Description
Delightful and elegant chocolate-covered cheesecake strawberries featuring fresh strawberries filled with a creamy, sweetened cream cheese mixture, then dipped in rich melted semi-sweet chocolate for a perfect bite-sized dessert.
Ingredients
Scale
Strawberries
- 1 pound fresh strawberries
Cheesecake Filling
- 8 ounces cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Chocolate Coating
- 8 ounces semi-sweet chocolate
- 2 tablespoons coconut oil
Instructions
- Prepare Strawberries: Rinse the fresh strawberries gently under cold water to clean them, then pat dry thoroughly with a clean paper towel to remove any moisture.
- Keep Stems Intact: Leave the green stems on each strawberry to use as a convenient handle for dipping during the chocolate coating process.
- Arrange Strawberries: Place the strawberries spaced evenly apart on a parchment-lined baking sheet to prevent sticking.
- Make Cheesecake Filling: In a medium bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy for a silky filling.
- Add Sweetness: Gradually incorporate the powdered sugar into the cream cheese, one spoonful at a time, beating well to ensure a fully blended, sweet mixture.
- Enhance Flavor: Mix in the vanilla extract thoroughly to give the cheesecake filling a pleasant aroma and depth.
- Prepare for Filling: Transfer the cream cheese mixture into a piping bag or a plastic sandwich bag with the tip cut off to facilitate precise filling.
- Fill Strawberries: Carefully pipe the cream cheese mixture into the hollowed centers of each strawberry, making sure they are filled completely and neatly.
- Chill Filling: Place the filled strawberries in the refrigerator for at least 15 minutes to firm up the filling and ensure it sets nicely.
- Melt Chocolate: Break the semi-sweet chocolate into pieces and combine with coconut oil in a microwave-safe bowl prepared for melting.
- Microwave Chocolate: Microwave the chocolate mixture at high power in 20-second intervals, stirring well between intervals, until the chocolate is fully melted and smooth.
- Prepare for Dipping: Remove the strawberries from the fridge, holding each by its stem to dip in the chocolate coating easily without smudging the filling.
- Dip Strawberries: Dip each cream-filled strawberry into the melted chocolate, swirling gently to coat thoroughly and evenly.
- Drain Excess: Let any excess chocolate drip off the strawberry before placing it back on the parchment-lined baking sheet to avoid pooling.
- Repeat Dipping: Continue dipping each strawberry until all are coated in a luscious layer of melted chocolate.
- Set Chocolate: Place the dipped strawberries in the fridge for at least 30 minutes to allow the chocolate to harden solidly for a perfect texture.
- Serve: Serve the chocolate-covered cheesecake strawberries chilled for a delicious, elegant dessert treat.
Notes
- Ensure strawberries are completely dry before filling and dipping to prevent chocolate from seizing or not adhering properly.
- You can substitute semi-sweet chocolate with milk or dark chocolate according to preference.
- Use a piping bag for neater filling results, but a small spoon or plastic bag with a cut corner also works.
- For extra decoration, drizzle white chocolate over the dipped strawberries before chilling.
- Store leftovers in an airtight container in the refrigerator for up to 2 days for best freshness.
