Name: Easy Stuffed Chocolate-Covered Cheesecake Strawberries: 4 Steps
Prep time: 15 min
Total time: 15 min
Yield: 24
Cuisine: American
Ingredients: 1 pound (454 g) fresh strawberries; ¾ cup (136 g) dark chocolate chips or finely chopped chocolate; 1 teaspoon coconut oil (optional); 8 ounces (226 g) cream cheese, room temperature; 1 teaspoon vanilla extract; ½ cup (96 g) powdered sweetener or confectioners sugar

Stuffed Chocolate-Covered Cheesecake Strawberries

Jump to Recipe

Okay, picture this: you’re craving something totally decadent, right? But you don’t wanna spend hours in the kitchen. That’s where these Stuffed Chocolate-Covered Cheesecake Strawberries come in! Seriously, they’re like the ultimate dessert mashup – juicy strawberries, rich chocolate, and creamy cheesecake all rolled into one perfect bite. My friends *always* think I slaved away when I bring these out, but honestly, they’re SO easy. I’ve been making them for years and they’re always a hit! Trust me, you’ll be amazed at how quickly you can whip up these little beauties. They’re seriously impressive, but shhh, let’s keep the “easy” part our little secret, okay?

Why You’ll Love These Stuffed Chocolate-Covered Cheesecake Strawberries

Seriously, you’re gonna be obsessed with these! Here’s why:

Quick and Easy Dessert

I’m talking minimal effort, maximum reward! You can whip these up faster than you can say “cheesecake strawberry.” No baking? YES, please!

Irresistible Flavor Combination

The combo of fresh, juicy strawberries with that rich chocolate and creamy cheesecake filling? OMG. It’s like a party in your mouth, seriously!

Perfect for Any Occasion

Whether it’s a fancy party, a holiday get-together, or just a “treat yourself” kinda night, these stuffed strawberries are *always* a hit. They’re so versatile!

Stuffed Chocolate-Covered Cheesecake Strawberries - detail 1

Ingredients for Stuffed Chocolate-Covered Cheesecake Strawberries

Alright, let’s gather our goodies! You’ll need:

1 pound (454 g) fresh strawberries – the bigger, the better, in my opinion!
¾ cup (136 g) dark chocolate chips or finely chopped chocolate – I usually go for chips ’cause they’re easy.
1 teaspoon coconut oil (optional) – this just helps the chocolate melt smooth.
8 ounces (226 g) cream cheese, room temperature – super important to be soft!
1 teaspoon vanilla extract – adds that little extra somethin’ somethin’.
½ cup (96 g) powdered sweetener or confectioners sugar – adjust to your sweetness preference, of course!

How to Make Stuffed Chocolate-Covered Cheesecake Strawberries: Step-by-Step Instructions

Okay, here’s the fun part! Let’s get these Stuffed Chocolate-Covered Cheesecake Strawberries made. Don’t worry, it’s easier than it looks!

Preparing the Strawberries

First things first, gently wash and *thoroughly* dry your strawberries. This is key, or the chocolate won’t stick! Then, carefully cut off the stems and hollow out the centers. I use a small spoon or even a melon baller for this. If you’re worried about them wobbling, you can slice a tiny bit off the bottom to make them flat. Totally optional, though!

Melting the Chocolate

Now, for the chocolate! Pop your chocolate chips (or chopped chocolate) and coconut oil (if you’re using it) into a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until it’s all smooth and melted. Careful not to burn it! If it gets too thick while you’re working, just pop it back in the microwave for a few seconds.

Dipping the Strawberries in Chocolate

Grab a strawberry by the top and dip it into the melted chocolate, twirling it around to coat it completely. Let any extra chocolate drip off – you don’t want a huge puddle! Then, place the chocolate-covered strawberry on a parchment-lined dish to dry. This usually takes about 10-15 minutes, but you can speed it up by popping them in the fridge for a bit.

Stuffed Chocolate-Covered Cheesecake Strawberries - detail 2

Making the Cheesecake Filling

While the chocolate’s setting, let’s make that dreamy cheesecake filling! In a bowl, mix together your softened cream cheese, powdered sweetener, and vanilla extract until it’s super smooth and creamy. Taste it and adjust the sweetness to your liking – everyone’s different!

Filling the Stuffed Chocolate-Covered Cheesecake Strawberries

Okay, almost there! Transfer your cheesecake mixture to a piping bag fitted with a tip (or, if you’re like me and don’t wanna do dishes, just use a ziplock bag and snip off a corner!). Now, carefully fill each chocolate-covered strawberry with that delicious cheesecake filling. And…that’s it! Serve these babies immediately and watch them disappear!

Tips for Perfect Stuffed Chocolate-Covered Cheesecake Strawberries

Want to take these to the next level? Here’s what I’ve learned over the years:

Make *sure* those strawberries are bone-dry! Any moisture will make the chocolate seize up or slide right off.
Don’t skip the room-temperature cream cheese! It’s gotta be soft to get that smooth, dreamy filling. Lumpy cheesecake filling? No, thank you!
If you’re feeling fancy, temper your chocolate! It’ll give it a super shiny, professional-looking finish. But honestly, they’re delicious even if you don’t!

Ingredient Notes and Substitutions for Stuffed Chocolate-Covered Cheesecake Strawberries

Okay, let’s talk swaps! Don’t have everything on hand? No problem!

**Chocolate:** Not a dark chocolate fan? Milk chocolate or even white chocolate works great! Just keep an eye on it when melting, as white chocolate can be finicky.
**Cream Cheese:** If you’re feeling adventurous, mascarpone cheese would be amazing! Or, for a lighter option, try Neufchâtel cheese.
**Sweetener:** I usually use powdered sweetener to keep it keto-friendly, but regular powdered sugar works just as well. Taste as you go!

Stuffed Chocolate-Covered Cheesecake Strawberries - detail 3

Frequently Asked Questions About Stuffed Chocolate-Covered Cheesecake Strawberries

Got questions? I got answers! Here’s what people usually ask me about these yummy Stuffed Chocolate-Covered Cheesecake Strawberries:

Can I use milk chocolate instead of dark chocolate? Absolutely! I love dark chocolate, but milk chocolate is delicious too. White chocolate’s also a fun option!

How long do these stuffed strawberries last? Honestly, they’re best eaten right away. But if you have leftovers (lucky you!), they’ll keep in the fridge for a day or two. The strawberries might get a little soft, though.

Can I freeze them? I wouldn’t recommend freezing them. The strawberries will get super mushy when they thaw, and the cheesecake filling might change texture.

Can I make these ahead of time? You *can* make the cheesecake filling a day ahead. Just store it in the fridge. But I recommend dipping and filling the strawberries closer to serving time, so they’re at their best!

Storing Your Stuffed Chocolate-Covered Cheesecake Strawberries

Okay, so you have leftovers? Wow, color me impressed! Honestly, these are best enjoyed fresh, but if you *must* store them, pop them in an airtight container in the fridge. They’ll be good for maybe a day, but the strawberries might get a little soft. Don’t even *think* about reheating them, though. Just enjoy them cold!

Nutritional Information for Stuffed Chocolate-Covered Cheesecake Strawberries

Okay, quick disclaimer: the nutrition info can vary *a lot* depending on the exact ingredients you use, especially the chocolate and sweetener. So, this is just an estimate, okay?

Rate This Stuffed Chocolate-Covered Cheesecake Strawberries Recipe

Loved these Stuffed Chocolate-Covered Cheesecake Strawberries as much as I do? Let me know! Give the recipe a rating, leave a comment, and don’t forget to share it with your friends!