Chocolate Covered Cheesecake Stuffed Strawberries
Fresh strawberries hollowed out, piped full of sweet cheesecake filling, and dipped in dark chocolate — the party appetizer that makes people's eyes light up before they even know what it is.
- Prep Time
- 30 min
- Cook Time
- 0 min
- Total Time
- 30 min
- Servings
- About 16-20 strawberries
Strawberries are already good on their own, but stuff them with cheesecake filling and dip them in dark chocolate and suddenly you've got something people practically fight over. I used to serve plain chocolate covered strawberries until I stumbled onto this version, and now it's a permanent upgrade.
This is one of my favorite things to bring to a party, especially the female-heavy kind — baby showers, wedding showers, luncheons. Watching someone's face light up the moment they realize what's hiding inside is basically the whole reason I keep making them.
Ingredients
- 1 lb. fresh strawberries
- 8 oz. cream cheese, softened
- 1/3 cup confectioners sugar
- 1 tsp. vanilla extract
- 1/2 lb. dark chocolate (melting wafers or chocolate chips)
Instructions
- 1Rinse the strawberries in cold water and pat completely dry with paper towels — they need to be fully dry before dipping, or the chocolate won't stick.
- 2Cut off the stem of each strawberry to create a flat top. Using a paring knife, hollow out a section in the center for the cheesecake filling.
- 3In a small mixing bowl, combine the cream cheese, powdered sugar, and vanilla. Beat with an electric mixer at medium speed until creamy.
- 4Spoon the mixture into a pastry bag or zip-top bag with the tip cut off, and pipe it into the hollowed-out cavity of each strawberry.
- 5Melt the chocolate in a microwave-safe dish in 15-20 second intervals, stirring between each interval, until melted and smooth.
- 6Holding each strawberry by the top where the filling is peeking out, dip the bottom into the melted chocolate and place on a wax paper-lined cookie sheet.
- 7Once all the strawberries are dipped, refrigerate for at least 10 minutes for the chocolate to harden. Serve immediately or store in the refrigerator until ready to serve.
Tips
- Stir the chocolate between short intervals in the microwave to keep it from scalding — scalded chocolate turns clumpy and can't be used.
