Description
Delight in these luscious Chocolate Covered Cheesecake Strawberries, combining juicy strawberries dipped in rich melted chocolate and filled with a creamy, sweet cheesecake filling. Perfect for parties, desserts, or a special treat.
Ingredients
Scale
Strawberries
- 1 pound large strawberries, thoroughly rinsed and pat dry
Chocolate Coating
- 6 ounces (1 cup) semi-sweet chocolate chips
Cheesecake Filling
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy cream, cold
Instructions
- Prepare baking sheet and strawberries: Line a baking sheet with parchment paper and set it aside. Rinse the strawberries thoroughly and pat them completely dry. Remove the tops and hull the centers using a small paring knife to create space for the filling.
- Melt the chocolate: Place the semi-sweet chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.
- Dip strawberries in chocolate: Dip each strawberry into the melted chocolate, ensuring it is fully coated. Place dipped strawberries on the prepared parchment paper to set while you prepare the filling.
- Make cheesecake filling: In a large bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer to blend until smooth and creamy. Add the cold heavy cream and beat for an additional 2 minutes until the mixture is light and fluffy. Chill this mixture in the refrigerator for 15 minutes to set.
- Fill the strawberries: Transfer the chilled cheesecake filling to a piping bag fitted with a tip. Pipe some of the filling into the hollowed center of each chocolate-covered strawberry carefully.
- Set the filling: If the filling seems too soft, place the strawberries in the refrigerator for 10 to 15 minutes to allow the cheesecake filling to firm up properly.
- Serve and store: Serve the chocolate-covered cheesecake strawberries immediately or within 12 hours for the best texture and flavor. Store any leftovers in an airtight container in the refrigerator for up to 24 hours.
Notes
- Ensure strawberries are completely dry after rinsing to help the chocolate adhere well.
- Use chilled cream cheese and cold heavy cream for a fluffier filling.
- Allow adequate chilling time for the cheesecake filling to set properly within the strawberries.
- Store finished strawberries in an airtight container in the refrigerator for no more than 24 hours to maintain freshness.
- Use a piping bag with a narrow tip to fill strawberries neatly and evenly.
Nutrition
- Serving Size: 1 strawberry
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 30 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
