Description
Chocolate Covered Cheesecake Strawberries are a decadent and indulgent treat that combines the sweetness of ripe strawberries with a rich and creamy cheesecake filling, all enrobed in smooth, velvety chocolate. These irresistible bites are the perfect balance of tangy cheesecake and luscious chocolate, creating a flavor explosion in every bite. Whether you’re preparing them for a romantic dessert, a special celebration, or simply for a sweet indulgence, these cheesecake strawberries are sure to impress.
Ingredients
Scale
- 12–16 fresh strawberries, washed and dried
- 8 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 8 oz dark, milk, or white chocolate (for dipping)
- 1 tablespoon vegetable oil (optional, for thinning the chocolate)
- Sprinkles, crushed nuts, or additional chocolate drizzle (optional for decoration)
Ingredient Highlights
- Fresh Strawberries: The sweetness and juiciness of fresh strawberries are the perfect base for the cheesecake filling and chocolate coating.
- Cream Cheese: The cream cheese creates a smooth and rich cheesecake filling that adds tang and creaminess to the strawberries.
- Heavy Cream: Heavy cream helps to create a smooth and pipeable cheesecake filling.
- Chocolate: Choose from dark, milk, or white chocolate depending on your preference. Dark chocolate provides a rich, bittersweet contrast to the sweet cheesecake filling, while milk and white chocolate offer a sweeter flavor.
- Vegetable Oil: Adding vegetable oil to the chocolate helps to make it smoother and easier to work with when dipping the strawberries.
Instructions
Prepare the Cheesecake Filling:
- Beat the Cream Cheese: In a medium-sized bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Powdered Sugar and Vanilla: Add the powdered sugar and vanilla extract, continuing to beat until fully incorporated. The filling should be light and smooth.
- Whip the Heavy Cream: In a separate bowl, whip the heavy cream until it forms stiff peaks.
- Combine the Mixtures: Gently fold the whipped cream into the cheesecake mixture until well combined. The mixture should be thick and creamy, with a smooth texture.
Prepare the Strawberries:
- Prep the Strawberries: Wash and dry the strawberries thoroughly. It’s important to make sure they are completely dry to ensure the chocolate adheres properly.
- Hull the Strawberries: Remove the stems and cores from the strawberries using a small paring knife or a strawberry huller. Be careful not to cut too deeply into the strawberry.
Fill the Strawberries:
- Fill the Strawberries: Using a small spoon or piping bag, fill each strawberry with the cheesecake mixture. Be generous with the filling, but ensure the cheesecake is packed neatly inside each berry.
- Chill the Strawberries: Place the filled strawberries on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes, allowing the filling to firm up.
Coat the Strawberries in Chocolate:
- Melt the Chocolate: Melt the chocolate in a heatproof bowl over a double boiler or in the microwave in 30-second intervals, stirring after each, until fully melted and smooth. If desired, add a tablespoon of vegetable oil to thin the chocolate for easier dipping.
- Dip the Strawberries: Once the cheesecake filling is firm, dip each strawberry into the melted chocolate, ensuring the entire cheesecake-filled part is coated. Allow any excess chocolate to drip off.
- Decorate (Optional): While the chocolate is still wet, you can add decorations like sprinkles, crushed nuts, or drizzle additional chocolate over the top for extra flair.
- Let Set: Place the dipped strawberries back on the parchment-lined baking sheet and allow the chocolate to set. You can speed up this process by refrigerating the strawberries for 10-15 minutes.
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
Nutrition
- Calories: 150-160 kcal
- Fat: 10g
- Carbohydrates: 20g
- Protein: 3g