Description
These Chocolate Cheesecake Stuffed Strawberries combine juicy, ripe strawberries with a luscious, creamy chocolate cheesecake filling. Topped with crushed Oreo biscuits for a delightful crunch, this no-bake dessert is perfect for parties, special occasions, or anytime you crave a sweet and elegant treat. Easy to prepare in just 20 minutes, these bite-sized delights balance refreshing fruit with rich chocolatey cream.
Ingredients
Scale
Strawberries
- 20 large ripe strawberries
Cheesecake Filling
- 100 ml double (heavy) cream
- 100 g cream cheese, softened
- 30 g icing sugar (confectioners’ sugar)
- 1 tsp vanilla extract
- 1 tbsp cocoa powder, sifted
- 50 g dark chocolate, melted
Topping
- 4 Oreo biscuits or gluten-free chocolate biscuits, creamy centre discarded and biscuits crushed
Instructions
- Hollow the strawberries: Remove the leaves from the strawberries. Use a melon baller to carefully scoop out the center of each strawberry, creating a small well to hold the cheesecake filling.
- Prepare strawberries to stand: Slice a tiny bit off the bottom of each strawberry so they stand upright on a tray or plate.
- Whip the cream: In a large bowl, whisk the double cream until soft peaks form, ensuring it is light and airy for the cheesecake base.
- Combine cheesecake ingredients: Add the softened cream cheese, icing sugar, vanilla extract, and sifted cocoa powder into the whipped cream. Whisk until the mixture is fully combined and smooth.
- Incorporate melted chocolate: Pour in the melted dark chocolate and whisk again until the mixture becomes light, fluffy, and perfectly smooth.
- Fill the piping bag: Spoon the cheesecake filling into a piping bag fitted with a fluted tip, ready for neat and decorative stuffing.
- Pipe the filling into strawberries: Carefully pipe the cheesecake mixture into each hollowed strawberry, filling the cavity and swirling the topping like a mini cupcake swirl.
- Arrange the strawberries: Place each stuffed strawberry into petit four cases or directly on a serving tray to maintain stability and presentation.
- Add crunchy topping: Sprinkle crushed Oreo biscuits or your preferred biscuits on top of each filled strawberry for extra texture and flavor.
- Serve or chill: Serve the chocolate cheesecake stuffed strawberries immediately for best freshness, or refrigerate until ready to serve to keep them chilled and firm.
Notes
- Use ripe, firm strawberries to ensure they hold their shape during filling and serving.
- Melt the chocolate gently (in short bursts in a microwave or over a double boiler) to prevent burning.
- If desired, substitute Oreos with gluten-free biscuits to accommodate dietary needs.
- This recipe is best served the same day for freshness but can be refrigerated for up to 1 day.
- To make piping easier, chill the filling for 15 minutes before transferring to the piping bag.
