Description
These Chocolate Covered Cheesecake Strawberries are a delicious no-bake dessert! Juicy strawberries are stuffed with a creamy cheesecake filling, then dipped in chocolate for an irresistible treat. Perfect for parties, Valentine’s Day, or just a sweet snack.
Ingredients
For the Strawberries:
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1 lb (16 oz) fresh strawberries, washed and dried
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8 oz cream cheese, softened
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1/4 cup powdered sugar
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1 teaspoon vanilla extract
For the Chocolate Coating:
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1 cup semi-sweet or dark chocolate chips
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1 teaspoon coconut oil (or vegetable oil)
Optional Toppings:
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Graham cracker crumbs
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Crushed nuts
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White chocolate drizzle
Instructions
Step 1: Prepare the Strawberries
Using a small paring knife, cut off the stems and hollow out the center of each strawberry, creating a small cavity without piercing the bottom.
Pat strawberries dry with a paper towel to remove any moisture.
Step 2: Make the Cheesecake Filling
In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Transfer the mixture to a piping bag (or a zip-top bag with the corner snipped off).
Pipe the filling into each strawberry, filling it to the top.
Step 3: Dip in Chocolate
In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring between each, until fully melted and smooth.
Dip the base of each filled strawberry into the chocolate, coating the bottom and a bit up the sides.
Immediately sprinkle with graham cracker crumbs, crushed nuts, or drizzle with white chocolate, if desired.
Step 4: Chill and Serve
Place the dipped strawberries on a parchment-lined baking sheet.
Refrigerate for 15–20 minutes, or until the chocolate is set.
Serve chilled and enjoy!
Notes
Make Ahead Tip: Best enjoyed the same day. Store in the refrigerator for up to 24 hours.
Chocolate Variations: Use milk, dark, or white chocolate according to preference.
Extra Flavor: Try adding a pinch of cinnamon or lemon zest to the filling for a unique twist.