Chocolate Covered Cheesecake Strawberries
Sweet, creamy cheesecake filling tucked into ripe strawberries and wrapped in glossy chocolate — these Chocolate Covered Cheesecake Strawberries are the kind of elegant yet simple treat that disappears first at parties. I first made them for a last-minute dinner-party dessert and watched friends hover around the platter; they’re indulgent without being fussy, and they come together in under an hour. If you love classic cheesecake flavor in bite-sized form, you might also enjoy the best cheesecake recipe for when you want a full-size cake.
Why you’ll love this dish
This recipe turns three pantry staples — chocolate, cream cheese, and strawberries — into a show-stopping bite. They’re quick to make, look impressive on a dessert table, and are an easy way to bring a cheesecake flavor to a handheld dessert. Perfect for date nights, bridal showers, Valentine’s Day, or a weekend treat.
“Creamy, chocolatey, and just the right amount of sweet — I made these for a small gathering and everyone asked for the recipe.”
Beyond being crowd-pleasers, they’re customizable and kid-friendly, so they work for casual family nights or fancier occasions.
How this recipe comes together
You’ll melt chocolate, dip and set the strawberries, whip a simple cheesecake filling, and pipe it back into the hulled centers. The basic flow:
- Prep strawberries and line a baking sheet.
- Melt chocolate and dip each berry; allow chocolate to set.
- Make a quick no-bake cheesecake filling with cream cheese, powdered sugar, vanilla, and heavy cream.
- Chill the filling briefly, pipe into the chocolate cups, and chill again if needed. The whole process is straightforward and forgiving — ideal for cooks who want high-impact results with minimal fuss.
What you’ll need
- 1 pound (about 12–15) large strawberries, thoroughly rinsed and patted dry
- 6 ounces (1 cup) semi-sweet chocolate chips
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy cream, cold
Substitution notes: use white chocolate for a sweeter finish, or dark chocolate for a richer contrast. If you prefer less sugar, reduce powdered sugar to 1/3 cup and taste. If you have extra chocolate after dipping, save it for baking or try it in banana chocolate chip muffins.
Step-by-step instructions
- Line a baking sheet with parchment paper and set aside. Make sure the parchment covers the whole sheet to catch any drips.
- Rinse strawberries and pat them completely dry. Remove the tops and hull the center with a small paring knife so there’s a cavity for the filling. Dryness is key — any surface moisture will seize the chocolate.
- Place chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth and fully melted (about 60–90 seconds total depending on your microwave). Stir thoroughly to finish melting with residual heat.
- Hold each strawberry by the stem or use a fork to dip into melted chocolate, coating about two-thirds of each berry. Shake off excess and place them on the parchment-lined baking sheet. Let the chocolate set at room temperature for 10–20 minutes, or speed it up in the refrigerator for 5–10 minutes.
- While the chocolate sets, make the cheesecake filling: in a large bowl combine the softened cream cheese, powdered sugar, and vanilla extract. Beat with a hand mixer until smooth and no lumps remain. Add cold heavy cream and beat for an additional 2 minutes until light and fluffy.
- Chill the filling in the refrigerator for 15 minutes — this firms it enough to pipe cleanly. Transfer the chilled filling to a piping bag fitted with a small round or star tip.
- Pipe a dollop of cheesecake filling into each chocolate-covered strawberry’s hulled center. If the filling looks soft, chill the strawberries for 10–15 minutes to set the filling firm.
- Serve immediately, or store chilled and enjoy within 12 hours for the best texture and flavor.
Best ways to enjoy it
Serve these on a pretty platter as a romantic dessert, at bridal showers, or as a sweet snack for kids. They pair well with a light sparkling wine or a coupe of coffee. For a dessert board, include nuts, shortbread, and a few plain fruit options; they also make a lovely contrast to warm baked goods such as chocolate chip cookies for a mix of textures.
Storage and reheating tips
Store the strawberries in a single layer in an airtight container in the refrigerator. They’re best eaten within 12 hours — beyond that the filling softens and the berries release juice that can make the chocolate soggy. You can assemble just the chocolate-dipped strawberries and keep them chilled for up to 24 hours, then add the cheesecake filling right before serving. Freezing is not recommended; thawing damages strawberry texture and creates excess moisture.
Helpful cooking tips
- Dry strawberries thoroughly after washing — even a little water will cause chocolate to seize.
- Soften cream cheese to room temperature for a lump-free filling. If it’s too cold, you’ll get tiny clumps.
- Chill the filling before piping; it holds shape better and looks neater.
- If your melted chocolate thickens, gently reheat in 10-second bursts and stir. Avoid overheating chocolate.
- For a cleaner look, use a small round piping tip or a zip-top bag with the corner snipped.
Different ways to try it
- White chocolate + lemon zest: grate a little lemon into the cheesecake filling for a bright contrast.
- Nutty crunch: after piping, sprinkle finely chopped toasted pistachios or almonds on the filling before it sets.
- Boozy variation: fold a teaspoon of liqueur (Grand Marnier or Amaretto) into the filling for adult-only desserts.
- Vegan swap: use dairy-free cream cheese and coconut cream, and choose vegan chocolate.
- If you want a similar sticky-sweet stuffed option, try a nutty chocolate fruit idea like these chocolate-covered Snickers stuffed dates.
Helpful answers
Q: How long do these last once filled?
A: Best within 12 hours refrigerated. The strawberries will soften and release juice over time, which can make the chocolate coating less crisp.
Q: Can I make them ahead?
A: You can dip the strawberries in chocolate up to 24 hours ahead and keep them chilled. Pipe the cheesecake filling no more than a few hours before serving for the best appearance and texture.
Q: Can I use low-fat cream cheese or Greek yogurt?
A: Low-fat cream cheese will work but the filling will be less rich and may be softer. Greek yogurt can be used to cut richness but requires straining to remove excess water and more powdered sugar to thicken.
Q: Is there a way to keep the chocolate from cracking when biting?
A: Use a thinner chocolate coating — dip only two-thirds of the berry and avoid an overly thick layer. Room-temperature strawberries help too; very cold berries under warm chocolate may create brittle shells.
Q: Can I substitute fresh fruit other than strawberries?
A: Small hollow fruits like hollowed-out cherries or mini apples don’t work as well. Strawberries are ideal because their conical shape and firm flesh hold the filling and chocolate reliably.
Chocolate Covered Cheesecake Strawberries
Ingredients
Method
- Line a baking sheet with parchment paper and set aside.
- Rinse strawberries and pat them completely dry. Remove the tops and hull the center with a small paring knife to create a cavity.
- Place chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring until smooth (about 60–90 seconds).
- Dip each strawberry into the melted chocolate, coating about two-thirds, and shake off excess.
- Place dipped strawberries on the parchment-lined baking sheet and let the chocolate set for 10-20 minutes at room temperature or 5-10 minutes in the refrigerator.
- In a large bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth.
- Add cold heavy cream and beat for an additional 2 minutes until light and fluffy.
- Chill the filling in the refrigerator for 15 minutes to firm it.
- Transfer chilled filling to a piping bag fitted with a small round or star tip.
- Pipe cheesecake filling into each chocolate-covered strawberry’s hulled center.
- Chill for 10-15 minutes if the filling looks soft. Serve immediately or store chilled.
