Cheesecake Filled Chocolate Covered Strawberries Recipes

CHOCOLATE CHEESECAKE STRAWBERRIES

Steps:

• Wash strawberries and pat dry. Place on paper towels until they reach room temperature.
• Mash cheesecake with a mixer until the graham cracker crust in mixed throughout. Cheesecake mixture should be soft and workable, like a cookie dough.
• With your fingers, pick up a small ball of cheesecake and press against the strawberry, leaving the stem and leaves visible. Bottom 1/2 to 2/3 of the strawberry should be covered with the cheesecake. Set aside on waxed paper. May need to be chilled until ready to dip.
• Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.
• Remove from heat and dip each cheesecake-covered strawberry into chocolate, coating ¾ of strawberry.
• Allow excess chocolate to drip off, then return strawberry to the waxed paper covered baking pan or cookie sheet.
• Refrigerate until set, about 15-20 minutes.
• Strawberries should be stored in refrigerator until ready to serve.

LINDA'S CHEESECAKE-STUFFED STRAWBERRIES

Steps:

• Place cream cheese in a bowl, and microwave for 30 seconds, so that it's soft.
• Whip together the cream cheese, vanilla, and sugar.
• In the center of each strawberry, using a sharp knife, make a hole in each one, as deep as you can without going out the bottom.
• Spoon or pipe the filling into each hole.
• Dip cheesecake end of strawberry into chopped almonds, making sure you completely cover the cheesecake filling with the nuts.
• Lay strawberries in a pretty serving dish.
• Sprinkle with any leftover nuts around the dish.
• Chill, and serve.
• Makes 24 servings.