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Chocolate Covered Cheesecake Strawberries Recipe
Ben Carraoli

Chocolate Covered Cheesecake Strawberries Recipe

I recently whipped up a batch of Chocolate Covered Cheesecake Strawberries — and I was honestly surprised by how delicious they turned out. The combination of juicy berries, creamy cheesecake, and rich chocolate felt like a bakery-style dessert without the effort.
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Total Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound about 454 g fresh strawberries — choose large, firm ones so you can easily hollow and fill them.
  • 8 ounces 226 g cream cheese — softened for a smooth, pipeable filling.
  • 1 teaspoon vanilla extract — enhances the flavor and gives the filling a warm aroma.
  • ½ cup powdered sweetener or powdered sugar — keeps the cheesecake filling silky and sweet.
  • ¾ cup dark chocolate chips or chopped dark chocolate — melts into a glossy rich coating.
  • 1 teaspoon coconut oil optional — gives the melted chocolate a smoother finish.

Method
 

  1. Wash the strawberries and pat them completely dry so the chocolate sets properly. Slice off the tops and carefully hollow out the centers using a small spoon. If you’d like, trim the bottoms slightly so the strawberries can stand upright as you work.
  2. Place your chocolate and coconut oil in a microwave-safe bowl and heat in short intervals until smooth. Hold each strawberry by the top and dip the base into the melted chocolate, allowing the excess to drip off before setting them on parchment paper to dry.
  3. Beat the softened cream cheese, powdered sugar, and vanilla until creamy. Taste and adjust sweetness if needed. Transfer the mixture into a piping bag and fill each hollowed strawberry generously. Let the chocolate firm up, and enjoy immediately or chill until serving.

Notes

  • I always warm the cream cheese fully — when it’s soft, the filling becomes silky and pipes beautifully.
  • I dry the strawberries thoroughly, sometimes even letting them air-dry for a few minutes to avoid chocolate slipping off.
  • When the chocolate starts thickening, I reheat it briefly so the dipping stays smooth and even.
  • I sometimes trim the bottoms of strawberries so they stand tall — it makes them look neat and professional.