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Chocolate Cheesecake Stuffed Strawberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 39 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Delightfully decadent yet refreshing, these Chocolate Cheesecake Stuffed Strawberries combine juicy ripe strawberries with a luscious creamy cheesecake filling infused with cocoa and dark chocolate. Perfect for parties, dessert trays, or as a sweet snack, this no-bake recipe requires minimal effort yet delivers maximum indulgence. Topped with crushed Oreo biscuits, these bite-sized treats balance rich chocolate flavors with fruity freshness.

Ingredients

Strawberries

  • 20 large ripe strawberries

Cheesecake Filling

  • 150ml double (heavy) cream
  • 100g cream cheese, softened
  • 50g icing sugar (confectioners’ sugar)
  • 1 teaspoon vanilla extract
  • 2 tablespoons sifted cocoa powder
  • 50g dark chocolate, melted

Toppings

  • Crushed Oreo biscuits or gluten-free chocolate biscuits, creamy center discarded, for garnish

Instructions

  1. Prepare Strawberries: Remove the leaves from the strawberries, then use a melon baller or small spoon to carefully scoop out the center of each strawberry, creating a small well that will hold the cheesecake filling.
  2. Stabilize Strawberries: Slice a thin layer off the bottom of each strawberry so that they can stand upright without tipping over during filling and serving.
  3. Whip Cream: In a large mixing bowl, whisk the double cream until soft peaks form, which will provide a light, airy texture to the cheesecake filling.
  4. Combine Filling Ingredients: Add the softened cream cheese, icing sugar, vanilla extract, and sifted cocoa powder to the whipped cream. Whisk thoroughly until fully incorporated and the mixture is smooth.
  5. Add Melted Chocolate: Slowly pour the melted dark chocolate into the bowl and whisk again until the filling is light, fluffy, and evenly blended with no streaks.
  6. Prepare Piping Bag: Spoon the cheesecake mixture into a piping bag fitted with a fluted tip to create decorative swirls when filled into the strawberries.
  7. Fill Strawberries: Pipe the chocolate cheesecake filling into the hollowed-out center of each strawberry, allowing some filling to swirl elegantly on top, resembling mini cupcakes.
  8. Arrange for Serving: Place each stuffed strawberry in small petit fours cases or arrange them neatly on a serving tray for an attractive presentation.
  9. Add Toppings: Lightly sprinkle crushed Oreo biscuits or your chosen biscuit crumbs over the top of each filled strawberry for a satisfying crunch and enhanced flavor.
  10. Serve or Chill: Serve the stuffed strawberries immediately for best texture or refrigerate them until ready to serve to keep the filling firm and refreshing.

Notes

  • Use fresh, firm strawberries to hold the filling without collapsing.
  • Ensure the cream cheese is softened to room temperature for smooth mixing.
  • Melt dark chocolate gently over a double boiler to avoid burning.
  • For a gluten-free version, opt for gluten-free chocolate biscuits instead of Oreos.
  • This recipe serves best when fresh but can be refrigerated for up to 4 hours before serving.
  • Adjust sweetness by modifying the amount of icing sugar according to taste.

Find it online: https://slsrecipes.com/chocolate-cheesecake-stuffed-strawberries-recipe/