Chocolate Covered Cheesecake Strawberries
These bite-sized Chocolate Covered Cheesecake Strawberries are creamy, chocolatey, and impossibly easy — a perfect last-minute dessert for parties or a sweet weeknight treat.
Ingredients
Fresh Strawberries
- 24 pieces large Fresh strawberries (washed and dried)
Cheesecake Filling
- 8 oz Cream cheese (room temperature) Ensure cream cheese is at room temperature for best texture.
- 1/2 cup Powdered sweetener (or confectioners sugar)
- 1 tsp Vanilla extract
Chocolate Coating
- 3/4 cup Dark chocolate chips (or finely chopped dark chocolate)
- 1 tbsp Coconut oil (optional, helps chocolate melt smooth)
Instructions
Preparation
- Rinse and dry strawberries thoroughly, then hollow the center with a small melon baller or paring knife to create room for the filling.
- Beat the room-temperature cream cheese with powdered sweetener and vanilla until smooth and fluffy.
- Transfer the filling to a piping bag or small zip bag with the corner snipped and pipe a dollop into each hollowed strawberry.
Chocolate Coating
- Warm the dark chocolate chips with coconut oil in 20–30 second microwave bursts, stirring until smooth, or melt gently over a double boiler.
- Hold each filled strawberry by the stem, dip the base into the melted chocolate, let excess drip off, and place on parchment to set.
- Refrigerate the dipped strawberries for 15–30 minutes until the chocolate firms and the filling is chilled through.
Notes
Make sure strawberries are thoroughly dry so the chocolate adheres and doesn’t seize. Work quickly when dipping so the filling stays chilled and neat. For a salty-sweet twist, include chocolate-covered potato chips on the platter.