Name: Chocolate Covered Cheesecake Strawberries
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb fresh strawberries (about 20 large); 8 oz cream cheese, softened; 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract; Pinch of salt; 1/2 cup crushed graham crackers; 1 cup semi-sweet chocolate chips; 1 tablespoon coconut oil or butter (optional, for smoother chocolate)

Juicy strawberries filled with creamy cheesecake and dipped in rich chocolate—these no-bake bites deliver everything I crave in a dessert: freshness, sweetness, and indulgence. They’re perfect for parties, date nights, or simply treating myself to something decadent yet light.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb fresh strawberries (about 20 large)

8 oz cream cheese, softened

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

1/2 cup crushed graham crackers

1 cup semi-sweet chocolate chips

1 tablespoon coconut oil or butter (optional, for smoother chocolate)

Pinch of salt

Directions

I start by washing and thoroughly drying the strawberries. Then I slice off the tops and gently hollow out the centers using a small knife or melon baller.

In a medium bowl, I beat together the cream cheese, powdered sugar, vanilla, and salt until it’s smooth and creamy.

I transfer the cheesecake filling into a piping bag (or a zip-top bag with the corner snipped) and pipe it into each hollowed-out strawberry until full.

Next, I dip the tops of the filled strawberries into crushed graham crackers for a fun cheesecake-style twist.

I melt the chocolate chips with a bit of coconut oil in the microwave, using 30-second intervals and stirring in between until smooth.

I dip the bottom halves of the stuffed strawberries into the chocolate, then place them on a parchment-lined baking sheet.

I chill them in the fridge for 15–20 minutes until the chocolate is set.

I like to serve them chilled for the best taste and texture—ideally within 24 hours.

Servings and timing

Servings: 20 stuffed strawberries

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Calories per serving: Approximately 120 kcal

Variations

I sometimes use white or dark chocolate instead of semi-sweet for a different flavor twist.

For a festive touch, I sprinkle crushed nuts, mini chocolate chips, or festive sprinkles on top of the chocolate before it sets.

I’ve also made these with mascarpone cheese instead of cream cheese for a more delicate, Italian-style filling.

If I want a dairy-free version, I use vegan cream cheese and dairy-free chocolate chips.

Storage/Reheating

I store these cheesecake strawberries in an airtight container in the refrigerator and enjoy them within 24 hours for the freshest flavor and texture. I don’t recommend freezing them, as the strawberries can become mushy. These treats are best served cold—no reheating needed.

FAQs

How far in advance can I make chocolate-covered cheesecake strawberries?

I like to make them the day I plan to serve them. They stay freshest for about 24 hours in the fridge.

Can I use frozen strawberries for this recipe?

I wouldn’t recommend it. Frozen strawberries tend to release water and lose their firmness, which affects both taste and texture.

What’s the best way to melt chocolate for dipping?

I usually melt chocolate chips in the microwave in short bursts, stirring between each. Adding a bit of coconut oil makes the chocolate smoother and easier to dip.

Can I use other berries besides strawberries?

Yes, but I stick to berries that are large enough to hollow and stuff. Strawberries work best, but large raspberries might work too with a mini piping tip.

Do I need to add the graham cracker topping?

Not at all. I love the extra texture and the nod to traditional cheesecake, but they’re delicious even without it.

Conclusion

These chocolate-covered cheesecake strawberries are my go-to when I want a dessert that feels special but doesn’t take hours to prepare. They’re fresh, creamy, and chocolatey with a satisfying crunch. Whether I’m hosting or simply treating myself, I always come back to this simple, crowd-pleasing recipe.

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