Chefs Chocolate Strawberries with Cheesecake Filling

Decadent Chocolate Strawberries with Cheesecake Filling

These scrumptious, chocolate-dipped cheesecake-filled strawberries are sure to please your valentine and they’re an aphrodisiac to boot!

1 pint strawberries
1/2 bag Ghirardelli 60% Cacao chocolate chips
8 oz. cream cheese
1 tablespoon powdered sugar
1 tablespoon milk
Sliced almonds

Wash the strawberries. Then slice the bottom point off the strawberry, so that it can stand up straight. Next, pluck the stem off. Using a strawberry huller, scoop out the top to make room for the filling. Dry off the strawberries individually with paper towels. The strawberries need to be dry so the chocolate will stick.

Melt the chocolate in a double broiler (I like Ghirardelli 60% Cacao Bittersweet Chocolate Chips). Place a Silpat on a cookie sheet. Dip the bottom half of each strawberry into the melted chocolate and place on the lined pan. Once the pan is full, place it in the freezer for about 5 minutes or until the chocolate has hardened. While the chocolate is cooling, make the cheesecake filling. In a small bowl, beat together the cream cheese, powdered sugar and milk, until smooth. If it seems too thick, add a splash of milk. Spoon the cheesecake mixture into a piping bag with a star tip. Remove the strawberries from the freezer and pipe in the cheesecake filling. Place a slivered almond on top and serve or refrigerate until ready to serve.

From our kitchen to yours…Cucina Felice!

Did you know that Chef’s offers cooking classes? From main courses to desserts, from romantic date nights to girls’ nights out, have fun, learn a ton, and, most importantly—EAT!


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