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Chocolate-Covered Cheesecake Strawberries Recipe

Chocolate-Covered Cheesecake Strawberries are the ultimate indulgence—juicy, ripe strawberries filled with a creamy cheesecake mixture and dipped in a rich chocolate coating.
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Equipment

  • - Hand mixer or stand mixer
  • - Piping bag with a small round tip (or a resealable plastic bag)
  • - Microwave-safe bowl
  • - Toothpicks or small skewers
  • - Baking sheet
  • Parchment paper

Ingredients
  

  • #### For the Filling:
  • - 8 oz 225g cream cheese, softened
  • - 1/4 cup powdered sugar
  • - 1/2 tsp vanilla extract
  • #### For the Strawberries:
  • - 20 large strawberries washed and dried thoroughly
  • #### For the Chocolate Coating:
  • - 1 cup semi-sweet chocolate chips
  • - 1 tbsp coconut oil optional, for a smoother coating
  • #### Optional Toppings:
  • - Crushed nuts
  • - Sprinkles
  • - Drizzle of white chocolate

Instructions
 

  • #### Prepare the Strawberries:
  • Hull the strawberries by cutting out the green tops and scooping a small hollow in the center to make room for the filling. Use a small spoon or a strawberry corer for best results.
  • #### Make the Cheesecake Filling:
  • In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  • Transfer the cheesecake mixture to a piping bag or resealable plastic bag with the tip cut off.
  • #### Fill the Strawberries:
  • Pipe the cheesecake filling into the hollowed-out centers of each strawberry, filling them just to the top.
  • #### Dip in Chocolate:
  • In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 20–30 second intervals, stirring between each interval, until smooth.
  • Insert a toothpick or skewer into the top of each strawberry, then dip each one into the melted chocolate, coating the bottom and sides. Allow any excess chocolate to drip off.
  • #### Add Toppings and Chill:
  • Immediately sprinkle with crushed nuts or sprinkles if desired. Place the dipped strawberries on a parchment-lined baking sheet.
  • Refrigerate for at least 30 minutes to set the chocolate.