Description
A creamy, rich mini cheesecake with a buttery graham cracker crust, topped with a fresh strawberry dipped in smooth, melted chocolate.
Ingredients
- Crust: Graham cracker crumbs, unsalted butter
- Cheesecake Filling: Cream cheese, granulated sugar, eggs, vanilla extract, sea salt
- Topping: Fresh strawberries, dark chocolate
Instructions
- Preheat oven to 325°F (163°C). Prepare mini cheesecake molds.
- Mix graham cracker crumbs with melted butter. Press into molds and bake for 8-10 minutes.
- Beat cream cheese, sugar, eggs, vanilla, and salt until smooth. Fill molds.
- Bake for 20-25 minutes. Cool, then refrigerate for at least 1 hour.
- Melt dark chocolate, dip strawberries, and place on chilled cheesecakes.
Notes
- For best results, use room-temperature cream cheese.
- Dry strawberries completely before dipping to help chocolate adhere.
- Cheesecakes can be made ahead and refrigerated for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American