Bite sized chocolate cheesecake stuffed strawberries are fun to make mini desserts and great for parties or get together. A no bake treat with chocolate cheesecake stuffing inside strawberries.
A fun project for kids to make just like this easy chocolate covered strawberries.
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Ingredients you’ll need:
Here’s what you’ll need-
- 1 pint large strawberries
- 8 ounce cream cheese
- ¼ cup powdered sugar
- 1 cup semi-sweet chocolate chips + extra for topping
- 1 teaspoon vanilla extract
- 2 tablespoon butter, softened
- 2 tablespoon unsweetened cocoa powder
- 1 cup whipped cream or cool whip
Ingredients additions & Substitutions
Cheesecake stuffed strawberries can be topped with any toppings of your choice. Some of the popular topping ideas are-
- Chocolate chips
- Shaved chocolate
- Blueberries
- Raspberries
- Use cut strawberries (the part that you use to cut the base to make strawberry stand can be used as topping)
- Toasted and crushed nuts
- Crushed graham crackers
- Chocolate syrup
- Sprinkles
- Pretzel bites
More ways to serve cheesecake stuffed strawberries-
- Dip bottom end of strawberry in melted chocolate and sprinkle with crushed OREO
- Dip entire strawberry outer in melted chocolate and fill with cheesecake stuffing in the center.
Strawberries – use large strawberries. It’s easy to handle and you get to fill loads of cheesecake stuffing inside the strawberries. Fresh strawberries are best for this recipe. Frozen berries will be difficult to handle.
Cheese cake stuffing – we are making chocolate cheesecake stuffing for which you’ll need softened cream cheese, softened butter, powdered sugar (or caster sugar) vanilla extract, unsweetened cocoa powder and chocolate syrup. Semi-sweet chocolate chips are melted in microwave into syrup, cooled and then used.
Topping – use any topping of your choice.
How to make cheesecake stuffed strawberries
Prepping Strawberries-
- Recipe starts with fresh firm large strawberries. Use the reddest, largest strawberries that you can find. Rinse and pat dry strawberries thoroughly.
- Use a paring knife to cut ¼ inch off the stem side of strawberry.
- Make a hollow hole in the center by removing the center of the berry with small melon baller or small spoon. Handle berry gentle and try not to reach the edges to scoop off. You might end up breaking the berry. If you have strawberry corer use it to make job simpler.
- Cut a thin slice off the pointing end of strawberry to create flat surface so that the berries can stand.
- Repeat this for rest of the berries.
Chocolate Cheesecake Stuffing-
- Melt semi-sweet chocolate chips (can also use chocolate bark chopped into bits) with ¼ teaspoon virgin coconut oil in a small bowl in microwave at 50% power for 20 second intervals. For every 20 seconds remove from the microwave and give it a good mix with a spoon.
- When chocolate is 90% melted, remove it from microwave and mix it well. Reside heat of the bowl will melt the rest of the chocolate chips and turn into glossy pourable consistency chocolate syrup. Let the syrup cool down while we tend to cheesecake stuffing.
- Use a stand mixer or hand mixer to beat softened cream cheese and powdered sugar until the mix is nicely creamed.
- Add vanilla extract, unsweetened cocoa powder, softened butter and continue to beat. The mix should be fluffy and creamy.
- Add cooled chocolate syrup to the bowl and beat until well incorporated.
- Finally add whipped cream (or cool whip) and fold it using rubber spatula. Use gentle folds to incorporated whipped cream into the cheesecake mix. Do not beat or over mix stuffing. You want to be the stuffing nice and aerated.
Strawberry Cheesecake Assembly-
- Transfer chocolate cheesecake mix into pippin bag fitted with star tip.
- Pipe the mix into hollow hole of strawberries. Don’t be afraid to overfill.
- If preferred top cheesecake stuffed strawberries with any of your favorite toppings (see section ingredients addition and substitutions for topping ideas).
- Serve immediately or chill it for 4 hours in refrigerator and serve chilled.
FAQS
Do not make these more than 4 hours in advance or strawberries will sweat, diluting the cheesecake stuffing and may become soggy. These are served best immediately.
If you want to store, place them in air tight container boxes with enough height so the cheesecake frosting does not touch the lid. Cover and store refrigerated for 2 to 4 hours, not more than that.
If you don’t mind slightly soggy strawberries you can stretch it and store for 1 or 2 days refrigerated.
Yes you can definitely make it with whatever size of strawberries is available to you. Large strawberries are preferred for the reason of easy to handle while scooping off to make hollow hole and to fill in more cheesecake stuffing for extra deliciousness. Medium or small sized will work too.
You can have fun with the flavors of cheesecake stuffing as per your preference. If you don’t want chocolate, try regular cheesecake stuffing by omitting cocoa powder and chocolate syrup. You can also make lemon cheesecake flavor for the stuffing.
Some of the popular topping ideas are-
Chocolate chips
Shaved chocolate
Blueberries
Raspberries
Use cut strawberries (the part that you use to cut the base to make strawberry stand can be used as topping)
Toasted and crushed nuts
Crushed graham crackers
Chocolate syrup
Sprinkles
Pretzel bites
MORE FUN STRAWBERRY RECIPES YOU’LL ENJOY:
Nutella strawberry French toast roll ups
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Chocolate Cheesecake Stuffed Strawberries
Ingredients
- 1 pint large strawberries
- 8 ounce cream cheese
- ¼ cup powdered sugar
- 1 cup semi-sweet chocolate chips + extra for topping
- 1 teaspoon vanilla extract
- 2 tablespoon butter softened
- 2 tablespoon unsweetened cocoa powder
- 1 cup whipped cream or cool whip
Instructions
Prepping Strawberries-
- Recipe starts with fresh firm large strawberries. Use the reddest, largest strawberries that you can find. Rinse and pat dry strawberries thoroughly.
- Use a paring knife to cut ¼ inch off the stem side of strawberry.
- Make a hollow hole in the center by removing the center of the berry with small melon baller or small spoon. Handle berry gentle and try not to reach the edges to scoop off. You might end up breaking the berry. If you have strawberry corer use it to make job simpler.
- Cut a thin slice off the pointing end of strawberry to create flat surface so that the berries can stand.
- Repeat this for rest of the berries.
Chocolate Cheesecake Stuffing-
- Melt semi-sweet chocolate chips (can also use chocolate bark chopped into bits) with ¼ teaspoon virgin coconut oil in a small bowl in microwave at 50% power for 20 second intervals. For every 20 seconds remove from the microwave and give it a good mix with a spoon. When chocolate is 90% melted, remove it from microwave and mix it well. Reside heat of the bowl will melt the rest of the chocolate chips and turn into glossy pourable consistency chocolate syrup. Let the syrup cool down while we tend to cheesecake stuffing.
- Use a stand mixer or hand mixer to beat softened cream cheese and powdered sugar until the mix is nicely creamed.
- Add vanilla extract, unsweetened cocoa powder, softened butter and continue to beat. The mix should be fluffy and creamy.
- Add cooled chocolate syrup to the bowl and beat until well incorporated.
- Finally add whipped cream (or cool whip) and fold it using rubber spatula. Use gentle folds to incorporated whipped cream into the cheesecake mix. Do not beat or over mix stuffing. You want to be the stuffing nice and aerated.
Strawberry Cheesecake Assembly-
- Transfer chocolate cheesecake mix into pippin bag fitted with star tip.
- Pipe the mix into hollow hole of strawberries. Don’t be afraid to overfill.
- If preferred top cheesecake stuffed strawberries with any of your favorite toppings (see section ingredients addition and substitutions for topping ideas).
- Serve immediately or chill it for 4 hours in refrigerator and serve chilled.
Video
Notes
- You want to use fresh, red, firm large strawberries. Larger berries = more space for cheesecake stuffing = more deliciousness!
- These are best served immediately. If you want to make ahead, make it 3 to 4 hours ahead and refrigerate it. Do not make more than 4 hours in advance as strawberries will begin to sweat diluting the cheesecake mix and it will turn soggy.
- Some fun variations you can try as topping – chocolate drizzle with sprinkles, OREO crumb, Graham cracker crumb with nuts, fresh blueberries.
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