Creamy Chocolate-Dipped Strawberry Mini Cheesecake Sticks
These creamy chocolate-dipped strawberry mini cheesecake sticks combine rich cream cheese, fresh strawberries, and a smooth chocolate coating for a quick and easy dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours 55 minutes
- Yield: 12 sticks 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 16 oz (450 g) cream cheese, softened (full-fat recommended)
- 3/4 cup (150 g) granulated sugar
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 2 tbsp (15 g) all-purpose flour
- 1 cup (about 150 g) fresh strawberries, chopped
- 1 cup (100 g) graham cracker crumbs
- 4 tbsp (60 g) unsalted butter, melted
- 1 cup (175 g) semisweet chocolate chips
- Optional toppings: chopped nuts, shredded coconut, or sprinkles
Instructions
- Preheat the oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting.
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until crumbs are evenly coated and press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Remove and let cool.
- In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy (about 2-3 minutes). Add vanilla extract and egg, mixing until just combined. Stir in all-purpose flour.
- Gently fold chopped strawberries into the cheesecake batter, being careful not to overmix.
- Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 30-35 minutes, or until edges are set and center jiggles slightly.
- Remove from oven and let cool to room temperature, then refrigerate for at least 3 hours or overnight.
- Lift cheesecake out of the pan using parchment overhang and cut into 12 even sticks (about 1 inch wide). Clean knife between cuts for clean edges.
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth and glossy. Alternatively, melt using a double boiler.
- Dip each cheesecake stick halfway into melted chocolate, letting excess drip off. Place on a parchment-lined baking sheet. Sprinkle with optional toppings if desired.
- Refrigerate dipped sticks for about 30 minutes until chocolate hardens. Serve chilled.
Notes
Use softened cream cheese for smooth texture. Do not overmix filling to avoid cracks. Use fresh strawberries for best texture. Chill cheesecake thoroughly before cutting for clean slices. Temper chocolate for a glossy, firm coating if desired. Warm chocolate gently if it thickens during dipping.
Nutrition
- Serving Size: 1 cheesecake stick
- Calories: 180
- Fat: 10
- Carbohydrates: 18
- Protein: 3
Keywords: cheesecake sticks, chocolate dipped, strawberry dessert, mini cheesecake, easy dessert, potluck dessert, creamy cheesecake