Description
Delightful Chocolate Covered Cheesecake Strawberries combine fresh, juicy strawberries with a creamy cheesecake filling and a rich semi-sweet chocolate coating. This no-bake dessert is easy to prepare and perfect for parties, special occasions, or a sweet treat anytime.
Ingredients
Scale
Strawberries
- 18 large fresh strawberries, hulled
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Chocolate Coating
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil or vegetable oil
Instructions
- Prepare Strawberries: Wash and thoroughly dry the strawberries, then carefully hull the centers to create a cavity for the cheesecake filling while keeping the base intact so the filling stays inside.
- Make Cheesecake Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy, ensuring a silky texture without lumps.
- Fill Strawberries: Transfer the cheesecake mixture to a piping bag or zip-top bag with a small corner cut off, then pipe the filling into each hollowed strawberry, filling them generously but without overflow.
- Melt Chocolate: Place chocolate chips and coconut oil in a microwave-safe bowl, microwave in 20 to 30 second increments, stirring well between each until the chocolate is completely melted and smooth.
- Dip Strawberries: Dip the bottom of each filled strawberry into the melted chocolate, then place them on a parchment-lined tray to set. Optionally, drizzle extra melted chocolate over the tops for decoration.
- Chill: Refrigerate the strawberries for at least 30 minutes to allow the chocolate to harden and the flavors to meld before serving.
Notes
- Ensure strawberries are fully dry before dipping to help the chocolate adhere properly.
- Store the finished strawberries in the refrigerator for up to 2 days to maintain freshness.
- For variety, substitute semi-sweet chocolate with white or dark chocolate to suit your taste preferences.
