Preparation:

1: Prepare the Crust

• In a medium-sized bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. The texture should resemble wet sand.
• Press the crumb mixture into the bottom of a lined mini muffin tin or silicone molds, pressing down firmly to create a solid base for the cheesecakes. Set aside in the fridge to chill.

2: Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, continuing to mix until fully combined.
• Gently fold in the whipped cream, followed by the diced strawberries. Stir carefully to avoid deflating the whipped cream.

3: Assemble the Cheesecakes

• Spoon the cheesecake mixture into the prepared crusts, filling each mold to the top. Smooth the surface with the back of a spoon or spatula.
• Place the mini cheesecakes in the fridge for at least 2 hours to firm up, or speed up the process by placing them in the freezer for 30 minutes.

4: Melt the Chocolate for Dipping

• In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each until smooth. Add the coconut oil to thin the chocolate for easier dipping.

5: Coat the Cheesecakes

• Once the cheesecakes are firm, carefully remove them from the molds. Dip each cheesecake into the melted chocolate, ensuring the top is fully coated. Let any excess chocolate drip off before placing them on a lined baking sheet.

6: Optional – Garnish the Cheesecakes

• Before the chocolate sets, garnish the tops with fresh strawberry slices, chocolate sprinkles, or a drizzle of melted white chocolate for an elegant finish.

7: Chill and Serve

• Place the chocolate-covered cheesecakes back in the fridge for 15-20 minutes to allow the chocolate to set. Once set, they’re ready to serve!