Chocolate Cheesecake Stuffed Strawberries Recipe
Introduction
Chocolate Cheesecake Stuffed Strawberries are a delightful treat that combine juicy, fresh strawberries with a rich, creamy chocolate cheesecake filling. Perfect for parties or a simple dessert, these bite-sized delicacies are both elegant and easy to make.
Ingredients
- 24+ medium fresh firm strawberries (1 ½ – 2 lbs, depending on filling)
- 8 oz block cream cheese (room temperature)
- ½ cup powdered sugar
- 2 Tbsp cocoa powder
- 1 tsp vanilla extract
- Mini chocolate chips (for garnish, optional)
Instructions
- Step 1: Rinse, drain, and dry the strawberries thoroughly using a salad spinner, towel, or both to remove all excess water.
- Step 2: Cut the stems off so the strawberries can sit flat on their cut side.
- Step 3: Make a deep “X” cut from the tip of each strawberry downward, being careful not to cut all the way through.
- Step 4: In a bowl, beat the cream cheese, powdered sugar, cocoa powder, and vanilla extract with a hand mixer until the mixture is fluffy and smooth.
- Step 5: Gently open each strawberry at the cut and pipe the cheesecake filling inside using a pastry bag fitted with a star tip (Wilton 2D or 1M). If you don’t have a piping bag, use a zip-top bag and cut off a corner to squeeze in the filling.
- Step 6: Sprinkle mini chocolate chips on top of each filled strawberry, if desired. Chill the strawberries for at least one hour before serving for the best taste and texture.
Tips & Variations
- For an extra chocolate kick, fold a few mini chocolate chips into the cheesecake filling before piping.
- If fresh strawberries aren’t available, wash and dry frozen strawberries well before filling, though the texture will differ.
- Try adding a tablespoon of espresso powder to the filling for a mocha flavor.
Storage
Store the stuffed strawberries in an airtight container in the refrigerator for up to 2 days. It’s best to fill them fresh each time, but if you do store them filled, the strawberries may release some juice and soften. Reheat is not recommended; serve chilled for optimal taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries for this recipe?
You can use frozen strawberries if fresh are unavailable, but be sure to thaw, drain, and pat them dry thoroughly. Keep in mind the texture may be softer and less firm than fresh strawberries.
Do I need a pastry bag and tip to fill the strawberries?
No, if you don’t have a pastry bag, simply use a zip-top plastic bag and cut off a small corner to squeeze the cheesecake mixture into the strawberries. This DIY method works well and requires minimal equipment.
PrintChocolate Cheesecake Stuffed Strawberries Recipe
This delightful recipe features fresh, firm strawberries stuffed with a rich and creamy chocolate cheesecake filling. Infused with cocoa powder and vanilla, the luscious filling is piped into strawberries, making for an elegant, bite-sized dessert perfect for parties, special occasions, or a sweet treat at home. Garnished with mini chocolate chips, these cheesecake-stuffed strawberries are simple to make and sure to impress.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including chilling time)
- Yield: 24 stuffed strawberries 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Strawberries
- 24+ medium fresh, firm strawberries (about 1 ½ – 2 lbs, depending on how much you fill them)
Chocolate Cheesecake Filling
- 8 oz block cream cheese, at room temperature
- ½ cup powdered sugar
- 2 Tbsp cocoa powder
- 1 tsp vanilla extract
- Mini chocolate chips for garnish (optional)
Instructions
- Prepare strawberries: Rinse, drain, and dry the strawberries thoroughly using a salad spinner, towel, or both to remove all excess water, ensuring the filling sticks well.
- Remove stems: Cut off the strawberry stems so that the strawberries can sit securely cut-side down on your surface.
- Hollow strawberries: Cut a deep “X” from the tip of each strawberry down, being careful not to cut all the way through, creating a cavity to hold the cheesecake filling.
- Make the filling: In a bowl, beat the softened cream cheese, powdered sugar, cocoa powder, and vanilla extract together with a hand mixer until the mixture is fluffy and smooth.
- Fill strawberries: Gently open each strawberry’s hollowed section and use a pastry bag fitted with a star tip (like Wilton 2D or 1M) to pipe the chocolate cheesecake filling inside. If you don’t have a pastry bag, use a zip-top bag by cutting off a small corner and squeezing the filling in carefully.
- Garnish and chill: Top each filled strawberry with mini chocolate chips as desired. For best flavor and texture, chill the filled strawberries in the refrigerator for at least one hour before serving.
Notes
- Ensure strawberries are very dry before filling to prevent the cheesecake filling from becoming watery.
- Room temperature cream cheese mixes more smoothly and results in a better texture.
- If you prefer sweeter filling, adjust powdered sugar to taste.
- These stuffed strawberries are best enjoyed within 24 hours of preparation for optimal freshness.
- Can be stored covered in the refrigerator for up to 2 days.
Keywords: chocolate cheesecake, stuffed strawberries, no bake dessert, easy dessert, chocolate dessert, bite-sized dessert
