Chocolate Covered Cheesecake Strawberries Recipe
Introduction
Chocolate Covered Cheesecake Strawberries are a delightful treat that combines juicy fresh berries with rich, creamy cheesecake filling and a smooth chocolate coating. This elegant dessert is perfect for special occasions or a sweet indulgence anytime.
Ingredients
- 1 pound (about 12-15) large strawberries, thoroughly rinsed and patted dry
- 6 ounces (1 cup) semi-sweet chocolate chips
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy cream, cold
Instructions
- Step 1: Line a baking sheet with parchment paper and set it aside.
- Step 2: Remove the tops and hull the center of each strawberry using a small paring knife.
- Step 3: Place the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until completely melted and smooth.
- Step 4: Dip each strawberry into the melted chocolate, coating them evenly. Place the dipped strawberries on the parchment-lined baking sheet to set.
- Step 5: In a large bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer to blend until smooth.
- Step 6: Add the cold heavy cream to the cream cheese mixture and beat for 2 minutes until light and fluffy. Refrigerate the filling for 15 minutes to chill.
- Step 7: Transfer the chilled cheesecake filling to a piping bag fitted with a tip.
- Step 8: Pipe the cheesecake filling into the center of each chocolate-covered strawberry.
- Step 9: If the filling feels soft, place the strawberries in the refrigerator for 10-15 minutes to allow the filling to set.
- Step 10: Serve immediately or within 12 hours for the best texture and flavor.
Tips & Variations
- Use white or dark chocolate chips for a different flavor profile and visual contrast.
- Chill your strawberries before dipping to help the chocolate set faster.
- For a decorative touch, drizzle additional melted chocolate over the filled strawberries once set.
- If you don’t have a piping bag, use a small plastic bag with a corner snipped off.
Storage
Store the cheesecake strawberries in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, avoid storing more than 12 hours if possible. When ready to serve, let them sit at room temperature for about 10 minutes for optimal flavor. Do not freeze, as the texture will be compromised.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries for this recipe?
It’s best to use fresh strawberries since frozen ones release water when thawed, which can make the chocolate coating and filling soggy.
How do I prevent the chocolate from melting at room temperature?
Keep the finished strawberries refrigerated until serving, and serve them chilled or slightly cooled to ensure the chocolate stays firm.
PrintChocolate Covered Cheesecake Strawberries Recipe
Chocolate Covered Cheesecake Strawberries combine the fresh, juicy sweetness of ripe strawberries with a rich, creamy cheesecake filling encased in a smooth layer of melted semi-sweet chocolate. This elegant dessert is perfect for parties or a decadent treat any time, requiring minimal preparation and no baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12–15 strawberries 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Strawberries
- 1 pound (about 12–15) 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 Strawberries: Line a baking sheet with parchment paper and set aside. Rinse strawberries and pat them dry thoroughly. Remove the tops and hull the center of each berry carefully using a small paring knife to create space for the filling.
- Melt Chocolate: Place semi-sweet chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
- Dip Strawberries: Dip each prepared strawberry into the melted chocolate, covering it evenly. Place the dipped strawberries on the parchment-lined baking sheet to allow the chocolate to set.
- Make Cheesecake Filling: In a large bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Using a hand mixer, blend until smooth and creamy. Add cold heavy cream and beat for an additional 2 minutes until the mixture becomes light and fluffy. Chill the filling in the refrigerator for 15 minutes to firm up.
- Pipe Filling: Transfer the chilled cheesecake filling to a piping bag fitted with a small tip. Pipe the filling into the hallowed center of each chocolate-covered strawberry, filling generously.
- Set Filling: If the filling feels soft or runny, place the filled strawberries back in the refrigerator for 10-15 minutes to allow the cheesecake filling to set firmly.
- Serve: Serve the chocolate covered cheesecake strawberries immediately for best freshness, or store them refrigerated and enjoy within 12 hours for optimal texture and flavor.
Notes
- Make sure strawberries are completely dry before dipping in chocolate to ensure the coating sticks well.
- Use a small paring knife to carefully hull strawberries without destroying their structure.
- Chilling the cheesecake filling before piping helps achieve a firm, creamy texture inside the berries.
- If desired, you can drizzle additional melted white chocolate over the finished strawberries for decoration.
- Consume the strawberries within 12 hours for best taste, as the moisture from the fruit can soften the chocolate over time.
Keywords: chocolate covered strawberries, cheesecake filling, no bake dessert, easy party dessert, chocolate dipped fruit
