Description
Decadent and delightful Chocolate Covered Cheesecake Strawberries featuring fresh strawberries dipped in melted semi-sweet chocolate and filled with a creamy, smooth cheesecake filling. Perfect for parties, desserts, or a special treat.
Ingredients
Scale
Strawberries
- 1 pound large strawberries, thoroughly rinsed and pat dry
Chocolate Coating
- 6 ounces (1 cup) semi-sweet chocolate chips
Cheesecake Filling
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy cream, cold
Instructions
- Prepare the Baking Sheet: Line a baking sheet with parchment paper and set aside to catch any chocolate drips and help the strawberries set without sticking.
- Prep the Strawberries: Rinse the strawberries and pat them completely dry. Remove the tops and hull the center carefully using a small paring knife, creating space for the filling.
- Melt the Chocolate: Place the semi-sweet chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each until the chocolate is completely melted and smooth.
- Dip Strawberries in Chocolate: Dip each strawberry into the melted chocolate, coating them evenly. Place the dipped strawberries on the parchment-lined baking sheet to let the chocolate set.
- Make the Cheesecake Filling: In a large bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer to blend until smooth and creamy. Add cold heavy cream and beat on medium-high for 2 minutes until the mixture is light, fluffy, and holds soft peaks.
- Chill the Filling: Place the cheesecake filling in the refrigerator for 15 minutes to chill and firm up slightly, making it easier to pipe.
- Fill Strawberries: Transfer the chilled filling to a piping bag fitted with a decorating tip. Pipe the cheesecake filling into the hollow centers of each chocolate-covered strawberry.
- Set the Filling: If the filling feels too soft, refrigerate the strawberries for an additional 10-15 minutes to allow the cheesecake filling to firm up.
- Serve and Store: Serve immediately for the best texture and freshness, or store in an airtight container in the refrigerator and consume within 12 hours for optimal flavor.
Notes
- Dry strawberries thoroughly to ensure the chocolate adheres properly and prevents sliding off.
- Use full-fat cream cheese and heavy cream for the creamiest and most stable filling.
- If you don’t have a piping bag, use a zip-top bag with a small corner cut off for filling.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours.
- For a different flavor, try white chocolate or dark chocolate chips instead of semi-sweet.
Nutrition
- Serving Size: 1 strawberry
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
