Name: Chocolate Cheesecake Stuffed Strawberries
Prep time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 20 large fresh strawberries, washed, hulled, and slightly hollowed; 8 oz cream cheese, softened; ½ cup powdered sugar; 2 tablespoons unsweetened cocoa powder; 1 teaspoon vanilla extract; ¼ cup semi-sweet or dark chocolate, melted (for drizzle); Optional toppings: crushed cookies, mini chocolate chips, or chopped nuts

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Chocolate Cheesecake Stuffed Strawberries are an irresistible bite-sized dessert that combines juicy fresh strawberries with rich, creamy chocolate cheesecake filling. I like making these when I want something elegant yet easy, and they always feel like a special treat.

Why You’ll Love This Recipe

I love how this recipe takes simple ingredients and turns them into something decadent. The sweet-tart strawberries perfectly balance the richness of the chocolate filling, and the whole thing feels fancy without much effort. These are great for parties, date nights, or just when I’m craving something sweet but not too heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh strawberries, large and firm
Cream cheese, softened
Powdered sugar
Cocoa powder
Vanilla extract
Semi-sweet or dark chocolate, melted
Optional: crushed cookies, mini chocolate chips, or chopped nuts for topping

Directions

I start by washing and drying the strawberries thoroughly. Then I hull them and carefully scoop out a bit of the center to make room for the filling.
In a bowl, I beat the softened cream cheese with powdered sugar, cocoa powder, and vanilla until smooth and creamy.
I transfer the mixture to a piping bag (or a zip-top bag with the corner snipped off).
I pipe the chocolate cheesecake filling into each hollowed strawberry, overfilling slightly for a nice swirl.
For extra flair, I drizzle melted chocolate over the tops and sprinkle with crushed cookies or mini chips.
I chill them in the fridge for about 30 minutes before serving so the filling can set.

Servings and timing

This recipe makes about 20 stuffed strawberries. It takes around 20 minutes to prepare, plus 30 minutes to chill.

Variations

Sometimes I switch out the cocoa powder for melted chocolate in the filling for a richer texture. I’ve also made a white chocolate version by skipping the cocoa and mixing in melted white chocolate. For a boozy twist, I soak the strawberries in a little liqueur before filling. And when I want a crunch, I dip the bottoms in crushed nuts or cookie crumbs.

Storage/Reheating

I store these in the fridge in an airtight container for up to 2 days. They’re best served chilled. I don’t recommend freezing them because the texture of the strawberries changes after thawing. No reheating needed—just chill and enjoy.

FAQs

Can I make these ahead of time?

Yes, I usually make them a few hours in advance. I keep them chilled until ready to serve to maintain freshness.

Do I have to use a piping bag?

Not at all. A zip-top bag with a snipped corner works just fine. I’ve even spooned the filling in when I was in a rush.

Can I use frozen strawberries?

I don’t recommend it. Frozen strawberries are too soft and watery once thawed, which makes them hard to fill and serve.

What type of chocolate is best for the drizzle?

I prefer semi-sweet or dark chocolate to contrast with the sweetness of the strawberries and filling.

Can I use mascarpone instead of cream cheese?

Yes, mascarpone works beautifully and gives a slightly lighter texture. I just adjust the sweetness since mascarpone is milder.

Conclusion

Chocolate Cheesecake Stuffed Strawberries are one of those desserts that look impressive but come together in no time. I love the balance of fruity freshness and creamy indulgence in every bite. Whether for a gathering or a quiet night in, they always feel like something special.