bake mini cheesecakes for about twenty minutes or until just set. Let them rest outside the oven for another twenty minutes so they settle and the filling flattens out. Minor surface cracks are fine.

Chill Completely:

Refrigerate at least two hours for the perfect creamy set before topping with chocolate.

Hard Shell Topping:

Melt chocolate wafers using a double boiler or short microwave bursts. Spoon over each cheesecake allowing some to drip down the sides for a classic look. Once set dip each strawberry in the remaining melted chocolate and place it on top.

Optional Ganache Topping:

Warm heavy cream with vanilla until steaming then pour over shaved chocolate. Let sit before gently stirring to a glossy sheen. Pour over cheesecakes and dip strawberries in the same ganache before topping.

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I absolutely love the moment when the chocolate shell cracks under your spoon and you hit that creamy center. Growing up we often made these as birthday treats and my brother would sneak extra strawberries onto his plate every time.

Storage Tips

Store these mini cheesecakes loosely covered in the refrigerator for up to five days. If you want to make them ahead you can freeze them before adding the toppings then thaw overnight in the fridge and finish with chocolate and strawberries before serving. Make sure strawberries are dry before topping to prevent weeping.

Ingredient Substitutions

No graham crackers Swap in vanilla wafers or chocolate cookies for a tasty twist. Dairy free Use vegan cream cheese and coconut oil instead of butter for a dairy free treat. Out of strawberries Raspberries or blackberries make a beautiful alternative but pat them dry first.

Serving Suggestions

Serve these beauties chilled straight from the fridge for the best texture and flavor. For a party tray consider alternating with mini tarts or lemon bars for color and variety. Sprinkle a touch of powdered sugar or edible gold flakes for a special touch.

Cultural Context

Strawberries and chocolate together are a classic symbol of love and celebration and mini cheesecakes draw on both American and European dessert traditions. They have become especially popular for events like Valentine's Day baby showers and graduation parties where being able to grab a perfect portion is key to easy entertaining.

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I hope you enjoy making and eating these as much as we do. Moments of cracking the chocolate shell and tasting real strawberry make this recipe more than just dessert it is pure celebration in every bite.

Frequently Asked Questions

→ How do I get a smooth cheesecake texture?

Ensure your cream cheese is at room temperature and mix well for a lump-free filling. Gently fold in beaten egg whites for a light, creamy texture.

→ Can I use a different crust base?

Yes, substitute graham cracker crumbs with crushed cookies like digestive biscuits or chocolate wafers for varied flavor.

→ How do I prevent cracks in the cheesecakes?

Bake at the recommended temperature and avoid overbaking. Cracks are normal here, as the chocolate shell covers imperfections.

→ Is it necessary to use a double boiler for melting chocolate?

You can use a microwave in short intervals if a double boiler isn’t available. Be sure to stir between intervals to avoid burning the chocolate.

→ How should I store mini cheesecakes?

Keep them chilled in an airtight container. Add strawberries and chocolate topping just before serving for best freshness and texture.