Dark Chocolate-Stuffed Strawberries

dark chocolate cheesecake stuffed strawberries 1_small

Last weekend I was running around the grocery store, scrambling to find something I could whip up in less than an hour for a basketball party (Go Kansas Jayhawks!) I toyed with making my usual Cheesecake-Stuffed Strawberries, but stopped dead in my tracks when I got to the cream cheese section. Behold:

Hellllllllllllooooooooooooo Philadelphia Dark Chocolate Cream Cheese? Where have you been all my life?

Thus, these Dark Chocolate Cheesecake-Stuffed Strawberries were born. No one ever believes these are made with only two ingredients — they are so delicious and stunning to look at. They were so popular I’ll be bringing them again this weekend. They’re good luck strawberries — and mouthwatering to boot.

Philadelphia Cream Cheese makes the job so easy but making a ready-made dark chocolate filling. You’ll find it in the refrigerated section right next to the regular cream cheese. I use a Wilton cake tip to pipe in the cream cheese.

Dark Chocolate-Stuffed Strawberries

Dark Chocolate-Stuffed Strawberries


20-24 large strawberries, hulls removed

1 package (8 ounces) Philadelphia Dark Chocolate Cream Cheese Spread


Let cream cheese soften for about an hour.

Slice a tiny piece off the bottom of each berry so it can stand upright. Use a sharp knife to make a hole in the center of each strawberry (going as deep as you can without hitting bottom). Williams-Sonoma makes a fabulous tool called the Strawberry Huller ($8) that will remove the stem and create a perfect hole in one easy step.

Spoon or pipe the cream cheese into each hole. I like to pipe it in with a cake tip; it goes faster and looks better.

Serve (and watch the compliments roll in).


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  1. madaline walter says:

    This looks fabulous. I can’t wait to make the dark chocolate stuffed strawberries.


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