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Cheesecake-Topped Chocolate Strawberries

Large fresh strawberries dipped in glossy dark chocolate and crowned with a swirl of rich, creamy cheesecake frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 12 strawberries
Course: Dessert, Snack
Cuisine: American, French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Strawberries & Chocolate
  • 1 lb fresh large strawberries washed and completely dried
  • 10 oz dark chocolate chopped or melting wafers
  • 1 tsp coconut oil optional, for smoother dipping
Cheesecake Topping
  • 4 oz cream cheese softened to room temperature
  • 3 tbsp powdered sugar sifted
  • 0.5 tsp vanilla extract
  • 2 tbsp heavy whipping cream

Equipment

  • Microwave-safe bowl or double boiler
  • Baking sheet
  • Parchment paper
  • Hand Mixer
  • Piping Bag with Star Tip

Method
 

  1. Wash strawberries and pat them completely dry with paper towels. Let air dry for 30 minutes. Line a tray with parchment paper.
  2. Melt the chopped dark chocolate and coconut oil in the microwave in 30-second bursts at 50% power, stirring until smooth.
  3. Holding the green stem, dip each strawberry into the melted chocolate. Let excess drip off, then place on the parchment paper.
  4. Place the tray in the refrigerator for 15-20 minutes to allow the chocolate to harden completely.
  5. In a bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth.
  6. Add the heavy whipping cream and beat until the mixture is fluffy and holds stiff peaks.
  7. Transfer the cream to a piping bag with a star tip. Pipe a swirl of cream onto the top of each hardened chocolate strawberry.
  8. Serve immediately or store in an airtight container in the fridge for up to 24 hours.

Notes

Moisture is the enemy of melting chocolate. Ensure your bowls and strawberries are 100% dry before beginning. For best flavor, bring to room temperature for 10 minutes before eating.