Name: Chocolate Covered Cheesecake Strawberries
Prep time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 18–20 large fresh strawberries; 1 cup semi-sweet chocolate chips; 1 tbsp coconut oil or neutral oil; 8 oz cream cheese, softened; 1/3 cup powdered sugar; 2 tbsp heavy cream; 1 tsp vanilla extract; Optional: crushed nuts, cookie crumbs, mini chocolate chips, sprinkles

There’s just something irresistible about the combination of fresh strawberries, smooth cheesecake, and rich chocolate. It’s the kind of dessert that feels fancy without all the fuss—a little decadent, totally satisfying, and surprisingly easy to pull together. Whether you’re planning a cozy date night, hosting a gathering, or just treating yourself (because why not?), these Chocolate Covered Cheesecake Strawberries are the perfect sweet finale.

This Chocolate Covered Cheesecake Strawberries recipe brings together the best of three dessert worlds: the natural sweetness and juiciness of strawberries, the creamy tang of cheesecake, and the silky snap of chocolate. It’s a no-bake treat that doesn’t require any fancy equipment, complicated techniques, or hours in the kitchen. That means more time enjoying and less time stressing.

I first made these on a whim for a friend’s bridal shower, and they were the first thing to disappear from the dessert table. Since then, they’ve become my go-to for any special event—or whenever I want to make something a little indulgent without turning on the oven. The best part? You can make them ahead of time, customize them endlessly, and serve them chilled for a refreshing and satisfying treat.

So, if you’re craving a bite-sized dessert that’s both elegant and easy, this recipe is for you. Let’s dive into why these strawberries deserve a spot in your dessert lineup.

Why You’ll Love This Recipe

There are so many reasons to fall in love with these Chocolate Covered Cheesecake Strawberries. First off, they look stunning—like they belong in a bakery display case—but they’re actually super easy to make at home. Even if you’re a beginner in the kitchen, you’ll find this recipe approachable and rewarding.

They’re also incredibly customizable. Want to use dark chocolate instead of semi-sweet? Go for it. Prefer white chocolate? Absolutely. You can even roll the tops in crushed nuts or cookie crumbs, drizzle them with a second layer of chocolate, or decorate with festive sprinkles for holidays and events.

Beyond the visual appeal, the texture and flavor combo is next-level. The juicy snap of the strawberry contrasts beautifully with the rich, creamy cheesecake filling, and the chocolate shell adds that final luxurious touch. It’s a bite-sized dessert, but each one feels like a complete treat.

Plus, they’re perfect for sharing. Whether you’re celebrating Eid, hosting a baby shower, or just want to wow your guests at dinner, these strawberries make a memorable impression. And since they’re finger food, no forks or plates are required—just pick one up and enjoy.

Health Benefits

While these Chocolate Covered Cheesecake Strawberries are undeniably indulgent, they do offer some redeeming nutritional qualities. Strawberries are naturally low in calories and packed with antioxidants, particularly vitamin C and manganese. They also provide fiber and are hydrating due to their high water content.

Using real cream cheese and avoiding overly processed fillings helps keep this dessert closer to whole food territory. You can even opt for reduced-fat cream cheese or use Greek yogurt cream cheese for a lighter version without sacrificing taste.

The portion control factor is also key here. Each strawberry is like a mini dessert, so you can enjoy one or two without going overboard. And because they’re satisfying and rich, you probably won’t feel the need to eat a ton to feel content.

In short, this recipe allows you to indulge mindfully—enjoying every bite while still getting some of the natural goodness of fruit and a bit of protein from the cream cheese filling.

Preparation Time, Servings, and Nutritional Information

Total Time: 40 minutes (plus 30 minutes chilling time)
Servings: 18–20 stuffed strawberries
Calories per serving: 110
Protein: 1.5g
Carbohydrates: 10g
Fat: 7g
Fiber: 1g
Sugar: 8g

Ingredients List

18–20 large fresh strawberries – Choose firm, ripe strawberries with bright red color and fresh green tops.
1 cup semi-sweet chocolate chips – Melted for dipping; you can use dark or white chocolate as alternatives.
1 tablespoon coconut oil or neutral oil – Helps create a smoother melted chocolate for dipping.
8 ounces cream cheese, softened – Full-fat or reduced-fat both work well.
1/3 cup powdered sugar – Adds sweetness to the cheesecake filling without grittiness.
2 tablespoons heavy cream – Loosens the filling for easier piping; you can substitute with milk or yogurt if needed.
1 teaspoon vanilla extract – Enhances the cheesecake flavor with warm, sweet notes.

Optional toppings:

Crushed nuts (pistachios, almonds)
Crushed graham crackers or cookies
Mini chocolate chips or sprinkles

Step-By-Step Cooking Instructions

Prep the Strawberries
Rinse the strawberries thoroughly under cool water and gently pat them dry with paper towels. Using a small paring knife, carefully cut around the stem of each strawberry and hollow out the center to create space for the filling. Be careful not to cut all the way through the bottom. Set aside.
Melt the Chocolate
Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each, until fully melted and smooth. This usually takes about 1 to 1.5 minutes total. Alternatively, melt the chocolate using a double boiler on the stovetop.
Dip the Strawberries
Holding each strawberry by the green top or using a toothpick, dip the bottom half into the melted chocolate. Gently shake off the excess and place the dipped strawberries on a parchment-lined baking sheet. Repeat until all strawberries are dipped. Place the tray in the fridge to let the chocolate set, about 15 minutes.
Make the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and heavy cream. Beat again until the mixture is light, fluffy, and pipeable. If it’s too thick, add a touch more cream; if it’s too thin, chill it briefly or add a bit more powdered sugar.
Fill the Strawberries
Transfer the cheesecake filling into a piping bag fitted with a star or round tip (or use a zip-top bag with the corner snipped off). Pipe the cheesecake filling into the hollowed-out strawberries, slightly overfilling for a pretty swirl on top.
Optional Toppings
If desired, sprinkle the tops with chopped nuts, cookie crumbs, or mini chocolate chips for extra texture and flavor.
Chill and Serve
Return the filled strawberries to the fridge and chill for at least 30 minutes to firm up the filling. Serve chilled and enjoy!

How to Serve

Arrange on a decorative platter with fresh mint leaves for a festive look.
Serve alongside other finger foods for a no-utensils-needed dessert spread.
Place in individual cupcake liners for easy grab-and-go servings at parties.

Pairing Suggestions

Drinks: These pair beautifully with a cold glass of milk, iced coffee, or sparkling apple juice.
Savory Bites: Serve after a lighter meal like grilled chicken or a Mediterranean mezze platter to balance the richness of the dessert.
Fruits: Add to a fruit tray with sliced melon, grapes, and kiwi for a colorful, refreshing dessert board.

Storage, Freezing & Reheating Instructions

Storage:
Store the strawberries in an airtight container in the fridge for up to 3 days. For best texture, enjoy within 24–48 hours.

Freezing:
You can freeze them, but be aware that the strawberries may release water when thawed. If freezing, place strawberries on a baking sheet and freeze until solid, then transfer to a freezer-safe container for up to 1 month. Thaw in the fridge for a few hours before serving.

Reheating:
These are best served cold, so reheating isn’t necessary. Just let them sit at room temperature for 10–15 minutes before serving if chilled too long.

Common Mistakes to Avoid

Not drying the strawberries well: Water will prevent the chocolate from sticking properly. Always dry them completely after washing.
Overheating the chocolate: Chocolate can seize if overheated. Melt gently in intervals and stir often.
Overfilling the strawberries: A little filling goes a long way. Overfilling can make them top-heavy and messy.
Using too soft cream cheese: If your cream cheese is too warm, the filling may be runny. It should be softened, not melted.
Skipping chill time: Letting the chocolate and filling firm up in the fridge helps everything hold together.

Pro Tips

Use a melon baller: This makes hollowing out the strawberries easier and faster.
Toast the nuts: If using nuts as a topping, toast them lightly to enhance their flavor.
Room temperature cream cheese: Take it out 30–45 minutes before using to ensure smooth mixing.
Stabilize the filling: For longer storage or outdoor events, add a tablespoon of instant pudding mix to the filling to help it hold.
Batch prep: You can make the filling and prep the strawberries the day before and assemble on the day of your event.

Frequently Asked Questions (FAQs)

Can I make these in advance?
Yes! You can make them up to a day ahead. Keep them refrigerated in an airtight container until serving.

Can I use store-bought whipped cream cheese?
Absolutely. It’s a great time-saver and still gives you a light, creamy texture.

What if I don’t have a piping bag?
No worries—just use a zip-top bag with the corner cut off. It works just as well.

Can I use frozen strawberries?
Fresh strawberries are best. Frozen ones tend to get mushy and won’t hold up well for this recipe.

Is there a dairy-free version?
You can try using a dairy-free cream cheese alternative and coconut cream in place of heavy cream.

Can I skip the chocolate?
You can, but the chocolate adds a lovely contrast. If skipping, try rolling the filled strawberries in crushed graham crackers instead.

What chocolate works best?
Semi-sweet, dark, or white chocolate all work. Just be sure it’s high-quality and melts well.

Can I make mini versions?
Yes! Just use smaller strawberries and adjust the filling amount accordingly.

How long do they last at room temperature?
Try to keep them chilled. At room temp, they’ll be fine for about 1–2 hours, but longer than that and the filling may soften too much.

Can I decorate them for holidays?
Definitely! Use colored sprinkles, edible glitter, or themed wrappers to match the occasion.

Conclusion & Call to Action

Chocolate Covered Cheesecake Strawberries are the kind of dessert that looks impressive, tastes indulgent, and comes together with minimal effort. They’re sweet, creamy, fruity, and perfect for sharing—or savoring solo on a cozy night in.

If you’re looking for a dessert that’s easy yet elevated, this is the one. Try it out, make it your own with your favorite toppings, and don’t be surprised when they disappear in a flash.

When you make them, I’d love to hear how it goes. Share your creations, tag your photos, and leave a comment with your favorite variation. Your dessert game is about to level up—and I can’t wait to see it!