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Chocolate-Covered Cheesecake Strawberries

Juicy fresh strawberries filled with a rich, creamy no-bake cheesecake filling and dipped in a crisp chocolate shell. The perfect bite-sized dessert for parties or romantic evenings.
Print Recipe
Prep Time 20 minutes
Total Time 40 minutes
Servings: 20 Strawberries
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 1 lb large fresh strawberries washed and dried thoroughly
  • 1 cup semisweet chocolate chips or dark chocolate
  • 1 tsp coconut oil for glossy chocolate
Cheesecake Filling
  • 8 oz cream cheese softened to room temperature
  • 0.5 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream optional, for consistency

Equipment

  • Hand Mixer
  • Piping bag with star tip
  • Microwave-safe bowl
  • Baking sheet
  • Parchment paper

Method
 

  1. Wash strawberries and pat them completely dry with paper towels. Remove the stems and use a small knife to hollow out the center.
  2. Slice a small sliver off the bottom tip of each strawberry so they can stand upright.
  3. In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract until light and fluffy (about 2-3 minutes).
  4. Transfer the cheesecake mixture to a piping bag fitted with a star tip.
  5. Pipe the filling generously into each strawberry.
  6. In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth.
  7. Dip the bottom half of each stuffed strawberry into the chocolate, letting excess drip off.
  8. Place on a parchment-lined baking sheet and refrigerate for 20 minutes until chocolate is set.

Notes

Ensure strawberries are 100% dry before dipping or the chocolate will not stick. Best served the same day.