Description

These Cheesecake-Filled Easter Strawberries are a delightful no-bake treat, featuring juicy strawberries stuffed with creamy cheesecake filling, dipped in rich chocolate, and decorated with pastel drizzles and edible flowers. Perfect for Easter parties, spring gatherings, or an elegant dessert platter, these chocolate-covered berries are both beautiful and delicious!

Ingredients

Units Scale

For the Strawberries:

12 large fresh strawberries
8 oz cream cheese (softened)
1/4 cup powdered sugar
1/2 tsp vanilla extract

For the Chocolate Coating:

1 cup dark or milk chocolate chips
1 tbsp coconut oil

For Decoration:

1/2 cup white chocolate chips (for drizzling)
Food coloring (pastel shades)
Edible sugar flowers or sprinkles

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Instructions

Prepare the Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Transfer to a piping bag for easy filling.
Core the Strawberries: Cut the tops off and hollow out the centers using a small spoon or knife. Pipe the cheesecake mixture into each strawberry.
Melt the Chocolate: Microwave dark chocolate chips with coconut oil in 30-second intervals, stirring until smooth.
Dip the Strawberries: Hold each stuffed strawberry by the base and dip halfway into the melted chocolate. Place on parchment paper to set.
Decorate: Melt white chocolate, color with pastel food dye, and drizzle over the dipped strawberries. Add edible flowers or sprinkles for an Easter touch.
Chill & Serve: Refrigerate for at least 30 minutes before serving.

Notes

Use pastel-colored candy melts instead of food coloring for convenience.
Swap dark chocolate for white chocolate for a lighter look.
Store in an airtight container in the fridge for up to 2 days.