Chocolate Covered Cheesecake Strawberries

Chocolate covered strawberries are the classic go-to Valentines dessert. It’s sweet and luxurious. Trust me, I get it. I thought I might upgrade these a little bit with a slightly sweet and tangy cream cheese filling that give these a big edge over the original. I’ve made these cheesecake strawberries a million times and they are always a hit. Add a little flair with sprinkles, chocolate chips, chocolate syrup, or any other favorite toppings. I dry buffed some gold luster dust onto the hardened chocolate for that extra bit of luxury.

Method

The first and most important step is to wash, hull, and dry your strawberries. To hull them, take the top of your strawberry and then just take the tip of your knife and rotate the strawberry to get the white bit out. Let your strawberries get completely dry before you dip them in the dipping chocolate. Any surface moisture can be a bit of a pain and ruin the final texture of your dessert.

Melt the dipping chocolate or the almond bark according to package instructions. (I love using Baker’s Dipping Chocolate tubs!) Dip each strawberry in the chocolate and lay it out on a parchment lined baking sheet. Alternatively you could lay it out on a silpat. Refrigerate the strawberries until the chocolate is hardened completely. Feel free to decorate before you pipe the cream cheese in to prevent the filling from falling out.

While your strawberries are chilling, prepare the cream cheese filling. Combine your softened cream cheese, powdered sugar, and vanilla until you get a nice creamy mixture. Fill the mixture in a piping bag, if you want a little extra flair put a fun decorative piping tip in your piping bag. I used a star tip! Pipe enough to fill the strawberry completely and place upright.