Published . Last updated by Judy Purcell30 Comments
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Juicy, ripe strawberries dressed in cheesecake, graham cracker andchocolatecreate a memorable party dessert.
Cheesecake Strawberries with Chocolate Accentsare my go-to treat for Valentine’s Day and are always a hit for baby or bridal showers.
You can dress them up as Santa for Christmas too!
Here we use both white and dark Ghirardelli chocolate to accent these luscious gems—the dot of chocolate createsa tasty platform to hold them upright.
Go ahead and make the cheesecake filling in advance and refrigerate to save a step when you’re ready to assemble.
Once the strawberries are prepped and the chocolate is melted, the assembly goes quickly. Of course, it may take one or two to get the hang of it … you’ll just have to eat any“ugly” ones yourself (that’s part secret, part confession). 😉
⇓ Scroll down to the end of the post to see how we dress them up as Santa for Christmas party desserts too!
Make a romantic date night dessert just for two!
Follow these adjusted measurements based on the recipe below:
6 strawberries, stem and core removed, bottom trimmed flat, dry 1/4 teaspoon lemon zest, minced fine 1 1/2ounces cream cheese, softened 1 1/2 teaspoonslight honey, or powdered sugar 1/8 teaspoon vanilla extract 1-2 teaspoons crushed graham cracker or cookies of choice, optional 2 tablespoons each of white and/or darkchocolate(3-4 tablespoons total), chopped or in chips, melted
2poundsstrawberries, stem and core removed, bottom trimmed flat
2teaspoonslemon zest
8ouncessoftened cream cheese
3tablespoonslight honey, or powdered sugar
1teaspoonvanilla extract
2squares*graham crackers or Milano cookies , crushed fine (optional)
1cupwhite or dark chocolate, chopped and melted
*for gluten-free, use gluten-free graham crackers or cookies
US Customary - Metric
Instructions
Combine cream cheese, honey (or powdered sugar), lemon zest, and vanilla with a mixer until creamed and fluffy. Transfer the cream cheese mix to a piping bag or large Ziploc bag. Using a pair of sharp scissors, trim a small part of the corner off the bottom of the ziploc bag.
Place a trimmed strawberry on top of a chocolate and dot and cool at room temperature until the chocolate hardens. (This chocolate base adds stability to the strawberries, especially in transport.)
Press the cheesecake filling toward the bottom corner of the bag that was trimmed and squeeze the filling through the hole to fill the berries.
NOTE: If making Santas, pipe in a little more of the filling to create space for the eyes and place the cut end of the strawberry to set on top of the filling to form a hat. Use a small spoon to add the beard or additional filling to create a ball on the hat. Wooden toothpicks are handy for adding fine details of filling or chocolate.
Sprinkle with crushed graham crackers. Drizzle with chocolate to finish the strawberries. Allow chocolate to harden or set.
Notes
Strawberries kept in the refrigerator will sweat in a warm room. Remove from refrigeration well in advance to allow time for the berries to come to room temperature and dry well before dipping in chocolate or filling so the moisture doesn't prevent the chocolate from sticking.
To use a Ziploc bag for piping: Spoon filling into bag and press toward a bottom corner. Snip the corner off the bag with a pair of scissors and squeeze filling through the hole to fill the berries.
Dress them up for Christmas as Cheesecake Strawberry Santa
Trimming the bottom creates the Santa Hat and hulling out a deeper groove in the strawberry creates space for the filling.
Using a toothpick to dot the eyes.
More Party Dessert Recipes:
Cream Cheese Fruit Tart with Almond Crust Recipe [GF]: A Series on Hospitality
Date Fudge Truffles with Sea Salt
Ghirardelli Brownie Cookies
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It takes about 30 minutes for chocolate-covered strawberries to harden in the refrigerator. They will keep for up to three days, covered in the fridge.
2. Strawberries @ room temp! Do not use your strawberries right out of the refrigerator. Instead, try taking out the berries about an hour before dipping time, so that the chocolate is able to stick better and makes the berries at room temperature.
Put whatever melted chocolate remains after you've dipped all your berries into a piping bag (or use a plastic bag and snip a tiny bit of the bag's corner off to make a piping bag). Trace the letters with the piping bag, then let the letters cool until the chocolate is solid.
To thin melted chocolate, add a small amount of neutral oil, like vegetable oil or cocoa butter, stirring gently until it reaches the desired consistency. Melt slowly to avoid overheating, and keep water out to prevent the chocolate from seizing.
What's the best way to store chocolate covered strawberries? The fact of the matter is: chocolate covered strawberries are best the first day you make or receive them. Many recipes will ask you to transfer them to the refrigerator to speed up the chocolate-setting process.
Moving the strawberries from a cool environment, like a fridge, to a warmer one, like a picnic table on a summer day, (or vice versa) is a recipe for condensation. “When warm strawberries come into contact with cooler chocolate, moisture forms on the chocolate's surface,” Johnson says.
You can leave chocolate covered strawberries out overnight if you'll be eating them within 24 hours. Otherwise, you can store them in the refrigerator and eat them within two to three days. However, they're best enjoyed at room temperature within 24 hours.
If you're planning to eat the chocolate-covered strawberries on the same day, store them in a cool, dry place away from sunlight and uncovered. It is best to not refrigerate them, as this will keep them fresh and prevent them from sweating.
This is a sign of how fresh your strawberries are. Strawberries are made up of 70% water and being in contact with a sugar substance as chocolate will promote the juice to produce. The leaking will not take away from the delicious taste of your chocolate covered strawberries!
Balsamic vinegar + orange juice + lime juice — Imagine the dressing on a Strawberry-Spinach Salad, now in snack form. Lemon curd — Why bother baking a whole cake (especially on a hot summer day), when you can just dip strawberries in it? Mascarpone. Crème fraîche — You can't go wrong with strawberries and cream.
I know chocolate covered strawberries are a fancy little dessert, but they are easy and fun to make at home. Plus, it is a lot cheaper to make them at home too. You just need fresh strawberries and chocolate! You can also add fun toppings, but that is up to you.
Make sure your strawberries are fully ready before you even start to melt your chocolate. You are also going to want to make sure you have a standard cookie sheet that's lined with parchment paper or wax paper. This helps when you lay your strawberries on the tray and it doesn't get stuck to it.
Just put a dinner plate in the fridge, then set the strawbs on that... Make sure the strawberries are drained off well after you dip 'em, and then the chill of the plate will set the chocolate. If you have stone countertops you could set them straight on to them as well...
It's no secret that the best chocolate covered candies are made from good quality chocolate bars and couverture chocolate is the recommended type of chocolate since it contains more cocoa butter, making it easier to work with for a dipping chocolate.
Balsamic vinegar + orange juice + lime juice — Imagine the dressing on a Strawberry-Spinach Salad, now in snack form. Lemon curd — Why bother baking a whole cake (especially on a hot summer day), when you can just dip strawberries in it? Mascarpone. Crème fraîche — You can't go wrong with strawberries and cream.
If you're planning on saving your chocolate covered strawberries for more than one day, yep, they'll need to be refrigerated. Unfortunately, this means that they will sweat a little bit. To minimize sweating, place a couple sheets of paper towels into the bottom of an airtight container.
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