Tempting Tuesdays ~ Chocolate Dipped Strawberry Cheesecake

Even though we've passed Valentine's day with another round of sweets and flowers, there are so many more sinful desserts to serve for your loved one to give you that air of romance. When I found this recipe on The Little Epicurean, I was excited to try it out. I took pictures just in case my luck with cheesecakes was with me this time. I'm so glad they turned out well. I had to make some adjustments because I didn't have a fancy mini cheesecake pan with removable bottoms. I used a mini muffin pan which made the cheesecakes even more mini, but no less delicious.


1 3/4 cup ground graham crackers
6 Tbsp unsalted butter, melted
16 oz cream cheese
3/4 cup granulated sugar
2 large eggs
1 large yolk
2 tsp vanilla
1/2 tsp fine sea salt
Strawberries, rinsed and patted dry
8 oz dark chocolate, melted

Preheat oven to 325° F.

Combine ground graham crackers and melted butter.

Spoon about 1 tsp into each well of a mini muffin pan. Pack down into the bottom of the well.

In the bowl of stand mixer with paddle attachment, beat cream cheese until smooth. Gradually add granulated sugar while mixer runs on slow speed. Add eggs and yolk one at a time. Add vanilla and salt. Scrape down sides of the bowl then mix again until smooth. Divide evenly into each well.

Bake 20-25 minutes. The cheesecakes with puff up, but once they cool a small well will form in the top. Prefect to nestle the melted chocolate. Let the pan cool to room temperature then transfer to fridge and let cool for at least an hour. Remove cheesecakes from pan and spoon on melted chocolate over each cheesecake. Dip strawberries in melted chocolate and place on top of chocolate covered cheesecake. Serve immediately. Enjoy your new sinful creation!