Ingredients:

  • 8 ounces (227g) cream cheese, softened
  • ⅓ cup (67g) granulated sugar
  • ¼ teaspoon vanilla extract
  • 1 large egg
  • 1 ½ cups (approx. 150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 12 ounces (340g) semi-sweet chocolate chips
  • 1 tablespoon (15ml) vegetable oil
  • 1 pound (454g) fresh strawberries, hulled and halved

Instructions:

  1. Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of each muffin cup.
  2. Bake the Crust: Bake crusts until slightly golden. Let cool.
  3. Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add vanilla extract and egg. Mix until just combined.
  4. Fill and Bake: Pour cheesecake filling into each muffin cup on top of the cooled crusts. Bake until the filling is set but still slightly jiggly.
  5. Chill: Cool completely in the muffin tin, then refrigerate for at least 4 hours, or preferably overnight.
  6. Prepare the Chocolate Coating: Melt chocolate chips and oil in a double boiler or heat-safe bowl over simmering water, stirring until smooth.
  7. Dip and Decorate: Gently remove cheesecake bites from the muffin tin. Dip each bite into the melted chocolate, coating completely. Place on parchment paper.
  8. Add Strawberries: Immediately place a strawberry half on top of each chocolate-covered cheesecake bite while the chocolate is still wet.
  9. Chill Again: Refrigerate for at least 30 minutes to allow the chocolate to set.