These dainty cheesecake stuffed strawberries are proof that there’s always room for dessert! They’re incredibly simple to make at home and are a delightful way to impress your guests.
The recipe is as simple as dipping strawberries in melted chocolate and stuffing them with cream cheese beaten with powdered sugar substitute and vanilla extract!
By using powdered sugar substitute and sugar-free chocolate, or simply a very dark chocolate, these chocolate-dipped strawberries with cheesecake inside become a keto-friendly and low-carb recipe to enjoy without any reservations!
Ingredient notes
These are the ingredients you’ll need to make these irresistible chocolate covered strawberries stuffed with cheesecake:
- Fresh strawberries, 1 pound
- Cream cheese, 8 ounces
- Vanilla extract, 1 teaspoon
- Powdered sweetener, 1/2 cup (or sugar if not keto / low-carb)
- Keto chocolate chips, 3/4 cup (or dark chocolate)
- Coconut oil, 1 teaspoon (optional)
Fresh strawberries: Larger strawberries are better because you can fit more cheesecake inside!
Cream cheese: Let it come to room temperature so it is soft and easier to mix with the sweetener and pipe. If the cream cheese is still too hard, you can add a little bit of heavy cream (1 to 2 tablespoons) to soften.
Alternatively, use spreadable cream cheese for a creamier and easier to pipe filling.
Chocolate: For keto / low-carb, use keto chocolate chips. I prefer these dark chocolate chips. If it fits your macros, you can also just get a really dark dark chocolate (85% cocoa or more) because these are very low in carbs and sugar.
You can use a bar of chocolate instead of chocolate chips. In this case, chop it in very small pieces so it will melt faster.
Coconut oil: This is an optional step. I like to add a small amount of coconut oil to melt with the chocolate. This helps the chocolate to dry on the strawberries with a bit more shine, instead of the lack-luster opaque look of dried chocolate.
This small amount of coconut oil won’t flavor the chocolate, so don’t worry.
How to make
Before starting to make the cheesecake filled strawberries dipped in chocolate, here’s a few preparation tips for the best results:
- Allow the cream cheese to come to room temperature, or microwave it on low just until softened.
- Wash the strawberries and dry them well. If there’s moisture on the strawberries, the melted chocolate won’t stick. I pat them dry with a towel and them let them air dry sitting on a paper towel.
- Choose a small, deep (instead of wide) microwave-safe container to melt the chocolate, like a mug or ramekin. This shape helps the chocolate stay liquid for longer.
1. Cut the green stems off the strawberries and hollow out the centers to create a pocket for the cheesecake filling.
I prefer using a small elongated measuring spoon (instead of round). It makes easy to carve deep into the strawberry. You may also use a small knife.
If you want the strawberries to stand upright, cut a small piece from the bottom tip. You can reserve these pieces to make little hats later.
2. Microwave the chocolate and coconut oil on high at 30-second intervals, stirring in between. Stop when most of the chocolate has melted; the rest will melt in the residual heat as you stir.
Holding each strawberry by the top, dip it into the melted chocolate, and allow excess chocolate to drip off.
Place the chocolate-covered strawberries on a parchment paper-lined tray or plate to dry.
If the chocolate starts to cool and becomes too thick to dip, you can give it a quick burst in the microwave to remelt.
3. Meanwhile, prepare the cheesecake strawberry filing. In a bowl, mix the softened cream cheese with your preferred powdered sweetener and vanilla extract for flavor. Stir until smooth.
You can taste it and adjust sweetness to your liking.
4. Using a piping bag or a small spoon, fill each hollowed strawberry with the sweetened cream cheese mixture.
The chocolate covered cheesecake stuffed strawberries are ready to be enjoyed! If you’d like, you can add some extra toppings.
Recipe variations
This is a two-part recipe, and you can choose which part to make:
- If you don’t feel like dipping the strawberries in chocolate, you don’t need to. They are already pretty great with just the cheesecake filling.
- If you don’t want to stuff the strawberries with cheesecake inside, that’s fine too. They are amazing just dipped in chocolate. Edible Arrangements charges 60 bucks for a box of them!
- You can serve the cheesecake filling on the side as a dip for the chocolate-covered strawberries. It’s also a lovely option. Just add 1/2 cup of sour cream to the filling otherwise it’ll be too thick to dip.
Make a crunchy crust
After dipping the strawberries in melted chocolate, roll the strawberries in crushed nuts, cacao nibs or toasted coconut (either shredded coconut or coconut flakes) before the chocolate sets.
Graham cracker crust topping
Use any crumbled keto / low-carb sweet crackers or cookies, like these Scottish shortbread cookies, or make a small batch of these keto graham cracker crumbs for pie crust.
Dark & white chocolate combo
Here’s a tip to double down on the fanciness of this dessert (as if these chocolate covered strawberries weren’t extravagant enough!)
Dip the strawberries first in dark chocolate and let them set. Then, drizzle melted white chocolate over the top, or dip the bottom part of the strawberry in white chocolate to create two contrasting layers of chocolate.
Strawberry bottoms up
Remember in step one of the recipe when I suggested removing the tips of the strawberries so that they can stand up? Invert the tips and place them on top of the cream cheese filling. The strawberries look so cute like this, like they are wearing little hats!
Hot tips & FAQ
Can you use frozen strawberries?
This recipe won’t work with frozen strawberries, unfortunately. They get soggy when thawed and it’s impossible to get them completely dry, so you cannot dip them in the chocolate.
Melt the chocolate on the stove
Don’t have a microwave? No problem! You can use the double-boiler method to melt the chocolate. Here’s how:
- Fill a small saucepan with about 1-2 inches of water and bring it to a simmer over medium heat.
- Add the chocolate and coconut oil (if using) to a heatproof bowl (preferably glass or stainless steel) and place it on top of the saucepan, ensuring that the bottom of the bowl does not touch the water.
- Allow the chocolate to melt slowly, stirring occasionally with a spatula or wooden spoon until it’s fully melted and ready to coat the strawberries.
Just be very careful when doing this, as any water accidentally getting into the chocolate will seize the chocolate and ruin the batch.
How to keep chocolate covered strawberries fresh
- Chocolate covered strawberries are best served on the same day they are made. For optimal taste and freshness, prepare them up to one day in advance. Store them uncovered in a cool and dry place away from sunlight.
- If room temperature in your kitchen is too warm or you need to keep them for up to 2 days, refrigerate them. However, be aware that this may cause the chocolate to sweat, affecting their appearance. Avoid covering them to prevent moisture buildup.
- For transport, place the strawberries in a covered container with a couple of paper towels underneath to absorb any excess moisture.
- Do not freeze the strawberries. The frozen water in them will melt upon thawing, which can ruin the chocolate coating and cause the cream cheese filling to become runny.
Chocolate Covered Cheesecake Stuffed Strawberries
Ingredients
- 1 pound (454 g) fresh strawberries about 24 large strawberries
Chocolate dip
- ¾ cup (136 g) dark chocolate chips or finely chopped chocolate
- 1 teaspoon coconut oil optional
Cheesecake filling
- 8 ounces (226 g) cream cheese room temperature (Can use spreadable cream cheese, see notes)
- 1 teaspoon vanilla extract
- ½ cup (96 g) powdered sweetener or confectioners sugar if not keto / low-carb (adjust to taste)
Instructions
- Wash the strawberries and dry them very well or the chocolate won’t stick. Line a large dish or sheet pan with parchment paper.
- Cut the green stems off the strawberries and hollow out the centers to create a pocket for the cheesecake filling. Use a small measuring spoon, melon baller or pairing knife. If you want the strawberries to stand upright, cut a small piece from the bottom tip.
- Microwave the chocolate and coconut oil on high at 30-second intervals, stirring in between. Stop when most of the chocolate has melted; the rest will melt in the residual heat as you stir.
- Holding the strawberries by the top, dip them into the melted chocolate, and allow excess chocolate to drip off. Place each chocolate-covered strawberry on a parchment paper-lined tray or plate to dry.
- If the chocolate starts to cool and becomes too thick to dip, you can give it a quick burst in the microwave to remelt.
- To prepare the cheesecake strawberry filing, mix the softened cream cheese with your preferred powdered sweetener and vanilla extract for flavor. Stir until smooth. Taste it and adjust sweetness to your liking.
- Transfer the cheesecake mixture into a piping bag or a ziploc bag with a corner snipped off. Or, if you prefer, just grab a small spoon. Fill each hollowed strawberry with the sweetened cream cheese mixture. Serve immediately.
Notes
Nutrition
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