Still stuck on what to do for your Valentine this year? Why not give these gorgeously romantic, cheesecake filled, chocolate covered strawberries a try? They’re pretty easy & quick to make, so perfect for a last minute idea. You honestly wouldn’t believe how delicious they are as well! I mean, chocolate covered strawberries are amazing on their own, but add vanilla cheesecake into the mix and Jiminy Cricket you’ve got heaven in a bite!
There are tons of recipes and methods out there for these little beauties but here’s how I did it.
(Recipe adapted from Make It & Love It.)
What you will need:
- 160g Philadelphia Original Cream Cheese
- 60g Icing Sugar
- 1 tsp Vanilla Extract
- 400g Punnet of Strawberries *
- 150g Milk Chocolate
- 50g White Chocolate (Optional)
*Double check the strawberries when you buy them. You want them quite firm but not green. (And obviously not soft & over ripe or they will be very difficult to work with!)
To make the cheesecake filling, either in an electric stand mixer with the balloon whisk attachment or a large bowl with a hand whisk, whip together the cream cheese, icing sugar & vanilla extract until it’s light, smooth & holds it’s own shape.
Chill in the fridge until needed.
Give them a wash & dry them thoroughly. Any water left on them could make the chocolate seize so it’s worth doing properly.
Hull them as you would do normally, then hollow out a little more so you can fit in more of that gorgeous cheesecake filling! (Don’t go too thin though as it will make it difficult to dip in the chocolate later – as I discovered!)
Strawberries tend to seep juice once they’ve been cut so I actually found it best to dab the insides with a bit of kitchen roll before filling. Also, due to the seeping liquid, it’s best to not make these more than a couple hours before you plan on eating them.
Load a piping bag with a nozzle of your choosing (I used a 2D drop flower nozzle) and add the cheesecake filling.
Either in a glass bowl set over a pan of barely simmering water or a bowl in the microwave – gently melt the milk chocolate.
Remove the strawberries from the fridge and dip each one into the chocolate. Set back on the lined baking sheet.
When all the strawberries have been dipped, pop back into the fridge to set.
Or, if you like, you can go a little further with the decoration & melt some white chocolate in the same way as you did the milk. Then pour this into a piping bag, snip the end & pipe zig zags over each strawberry.
Seriously, don’t fill up on dinner when you have made these – you will want as much room spare in your belly as possible! No they’re not healthy and no they’re not low calorie – but what’s it all for if we can’t be a little mischievous every now and then eh??
Trust me, you NEED to make these. You will love them, your other half will love them & generally there will just be lots of cheesecake, strawberry, chocolate love in the air!
Hope you enjoyed the post lovelies.