Introduction

Chocolate Cheesecake Stuffed Strawberries are a delightful treat that combines fresh fruit with rich, creamy chocolate cheesecake filling. These bite-sized desserts are perfect for parties, special occasions, or whenever you want an indulgent yet refreshing sweet snack.

A close-up view of several bright red strawberries hollowed at the top and filled with smooth, creamy light brown chocolate mousse piped in a star shape, each strawberry standing upright on a white rectangular plate with rounded edges, set against a white marbled surface with a soft focus on the strawberries in the background, highlighting the rich texture of the mousse and the shiny, slightly bumpy surface of the strawberries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup semi-sweet chocolate chips
8 ounces cream cheese (softened)
¼ cup granulated sugar
2 tablespoons unsalted butter (softened)
1 teaspoon vanilla extract
1 ½ tablespoons unsweetened cocoa powder
1 cup whipped topping (such as Cool Whip)
3 tablespoons chocolate melts or chocolate chips
3 tablespoons chocolate cookie crumbs
Fresh strawberries (quantity as desired)

Instructions

Step 1: Wash the strawberries thoroughly and dry them well with a paper towel.
Step 2: Cut the tops off the strawberries and hollow them out using a small spoon or a strawberry huller.
Step 3: Place 3 tablespoons of chocolate chips in a small dish and melt in the microwave at 50% power for about 20 seconds. Continue melting in 15-second increments until fully melted.
Step 4: Slice a thin piece off the bottom of each strawberry so it stands upright, then pat dry. Dip the bottom of each strawberry into the melted chocolate, then into chocolate cookie crumbs. Place them on a parchment-lined pan.
Step 5: Melt ¾ cup semi-sweet chocolate chips in a small dish at 50% power for about 35 seconds, continuing in 20-second increments until melted. Allow to cool.
Step 6: Using a mixer on medium speed, combine the softened cream cheese, butter, vanilla extract, cocoa powder, and sugar until fluffy. Add the cooled melted chocolate and mix on low until incorporated.
Step 7: Gently fold in the whipped topping until just combined to keep the mixture light and creamy.
Step 8: Transfer the chocolate cheesecake filling to a piping bag or a resealable plastic bag with a corner snipped off. Pipe the filling generously into each hollowed strawberry.
Step 9: Optionally, top each filled strawberry with a thin slice of strawberry cut into circles for a pretty finish.
Step 10: Serve immediately or refrigerate for up to 4 hours before serving to let the flavors meld.

Tips & Variations

Use fresh, firm strawberries for the best shape and flavor.
For adult gatherings, add a teaspoon of liqueur such as Bailey’s or Kahlúa to the cheesecake filling for a boozy twist.
Try dipping the strawberry bottoms in white chocolate instead of dark chocolate for a different look and flavor.
Ensure the melted chocolate has cooled before mixing into the cream cheese to prevent curdling.

Storage

Store the stuffed strawberries in an airtight container in the refrigerator for up to 4 hours. Because the strawberries release moisture over time, it’s best to enjoy them the same day they’re made. If you need to prepare the filling ahead of time, keep it refrigerated and pipe just before serving.

How to Serve

A white plate holds a circle of fresh strawberries standing upright, each strawberry sliced open and filled with a swirl of smooth, light brown chocolate cream, topped with small dark chocolate chips. The bright red strawberries have visible seeds and green leaves are scattered around the plate on a white marbled surface. In the background, another white plate shows halved strawberries covered with melted chocolate. A soft green cloth is blurred behind the plates. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

It’s best to use fresh strawberries because frozen ones become too soft and watery when thawed, which can make the filling soggy and affect the texture.

How can I prevent the strawberries from tipping over?

Slice a thin, flat piece off the bottom of each strawberry so they can stand upright steadily when filled and served.

Chocolate Cheesecake Stuffed Strawberries Recipe

Print Recipe

★★★★★

4.5 from 137 reviews

Delight in these luscious Chocolate Cheesecake Stuffed Strawberries, featuring fresh strawberries filled with a rich, creamy chocolate cheesecake mixture, dipped in melted chocolate and cookie crumbs for an irresistible bite-sized dessert perfect for any occasion.

Author: Ella
Prep Time: 20 minutes
Cook Time: 5 minutes (for melting chocolates)
Total Time: 25 minutes
Yield: 12 stuffed strawberries 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Chocolate Coating & Decoration

3 tablespoons chocolate melts (or chocolate chips)
3 tablespoons chocolate cookie crumbs
Additional strawberry slices for topping (cut circles with a straw)

Chocolate Cheesecake Filling

¾ cup semi-sweet chocolate chips
8 ounces cream cheese, softened
¼ cup granulated sugar
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 ½ tablespoons unsweetened cocoa powder
1 cup whipped topping (such as Cool Whip)

Fresh Strawberries

About 12 large fresh strawberries, washed and dried

Instructions

Prepare Strawberries: Wash the strawberries thoroughly and dry them well. Cut the tops off and hollow out each strawberry using a small spoon or strawberry huller to create space for the filling.
Prepare Chocolate Dipping Base: Slice a thin piece off the bottom of each strawberry so they can stand upright. Pat dry with a paper towel.
Melt Chocolate for Decoration: Place 3 tablespoons of chocolate chips or melts in a small dish and microwave at 50% power for about 20 seconds; continue melting in 15-second increments until fully melted, stirring in between.
Dip Strawberries: Dip the bottom of each strawberry into the melted chocolate, then immediately dip into the chocolate cookie crumbs. Place strawberries on a parchment-lined pan to set.
Make Chocolate Cheesecake Filling: In a small dish, melt ¾ cup semi-sweet chocolate chips in the microwave at 50% power for about 35 seconds, continuing in 20-second increments until melted. Allow to cool.
Mix Filling Ingredients: Using a mixer on medium speed, beat the softened cream cheese, unsalted butter, vanilla extract, unsweetened cocoa powder, and granulated sugar until fluffy. Reduce mixer speed to low and blend in the cooled melted chocolate.
Add Whipped Topping: Gently fold in the whipped topping until just combined to keep the filling light and airy.
Fill Strawberries: Transfer the chocolate cheesecake filling into a piping bag or a resealable plastic bag with a corner snipped off. Pipe the filling generously into the hollowed strawberries, filling them to overflow if desired.
Top and Chill: Place a thin slice or circle of strawberry on top of each filled strawberry as a decorative lid. Serve immediately or refrigerate for up to 4 hours before serving to allow filling to set.

Notes

Be sure to thoroughly dry strawberries before dipping to ensure chocolate adheres properly.
If you don’t have a strawberry huller, a small spoon or knife works well to hollow them out.
Use room temperature cream cheese and butter for smooth mixing.
The filling can be piped in advance but do not overfill if planning to refrigerate longer than 4 hours to avoid sogginess.
This recipe works best with large, firm strawberries for easy hollowing and filling.
For a dairy-free version, substitute cream cheese and whipped topping with vegan alternatives.

Keywords: Chocolate Cheesecake, Stuffed Strawberries, No-Bake Dessert, Chocolate Dessert, Cream Cheese Filling, Easy Party Dessert