Chocolate Covered Cheesecake Strawberries

Why You’ll Love This Recipe

• No-Bake and Quick: I can make these in about 30 minutes without turning on the oven.

• Decadent Yet Simple: I use just a few pantry staples to create a dessert that tastes like a mini strawberry cheesecake.

• Perfect for Celebrations: These are my go-to for romantic dinners, parties, or gifting.

• Customizable: I often switch up the chocolate or add toppings like crushed nuts or sprinkles to suit my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound (about 12–15) large strawberries, thoroughly rinsed and dried

• 6 ounces (1 cup) semi-sweet chocolate chips

• 4 ounces cream cheese, softened

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• ¼ cup heavy cream, cold

Directions

1. Prepare the Strawberries: I rinse the strawberries and pat them completely dry. Then, I remove the tops and carefully hull the centers using a small paring knife.

2. Melt the Chocolate: I place the chocolate chips in a microwave-safe bowl and heat them in 30-second intervals, stirring between each, until fully melted and smooth.

3. Dip the Strawberries: I dip each strawberry into the melted chocolate, ensuring it’s well-coated. I place them on a parchment-lined baking sheet to set.

4. Make the Cheesecake Filling: In a large bowl, I combine the softened cream cheese, powdered sugar, and vanilla extract. I use a hand mixer to blend until smooth. Then, I add the cold heavy cream and beat for an additional 2 minutes until the mixture is light and fluffy. I refrigerate the filling for 15 minutes to chill.

5. Fill the Strawberries: I transfer the chilled cheesecake filling to a piping bag fitted with a tip. I pipe the filling into each chocolate-covered strawberry.

6. Set and Serve: If the filling seems soft, I place the strawberries in the refrigerator for 10–15 minutes to set. I serve them immediately or within 12 hours for the best texture and flavor.

Servings and Timing

• Yield: Makes 12–15 strawberries

• Prep Time: 20 minutes

• Chill Time: 10 minutes

• Total Time: 30 minutes

Variations

• Chocolate Options: I sometimes use dark, milk, or white chocolate instead of semi-sweet for different flavor profiles.

• Toppings: I like to sprinkle crushed graham crackers, chopped nuts, shredded coconut, or colorful sprinkles over the chocolate before it sets.

• Fruit Alternatives: When strawberries aren’t in season, I use other fruits like cherries or pineapple chunks, dipping them in chocolate and serving the cheesecake filling as a dip.

Storage/Reheating

• Storage: I store any leftovers in an airtight container in the refrigerator for up to 24 hours.

• Freezing: I avoid freezing these treats, as the texture of the cheesecake filling and chocolate coating can be compromised upon thawing.

FAQs

How do I hollow out the strawberries?

I use a small paring knife to gently remove the tops and core out the centers, creating space for the cheesecake filling.

Can I use a different type of chocolate?

Yes, I often switch between semi-sweet, dark, milk, or white chocolate based on my preference or what I have on hand.

How far in advance can I make these?

I prepare them up to 12 hours in advance to ensure the best texture and flavor. I store them in the refrigerator until ready to serve.

What if I don’t have a piping bag?

I use a zip-top bag with a corner snipped off as a makeshift piping bag to fill the strawberries.

Can I make these dairy-free?

Yes, I substitute the cream cheese and heavy cream with dairy-free alternatives to accommodate dietary restrictions.

Conclusion

These Chocolate Covered Cheesecake Strawberries are a delightful combination of juicy fruit, rich chocolate, and creamy filling. I love how easy they are to make and how impressive they look on a dessert platter. Whether I’m celebrating a special occasion or just treating myself, these little bites always bring joy.

Chocolate Covered Cheesecake Strawberries

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Mia
• Total Time: 30 minutes
• Yield: 12–15 strawberries
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

These no-bake chocolate covered cheesecake strawberries are the ultimate indulgent treat—juicy berries dipped in chocolate and filled with sweet vanilla cream cheese.

---

Ingredients

For the Strawberries:

1 pound (about 12–15) large strawberries, rinsed and thoroughly dried

6 ounces (1 cup) semi-sweet chocolate chips

For the Cheesecake Filling:

4 ounces cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

¼ cup cold heavy cream

Cook Mode Prevent your screen from going dark

---

Instructions

Prepare the Strawberries:
Rinse strawberries and pat dry completely. Remove the tops and hull the centers using a small knife to create space for filling.

Melt the Chocolate:
In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring each time, until fully smooth.

Dip the Strawberries:
Dip each strawberry into the melted chocolate, covering completely. Place on a parchment-lined baking sheet and allow to set.

Make the Filling:
In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Add heavy cream and beat for 2 minutes until light and fluffy. Chill filling for 15 minutes.

Fill the Strawberries:
Pipe the cheesecake mixture into each chocolate-coated strawberry using a piping bag (or zip-top bag with snipped corner).

Chill and Serve:
Refrigerate filled strawberries for 10–15 minutes until set. Serve within 12 hours for best results.

Notes

Use a paring knife or melon baller to neatly hollow out strawberries.

Try dark, milk, or white chocolate depending on your preference.

Optional toppings: crushed graham crackers, sprinkles, coconut, or chopped nuts.

• Prep Time: 20 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American