Chocolate Cheesecake Stuffed Strawberries

• Vegetarian

• Produce

  • 1 pint Strawberries

• Baking & Spices

  • 3 tbsp Chocolate melts or chocolate chips
  • 1 1/2 tbsp Cocoa powder, unsweetened
  • 3/4 cup Semi-sweet chocolate chips
  • 1/4 cup Sugar
  • 1 cup Topping, whipped
  • 1 tsp Vanilla

• Snacks

  • 3 tbsp Chocolate cookie crumbs

• Dairy

  • 2 tbsp Butter
  • 8 oz Cream cheese

Found on spendwithpennies.com

Description

Ingredients

• 1 pint strawberries
• ¾ cup semi-sweet chocolate chips
• 8 oz cream cheese, softened
• ¼ cup sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla
• 1½ tablespoons unsweetened cocoa powder
• 1 cup whipped topping (such as Cool Whip)
• 3 tablespoons chocolate melts or chocolate chips
• 3 tablespoons chocolate cookie crumbs

Directions

• Wash strawberries and dry well.
• Cut the tops off the strawberries and hollow them out using a small spoon or a strawberry huller (this is the type I use, works for tomatoes and strawberries).
• Place the 3 tablespoons of chocolate chips in a small dish and melt on 50% power for about 20 seconds.. continue in 15 second increments until the chocolate is melted
• Slice a thin piece of the bottom of each strawberry so it can stand up and pat it dry with a paper towel. Dip the bottom of each strawberry into chocolate and then into the cookie crumbs. Place on a parchment lined pan.
• Place the ¾ cup chocolate chips in a small dish and melt on 50% power for about 35 seconds.. continue in 20 second increments until the chocolate is melted. Cool.
• With mixer on medium, combine cream cheese, butter, vanilla, cocoa powder and sugar until fluffy. Add in cooled chocolate and mix on low until incorporated. Add in whipped topping and stir/mix just until combined.
• Place chocolate cheesecake filling in a ziploc bag or a decorating dispenser like the one Ive used above. Pipe into the strawberries (there will be lots of filling, dont be afraid to overfill!).
• Top with an additional piece of strawberry (I cut circles with a straw) and serve immediately or refrigerate up to 4 hours.