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Chocolate Cheesecake-Filled Strawberries
Chocolate, cheesecake, and strawberry is such a classic dessert combination. These filled strawberries come together quickly and are beautiful for a bridal shower, Mother’s Day brunch, or any dessert table.
Prep & Assembly Time: 40 minutes
Inactive Chill Time: 1 hour
Yield: 2 pounds strawberries
[Note: look for medium-size strawberries for the perfect two-bite treat.]
3 tablespoons mini chocolate chips
8 ounces cream cheese, room temperature
1/2 cup powdered sugar
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla extract
pinch fine sea salt
2 pounds strawberries
chocolate jimmies, optional
In a small bowl, microwave mini chocolate chips on 50% power for 30 seconds. Stir. Repeat. The chips might not look melted. Remove from the microwave and stir until completely smooth. Set aside to cool.
With an electric mixer, beat cream cheese for a few minutes until smooth and fluffy with no lumps. Add powdered sugar, cocoa, vanilla, and salt. Beat until combined, scraping down the bowl as necessary.
Add the cooled melted chocolate and mix until smooth.
Wash and thoroughly dry strawberries. Prep the strawberries by slicing off a sliver of the bottom so the berries stand upright. Slice off the top and use a paring knife or huller to remove the middle of each berry.
Place chocolate cheesecake mixture into a piping fitted with a star tip. Pipe into each strawberry and on top. Refrigerate strawberries for at least one hour before serving. Sprinkle with chocolate jimmies if desired. Best enjoyed the same day.
