Chocolate Covered Cheesecake Strawberries: A Decadent Treat for Every Occasion
When it comes to indulgent desserts, few combinations can match the magic of chocolate and cheesecake. This luxurious pairing is taken to a whole new level with Chocolate Covered Cheesecake Strawberries. Imagine biting into a perfectly ripe strawberry, its natural sweetness giving way to a rich and creamy cheesecake filling, all encased in a smooth, semi-sweet chocolate shell. These bite-sized desserts are as elegant as they are delicious, making them the perfect treat for any special occasion, whether it’s a romantic date night, Valentine’s Day, or simply an afternoon pick-me-up.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 15 strawberries 1x
- Category: Dessert, Snack, Treat
- Method: No-bake, Dipping, Piping
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound (about 12–15) large strawberries – Strawberries are the star of this recipe, and it’s important to use large, ripe ones to get the best flavor and texture. The sweetness of the strawberry pairs perfectly with the richness of the chocolate and the tangy cheesecake filling. Be sure to rinse and pat the strawberries dry thoroughly to avoid any excess moisture that could affect the coating.
- 6 ounces (1 cup) semi-sweet chocolate chips – The semi-sweet chocolate provides a smooth and slightly bitter contrast to the sweet filling. Its rich, deep flavor is the ideal complement to the creamy cheesecake and fresh strawberry. Melted chocolate is used to coat the strawberries, creating a luscious outer shell that holds everything together while adding a satisfying chocolatey crunch.
- 4 ounces cream cheese (softened) – Cream cheese is the base of the cheesecake filling. It adds a tangy richness and smoothness that makes the filling decadent and creamy. Make sure the cream cheese is softened to room temperature to ensure that it blends seamlessly with the other ingredients, creating a smooth, velvety texture.
- ½ cup powdered sugar – Powdered sugar is the ideal sweetener for this recipe because it dissolves quickly and easily, ensuring a smooth filling with no graininess. It adds just the right amount of sweetness to balance the tanginess of the cream cheese.
- 1 teaspoon vanilla extract – Vanilla extract enhances the flavor of the cheesecake filling, giving it a warm, aromatic sweetness that complements the other ingredients without overpowering them.
- ¼ cup heavy cream (cold) – Heavy cream is what makes the cheesecake filling light and fluffy. It’s added to the cream cheese mixture and beaten until the filling becomes airy and smooth, with a texture that’s perfect for piping into the strawberries.
Instructions
- Prepare the Baking Sheet and Strawberries: Start by lining a baking sheet with parchment paper. This will provide a non-stick surface for the strawberries to set on once they’re coated in chocolate. Next, rinse the strawberries under cold water, then pat them dry with paper towels. Make sure the strawberries are thoroughly dried, as any moisture can cause the chocolate coating to slide off. Remove the green tops and hull the center of each strawberry using a small paring knife. This creates a little hollow space in the center, which will later be filled with the creamy cheesecake mixture.
- Melt the Chocolate: Place the semi-sweet chocolate chips into a microwave-safe bowl. Heat the chocolate in 30-second intervals in the microwave, stirring between each interval, until the chocolate is fully melted and smooth. Be careful not to overheat the chocolate, as this can cause it to seize up. Once melted, set the chocolate aside to cool slightly before dipping the strawberries.
- Dip the Strawberries: Hold each strawberry by the stem and dip it into the melted chocolate, swirling it around to coat it completely. Let any excess chocolate drip off before placing the chocolate-covered strawberry onto the prepared parchment paper. Repeat the process for all of the strawberries, making sure each one is evenly coated. Allow the strawberries to sit at room temperature for a few minutes to let the chocolate firm up, or place the baking sheet in the refrigerator for 10-15 minutes to speed up the setting process.
- Prepare the Cheesecake Filling: While the chocolate-covered strawberries are setting, it’s time to make the cheesecake filling. In a large bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Using a hand mixer, beat the mixture on medium speed until smooth and creamy. Add the cold heavy cream and continue to beat for an additional 2 minutes until the filling is light and fluffy. The texture should resemble whipped cream—airy and light, perfect for piping into the strawberries.
- Chill the Filling: Once the cheesecake filling is ready, place the bowl in the refrigerator for 10-15 minutes to chill. This will firm up the filling slightly, making it easier to pipe into the strawberries.
- Pipe the Cheesecake Filling into the Strawberries: After the chocolate has set and the cheesecake filling has chilled, transfer the filling into a piping bag fitted with your desired tip. Carefully pipe the cheesecake filling into the hollowed-out center of each chocolate-covered strawberry. Be generous with the filling, but make sure not to overfill so it doesn’t spill out. If the cheesecake filling seems too soft to pipe, place the strawberries back in the refrigerator for an additional 10-15 minutes to allow the filling to firm up before continuing.
- Serve and Enjoy: Once the strawberries are filled with the cheesecake mixture, serve them immediately, or store them in the refrigerator for up to 12 hours. These chocolate-covered cheesecake strawberries are best enjoyed fresh, with the creamy filling and chocolate shell at their peak texture.
Notes
- Substitutions: If you prefer a different type of chocolate, you can easily substitute the semi-sweet chocolate chips with milk chocolate, dark chocolate, or even white chocolate. Each variety will give the strawberries a different flavor profile. For a dairy-free option, you can use non-dairy chocolate and vegan cream cheese.
- Flavor Variations: While vanilla extract is a classic flavor for the cheesecake filling, you can also experiment with other flavorings like almond extract, lemon zest, or even a splash of orange liqueur for a citrusy twist. Adding a bit of cocoa powder to the cheesecake filling can give it a chocolatey richness that pairs beautifully with the chocolate coating.
- Make-Ahead Tip: If you’re making these strawberries for a party or special occasion, you can prepare them in advance. Store them in an airtight container in the refrigerator for up to 12 hours. Just be sure to keep them chilled until you’re ready to serve, as the cheesecake filling will soften if left at room temperature for too long.