Cheesecake Stuffed Chocolate Covered Strawberries

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Cheesecake Stuffed Chocolate Covered Strawberries

This recipe takes chocolate covered strawberries to the next level! Juicy strawberries are filled with a creamy cheesecake mixture, dipped in rich chocolate, and drizzled with white chocolate. A sprinkle of graham cracker crumbs adds a bit of crunch, giving them that classic cheesecake crust finish.

Prep Time25

Chill Time30

Course: Dessert, Snack

Cuisine: American

Keyword: cheesecake strawberries, cheesecake stuffed strawberries, chocolate dipped strawberries

Servings: strawberries (approximately)

Author: Dahn Boquist

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!

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