These chocolate covered cheesecake strawberries are an elegant no-bake dessert made with juicy fresh strawberries, a smooth cheesecake filling, and a rich chocolate coating. They look fancy, taste indulgent, and come together quickly with simple ingredients—perfect for parties, holidays, date nights, or anytime you want an impressive treat without turning on the oven.
Ingredients
- 1 pound large fresh strawberries stems attached
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice optional
- 8 ounces semi-sweet or dark chocolate chopped
- 1 teaspoon coconut oil or shortening optional, for smoother chocolate
- Optional toppings: sprinkles extra chocolate for drizzling
Instructions
- Prep
- Wash strawberries and dry completely with paper towels.
- Line a baking sheet with parchment paper.
- Hull strawberries carefully, removing the center while keeping the base intact.
- Cheesecake Filling
- In a bowl, beat cream cheese until smooth.
- Add powdered sugar, vanilla extract, and lemon juice (if using).
- Mix until thick and creamy.
- Transfer filling to a piping bag or zip-top bag with the corner snipped.
- Fill & Dip
- Pipe cheesecake filling into each strawberry, filling just to the top.
- Melt chocolate gently in the microwave or over a double boiler, stirring until smooth.
- Stir in coconut oil if using.
- Dip each filled strawberry into melted chocolate, coating the bottom and sides.
- Place on parchment-lined baking sheet.
- Set
- Let strawberries set at room temperature or refrigerate for 10–15 minutes until chocolate is firm.
- Add sprinkles or drizzle with extra chocolate if desired.
Notes
- Strawberries must be completely dry or the chocolate won’t stick.
- Chill filled strawberries briefly if the cheesecake filling feels too soft.
- Use high-quality chocolate for the smoothest coating and best flavor.
- Best enjoyed within 24 hours.