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Best Chocolate Covered Strawberry Cheesecake Bites Recipe

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These no-bake chocolate covered strawberry cheesecake bites are the perfect balance of sweet, tangy, and rich. A creamy cheesecake filling, a juicy fresh strawberry, and a thick shell of rich chocolate make for a dessert that looks fancy but is secretly simple.

Ingredients

Scale
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (60g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) heavy cream
  • 12 large, fresh strawberries
  • 1 cup (170g) semi-sweet or dark chocolate chips
  • 1 tablespoon coconut oil or vegetable shortening (optional)
  • White chocolate drizzle, crushed pistachios, flaky sea salt, or sprinkles (optional toppings)

Instructions

  1. Prepare the Strawberries: Wash and thoroughly dry the strawberries. Using a small paring knife or melon baller, carefully hull the strawberries, removing the green top and white core to create a small cavity. Be careful not to cut through the bottom. Set aside on a paper towel-lined plate.
  2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes. Add the granulated sugar and vanilla extract, and beat until well combined and fluffy. Scrape down the sides of the bowl.
  3. Whip the Cream: In a separate small bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until just combined.
  4. Fill the Strawberries: Transfer the cheesecake filling into a small piping bag or sturdy zip-top bag. Snip off a small corner. Pipe the filling into the cavity of each strawberry, mounding it slightly on top. Place filled strawberries on a parchment-lined baking sheet. Freeze for at least 30 minutes, or up to 1 hour.
  5. Melt the Chocolate: Place chocolate chips and coconut oil (if using) in a small microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until completely smooth and melted.
  6. Dip the Strawberries: Remove baking sheet from freezer. Working one at a time, stick a toothpick into the top of the cheesecake filling. Holding the toothpick, dip the strawberry into the melted chocolate, turning to coat completely. Let excess drip off.
  7. Set the Bites: Place dipped strawberry back onto the parchment-lined baking sheet. Gently remove the toothpick. Add any optional toppings while chocolate is still wet. Repeat with remaining strawberries.
  8. Final Chill: Return the baking sheet to the refrigerator. Chill for at least 30 minutes, or until the chocolate is completely set and firm.

Notes

Ensure strawberries are completely dry before dipping to prevent chocolate from seizing. The 30-minute freeze is crucial to firm up the filling. Work in batches if making a double batch. For a shiny shell, temper the chocolate or use coconut oil. Store in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 2 months.

Nutrition

Keywords: chocolate covered strawberries, cheesecake bites, no-bake dessert, strawberry dessert, chocolate dessert, easy dessert, party dessert

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