Cheesecake Stuffed Strawberries Recipe
I happen to think one of the best Valentine’s Day gifts are chocolate covered strawberries. However, when you buy them they can be a bit expensive – as much as $1-2+ PER strawberry – if not more. Yikes – plus you never know how long they have been sitting, what chocolate was used or how ripe the berries are. But, you know me – I love to make things myself and then strive to take it to the next level.
Hmm…cheesecake? Be still my heart! Instead of simply putting chocolate covered strawberries on cheesecake, why not stuff the cheesecake into the chocolate covered strawberries? It’s a bit more romantic that way, no? Plus I love that you don’t have to be extremely careful in having to bake a cheesecake that you don’t want to crack. Enter this cheesecake stuffed strawberries recipe.
Either way, whether you make these as a treat for yourself or to share with your sweetie this Valentine’s Day, they are sure to be loved. The boyfriend may or may not have loved these so much that he ate, oh, maybe 10 or 15 in one sitting (to be fair, I had my fair share as well – it’s part of recipe testing, right? …right?). Honestly, since he’s not much of a sweets fan, I didn’t expect him to like them so much, though thanks to the fruit they aren’t that overly sweet. With a touch of chocolate and a yummy cheesecake center, they make the perfectly romantic light, yet decadent, dessert.
As always, you can change up the cheesecake stuffed strawberries recipe to your liking. While I used vanilla for the cheesecake flavoring, I think it would also be great with almond extract, or you could even add a bit of melted chocolate for a double chocolate whammy – yum! You could also opt to not dip these in chocolate at all or not use any toppings. I just used some graham cracker crumbs as a topping on some for the full cheesecake effect, but you could also use coconut, nuts, other cookie crumbs, etc. Note that for this recipe you can also opt to cut off the top of the strawberry and use a paring knife to hollow out the center and fill that way. However, I wanted to be able to stand the berries up without cutting off more of the berry, so I opted to just make an x cut not quite all the way through starting at the small tip end.