Chocolate-Covered Cheesecake Strawberries
How These Came to Be A Family Favorite
You know how some recipes just sneak into your life and, before you know it, become your go-to for pretty much every event? That’s these Chocolate-Covered Cheesecake Strawberries for me. The first time I made them, honestly, I only did it because I needed to use up some wonky leftover cream cheese and had a half-bag of chocolate chips eyeing me accusingly from the pantry. My cousin dropped by (as she does—without warning), so improv was required! They were an instant hit, even though the kitchen looked like a strawberry crime scene after. Maybe it’s the mess that makes them taste so good… or maybe the novelty of stuffing strawberries with cheesecake before dunking them in chocolate. Either way, they disappeared faster than I could say ‘mind the drips.’ Oh, quick sidebar—if you ever get chocolate on your shirt, I find that blaming the dog works wonders, even if you don’t have one.
Why You’ll Probably Love These (Or At Least Tolerate Them)
I make these whenever I want to look slightly fancier than average with minimal effort, or when my niece asks for “those messy strawberries” (that’s what she calls them). My family goes bananas for these at birthday parties. I did have a scare once when my hand mixer decided to go rogue—you don’t need a mixer, btw, a fork works if you’re not in a rush (arm workout, anyone?). There’s something about the combo of tart berry, creamy filling, and rich chocolate that just hits the spot—especially when you eat two more than you intended. And if you find yourself licking remnants of the cheesecake mix out of the bowl, you’re not alone.
All The Stuff You’ll Need (Plus Little Tweaks)
- About a pound of big, fresh strawberries (the ones shaped like little hearts work best but honestly, whatever is cheapest usually wins)
- 6 oz (175g-ish) cream cheese, softened – I sometimes swap in Neufchâtel; can’t tell the difference and it sounds French!
- 1/4 cup powdered sugar, but a couple spoonfuls more if you like it really sweet (or substitute with honey if you ran out, just go easy)
- 1/2 tsp vanilla extract (my gran swore by the fake stuff, I prefer the real deal, but honestly both are fine)
- 1 cup chocolate chips or a chocolate bar, chopped – dark, milk, or whatever’s lurking at the back of your cupboard
- 1 tbsp coconut oil or butter (only if you want your melted chocolate extra smooth and glossy – I skip this unless I’m feeling posh)
- Optional: Graham cracker crumbs for topping, or any crushed crunchy thing
OK, Here’s How To Actually Make ‘Em
- Rinse your strawberries and gently pat them dry. Don’t skip the drying—they’ll fight you if they’re wet. No, really, chocolate hates water.
- Slice off the green tops and hollow out the inside with a small knife or, if you’re me, a teaspoon that’s seen better days. Just don’t dig too deep or you’ll poke a hole (it still works, but the filling escapes).
- Mix up your softened cream cheese, powdered sugar, and vanilla extract in a bowl. If you’re not a stickler for smoothness, a fork does the job. This is usually where I sneak a taste. Or two. Oops.
- Spoon (or pipe, but I always lose my piping bags) the cheesecake filling into each berry. Don’t worry if it looks a bit weird at this point—it always does. The chocolate hides a multitude of sins.
- Melt your chocolate chips and coconut oil together in the microwave—short bursts and lots of stirring. Or use a double boiler if you’re feeling fancy. If you overdo it and it gets lumpy, a splash of milk fixes most things (except actual heartbreak).
- Dip each filled berry into the melted chocolate, using fingers or a fork. Let excess drip off (I try to resist eating three before they even hit the tray).
- Set them on a tray lined with parchment—or honestly, I’ve used foil, waxed paper, even a cereal box cut open once. Sprinkle with crushed graham crackers if you fancy.
- Chill them in the fridge for at least 30 minutes or until the chocolate sets. Try not to open the fridge every five minutes (I fail at this step every time).
A Few Notes I Wish I’d Known
- Don’t skip drying the strawberries after washing, unless you like your chocolate sliding right off in streaks (learned that one the hard way).
- If the cheesecake filling is too runny, stick it in the fridge to firm up for ten minutes. Actually, I find it works better if it’s just a bit firm, but not rock solid.
- Even if the strawberries look strange mid-process, trust the chocolate to cover up any wonky bits.
Some Weird and Maybe Wonderful Variations
- I once tried dipping the whole finished berry in white chocolate and then drizzling with dark. Looked like a fancy dessert from the telly, but really, it tasted about the same.
- Lemon zest in the filling for a tangy twist (pretty nice actually)
- Tried stuffing a blueberry inside the berry before the cheesecake—didn’t love it. Kinda weird!
- Nut toppings? Chopped pecans on top can be lush, if no one’s allergic
What You’ll Want To Have (But Improv is Cool)
- Mixing bowl
- Hand mixer or just a whisk or fork (if you’re feeling old school – I’ve even used a mug in a pinch)
- Small knife or even a grapefruit spoon for hollowing berries
- Parchment, foil, or the guts ripped out of an old cereal bag – whatever you’ve got for lining the tray
- Tray or plate that fits your fridge (if you don’t have one, just balance berries on a chopping board – riskier, but it works!)
How To Store Them (If You’re Not My Family)
Keep in a container in the fridge for up to two days, though honestly, in my house these never make it past the first night. The chocolate can get a little weird if you leave them out—especially on a hot day—so keep them cold, and eat more than one.
How I Like To Serve (In Theory and In Practice)
Beautiful on a big platter with other fresh fruit, or honestly, straight from the tray while standing at the fridge. Bit of a ritual here: we debate—chocolate side up or down? (I go for up, Mum disagrees.) Perfect for birthdays, Friday nights, or just because it’s Wednesday—why not?
Things I’ve Screwed Up (So You Don’t Have To)
- I once tried to rush the chocolate dipping and ended up with half-naked strawberries. Patience is definitely a virtue.
- If your filling is runny, don’t just hope for the best. Chill it, and thank me later.
- Trying to stack them in a tall container before the chocolate was fully set—bad idea; you get a chocolate-berry blob.
Questions (Because Yes, I’ve Gotten A Few Texts About This)
- Can I make these ahead of time? For sure—actually, I think these taste better the next day, but only if you manage not to eat them all right away.
- What if I don’t have coconut oil? No stress. Just skip it or use butter. Or nothing! The chocolate still melts, promise.
- Can I use frozen strawberries? I wouldn’t. They get weird and soggy. Fresh is best here, mate.
- Do I absolutely need to hollow out the berries? I guess not, but then you won’t fit the cheesecake, so… yeah, probably worth the extra minute.
- Is this gluten free? If you skip the graham crackers, absolutely. I didn’t even realize until my gluten-free cousin told me. Oops.
- Wait, do you eat these with your hands? Absolutely. Or use a fork if you’re trying to be posh—I once used a toothpick, then dropped it on my shoes, so hands are safer, honestly.
Ingredients
- 12 large fresh strawberries
- 4 oz (113 g) cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup (90 g) semi-sweet chocolate chips
- 1 tsp coconut oil or vegetable oil
- 2 graham crackers, crushed
- Pinch of salt
Instructions
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1Wash and dry the strawberries. Use a small knife to hull each strawberry, creating a cavity for the cheesecake filling.
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2In a bowl, mix softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.
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3Transfer the cheesecake mixture to a piping bag or plastic bag with a corner snipped off. Pipe the filling into the center of each strawberry.
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4In a microwave-safe bowl, melt the chocolate chips and coconut oil together in 20-second intervals, stirring until smooth.
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5Dip each filled strawberry halfway into the melted chocolate, allowing excess to drip off, and then sprinkle with crushed graham crackers.
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6Place strawberries on a parchment-lined tray and refrigerate for at least 15 minutes, until the chocolate is set. Serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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