Juicy strawberries filled with creamy cheesecake, coated in graham crumbs and finished with a chocolate-dipped base for a decadent bite-sized dessert.
Recipe Information
Total Time:
Yield:
15 servings
Ingredients
15 fresh medium strawberries, washed and thoroughly dried
1 (8-ounce) package cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 (6-ounce) bar dark chocolate, finely chopped
Directions
Line a rimmed baking pan with waxed paper; set aside. Slice off the stem end of each strawberry. Use a knife to core each berry; set berries aside.
In a medium mixing bowl beat together cream cheese, powdered sugar and vanilla with an electric mixer on medium until smooth. Spoon mixture into a pastry bag or a resealable bag with a corner snipped. Fill cavities of cored strawberries with cream cheese mixture, mounding extra mixture on the top. Dip filled side of strawberries in graham cracker crumbs to coat then place on prepared pan.
Place chocolate in a microwave-safe glass bowl. Microwave on high 30 seconds; stir. Continue microwaving and stirring in 30-second intervals until chocolate is melted. Dip bottoms of berries into melted chocolate; lift and twist slightly, letting any excess chocolate drip back into the bowl. Set strawberries on the waxed paper; refrigerate to set chocolate. Serve strawberries within 6 hours.
