Go Back
–+ servings
A small white plate with twelve chocolate covered cheesecake strawberries.
Print Pin Save

Chocolate Covered Cheesecake Strawberries

These Chocolate Covered Cheesecake Strawberries are sweet and chocolatey with the most creamy, decadent cheesecake filling. Made with just a few simple ingredients, this easy no-bake dessert recipe is perfect for celebrating Valentine’s Day, a romantic date night, or any special occasion.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 10 minutes
Total Time 30 minutes
Servings 15 strawberries
Calories 120kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 pound (about 12-15) large strawberries thoroughly rinsed and pat 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

Instructions

  • Line a baking sheet with parchment paper and set aside.
  • Rinse strawberries and pat them dry. Remove the tops and hull the center using a small paring knife.
    1 pound (about 12-15) large strawberries
  • Place chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each until completely melted.
    6 ounces (1 cup) semi-sweet chocolate chips
  • Dip each strawberry in melted chocolate. Place on the parchment-lined baking sheet to set. While the strawberries set, prepare the cheesecake filling.
  • 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.
    4 ounces cream cheese, ½ cup powdered sugar, ¼ cup heavy cream, 1 teaspoon vanilla extract
  • Transfer the chilled cheesecake filling to a piping bag with a tip. Pipe some filling into each chocolate-covered strawberry.
  • 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

  • Dry strawberries thoroughly. Pat the strawberries completely dry after rinsing to help the chocolate adhere properly.
  • Storage: Store leftover strawberries in an airtight container in the refrigerator for up to 24 hours.

Nutrition

Serving: 1strawberry | Calories: 120kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 4.5g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 25mg | Potassium: 109mg | Fiber: 1g | Sugar: 12g | Vitamin C: 18mg | Calcium: 15mg | Iron: 0.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.