Valentine's Berry Love Bites 💖
These delightful mini cheesecakes are the perfect sweet treat for Valentine's Day, featuring a graham cracker crust, creamy cheesecake filling, and topped with melted dark chocolate and fresh strawberries.
Equipment
- Mini Cheesecake Molds
- Stand Mixer
Ingredients
Crust
- 1 3/4 cups ground graham crackers
- 6 Tablespoons unsalted butter melted
Cheesecake Filling
- 2 cups cream cheese softened
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher or fine sea salt
Topping
- 18 small to medium whole strawberries rinsed and patted dry
- 8 oz 56% dark chocolate melted
Instructions
- 1. Prepare the Crust: In a bowl, simply mix your graham cracker crumbs with the melted butter until they're perfectly combined. Spoon about 1 ½ tablespoons of this tasty mixture into each mini cheesecake mold cavity. Gently press it down firmly to form a neat, even crust. Set these aside while you make the filling.
- 2. Preheat Oven: Get your oven ready by preheating it to a cozy 325°F (160°C).
- 3. Whip the Filling: In the bowl of a stand mixer, beat the softened cream cheese until it's wonderfully smooth and fluffy. Slowly add the granulated sugar, then mix in the eggs and the extra yolk one at a time, making sure to scrape down the sides of the bowl as needed for thorough blending. Finally, stir in the vanilla extract and salt until everything is perfectly smooth and creamy.
- 4. Fill and Bake: Carefully divide the luscious cheesecake filling mixture evenly among your prepared crusts in the mini molds, smoothing the tops for a pretty finish. Bake for 20-25 minutes, or until the edges are set and the centers still have a slight, gentle jiggle. Don't worry if they puff up a little; they'll settle beautifully as they cool!
- 5. Chill Out: Let the baked cheesecakes cool completely in their pan at room temperature. Once cool, transfer them to the fridge and let them chill for at least 1 hour. This step is super important for a perfectly firm and delightful cheesecake texture.
- 6. Decorate with Love: Once your mini cheesecakes are thoroughly chilled, gently remove them from their molds (the removable bottoms make this a breeze!). Spoon a little of your melted dark chocolate over the top of each individual cheesecake. Then, dip each fresh strawberry into the remaining melted chocolate and carefully place it on top of your chocolate-covered cheesecake.
- 7. Serve & Enjoy: These delightful mini cheesecakes are best served immediately to savor the fresh chocolate and berry goodness!
Notes
Store any leftovers in an airtight container in the fridge for up to three days.
Nutrition per serving (1 mini cheesecake):
- Calories: 218 kcal
- Total Carbs: 23g
- Net Carbs: 21g
- Fats: 11g
- Protein: 6g
