Oh my goodness, you have GOT to try these cheesecake-stuffed chocolate covered strawberries! They’re my go-to dessert for Valentine’s Day, anniversaries, or honestly any day I need a little pick-me-up. Picture this: plump, juicy strawberries hollowed out and filled with the creamiest cheesecake filling, then dipped in rich, glossy chocolate. It’s like someone took all my favorite desserts and rolled them into one perfect bite!
I first made these for my husband on our second Valentine’s Day together when I was completely broke but wanted to do something special. Who knew they’d become our tradition? The magic is how simple they are – no baking, just fresh ingredients coming together in the most delicious way possible. The tangy cream cheese filling perfectly balances the sweetness of the strawberries and chocolate. Trust me, one bite and you’ll be hooked!
The best part? They look super fancy but take less than an hour to make. Every time I serve them, people think I spent hours in the kitchen. Nope! Just a little patience (mostly waiting for the chocolate to set) and you’ve got an impressive dessert that’ll wow everyone.
Why You’ll Love These Cheesecake-Stuffed Chocolate Covered Strawberries
Let me count the ways these little beauties will steal your heart:
- No oven required! Just mix, stuff, dip and chill
- Ready in under an hour – perfect for last-minute romantic gestures
- The flavor combo is unreal – tart berries, creamy filling, rich chocolate
- They look like you slaved for hours (our little secret!)
- Customizable – drizzle with white chocolate or add fun sprinkles
Seriously, these are the ultimate love language dessert. One bite and you’ll understand why I make them year after year!
Ingredients for Cheesecake-Stuffed Chocolate Covered Strawberries
Okay, here’s the shopping list for these dreamy treats – and yes, every ingredient matters! I learned the hard way that skipping steps leads to chocolate disasters (more on that later). This makes about 20 gorgeous berries:
- 1 lb large strawberries (18–22 count) – must be dry as a bone before dipping!
- 8 oz cream cheese – softened properly, not rock-hard or melty
- 1/2 cup powdered sugar – sifted if yours is lumpy
- 1 tsp vanilla extract – the good stuff makes a difference
- 1/2 cup heavy whipping cream (or whipped topping in a pinch)
- 8–10 oz semi-sweet chocolate chips – or high-quality melting wafers
- 1 tsp coconut oil (optional) – my secret for glossy, crackly chocolate shells
Pro tip: Taste your berries first – if they’re super sweet, you might want to reduce the powdered sugar by a tablespoon. Trust your instincts!
Equipment You’ll Need
Don’t worry – you don’t need fancy gadgets for these cheesecake-stuffed strawberries! Here’s what I always grab from my kitchen:
- A good piping bag (or just a plastic bag with the corner snipped off)
- Mixing bowl and electric mixer (though a strong arm and whisk works too!)
- Parchment paper – absolute must for chocolate dipping
- A small sharp knife for hulling strawberries
- A teaspoon or melon baller to scoop out centers
That’s it! See? Told you it was simple. Now let’s get to the fun part – making them!
How to Make Cheesecake-Stuffed Chocolate Covered Strawberries
Alright, let’s dive into the fun part! Making these cheesecake-stuffed strawberries is easier than you think – I’ll walk you through each step. Just follow along and you’ll have perfect chocolate-dipped beauties in no time. Promise!
Preparing the Strawberries
First things first – let’s get those strawberries ready. This step is crucial, so don’t rush it! Start by selecting plump, firm berries with nice green tops (they’ll stand up prettier when dipped). Wash them gently under cool water and pat them completely dry with paper towels. I mean DRY dry – any water droplets will make your chocolate seize up later.
Now for the fun part – hulling! Use a paring knife to cut a cone shape around the stem and remove it. Then take a small spoon or melon baller and scoop out just a little bit of the center to make room for our delicious filling. Don’t go overboard – you want enough strawberry left to hold its shape. Pop them on a paper towel-lined tray while you work.
Making the Cheesecake Filling
This creamy filling is what makes these strawberries extra special. Start with room temperature cream cheese (I leave mine out for about 30 minutes – cold cream cheese will lump up). Beat it in a bowl until smooth, then add the powdered sugar and vanilla. Mix until it’s silky and no lumps remain.
Now for the magic – slowly pour in the cold heavy cream while mixing. Keep beating until it forms soft peaks and becomes pipeable, about 2-3 minutes. The texture should be like thick frosting – if it’s too runny, chill it for 10 minutes. Too stiff? Add a splash more cream. Transfer to a piping bag fitted with a star tip (or just snip the corner off a plastic bag).
Dipping in Chocolate
Time for the grand finale! Melt your chocolate chips with the coconut oil (if using) in 20-second bursts, stirring between each. When it’s smooth and lump-free, you’re ready to dip. Pipe your cheesecake filling into each strawberry – not too full or it’ll ooze out when dipping!
Hold each filled berry by the stem and dip it about halfway into the chocolate. Let excess drip off, then place on parchment paper. If you’re feeling fancy, drizzle some extra chocolate on top or add sprinkles while it’s still wet. Pop them in the fridge for 15-20 minutes until the chocolate hardens – the hardest part is waiting!
See? Told you it was easy. Now go impress someone with these beauties!
Tips for Perfect Cheesecake-Stuffed Chocolate Covered Strawberries
After making these dozens of times (and yes, having a few chocolate disasters along the way), here are my foolproof tips:
- Chocolate matters! Cheap chocolate won’t set properly – splurge on good quality chips or melting wafers.
- Chill your filled berries for at least 10 minutes before dipping – it keeps the filling from squishing out.
- If your chocolate gets too thick while working, just reheat for 5-10 seconds and stir.
- Store in the fridge no more than 2 days – the berries get soggy if they sit too long.
- For extra shine, add that teaspoon of coconut oil to your melting chocolate.
Trust me, these little tricks make all the difference between good and absolutely perfect strawberries!
Variations for Cheesecake-Stuffed Chocolate Covered Strawberries
Oh, the fun you can have with these little gems! Once you’ve mastered the classic version, try these tasty twists:
- Drizzle with melted white chocolate for a fancy two-tone effect
- Swap vanilla extract for almond or orange extract in the filling
- Mix mini chocolate chips into the cheesecake filling for extra texture
- Roll the chocolate-dipped ends in crushed nuts or sprinkles before they set
- Add a pinch of cinnamon or espresso powder to the chocolate for grown-up flavor
See? Endless possibilities to make them your own!
Serving and Storing
These cheesecake-stuffed strawberries are best served chilled – I usually pop them on a pretty plate straight from the fridge. Trust me, that cool, creamy center is heavenly! Store leftovers (if you have any!) in an airtight container in the fridge for up to 2 days, though they’re really at their prime the first day. The berries will start weeping moisture after that, making the chocolate soggy. Pro tip: Arrange them on a bed of crushed ice at parties to keep them perfectly chilled!
Nutritional Information for Cheesecake-Stuffed Chocolate Covered Strawberries
Just a quick heads up – these numbers are estimates since brands and berry sizes vary. Each strawberry clocks in around 160 calories with that dreamy combo of creamy filling and rich chocolate. Not bad for such an indulgent treat!
Frequently Asked Questions
Can I use frozen strawberries for cheesecake-stuffed chocolate covered strawberries?
Oh honey, I learned this the hard way – frozen berries turn to mush when thawed! Always use fresh, firm strawberries for these no-bake desserts. The texture just won’t work otherwise. If berries aren’t in season, try making strawberry cheesecake bites with graham cracker bases instead!
How long do these chocolate-dipped strawberries last?
They’re best eaten within 24 hours (not that they’ll last that long!). The filling stays perfect, but after 2 days in the fridge, the berries start releasing moisture under the chocolate. Pro tip: Make them the day you plan to serve for maximum freshness!
Can I make these strawberry cheesecake bites ahead for Valentine’s Day?
Absolutely! You can prep the filling and hull the berries a day ahead, then assemble and dip them a few hours before your romantic evening. Just don’t dip more than 6 hours in advance or the chocolate might sweat.
What’s the trick to getting perfect chocolate coverage?
My secret? Dry berries, properly tempered chocolate, and dipping at just the right angle! If your chocolate’s too thick, add a smidge more coconut oil. Too thin? Let it cool slightly before dipping. And always, always use parchment paper!
Can I use milk chocolate instead of semi-sweet?
You bet! These are your cheesecake-stuffed strawberries – make them how you love them. Milk chocolate makes them sweeter, while dark chocolate adds sophistication. Just avoid chocolate chips with wax additives; they don’t melt as smoothly.
Final Thoughts
There you have it – my foolproof way to make cheesecake-stuffed chocolate covered strawberries that’ll make you look like a dessert genius! I’d love to see how yours turn out – check photos! Now go grab those berries and get dipping. Trust me, someone’s about to feel very loved when you serve these beauties!
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Decadent Cheesecake-Stuffed Chocolate Covered Strawberries in 45 Minutes
- Total Time: 45 minutes
- Yield: 20 strawberries 1x
- Diet: Vegetarian
Description
Delicious no-bake dessert with creamy cheesecake filling inside fresh strawberries dipped in chocolate.
Ingredients
- 1 lb large strawberries (about 18–22), washed and completely dried
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream (or 1/2 cup whipped topping)
- 8–10 oz semi-sweet chocolate chips (or melting wafers)
- 1 tsp coconut oil or shortening (optional, for smoother chocolate)
Instructions
- Prep strawberries by hulling them and slightly coring the center to make room for filling. Pat dry well.
- Make cheesecake filling by beating cream cheese, powdered sugar, and vanilla until smooth. Add heavy cream and beat until fluffy and pipeable.
- Pipe cheesecake filling into each strawberry. Chill 10–15 minutes to firm up.
- Melt chocolate (and coconut oil if using) in 20–30 second bursts, stirring until smooth.
- Dip each filled strawberry about halfway into melted chocolate. Place on parchment-lined tray.
- Chill 15–20 minutes until chocolate is firm. Serve cold.
Notes
- Ensure strawberries are completely dry before dipping to prevent chocolate from seizing.
- Use high-quality chocolate for best results.
- Store in the refrigerator until ready to serve.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 strawberry
- Calories: 160
- Sugar: 12g
- Sodium: 35mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: cheesecake stuffed strawberries, strawberry cheesecake bites, no bake dessert, valentines day dessert, chocolate dipped strawberries