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.
Notes
Store in an airtight container in the refrigerator for up to 2-3 days. Can be frozen for longer storage. Reheating is not recommended.
