Chocolate Covered Cheesecake Strawberries (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound (about 12-15) large strawberries, thoroughly rinsed and pat dry
02 -
6 ounces (1 cup) semi-sweet chocolate chips
→ For the Cheesecake Filling
03 -
4 ounces cream cheese, softened
04 -
1/2 cup powdered sugar
05 -
1 teaspoon vanilla extract
06 -
1/4 cup heavy cream, cold
# Instructions:
01 -
Line a baking sheet with parchment paper and set aside.
02 -
Rinse strawberries and pat them dry. Remove the tops and hull the center using a small paring knife.
03 -
Place chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each until completely melted.
04 -
Dip each strawberry in melted chocolate. Place on the parchment-lined baking sheet to set.
05 -
In a large bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer to blend until smooth. Add heavy cream and beat for an additional 2 minutes until light and fluffy. Place the bowl in the refrigerator for 15 minutes to allow the filling to chill.
06 -
Transfer the chilled cheesecake filling to a piping bag with a tip. Pipe some filling into each chocolate-covered strawberry.
07 -
If the filling seems soft, place strawberries in the refrigerator for 10-15 minutes to set the cheesecake filling. Serve immediately or within 12 hours for the best texture and flavor.
# Notes:
01 -
Dry strawberries thoroughly for proper chocolate adhesion
02 -
Best served within 12 hours
03 -
Store in refrigerator for up to 24 hours