Cheesecake Stuffed Chocolate Covered Strawberries are a decadent and surprisingly simple dessert that elevates the classic chocolate-covered strawberry to an entirely new level of indulgence, perfect for special occasions or simply treating yourself.
Key Ingredients for Cheesecake Stuffed Chocolate Covered Strawberries:
- 1 pound fresh strawberries, washed, hulled, and dried thoroughly
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (for dusting, optional)
- 6-8 ounces semi-sweet or milk chocolate chips (or chopped chocolate)
- 1 tablespoon coconut oil or vegetable shortening (optional, for smoother melting)
- Optional toppings: chopped nuts, sprinkles, shredded coconut, drizzled white chocolate
How to Make Cheesecake Stuffed Chocolate Covered Strawberries:
Get ready for a dessert experience that’s both incredibly delicious and remarkably easy to create! These Cheesecake Stuffed Chocolate Covered Strawberries blend the vibrant freshness of fruit with a luscious, creamy cheesecake filling and a rich chocolate shell. The preparation time is minimal, making them a perfect last-minute treat that will impress everyone. This recipe is designed for pure enjoyment, offering a satisfying textural contrast and a burst of delightful flavors with every bite.
Step-by-Step Instructions:
- Prepare the Strawberries: Carefully wash and dry your strawberries. Using a small, sharp knife, make a vertical slit about halfway down one side of each strawberry. Gently open the slit to create a small pocket or cavity for the cheesecake filling. Ensure the hull remains attached; it will serve as a handle.
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually beat in the granulated sugar and vanilla extract until well combined and no lumps remain. For a smoother filling, you can also add the powdered sugar now.
- Stuff the Strawberries: Spoon or pipe the cream cheese filling into the prepared cavities of each strawberry. Don’t overstuff them, as you want them to hold their shape. You can use a small spoon or a piping bag with a plain tip for this step.
- Chill the Stuffed Strawberries: Place the stuffed strawberries on a parchment-lined baking sheet and refrigerate for at least 30 minutes. This will help the cheesecake filling firm up, making it easier to coat them in chocolate.
- Melt the Chocolate: While the strawberries are chilling, prepare your chocolate coating. Place the chocolate chips (and coconut oil/shortening, if using) into a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Alternatively, you can use a double boiler method.
- Coat the Strawberries: Once the chocolate is melted and the strawberries are chilled and firm, dip each stuffed strawberry into the melted chocolate, ensuring it’s fully coated. Use a fork or a dipping tool to lift them out, allowing any excess chocolate to drip back into the bowl.
- Add Toppings (Optional): Immediately after dipping each strawberry in chocolate, while the chocolate is still wet, sprinkle with your desired toppings like chopped nuts, sprinkles, or coconut. If you plan to drizzle white chocolate, let the initial chocolate coating set slightly before drizzling.
- Set the Chocolate: Place the chocolate-covered strawberries back onto the parchment-lined baking sheet. Refrigerate for at least 15-30 minutes, or until the chocolate coating is fully set and hardened.
- Serve: Once set, remove from the refrigerator and serve immediately for the best texture and flavor. The powdered sugar can be lightly dusted over the strawberries just before serving if desired.
Why You’ll Love This Cheesecake Stuffed Chocolate Covered Strawberries:
You’ll absolutely adore these Cheesecake Stuffed Chocolate Covered Strawberries because they offer an irresistible combination of textures and flavors that’s far more exciting than a standard chocolate-dipped fruit. The burst of fresh strawberry, the creamy, tangy cheesecake filling, and the rich chocolate shell create a truly memorable bite. Imagine the delight of enjoying this gourmet dessert knowing you crafted it yourself, saving money compared to buying similar treats from a bakery. The versatility of toppings means you can personalize them to your heart’s content, making each one a unique masterpiece.
Forget the fuss of making a separate cheesecake and dipping strawberries; this recipe elegantly marries the two into one stunning package. It’s the perfect way to impress guests at a party or to make a cozy night in feel exceptionally special without breaking the bank or spending hours in the kitchen. Ready to elevate your dessert game? Give these Cheesecake Stuffed Chocolate Covered Strawberries a try – your taste buds will thank you!
Storing and Reheating Tips:
- Storage: Cheesecake stuffed chocolate covered strawberries are best enjoyed fresh. However, if you have leftovers, store them in a single layer in an airtight container in the refrigerator. Place parchment paper between layers if stacking to prevent sticking. They will stay fresh for 1 to 2 days. Due to the fresh cream cheese filling, they are not ideal for long-term storage.
- Freezing: Freezing is not recommended for this recipe as the texture of the cream cheese filling and strawberries can become mushy and watery upon thawing.
- Reheating: These are served chilled and do not require reheating. Enjoy them straight from the refrigerator.
Final Thoughts:
These Cheesecake Stuffed Chocolate Covered Strawberries are an exceptionally delightful and remarkably achievable dessert that will undoubtedly impress. Don’t hesitate to try this recipe at home; it’s a simple yet elegant way to create a show-stopping treat.
Cheesecake Stuffed Chocolate Covered Strawberries
Ingredients
Equipment
Method
- Carefully wash and dry your strawberries. Using a small, sharp knife, make a vertical slit about halfway down one side of each strawberry. Gently open the slit to create a small pocket or cavity for the cheesecake filling. Ensure the hull remains attached; it will serve as a handle.1 pound fresh strawberries
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually beat in the granulated sugar and vanilla extract until well combined and no lumps remain. For a smoother filling, you can also add the powdered sugar now.8 ounces cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 cup powdered sugar
- Spoon or pipe the cream cheese filling into the prepared cavities of each strawberry. Don’t overstuff them, as you want them to hold their shape. You can use a small spoon or a piping bag with a plain tip for this step.8 ounces cream cheese, 1 teaspoon vanilla extract
- Place the stuffed strawberries on a parchment-lined baking sheet and refrigerate for at least 30 minutes. This will help the cheesecake filling firm up, making it easier to coat them in chocolate.
- While the strawberries are chilling, prepare your chocolate coating. Place the chocolate chips (and coconut oil/shortening, if using) into a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Alternatively, you can use a double boiler method.6-8 ounces semi-sweet or milk chocolate chips, 1 tablespoon coconut oil or vegetable shortening
- Once the chocolate is melted and the strawberries are chilled and firm, dip each stuffed strawberry into the melted chocolate, ensuring it’s fully coated. Use a fork or a dipping tool to lift them out, allowing any excess chocolate to drip back into the bowl.6-8 ounces semi-sweet or milk chocolate chips
- Immediately after dipping each strawberry in chocolate, while the chocolate is still wet, sprinkle with your desired toppings like chopped nuts, sprinkles, or coconut. If you plan to drizzle white chocolate, let the initial chocolate coating set slightly before drizzling.chopped nuts, sprinkles, shredded coconut, drizzled white chocolate
- Place the chocolate-covered strawberries back onto the parchment-lined baking sheet. Refrigerate for at least 15-30 minutes, or until the chocolate coating is fully set and hardened.
- Once set, remove from the refrigerator and serve immediately for the best texture and flavor. The powdered sugar can be lightly dusted over the strawberries just before serving if desired.1/4 cup powdered sugar