Introduction
Why choose between cheesecake and chocolate-covered strawberries when you can have both? With searches for strawberry treats up 4,000%, this recipe is a viral hit waiting to happen. These Cheesecake Stuffed Strawberries are dipped in dark chocolate, creating a bite-sized dessert that is elegant, low-carb, and incredibly romantic.
The “Secret” Ingredients for Deep Flavor
The secret is a dash of Grand Marnier (Orange Liqueur) in the cream cheese filling. It adds a sophisticated citrus note that pairs perfectly with the dark chocolate and fresh berries.
Ingredients
- 1 lb Large Strawberries: Hulled (center removed).
- 8 oz Cream Cheese: Softened.
- 1/3 cup Powdered Sugar.
- 1 tsp Vanilla or Grand Marnier.
- 1 cup Dark Chocolate Chips: Melted.
Instructions
- Prep: Cut the tops off strawberries and hollow out the centers.
- Fill: Whip cream cheese and sugar. Pipe into the strawberries.
- Dip: Dip the bottom half of each berry into melted chocolate.
- Set: Place on parchment paper and chill for 20 minutes.
Variations & Substitutions
- White Chocolate Drizzle: Dip in dark chocolate, then drizzle with melted white chocolate for a tuxedo look.
- Oreo “Dirt”: Sprinkle crushed Oreo crumbs over the wet chocolate for a “Cookies and Cream” twist.
- Booze-Free: Swap the Grand Marnier for a teaspoon of orange juice or just stick to extra vanilla extract for a kid-friendly version.
Pro-Tips for Success
- Dry the Berries: This is crucial. After washing your strawberries, dry them completely with a paper towel. Even a single drop of water can cause your melted chocolate to “seize” and turn grainy.
- The “Stand Up” Trick: If your strawberries are pointy and won’t stand up, slice a tiny sliver off the bottom tip to create a flat base before you start filling them.
- Room Temp Filling: Make sure your cream cheese is super soft before mixing. If it’s cold, you’ll get lumps that will clog your piping bag.
Frequently Asked Questions (FAQ)
- Can I make these the day before? It’s risky. Strawberries “weep” liquid once they are cut. These are best made the morning of or just a few hours before serving.
- How do I hollow them out without breaking them? A melon baller is the perfect tool for this! If you don’t have one, a small measuring teaspoon (1/2 tsp size) works well too.
Storage
These must be kept in the refrigerator because of the cream cheese. Store them in a single layer (don’t stack them!) for up to 24 hours.