Chocolate Covered Cheesecake Strawberries are a delightful fusion of creamy cheesecake and rich chocolate, perfect for a decadent dessert or an impressive treat. This easy-to-make recipe offers a satisfyingly sweet experience that’s surprisingly simple for any home baker.
Key Ingredients for Chocolate Covered Cheesecake Strawberries:
- 1 pound fresh strawberries, washed, hulled, and thoroughly dried
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet or dark chocolate (chips or finely chopped bar)
- 1 tablespoon coconut oil (optional, for smoother chocolate)
- Optional toppings: chopped nuts, sprinkles, drizzled white chocolate, crumbled cookies, or edible glitter
How to Make Chocolate Covered Cheesecake Strawberries:
Prepare to be amazed by how incredibly simple yet utterly divine these Chocolate Covered Cheesecake Strawberries are! In under 30 minutes, you can create a dessert that tastes like it came from a high-end patisserie. The creamy, tangy cheesecake filling perfectly complements the crisp chocolate shell and the juicy sweetness of fresh strawberries, offering a symphony of textures and flavors that will leave you utterly satisfied. It’s a quick, no-bake wonder that’s perfect for any occasion.
Step-by-Step Instructions:
Prepare the Strawberries: Ensure your strawberries are completely clean, hulled, and most importantly, bone-dry. Any moisture will prevent the chocolate from adhering properly. You can gently pat them dry with paper towels and then let them sit for a few minutes to air dry any residual dampness.
Make the Cheesecake Filling: In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Using an electric mixer (or a whisk and some elbow grease), beat until the mixture is smooth, creamy, and well combined. There should be no lumps of cream cheese remaining.
Fill the Strawberries: Carefully slice a small portion off the bottom of each strawberry to create a flat surface, but do not cut all the way through the stem. This will help them stand upright. Then, using a small spoon or a piping bag fitted with a plain tip, spoon or pipe the cream cheese mixture into the cavity created by hulling the strawberry, filling it generously but without overstuffing. You want a nice dollop of cheesecake filling peeking out.
Chill the Strawberries: Arrange the filled strawberries on a baking sheet lined with parchment paper. Place them in the refrigerator for at least 15-20 minutes to allow the cheesecake filling to firm up. This crucial step prevents the filling from oozing out when you dip them in chocolate.
Melt the Chocolate: While the strawberries are chilling, melt your chocolate. Place the chocolate chips or chopped chocolate in a microwave-safe bowl. Add the optional coconut oil if using. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Alternatively, you can use a double boiler over simmering water.
Dip the Strawberries: Once the cheesecake filling is firm, carefully dip each strawberry into the melted chocolate. Angle the strawberry so that about two-thirds of it is coated. You can use a fork or a toothpick to help guide the chocolate and ensure an even coating. Let any excess chocolate drip back into the bowl.
Add Toppings (Optional): Immediately after dipping each strawberry into the chocolate, while the chocolate is still wet, sprinkle with your desired toppings. This is where you can get creative! Chopped nuts, colorful sprinkles, or a drizzle of contrasting chocolate can elevate these treats.
Set the Chocolate: Place the chocolate-covered cheesecake strawberries back onto the parchment-lined baking sheet. If you’re not adding toppings, this is also the time to finish dipping any remaining portions of the strawberry.
Chill to Set: Refrigerate the completed Chocolate Covered Cheesecake Strawberries for at least 15-20 minutes, or until the chocolate has fully hardened and set. This ensures a clean bite and a beautiful presentation.
Why You’ll Love This Chocolate Covered Cheesecake Strawberries:
You’ll absolutely adore these Chocolate Covered Cheesecake Strawberries for their utterly irresistible combination of textures and flavors. The luscious, tangy cheesecake nestled within a juicy, sweet strawberry, all encased in a crisp chocolate shell, is a dream come true for any dessert lover. Making these at home is significantly more budget-friendly than purchasing similar gourmet treats, allowing you to indulge without breaking the bank. The beautiful presentation, coupled with decadent options like crunchy nuts or festive sprinkles, makes them a showstopper for parties or a special treat just for you.
Imagine biting into one of these delightful creations – the snap of the chocolate, the smooth creaminess of the cheesecake, and the refreshing burst of fresh strawberry. It’s a flavor profile that rivals any fancy bakery confection, offering a symphony of flavors that’s both comforting and exciting. Forget the fuss of baking a whole cheesecake when you can achieve this level of sophistication and deliciousness with such a simple, no-bake recipe. So go ahead, gather your ingredients, and treat yourself to this delightful indulgence!
Storing and Reheating Tips:
To keep your Chocolate Covered Cheesecake Strawberries tasting their best, proper storage is key.
- Refrigeration: Store leftover chocolate-covered cheesecake strawberries in an airtight container in the refrigerator. Place a layer of parchment paper between layers if stacking to prevent sticking. They will remain fresh and delicious for up to 2-3 days.
- Freezing: For longer storage, you can freeze them. Arrange the set strawberries in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 1-2 months.
- Reheating/Serving from Frozen: To serve frozen strawberries, remove them from the freezer and let them thaw in the refrigerator for a few hours. The chocolate may develop condensation, so they are best enjoyed shortly after thawing. They are typically served cold, so reheating is not recommended.
Final Thoughts:
These Chocolate Covered Cheesecake Strawberries are an absolutely delightful and surprisingly simple way to elevate your dessert game. Effortlessly elegant and incredibly delicious, they’re a guaranteed crowd-pleaser. Give them a try; you won’t be disappointed with this sweet, creamy, and chocolatey sensation!
Chocolate Covered Cheesecake Strawberries
Ingredients
Equipment
Method
- Ensure your strawberries are completely clean, hulled, and most importantly, bone-dry. Any moisture will prevent the chocolate from adhering properly. You can gently pat them dry with paper towels and then let them sit for a few minutes to air dry any residual dampness.1 pound fresh strawberries
- In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Using an electric mixer (or a whisk and some elbow grease), beat until the mixture is smooth, creamy, and well combined. There should be no lumps of cream cheese remaining.8 ounces cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla extract
- Carefully slice a small portion off the bottom of each strawberry to create a flat surface, but do not cut all the way through the stem. This will help them stand upright. Then, using a small spoon or a piping bag fitted with a plain tip, spoon or pipe the cream cheese mixture into the cavity created by hulling the strawberry, filling it generously but without overstuffing. You want a nice dollop of cheesecake filling peeking out.1 pound fresh strawberries, 8 ounces cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla extract
- Arrange the filled strawberries on a baking sheet lined with parchment paper. Place them in the refrigerator for at least 15-20 minutes to allow the cheesecake filling to firm up. This crucial step prevents the filling from oozing out when you dip them in chocolate.1 pound fresh strawberries
- While the strawberries are chilling, melt your chocolate. Place the chocolate chips or chopped chocolate in a microwave-safe bowl. Add the optional coconut oil if using. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Alternatively, you can use a double boiler over simmering water.4 ounces semi-sweet or dark chocolate, 1 tablespoon coconut oil
- Once the cheesecake filling is firm, carefully dip each strawberry into the melted chocolate. Angle the strawberry so that about two-thirds of it is coated. You can use a fork or a toothpick to help guide the chocolate and ensure an even coating. Let any excess chocolate drip back into the bowl.1 pound fresh strawberries, 4 ounces semi-sweet or dark chocolate
- Immediately after dipping each strawberry into the chocolate, while the chocolate is still wet, sprinkle with your desired toppings. This is where you can get creative! Chopped nuts, colorful sprinkles, or a drizzle of contrasting chocolate can elevate these treats.chopped nuts, sprinkles, drizzled white chocolate, crumbled cookies, edible glitter, 1 pound fresh strawberries, 4 ounces semi-sweet or dark chocolate
- Place the chocolate-covered cheesecake strawberries back onto the parchment-lined baking sheet. If you’re not adding toppings, this is also the time to finish dipping any remaining portions of the strawberry.1 pound fresh strawberries
- Refrigerate the completed Chocolate Covered Cheesecake Strawberries for at least 15-20 minutes, or until the chocolate has fully hardened and set. This ensures a clean bite and a beautiful presentation.