I have to tell you, making the Chocolate Covered Cheesecake Strawberries Recipe is one of my favorite sweet treats. The combination of rich cheesecake filling, fresh juicy strawberries, and smooth chocolate is just irresistible. Every time I make these, they disappear within minutes, and people always ask for seconds.
I love how versatile this recipe is—you can make it for a party, a romantic evening, or even a cozy night at home. Let me walk you through how I make these delicious bites from start to finish. Just like you might enjoy Pesto Chicken Tzatziki Salad Wraps as a savory option, these strawberries are perfect for a sweet ending.
Ingredients
Here’s everything you’ll need to create this decadent dessert. I’ve included tips so you can get the best flavor and texture.
- Strawberries – 1 pound, fresh and firm (avoid overripe berries for best chocolate adhesion).
- Cream cheese – 8 ounces, softened (I always let it sit at room temperature for a smoother filling).
- Powdered sugar – 1 cup (helps the cheesecake filling stay creamy and sweet).
- Vanilla extract – 1 teaspoon (a splash of vanilla enhances the flavor without overpowering).
- White chocolate – 6 ounces, for coating (I prefer high-quality chocolate for a smooth, glossy finish).
- Semi-sweet chocolate – 6 ounces, for drizzling (this adds contrast and a little extra sweetness).
- Graham cracker crumbs – 1/2 cup (optional, adds a crunchy cheesecake crust feel).
Note: several servings
Variations
You can tweak this recipe depending on your preferences or dietary needs:
- Dairy-free: Use vegan cream cheese and dairy-free chocolate.
- Sugar-free: Substitute powdered sugar with a granulated sugar-free alternative.
- Flavor boosters: Add a little lemon zest or a splash of almond extract to the cheesecake filling.
- Chocolate swaps: ry milk chocolate or dark chocolate for a richer taste, similar to how you might switch flavors in French Style Braised Short Ribs for a more indulgent meal.
Cooking Time
I like to keep track of my time so the strawberries come out perfect:
- Prep Time: 25 minutes
- Cooking/Chilling Time: 20 minutes
- Total Time: 45 minutes
Equipment You Need
Here’s what I use to make this recipe smooth and easy:
- Mixing bowl – for combining the cheesecake filling ingredients.
- Hand mixer – makes the cream cheese filling silky and lump-free.
- Piping bag – perfect for neatly filling the strawberries.
- Double boiler or microwave-safe bowls – for melting chocolate evenly.
- Baking sheet with parchment paper – prevents sticking and makes cleanup easy.
How to Make Chocolate Covered Cheesecake Strawberries Recipe
Prepare the Strawberries
I start by washing and thoroughly drying the strawberries. Any water left on the berries can cause the chocolate to seize, so this step is key. I also leave the stems on; they make dipping and serving easier.
Make the Cheesecake Filling
In a mixing bowl, I beat the softened cream cheese until smooth, then add powdered sugar and vanilla extract. The filling should be thick enough to hold its shape but creamy enough to pipe easily into the strawberries.
Hollow the Strawberries
I carefully cut a small cone-shaped hole from the bottom of each strawberry using a paring knife. This creates the perfect cavity for the cheesecake filling without damaging the berry’s structure.
Fill the Strawberries
Using a piping bag, I fill each hollowed strawberry with the cheesecake mixture. I make sure not to overfill, so the chocolate coating can cover the top neatly.
Dip in Chocolate
I melt the white chocolate and dip each filled strawberry, covering the cheesecake completely. I let any excess drip off and place them on parchment paper to set.
Drizzle Chocolate
Once the coating has set slightly, I melt the semi-sweet chocolate and drizzle it over the strawberries for a beautiful, professional finish.
Chill Before Serving
Finally, I place the strawberries in the refrigerator for at least 15–20 minutes to firm up the chocolate and filling. This ensures every bite is perfectly set.
Additional Tips for Making This Recipe Better
Here are some tricks I’ve learned from making this recipe several times:
- I always use room-temperature cream cheese—it mixes more smoothly and avoids lumps.
- I find that drying strawberries with paper towels after washing makes a big difference for chocolate adhesion.
- I like to slightly warm the chocolate before dipping to avoid cracking once it sets.
- I sometimes chill the strawberries after filling but before dipping to prevent the chocolate from melting the cheesecake.
- I gently tap the parchment paper after dipping to remove excess chocolate for a cleaner look.
How to Serve Chocolate Covered Cheesecake Strawberries Recipe
Presentation makes a huge difference, and I like to make it simple yet elegant:
- Serve on a decorative plate or tiered dessert stand.
- Garnish with extra graham cracker crumbs, sprinkles, or small edible flowers for a festive touch.
- You can drizzle more chocolate on top for a professional, bakery-style look.
- These are great as a dessert tray centerpiece at parties or paired with champagne for romantic occasions.
Nutritional Information
Here’s an approximate breakdown for one stuffed strawberry:
- Calories: 150
- Protein: 2 grams
- Carbohydrates: 18 grams
- Fat: 8 grams
These numbers can vary slightly depending on the chocolate and strawberry size.
Make Ahead and Storage
Refrigerating
I usually keep these strawberries in an airtight container in the fridge. They stay fresh for up to 2–3 days, which is perfect for making ahead for events.
Freezing
If I want to make a large batch in advance, I freeze the strawberries individually on a tray, then transfer them to a zip-top bag. They last up to 2 weeks frozen, though I always recommend eating them fresh for the best texture.
Reheating
These strawberries are best served chilled, so I don’t reheat them. I let frozen strawberries thaw in the fridge for 30–60 minutes before serving to keep the cheesecake filling intact.
Why You’ll Love This Recipe
Here’s why I always come back to this recipe:
- It’s simple to make with minimal ingredients and equipment.
- You can easily customize the chocolate and filling flavors to your liking.
- Perfect for parties, gifts, or a special treat at home.
- Quick chilling makes it doable even for last-minute entertaining.
- The combination of creamy cheesecake, juicy strawberries, and smooth chocolate is irresistible.
Chocolate Covered Cheesecake Strawberries Recipe
Ingredients
Method
- I start by washing and thoroughly drying the strawberries. Any water left on the berries can cause the chocolate to seize, so this step is key. I also leave the stems on; they make dipping and serving easier.
- In a mixing bowl, I beat the softened cream cheese until smooth, then add powdered sugar and vanilla extract. The filling should be thick enough to hold its shape but creamy enough to pipe easily into the strawberries.
- I carefully cut a small cone-shaped hole from the bottom of each strawberry using a paring knife. This creates the perfect cavity for the cheesecake filling without damaging the berry’s structure.
- Using a piping bag, I fill each hollowed strawberry with the cheesecake mixture. I make sure not to overfill, so the chocolate coating can cover the top neatly.
- I melt the white chocolate and dip each filled strawberry, covering the cheesecake completely. I let any excess drip off and place them on parchment paper to set.
- Once the coating has set slightly, I melt the semi-sweet chocolate and drizzle it over the strawberries for a beautiful, professional finish.
- Finally, I place the strawberries in the refrigerator for at least 15–20 minutes to firm up the chocolate and filling. This ensures every bite is perfectly set.
Notes
- I always use room-temperature cream cheese—it mixes more smoothly and avoids lumps.
- I find that drying strawberries with paper towels after washing makes a big difference for chocolate adhesion.
- I like to slightly warm the chocolate before dipping to avoid cracking once it sets.
- I sometimes chill the strawberries after filling but before dipping to prevent the chocolate from melting the cheesecake.
- I gently tap the parchment paper after dipping to remove excess chocolate for a cleaner look.
