Chocolate Covered Cheesecake Strawberries are a delightful fusion of creamy cheesecake and ripe, juicy strawberries, all enrobed in rich chocolate, offering a perfect no-bake dessert that’s both impressive and incredibly simple to create. This recipe is a fantastic way to elevate a simple fruit into an elegant treat without the fuss of baking, making it ideal for any occasion.
Key Ingredients for Chocolate Covered Cheesecake Strawberries
- 1 pound fresh strawberries, washed, hulled, and thoroughly dried
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 4 ounces good quality semi-sweet or dark chocolate, chopped (or chocolate chips)
- 1 tablespoon coconut oil or vegetable oil (optional, for smoother chocolate coating)
How to Make Chocolate Covered Cheesecake Strawberries
Experience pure bliss with these Chocolate Covered Cheesecake Strawberries, a remarkably easy yet incredibly decadent treat that comes together in under 30 minutes of active preparation. The creamy, tangy cheesecake filling perfectly complements the burst of fresh strawberry and the satisfying crunch of chocolate, creating a harmonious bite that’s simply irresistible. This no-bake wonder is your ticket to effortless gourmet.
Step-by-Step Instructions
Prepare the Strawberries: Ensure your strawberries are completely dry after washing and hulling. Water is the enemy of chocolate coatings and will cause it to seize, so a gentle pat with paper towels is crucial. Arrange the dried strawberries on a parchment-lined baking sheet.
Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, beating until well combined and no sugar granules are visible. Stir in the vanilla extract until fully incorporated.
Stuff the Strawberries: Using a small spoon or a piping bag with a plain tip, carefully fill the hollowed-out center of each strawberry with the cream cheese mixture. Don’t overfill; you want enough to be noticeable but not so much that it spills out when you dip the strawberries.
Chill the Cheesecake Strawberries: Place the filled strawberries back onto the parchment-lined baking sheet and transfer them to the freezer for at least 15-20 minutes, or until the cheesecake filling is firm to the touch. This step is vital to prevent the filling from melting or oozing when you dip them in the chocolate.
Melt the Chocolate: While the strawberries are chilling, place the chopped chocolate (or chocolate chips) in a microwave-safe bowl along with the coconut oil (if using). Microwave in 30-second intervals, stirring well after each interval, until the chocolate is fully melted and smooth. Be careful not to overheat the chocolate, as it can burn. Alternatively, you can melt the chocolate using a double boiler.
Dip the Strawberries: Once the cheesecake filling is firm, retrieve the strawberries from the freezer. Working one by one, dip each strawberry into the melted chocolate, coating about two-thirds to three-quarters of the strawberry. Allow any excess chocolate to drip back into the bowl.
Set the Chocolate: Place the chocolate-dipped strawberries back onto the parchment-lined baking sheet. If desired, you can use a toothpick to create a swirled effect on the chocolate before it sets, or sprinkle them with a few tiny chocolate shavings or sprinkles immediately after dipping.
Chill to Set: Once all the strawberries are dipped, place the baking sheet back into the refrigerator for at least 30 minutes, or until the chocolate coating is completely hardened. This ensures the chocolate is firm and the cheesecake filling is perfectly chilled.
Why You’ll Love This Chocolate Covered Cheesecake Strawberries
You’ll adore these Chocolate Covered Cheesecake Strawberries for their incredibly sophisticated yet accessible charm, offering a delightful contrast of textures and flavors that dance on your palate. The creamy, slightly tangy cheesecake filling nestled within a juicy strawberry, enveloped by decadent chocolate, creates a truly unforgettable bite, far surpassing supermarket pre-packaged alternatives and saving you a pretty penny while delivering gourmet results. The simple additions of vanilla extract to the cheesecake and the choice of rich chocolate for dipping elevate this treat, making it a guaranteed crowd-pleaser that’s perfect for impressing guests or treating yourself.
Imagine the joy of biting into a cool, sweet strawberry, followed by the smooth richness of the cheesecake, all capped off with the satisfying snap of chocolate – it’s an explosion of pure delight that’s so much more rewarding than a store-bought dessert. These are remarkably simple to assemble, making them a fantastic activity for family or a quick, elegant dessert fix. So, ditch the baking pans and embrace this no-fuss, high-reward recipe; you won’t regret preparing these delightful Chocolate Covered Cheesecake Strawberries this week!
Storing and Reheating Tips
These Chocolate Covered Cheesecake Strawberries are best enjoyed fresh, but you can store any leftovers properly to maintain their deliciousness.
- Refrigeration: Place the strawberries in an airtight container in a single layer or with parchment paper between layers to prevent sticking. Store them in the refrigerator for up to 2-3 days. Be aware that the longer they sit, the softer the strawberries may become, and condensation can sometimes affect the chocolate coating.
- Freezing: While not ideal for preserving the perfect texture, you can freeze these if absolutely necessary. Place them on a parchment-lined baking sheet in a single layer and freeze until solid. Once frozen, transfer them to an airtight container or freezer-safe bag. They are best eaten directly from the freezer as a frozen treat, as thawing them will result in a very soft strawberry and potentially compromised chocolate coating. Do not attempt to “reheat” them.
Final Thoughts
These Chocolate Covered Cheesecake Strawberries are a testament to how simple ingredients can create something truly magical. Encourage yourself to whip up this delightful treat; it’s a guaranteed way to add a touch of elegance and pure joy to any moment.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Chocolate Covered Cheesecake Strawberries
Ingredients
Equipment
Method
- Ensure your strawberries are completely dry after washing and hulling. Water is the enemy of chocolate coatings and will cause it to seize, so a gentle pat with paper towels is crucial. Arrange the dried strawberries on a parchment-lined baking sheet.1 pound fresh strawberries
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, beating until well combined and no sugar granules are visible. Stir in the vanilla extract until fully incorporated.8 ounces cream cheese, 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract
- Using a small spoon or a piping bag with a plain tip, carefully fill the hollowed-out center of each strawberry with the cream cheese mixture. Don’t overfill; you want enough to be noticeable but not so much that it spills out when you dip the strawberries.
- Place the filled strawberries back onto the parchment-lined baking sheet and transfer them to the freezer for at least 15-20 minutes, or until the cheesecake filling is firm to the touch. This step is vital to prevent the filling from melting or oozing when you dip them in the chocolate.
- While the strawberries are chilling, place the chopped chocolate (or chocolate chips) in a microwave-safe bowl along with the coconut oil (if using). Microwave in 30-second intervals, stirring well after each interval, until the chocolate is fully melted and smooth. Be careful not to overheat the chocolate, as it can burn. Alternatively, you can melt the chocolate using a double boiler.4 ounces good quality semi-sweet or dark chocolate, 1 tablespoon coconut oil or vegetable oil
- Once the cheesecake filling is firm, retrieve the strawberries from the freezer. Working one by one, dip each strawberry into the melted chocolate, coating about two-thirds to three-quarters of the strawberry. Allow any excess chocolate to drip back into the bowl.
- Place the chocolate-dipped strawberries back onto the parchment-lined baking sheet. If desired, you can use a toothpick to create a swirled effect on the chocolate before it sets, or sprinkle them with a few tiny chocolate shavings or sprinkles immediately after dipping.
- Once all the strawberries are dipped, place the baking sheet back into the refrigerator for at least 30 minutes, or until the chocolate coating is completely hardened. This ensures the chocolate is firm and the cheesecake filling is perfectly chilled.