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Chocolate Covered Cheesecake Strawberries

Indulge in the ultimate treat of creamy cheesecake-filled strawberries dipped in rich chocolate, perfect for any special occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 strawberries
Course: Dessert, Snack
Cuisine: American, French
Calories: 90
Ingredients Method Notes

Ingredients
  

For the strawberries
  • 1 pound 1 pound (about 12-15) large strawberries Thoroughly rinsed and pat dry
  • 6 ounces 6 ounces (1 cup) semi-sweet chocolate chips Can substitute with dark or white chocolate
For the cheesecake filling
  • 4 ounces 4 ounces cream cheese Softened
  • ½ cup ½ cup powdered sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • ¼ cup ¼ cup heavy cream Cold

Method
 

Preparation
  1. Line a baking sheet with parchment paper and set aside.
  2. Rinse strawberries and pat them dry. Remove the tops and hull the center using a small paring knife.
Melting Chocolate
  1. Place chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each until completely melted.
  2. Dip each strawberry in the melted chocolate, ensuring they are fully coated. Place them on the parchment-lined baking sheet to set.
Making Cheesecake Filling
  1. While the strawberries set, prepare the cheesecake filling. In a large bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer to blend until smooth.
  2. Add the heavy cream to the mixture and beat for an additional 2 minutes until light and fluffy. Place the bowl in the refrigerator for 15 minutes to chill.
  3. Transfer the chilled cheesecake filling to a piping bag with a tip. Pipe some filling into each chocolate-covered strawberry.
  4. If the filling seems soft, place the strawberries in the refrigerator for 10-15 minutes to set the cheesecake filling.
Serving
  1. Serve immediately or within 12 hours for the best texture and flavor.

Notes

Make sure your strawberries are thoroughly dry after rinsing to help the chocolate adhere better. If you don’t have a piping bag, a plastic sandwich bag with a corner cut off works too. Experiment with toppings like crushed graham crackers for a cookie crust flavor.