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Chocolate Cheesecake Stuffed Strawberries Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add Whipped Topping: Gently fold in the whipped topping until just combined to keep the filling light and airy.
  8. 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.
  9. 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

Find it online: https://ellaeatsdaily.com/chocolate-cheesecake-stuffed-strawberries-recipe/