Chocolate Covered Strawberries With Cheesecake Dip

For a full dessert experience, pair these chocolate covered strawberries with a glass of chilled Prosecco or a robust cup of black coffee. The creamy cheesecake dip and bitter-sweet chocolate play wonderfully with both bubbly acidity and deep, roasted notes.

I’ve always believed the best desserts are the ones that feel like a celebration, even on a quiet Tuesday. They’re the treats that make you pause, share a smile, and feel a little spark of joy. And honestly, what does that better than a platter of glossy, dark chocolate covered strawberries with cheesecake dip? It’s a classic for a reason. The combination is pure magic—juicy, sweet-tart berries dipped in a rich, velvety chocolate shell, then swirled through a cloud of tangy, creamy cheesecake filling. It’s elegant enough for a party but simple enough to whip up when a sweet craving strikes.

This recipe is my go-to for so many occasions. It’s a star on my Valentine’s Day snack board, a show-stopper for Easter brunch, and a lifesaver when I need a quick, impressive dessert that everyone, from kids to grandparents, will adore. The beauty of these chocolate covered strawberries with cheesecake dip lies in its simplicity. We’re using just a handful of real ingredients to create something that tastes decadent and special. No fancy techniques, no complicated steps—just regular kitchen, regular time, great results. So, let’s make some food that feels like home.

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Ingredients List

Chocolate covered strawberries with cheesecake dip start with quality ingredients that let their natural flavors shine. Here’s what you’ll need:

For the Chocolate Covered Strawberries:

• 1 pound fresh strawberries (about 20-25 medium berries), with stems intact if possible
• 8 ounces high-quality semi-sweet or dark chocolate baking bars (chopped) or high-quality chocolate chips
• 1 teaspoon coconut oil or refined coconut oil (optional, for a smoother, shinier finish)

For the Cheesecake Dip:

• 8 ounces full-fat cream cheese, softened to room temperature
• ½ cup powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• ½ cup cold heavy whipping cream
• A tiny pinch of fine sea salt

Smart Swaps & Notes:

• Chocolate: I prefer the depth of dark chocolate, but milk chocolate works beautifully too. For an Easter theme chocolate covered strawberries, you can use pastel candy melts or white chocolate dyed with gel food coloring.
• Cream Cheese: Full-fat gives the dip its signature rich body and tang. For a lighter version, Neufchâtel cheese works.
• Heavy Cream: This whips into the dip for an airy, mousse-like texture. For a dairy-free dip, use a can of full-fat coconut cream that’s been chilled overnight.
• Strawberries: Look for berries that are bright red, firm, and fragrant. They should be completely dry before dipping—any water will cause the chocolate to seize.

Timing

One of the best parts of this dessert is how little active time it requires. Most of it is just letting things set and chill.

• Prep Time: 20 minutes
• Chill Time (for setting/firming): 30 minutes
• Total Time: 50 minutes

That’s nearly 50% faster than baking a cake from scratch, and you get that same "wow" factor. Perfect for when you need a beautiful dessert without spending all day in the kitchen.

Step-by-Step Instructions

Let’s walk through making these chocolate covered strawberries with cheesecake dip. It’s a fun, almost therapeutic process.

Step 1: Prep the Strawberries

This is the most important step for success. Gently rinse your strawberries under cool water and pat them thoroughly dry with paper towels. I mean, really dry them. Every single droplet of water must be gone. Chocolate and water are enemies—water will cause it to seize up into a grainy mess. Let the berries air-dry on a fresh paper towel-lined tray for 10 minutes while you get everything else ready.

Step 2: Make the Cheesecake Dip

In a medium bowl, beat the softened cream cheese with a hand mixer or stand mixer until it’s completely smooth and creamy, about 1-2 minutes. Scrape down the sides. Add the sifted powdered sugar, vanilla extract, and pinch of salt. Beat again until fully combined and smooth.

In a separate, clean bowl, beat the cold heavy whipping cream until stiff peaks form. This means when you lift the beaters, the cream stands up in firm peaks that don’t flop over. Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold just until no white streaks remain—you want to keep that airy volume. Cover and refrigerate the dip while you work on the chocolate.

Step 3: Melt the Chocolate

You can use a double boiler, but my favorite easy method is the microwave. Place the chopped chocolate (and coconut oil, if using) in a microwave-safe bowl. Heat in 20-second bursts, stirring vigorously after each burst, until the chocolate is about 90% melted. The residual heat will melt the rest as you stir. This prevents overheating and keeps the chocolate smooth and glossy. If you’re making Easter strawberries chocolate covered with candy melts, follow the package instructions for melting.

Step 4: Dip the Strawberries

Line a baking sheet with parchment or wax paper. Hold a strawberry by its stem (or the top) and dip it into the melted chocolate, swirling to coat about ¾ of the way up. Let the excess chocolate drip back into the bowl for a few seconds. Gently place the dipped berry on the prepared sheet. Repeat with remaining berries. If you have extra chocolate, you can drizzle it over the tops for a pretty finish.

Step 5: Let Them Set

Allow the chocolate covered strawberries to set at room temperature until the chocolate is firm. This usually takes 20-30 minutes. For a faster set, you can pop the tray in the refrigerator for 10-15 minutes. Just don’t leave them in there too long before serving, as condensation can form.

Step 6: Serve and Enjoy!

Arrange your set chocolate covered strawberries on a platter with the bowl of chilled cheesecake dip in the center. You can garnish the dip with a little lemon zest or a sprinkle of crushed graham crackers for extra flair. Serve immediately and watch them disappear.

Nutritional Information

(Per serving, approx. 2 strawberries with 2 tablespoons of dip)

• Calories: ~220
• Fat: 16g
• Carbohydrates: 18g
• Sugar: 14g
• Protein: 3g

While this is a treat, strawberries bring vitamin C and antioxidants to the table, and dark chocolate contains flavonoids. It’s all about balance and enjoying real ingredients.

Equipment Needed

You don’t need any special gear for these chocolate covered strawberries with cheesecake dip.

• Hand mixer or stand mixer (a whisk and strong arm can work for the dip)
• Mixing bowls (medium and small)
• Rubber spatula
• Baking sheet
• Parchment or wax paper
• Microwave-safe bowl (for melting chocolate)
• Measuring cups and spoons

Why You’ll Love This Recipe

1. Effortlessly Impressive: It looks and tastes like it came from a fancy chocolatier, but it’s made in your own kitchen with minimal fuss.
2. Customizable for Any Holiday: With a simple switch in chocolate color or sprinkle, this becomes the perfect Easter chocolate covered strawberries, a Valentine’s classic, or a festive Fourth of July treat.
3. Crowd-Pleasing: It’s a universal favorite. The combination of fruit, chocolate, and creamy dip appeals to virtually every dessert lover.
4. Make-Ahead Friendly: You can prepare both components a few hours ahead, making it a stress-free choice for entertaining.
5. Simple Ingredients, Warm Memories: This recipe proves you don’t need a long list to create something special and memorable.

Healthier Alternatives for the Recipe

You can easily tweak this chocolate covered strawberries with cheesecake dip to fit different dietary needs without sacrificing flavor.

• Dairy-Free: Use dairy-free cream cheese and coconut cream (chilled) for the dip. For the chocolate, ensure your chocolate chips or bars are dairy-free.
• Lower Sugar: In the dip, you can reduce the powdered sugar to ¼ cup and add a drop of liquid stevia to taste. Use a very high-cocoa dark chocolate (85% or higher) for the coating.
• Keto/Low-Carb: Follow the dairy-free dip instructions using a keto-friendly sweetener like powdered erythritol. Dip strawberries in sugar-free chocolate.
• Lighter Dip: Substitute the heavy cream with ¾ cup of thawed, well-drained frozen whipped topping (like Cool Whip) folded into the sweetened cream cheese mixture.

Serving Suggestions

The beauty of this duo is in its versatility. Here are a few ways to serve your chocolate covered strawberries with cheesecake dip:

• The Classic Platter: As described above—simple and stunning.
• Dessert Board Centerpiece: Make these the star of your next gathering. Arrange them on a board with other treats like my Strawberry Cream Puffs, shortbread cookies, and pretzel rods for dipping.
• Holiday Specific: For Easter theme chocolate covered strawberries, use white chocolate dyed with pastel food gels and roll the wet chocolate in colored sprinkles or crushed freeze-dried strawberries. They’re gorgeous next to a bowl of my Gingerbread Cheesecake Dip (just swap the spices for a vanilla bean version!).
• With Other Fruits: Don’t stop at strawberries! The cheesecake dip is incredible with pineapple chunks, apple slices, banana coins, or pretzels. It’s a great idea from my guide to Easy Healthy Valentine Treats Chocolate Fruit.

Common Mistakes to Avoid

A few small missteps can affect your chocolate covered strawberries with cheesecake dip. Here’s how to avoid them:

1. Wet Strawberries: This is the #1 culprit for failed chocolate dipping. Ensure every berry is bone-dry. Patience here is key.
2. Overheating the Chocolate: Chocolate burns easily. Use low, slow heat and stop melting when there are still a few small lumps—they’ll melt as you stir. Seized chocolate can sometimes be saved by stirring in a teaspoon of additional coconut oil.
3. Overmixing the Dip: Once you add the whipped cream to the cream cheese, fold gently. Vigorous beating will deflate the cream, resulting in a denser, less fluffy cheesecake dip.
4. Skipping the Sift: Sifting the powdered sugar for the dip prevents lumps and ensures a perfectly smooth, creamy texture.
5. Storing in a Warm Spot: Once dipped, let the strawberries set in a cool, dry place. A hot kitchen will cause the chocolate to sweat and lose its snap.

Storing Tips for the Recipe

These chocolate covered strawberries with cheesecake dip are best enjoyed the day they are made, but with proper storage, you can enjoy them a bit longer.

• Cheesecake Dip: Store covered tightly in the refrigerator for up to 3-4 days. Give it a gentle stir before serving if it has separated slightly.
• Chocolate Covered Strawberries: Store in a single layer on a parchment-lined tray or container in the refrigerator for up to 1-2 days. The strawberries will slowly release moisture, causing the chocolate to soften and potentially become sticky. They are still delicious to eat but lose their perfect snap.
• Do Not Freeze: I do not recommend freezing assembled chocolate covered strawberries, as the texture of the thawed berry becomes mushy. The cheesecake dip can be frozen for up to a month, but may need to be re-whipped after thawing.

Conclusion

At the end of the day, the best recipes are the ones that bring people together and create a moment of pure, simple happiness. These chocolate covered strawberries with cheesecake dip do exactly that. They’re a little bit fancy, a whole lot delicious, and proof that you don’t need to be a pastry chef to make something extraordinary. Comfort food, made easy.

I hope this recipe becomes a new favorite in your home, whether for a holiday, a date night, or just a sweet Tuesday treat. If you’re looking for more ways to celebrate with chocolate and fruit, check out my ideas for Quick Healthy Valentine Treats or how to build the ultimate Best Valentines Day Snack Board.

I’d love to hear how yours turned out! Did you add any fun sprinkles? Try a different chocolate? Let me know in the comments below, and don’t forget to tag @StackSipSnack on Pinterest so I can see your beautiful creations. Happy dipping.

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