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Chocolate Covered Cheesecake Strawberries Recipe
Ash Tyrrell

Chocolate Covered Cheesecake Strawberries Recipe

I have to tell you, making chocolate-covered cheesecake strawberries is one of my favorite sweet treats. The combination of rich cheesecake filling, fresh juicy strawberries, and smooth chocolate is just irresistible.
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Prep Time 25 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Once the coating has set slightly, I melt the semi-sweet chocolate and drizzle it over the strawberries for a beautiful, professional finish.
  7. 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.