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Cheesecake stuffed chocolate covered strawberries are the ultimate no-bake dessert, fancy, fun, and ridiculously easy. Juicy berries, creamy cheesecake filling, and a rich chocolate shell come together for a sweet, tangy treat that’s almost too pretty to eat (almost). Just fill, dip, and chill, dessert is done!
These cheesecake stuffed strawberries were the obvious next step after my mini cheesecake stuffed with chocolate covered strawberries, because why stop at one delicious twist when you can have both?
Highlights for Cheesecake Filled Strawberries
Customizable & Fun: Switch up the flavors with different fillings or toppings; think crushed Oreos, toasted nuts, or sprinkles. Or, fill them with my chocolate cake filling.
Fancy Without the Fuss: They look like something from a high-end dessert tray, but they’re secretly easy enough to whip up on a whim.
Perfect for Any Occasion: Holidays, parties, date nights, or even just a random Tuesday.
Make-Ahead Friendly: Need a stress-free treat? Fill and chill in advance, then dip in chocolate when you’re ready to serve.
The Ingredients
- Produce: Strawberries, lemon juice
- Dairy: Cream cheese, sour cream or Greek yogurt
- Pantry: Powdered sugar, semi-sweet chocolate chips, white chocolate chips, graham cracker crumbs, Vanilla extract, salt
- Fats: Butter or coconut oil
Recipe Variations
Lemon Berry Cheesecake Strawberries: Add 1 teaspoon of lemon zest and ¼ teaspoon lemon extract to the cheesecake filling.
Almond Joy Cheesecake Strawberries: Mix ¼ cup of shredded coconut into the cheesecake filling and drizzle the dipped strawberries with melted dark chocolate. Sprinkle with chopped toasted almonds.
Cookies and Cream Cheesecake Stuffed Strawberries: Stir in ¼ cup of crushed Oreos into the cheesecake filling and sprinkle more crushed cookies over the chocolate-dipped berries.
Recipe Tips
- Bigger, firmer strawberries work best since they hold more filling and are easier to dip.
- Dry the strawberries completely. Water and chocolate don’t mix! Make sure the berries are fully dry before filling and dipping.
- Let the filled strawberries firm up in the fridge before dipping them in chocolate. This keeps the filling from softening too much.
- If the melted chocolate seems too thick, stir in a little extra butter or coconut oil to make dipping easier.
- A piping bag makes filling the strawberries neater, but a zip-top bag with the corner snipped off works just as well.
- After dipping in chocolate, set the strawberries on parchment paper or wax paper.
- Customize the toppings. Try crushed graham crackers, chopped nuts, or coconut.
- These are best eaten within 24 hours, so don’t wait too long to dig in!
Storing Leftovers
Refrigeration: Place the strawberries in a single layer in an airtight container. Lightly cover with plastic wrap or a lid. Store in the fridge for up to 24 hours.
Cheesecake Strawberries
I’m bringing these cheesecake stuffed chocolate covered strawberries to a lunch party, and let’s be honest, they won’t last long. Juicy strawberries, creamy cheesecake filling, and a dip in rich chocolate make them irresistible. No baking required, which is perfect because my oven is on the fritz.
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Cheesecake Stuffed Chocolate Covered Strawberries
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Ingredients
- 2 pounds fresh strawberries, large, firm strawberries work best
- 8 ounces cream cheese, softened
- ⅓ cup powdered sugar
- 1 tablespoon sour cream , or Greek yogurt
- 1 teaspoon fresh lemon juice
- ½ teaspoon vanilla extract
- Pinch salt
- ½ cup finely chopped chocolate, or semi-sweet chocolate chips
- 1 teaspoon butter, or coconut oil
- ¼ cup white chocolate chips
- Graham cracker crumbs , for garnish (optional),or strawberry crumble
Instructions
Prep the Strawberries
- Wash and thoroughly dry the strawberries.
- Remove the green leaves and use a small paring knife or melon baller to gently hollow out the center of the strawberries.
For the Filling
- In a mixing bowl, beat together the cream cheese, powdered sugar, sour cream, lemon juice, vanilla extract, and salt until smooth and creamy. Taste the mixture and add more sugar, if desired.
- Transfer the mixture to a piping bag (or a zip-top bag with a small hole snipped in the corner).
- Pipe the filling into each hollowed-out strawberry. If your strawberries are on the smaller side, you may have some extra filling left over, or enough to give them a decorative swirled top.
- Place the filled strawberries in the fridge to chill for a bit, this helps the filling firm up before dipping them in chocolate.
Melt the Chocolate & Dip
- In a microwave-safe bowl, combine the chopped chocolate and butter.
- Microwave in 20-second intervals, stirring after each, until fully melted and smooth.
- Hold each stuffed strawberry by the top and dip it into the melted chocolate, covering about ⅔ of the berry. Let any excess drip off.
- Place the dipped strawberries on a parchment-lined baking sheet and refrigerate for about 15 minutes until the chocolate sets.
- In a separate microwave-safe bowl, melt the white chocolate chips in 15-second intervals, stirring until smooth.
- Transfer the melted white chocolate to a small piping bag or a zip-top bag with a tiny corner snipped off, and drizzle it over the chilled, chocolate-dipped strawberries.
- Sprinkle the graham cracker crumbs or strawberry crumble over the tops of the filled strawberries.
- Refrigerate for another 10-15 minutes until the white chocolate firms up.
- Serve chilled and enjoy! Best eaten within 24 hours.
Notes
- Large, firm strawberries work best since they hold more filling and are easier to dip.
- After washing the strawberries, make sure they’re completely dry before filling and dipping.
- You can fill the strawberries a few hours in advance and keep them chilled before dipping them in chocolate. This helps the filling set and makes dipping easier.
- If the chocolate seems too thick for dipping, add a little extra butter or coconut oil to thin it out.
- If graham cracker crumbs aren’t your thing, try crushed Oreos, our homemade strawberry crunch topping, or finely chopped nuts.
- These are best enjoyed within 24 hours. Store them in a single layer in the fridge, lightly covered with plastic wrap.
- If you have leftover filling, use it as a dip for extra strawberries, graham crackers, or pretzels!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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