Clicky
 
 
 

One certain way to make my party guests happy is to serve this simple dessert: cheesecake-stuffed, chocolate-dipped strawberries. No matter what else I might put out on the buffet, this is the thing that gets me the most compliments. They're so easy to make that I thought I'd post the instructions for them so that everyone can make their own.


You won't need much in the way of supplies, just a tub of Philadelphia Ready-To-Eat Cheesecake Filling, fresh strawberries, chocolate for dipping, a sharp paring knife and a piping bag. Be sure to use chocolate that is meant to be melted. Don't use chocolate that needs to be tempered unless you already know how to do that and don't mind spending the extra time. Craft stores carry bags of chocolate meant to be melted and molded, or you can use chocolate bark from the grocery store, which is what I use and prefer. Melt the chocolate in a microwave or over a double boiler, adding a small amount of all-vegetable shortening if the chocolate is too thick.

Berries with a Twist

I was lucky to find these really large strawberries at the grocery store yesterday. Strawberries are just coming into season here and the lovely big ones are becoming more available. Rather than washing the berries in a sink of water, dampen a paper towel and wipe down the berries to remove any dirt and loose seeds that might be on them.

First, the easy method of stuffing strawberries:


Fill a piping bag with the cheesecake filling. Use the bag o' cheesecake to fill the cavity in the berry, and then dip the cut end of the berry in the melted chocolate. Set the berry aside on waxed paper so that the chocolate can set. If you like, add some sprinkles while the chocolate is still wet.

Cut off the stem end of the strawberry and use the knife to hollow out the berry somewhat. Be careful not to cut through the berry, though, and be careful not to stab your finger if you do.  Bloody fingers do not make tasty berries.

Cut a triangle out of the pointy end of the strawberry and hollow out the berry a bit with your knife. It will be a little harder to hollow out the berry than it would be if you hollowed it out from the stem end, and it will have a little less filling, but this way looks so much better.

Pipe the cheesecake filling into the berry, replace the triangle that you cut out, and dip the pointy end.


If you like, when the chocolate has set up, melt some white chocolate and drizzle it on.


What a pretty presentation!  Serve these at your next party, take them to work, or surprise a friend with a few, and sit back and enjoy the compliments!

Now for the fancier method: