Cheesecake filled Chocolate Dipped Strawberries

I have to admit, I saw this recipe on pinterest and had to try it! My mom had a great idea to use our families cheesecake recipe as the filling instead of what the other person suggested.  Great idea mom!  These things are so heavenly!!! No kidding.  They are also addictive, I ate 6 just on the way to drop off a few to some friends. 

The first time I made them, I forgot the cool whip and so I made my own with whipping cream.  It didn't turn out too well.  The whipped cream was too heavy and I ended up adding too much of it.  Bummer!  They were still good. I took them to a family party and they were gone with in minutes.  I'm talking, an entire platter.  Granted we had about 30 people there!

So I made a second batch the next day and voila! They were perfect.  One other thing I learned as I made the different batches, is that it is SO much easier to dip the strawberries with the stems still on.  I tried to dip them last, the first time and in order to get a good enough grip I had to hold the strawberry low enough that I burnt my fingers on the chocolate multiple times.  So dip them before you core them!

You will also want to chill them in between each step.  If makes things so much easier to handle when the chocolate is solid and the cheesecake filling isn't too soft.  It's a little bit of a process, but super easy and super worth it!!!

Cheesecake filled Chocolate Dipped Strawberries

3-4 pints of large strawberries

1/2 brick of dipping chocolate (like almond bark, Or whichever you like)

One recipe of Cheese Cake  (just the filling)

Wipe strawberries clean with a damp paper towel.  Don't rinse them, because the water will make them sweat and go bad faster once the chocolate is on.  Make the Cheese Cake filling and chill it in the fridge while you are doing the other steps. 

Put a cookie sheet or a plate in the freezer to chill it for a few minutes. On low heat, slowly melt chocolate over the stove in a small pot.  Stir frequently.  If it starts to get clumpy, turn off heat and stir vigorously.  That sometimes helps.  It will burn if you have the stove on too high.

Pull out the cookie sheet.  Begin dipping the strawberries half way into the chocolate.  Lay them on the chilled cookie sheet to harden the chocolate. When done dipping, put the pan or plate back in the fridge or freezer to completely harden the chocolate.  (not necessary steps, just faster that way. ) You can also use wax paper on the cookie sheet to keep them from sticking.

When the chocolate is nice and solid, pull them out and gently core them with a small sharp knife.  Do this, by cutting around the stem area into the strawberry.  It should pull out in a cone shape. Discard stems.

Put the cheesecake filling into a pastry bag or plastic bag and cut the corner of the bag off (you don't need a big hole) Pipe the filling into the strawberry as full as possible.  Chill them again for a few minutes.  Then drizzle with more chocolate. Chill again. They are now ready to serve! Or eat yourself!!