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.
Notes
Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Freezing is not ideal for texture.
