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No-Bake Cheesecake Stuffed Chocolate Strawberries

An elegant and easy-to-make dessert of large, whole strawberries cored, filled with a smooth cream cheese mixture, and dipped in decadent dark chocolate.
Print Recipe
Prep Time 30 minutes
Total Time 1 hour
Servings: 6 strawberries
Course: Appetizer, Dessert
Cuisine: American, No-Bake
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Dessert Base
  • 1 lb large, ripe strawberries with stems attached
  • 8 oz full-fat cream cheese softened
  • 0.5 cup powdered sugar sifted
  • 1 tsp pure vanilla extract
Chocolate Coating
  • 1 cup semi-sweet chocolate chips or dark chocolate
  • 1 tbsp coconut oil optional, for smoother dipping

Equipment

  • Mixing bowl
  • Hand mixer or stand mixer
  • Piping bag
  • Microwave-safe bowl
  • Baking sheet
  • Parchment paper

Method
 

  1. Wash and dry large strawberries completely, keeping the green stems and leaves attached. Cut a horizontal slit near the top and bottom to remove a middle core, creating a hollow cavity through the center.
  2. In a medium bowl, cream softened cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth and fluffy. Transfer to a piping bag.
  3. Stuff strawberries completely with the cream cheese mixture using the piping bag. Lightly tap the base to settle. Chill for 10-15 minutes.
  4. Melt chocolate chips (and coconut oil, if using) in a microwave-safe bowl in 20-30 second intervals, stirring in between, until smooth.
  5. Holding strawberries by their green tops, dip the bottom portion halfway up into the melted chocolate. Allow the signature drips to cascade down the sides.
  6. Stand strawberries upright on a parchment-lined baking sheet and chill for at least 30 minutes until set. Serve immediately or keep refrigerated.

Notes

For variations, add lemon zest to the filling or drizzle with white chocolate. Graham cracker crumbs on the bottom can add a 'crust' texture. Ensure strawberries are perfectly dry before dipping to prevent chocolate from seizing. Best served within 2-4 hours of making.