This cheesecake stuffed strawberries recipe is the perfect easy dessert for any time of year. With juicy strawberries dipped in melted chocolate and filled with a velvety cream cheese filling, this fun dessert is easy to make and delicious.
Table of Contents
- Cheesecake strawberries
- Cheesecake Stuffed Strawberries Recipe
- Chocolate Dipped Chocolate Cheesecake Filled Strawberries Recipe
- Ingredients for cheesecake stuffed strawberries
- How to make cheesecake stuffed strawberries
- How to serve cheesecake stuffed strawberries
- Storage
- Frequently Asked Questions
- More party-friendly recipes
- Latest Recipes
Cheesecake strawberries
This easy recipe for Chocolate Dipped Cheesecake Filled Strawberries is by far the most visited recipe on Zestuous. To celebrate its success, I’ve updated this post to include a chocolate cheesecake version for the real chocolate lovers out there.
These are the perfect party treat for Valentine’s Day, Mother’s Day, bridal showers or baby showers. They’re dipped in rich dark chocolate and filled with a quick, no-bake, delicious cheesecake filling.
Over the years, people have revised this recipe and made it their own. I love that! Some like to add brandy or amaretto to the filling. If you make the chocolate cheesecake version, I recommend Kahlua or Baileys.
I add a delicate almond slice on top for a bit of crunch. Others like to add a sprinkle of graham cracker crumbs or blueberries for a festive 4th of July treat. You can even add a dollop of whipped cream on top for extra flair.
However you adapt the recipe, I promise these Chocolate Dipped Cheesecake Filled Strawberries are sure to be a real crowd-pleaser. Enjoy!
Cheesecake Stuffed Strawberries
Ingredients
- 1 pint strawberries
- 1/2 bag chocolate chips
- 8 oz cream cheese
- 1 tbls powdered sugar
- 1 tbls milk
- sliced almonds, optional
Instructions
- Slice: Wash the strawberries. Then, slice off the bottom of the strawberry so that it can stand up straight. Next, pluck the green stem off. Scoop out the top using a small paring knife or strawberry huller to make room for the cheesecake.
- Dry: This is the most important step…dry off the strawberries individually with paper towels. If the strawberries are wet, the chocolate will not stick.
- Melt: Melt the chocolate in a double broiler or microwave. (Note: if using a microwave, only melt it in 20-second increments to make sure it doesn’t burn). I use Ghirardelli 60 percent Cacao Bittersweet Chocolate Chips.
- Dip: Line a cookie sheet (that will fit in your freezer) with waxed paper or a Silpat. Dip the bottom half of each strawberry into the melted chocolate and place on the lined pan. Once the pan is full, place it in the freezer for about 5 minutes or until the chocolate has hardened.
- Beat: While the chocolate is cooling, make the cheesecake filling. In a small bowl, beat together the cream cheese, powdered sugar and milk, until smooth. If it seems too thick, add a splash more milk.
- Pipe: Spoon the cheesecake mixture into a piping bag with a star tip. If you don’t have a piping bag, scoop it into a large Ziploc bag and snip off the corner. Remove the strawberries from the freezer and pipe in the cheesecake filling.
- Top: Top with a slivered almond and serve or refrigerate until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate Dipped Chocolate Cheesecake Filled Strawberries
Ingredients
- 1 pint strawberries
- 1/2 bag chocolate chips
- 8 oz cream cheese
- 3 tbls powdered sugar
- 3 tbls cocoa powder
- 3-4 tbls milk
- sliced almonds, optional
Instructions
- Follow: Follow the steps above to prepare and dip the strawberries
- Stir: In a medium bowl, stir together the cream cheese, powdered sugar, cocoa powder and milk, until smooth. Add more sugar if you like it sweeter.
- Spoon: Spoon the chocolate cheesecake filling into a piping bag and pipe into the chocolate dipped strawberries.
- Dip: Dip an almond slice in melted chocolate and add to the top of the cheesecake filling to garnish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for cheesecake stuffed strawberries
- Strawberries: Use fresh strawberries.
- Chocolate chips: These are melted and used to coat the bottom of the strawberries.
- Cream cheese: Provides a tangy, velvety base for the filling.
- Powdered sugar: Sweetens and thickens the filling.
- Milk: Helps thin out the filling and makes it creamy.
- Sliced almonds (optional)
See the full recipe card for servings and a full list of ingredients.
How to make cheesecake stuffed strawberries
- Slice: Wash the strawberries. Then, slice off the bottom of the strawberry so that it can stand up straight. Next, pluck the green stem off. Scoop out the top using a small paring knife or strawberry huller to make room for the cheesecake.
- Dry: This is the most important step…dry off the strawberries individually with paper towels. If the strawberries are wet, the chocolate will not stick.
- Melt: Melt the chocolate in a double broiler or microwave. (Note: if using a microwave, only melt it in 20-second increments to make sure it doesn’t burn). I use Ghirardelli 60 percent Cacao Bittersweet Chocolate Chips.
- Dip: Line a cookie sheet (that will fit in your freezer) with waxed paper or a Silpat. Dip the bottom half of each strawberry into the melted chocolate and place on the lined pan. Once the pan is full, place it in the freezer for about 5 minutes or until the chocolate has hardened.
- Beat: While the chocolate is cooling, make the creamy cheesecake filling. In a small bowl, beat the cream cheese, powdered sugar and milk until smooth. If it seems too thick, add a splash of more milk.
- Pipe: Spoon the cream cheese mixture into a piping bag with a star tip. If you don’t have a piping bag, scoop it into a large Ziploc bag and snip off the corner. Remove the strawberries from the freezer and pipe in the creamy filling.
How to serve cheesecake stuffed strawberries
Place this perfect bite-sized dessert on a serving platter for Valentine’s Day, Mother’s Day, a baby shower or bridal showers.
Storage
Leftover cheesecake stuffed strawberries can be stored in an airtight container in the refrigerator for 2-3 days.
Frequently Asked Questions
Nope. You can skip that part or drizzle it on top if you like.
You can add almond or vanilla extract to the filling or a sprinkle of lemon zest on top.
Yes. You can make the entire dessert 1-2 days before serving or make the cream cheese filling 1-2 days ahead of time and finish the recipe right before serving.
these are elegant little bites!
Thanks so much Dina!
Just made these and they look so cute! I added a 3 tsps of brandy to give it a kick and a tsp of vanilla to make the cheesecake mix sweeter. It tastes amazing.
GK I love the way you think. What a great addition.
Does anyone know how far ahead you can make the choc. dipped strawberries filled with the filling?
I’ve made them 5 or 6 hours before an event. If you make them the night before, the chocolate will pull the juices out of the strawberries and the chocolate will fall off.
You could fill them the night before and then carefully dip them at the last minute.
Beautiful! For July 4th I’m going to put a fat blueberry right on top of the cream cheese.
I think this is the perfect desert for my family. Strawberries are a local crop so they are a favorite. Hubby is a huge fan of strawberry cheesecake, and I’m a fan of chocolate dipped strawberries. It doesn’t seem to get any better than this.
how much is a T?
a tablespoon
I love how you dipped the bottom in chocolate. It gives it an elegant look!
Love the photo. I have made dipped/cheescake filled strawberries before but cutting the tip off to make them stand up is ingenious, much better then having them lying down,. Only change I made is instead of a sliced almond to dip the cheesecake bit in graham cracker crumbs for that cheescake taste 🙂
What a great idea Debbi. Thanks for sharing.