Ingredients
Scale
For the Crust:
- 1 cup (100g) graham cracker crumbs (or crushed digestive biscuits)
- 2 tablespoons granulated sugar
- 4 tablespoons (60g) unsalted butter, melted
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
For the Topping:
- 6-8 fresh strawberries, halved
- ½ cup (90g) semi-sweet chocolate chips
- 1 teaspoon coconut oil (or vegetable oil)
Instructions
Step 1: Prepare the Crust
- Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners to ensure easy removal of the cheesecakes.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter, stirring until the mixture resembles wet sand.
- Evenly divide the crumb mixture among the muffin liners, pressing down firmly with a spoon or the bottom of a small glass to create a compact crust.
- Bake the crusts for 5 minutes, then remove from the oven and allow them to cool while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Avoid overmixing to prevent excess air from incorporating into the batter.
- Add the vanilla extract and egg, mixing just until combined. Overbeating at this stage can lead to cracks in the cheesecake.
- Spoon the batter over the cooled crusts, filling each liner about three-quarters full.
Step 3: Bake and Cool
- Bake the cheesecakes for 15-18 minutes, or until the edges are set and the centers are slightly jiggly. They will firm up as they cool.
- Turn off the oven and leave the cheesecakes inside with the door slightly open for 5 minutes to prevent sudden temperature changes that could cause cracks.
- Transfer the cheesecakes to a wire rack to cool completely before refrigerating for at least 2 hours. For the best texture and flavor, chill them overnight.
Step 4: Chocolate-Dipped Strawberry Topping
- Melt the chocolate chips and coconut oil in the microwave in 30-second intervals, stirring between each round until smooth. Alternatively, a double boiler can be used for gentle melting.
- Dip each strawberry half into the melted chocolate, ensuring an even coating. Place the dipped strawberries on parchment paper and allow the chocolate to set.
- Once the cheesecakes are fully chilled, place a chocolate-dipped strawberry on top of each one before serving.
Notes
- How to Tell if Cheesecake is Done: The edges should be firm, but the center should still have a slight wobble when gently shaken. It will continue to set as it cools.
- Avoid Overbaking: Overbaking can lead to dry texture and cracks. If cracks do appear, they will be hidden under the strawberry topping.
- Efficient Prep Tip: To save time, the crust mixture can be prepared in advance and stored in an airtight container until needed.
- No Piping Bags? A spoon or small plastic bag with the corner cut off can be used to drizzle extra melted chocolate over the cheesecakes for decoration.
- How to Prevent Sticking: If paper liners are unavailable, a greased muffin tin can be used, but silicone baking cups work best for easy removal.
- Prep Time: 15 minutes
- Cook Time: 18 minutes