Description
Delight in these luscious Chocolate Covered Cheesecake Strawberries, featuring fresh strawberries dipped in rich semi-sweet chocolate and filled with a creamy vanilla cheesecake filling. Perfect as an elegant dessert or a sweet snack, they combine the freshness of fruit with indulgent flavors and smooth textures.
Ingredients
Scale
Strawberries
- 1 pound large strawberries, rinsed and dried
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: Line a baking sheet with parchment paper and set it aside to catch drips and allow the chocolate to set.
- Prepare Strawberries: Rinse the strawberries thoroughly and pat them completely dry. Remove the tops and hull the center of each strawberry with a small paring knife to create space for the filling.
- Melt Chocolate: Place the semi-sweet chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each, until the chocolate is fully melted and smooth.
- Dip Strawberries: Dip each strawberry into the melted chocolate, coating it evenly. Place them on the parchment-lined baking sheet and allow the chocolate to set.
- Make Cheesecake Filling: In a large bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer to blend until smooth. Then add the cold heavy cream and beat for an additional 2 minutes until the mixture is light and fluffy. Chill the filling in the refrigerator for 15 minutes.
- Fill Strawberries: Transfer the chilled cheesecake filling into a piping bag fitted with a tip. Pipe the filling into the hollowed center of each chocolate-covered strawberry carefully.
- Set Filling: If the filling is still soft, place the filled strawberries in the refrigerator for 10-15 minutes to allow the cheesecake filling to set firmly.
- Serve: Serve the chocolate covered cheesecake strawberries immediately, or store them and consume within 12 hours for optimal taste and texture.
Notes
- Ensure strawberries are completely dry before dipping to help the chocolate adhere properly and prevent seizing.
- Use full-fat cream cheese and cold heavy cream for a smooth, creamy filling.
- If you don’t have a piping bag, use a small plastic bag with a corner snipped off to pipe the filling.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours to maintain freshness.
- For a decorative touch, drizzle some melted white chocolate over the finished strawberries.
Nutrition
- Serving Size: 1 strawberry
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 40 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
