Why You’ll Love Chocolate Covered Cheesecake Strawberries Recipe

These chocolate‑covered cheesecake strawberries are:

Sweet and indulgent — combining chocolate, strawberries, and cheesecake in one bite.
Easy to make with simple ingredients and minimal prep.
A great no‑bake dessert for parties and special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound (about 12–15) large strawberries, rinsed and dried
6 ounces semi‑sweet chocolate chips
4 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
¼ cup cold heavy cream

Directions

Line a baking sheet with parchment paper and set aside.
Rinse the strawberries and pat dry. Remove the tops and hull the center with a small knife.
Melt the chocolate chips in a microwave‑safe bowl in 30‑second intervals, stirring until smooth.
Dip each strawberry in the melted chocolate and place on the prepared sheet to set.
In a bowl, mix the softened cream cheese, powdered sugar, and vanilla until smooth. Add cold heavy cream and beat until light and fluffy. Chill the filling for about 15 minutes.
Pipe or spoon the chilled cheesecake filling into each chocolate‑covered strawberry.
If needed, refrigerate for 10–15 minutes to help the filling set.
Serve and enjoy within hours for the best texture.

Servings and timing

Servings: Makes about 15 strawberries
Prep Time: Around 20 minutes
Chill Time: Around 10–15 minutes
Total Time: Around 30 minutes

Variations

Use dark chocolate, milk chocolate, or white chocolate for dipping.
Add sprinkles, crushed nuts, or graham cracker crumbs to the chocolate before it sets.
Try different fruit like raspberries or sliced apples instead of strawberries.

Storage/Reheating

Store leftover chocolate‑covered cheesecake strawberries in an airtight container in the refrigerator for up to 24 hours.
Do not freeze, as the texture of strawberries can become soft when frozen.

FAQs

How do you hull strawberries for this recipe?

To hull strawberries, wash them thoroughly, pat them dry, then use a small knife to remove the green top and hollow out the center for the cheesecake filling.

Can I use a double boiler instead of a microwave to melt the chocolate?

Yes — melt chocolate gently over simmering water in a heatproof bowl to avoid burning.

Should the strawberries be completely dry before dipping?

Yes, the strawberries should be fully dry so the chocolate adheres properly.

Can I make these ahead of time?

You can prepare them a few hours ahead, but they’re best served fresh.

What if my cheesecake filling is too soft?

Chill the filling for a bit longer before piping to help it firm up.

Can I use low‑fat cream cheese?

Yes, but the filling may be slightly less rich and creamy.

Can I substitute powdered sugar?

You can try a sugar alternative, though it may change sweetness and texture.

Do I have to refrigerate the finished strawberries?

Refrigerate if not serving right away, but enjoy soon for best flavor and texture.

What chocolate works best?

Semi‑sweet chocolate gives balanced sweetness, but any good quality chocolate will work.

Can I decorate the strawberries after filling?

Yes — drizzle contrasting chocolate, add sprinkles, or crushed toppings before the chocolate hardens.

Conclusion

Chocolate Covered Cheesecake Strawberries are an easy no‑bake dessert that pairs fresh fruit with creamy cheesecake and rich chocolate. They’re ideal for gatherings, celebrations, or a special treat, and can be customized with different chocolates and toppings.