Description
A recipe for making fresh strawberries filled with a sweet, no-bake cheesecake mixture and dipped in melted chocolate.
Ingredients
Scale
- 1 pound fresh strawberries, large size
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 10 ounces semi-sweet chocolate, chopped or chips
- 1 teaspoon coconut oil (optional, for smoother dipping)
Instructions
- Wash and thoroughly dry the strawberries. Remove the green tops (hulls) using a small knife or melon baller, creating a small cavity for the filling. Set aside.
- Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar, vanilla extract, and heavy cream to the cream cheese. Beat until the mixture is light and fluffy.
- Transfer the cheesecake filling to a piping bag fitted with a large round tip, or use a small spoon or offset spatula.
- Carefully pipe or spoon the cheesecake filling into the cavity of each prepared strawberry. Fill them slightly above the cut line.
- Place the filled strawberries on a parchment-lined baking sheet. Freeze for at least 30 minutes to firm up the filling before dipping.
- Melt the chocolate: Place the chopped chocolate (and coconut oil, if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until completely smooth. Alternatively, use a double boiler.
- Remove the chilled strawberries from the freezer. Dip each strawberry into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off.
- Return the dipped strawberries to the parchment-lined baking sheet.
- If desired, drizzle with contrasting chocolate or add sprinkles immediately before the coating sets.
- Refrigerate the finished strawberries for about 15 minutes, or until the chocolate coating is firm.
Notes
- Make sure the strawberries are completely dry before filling and dipping; moisture prevents the chocolate from adhering properly.
- For a smoother chocolate coating, add a small amount of coconut oil or vegetable shortening to the melted chocolate.
- Store leftovers in an airtight container in the refrigerator for up to two days.
- Prep Time: 30 min
- Cook Time: 5 min
- Category: Dessert
- Method: No Bake/Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 strawberry
- Calories: 180
- Sugar: 18
- Sodium: 45
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
- Cholesterol: 25