Chocolate Cheesecake Stuffed Strawberries

Chocolate Cheesecake Stuffed Strawberries are filled with a lightly sweetened no-bake cheesecake filling, flavored with cocoa powder.

Prep Time 10

Chill Time 1

Total Time 1 10

Yields strawberries

24 (681-908 g) + medium fresh, firm strawberries (1 ½ - 2 lbs, depends on how much you fill them)
8 oz (226 g) block cream cheese, room temperature
½ cup (60 g) powdered sugar
2 Tbsp cocoa powder
1 tsp vanilla extract
mini chocolate chips, for garnish (optional)

Rinse, drain and dry strawberries. Use a salad spinner, towel or both to remove all excess water.
Cut the stems from the strawberries, so the strawberries can sit cut-side down.
Cut a deep "X" from the tip down, being careful not to cut all the way through.
Beat the cream cheese, powdered sugar, cocoa powder, and vanilla in a bowl with a hand mixer until nice and fluffy.
Gently open up each strawberry and pipe the filling inside using a pastry bag and a star piping tip (Wilton 2D or 1M). Don't have a pastry bag or piping tip? Just cut off the corner of a zip-top bag and squeeze the cheesecake filling inside the strawberries that way.
Top each filled strawberry with mini chocolate chips, as desired. These are best served after the strawberries have been chilled for at least an hour.

Store in an airtight container in the refrigerator up to 3 days depending on how firm/soft the strawberries are. The firmer the berry, the longer they last.
For large strawberries, alternately slice strawberries in half and serve them "deviled egg" style. Be sure to double the filling if preparing the strawberries this way.