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1. Place the cream cheese, powdered sugar, and vanilla extract in the bowl of stand mixer (or use an electric mixer). Beat on medium speed until completely combined. Scrape the edges of the bowl to make sure that everything is incorporated evenly. Spoon the filling into a pastry bag fitted with a large pastry tip (see note below).
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2. Using either a knife or a melon baller, remove the stems and create a hole in the strawberry for the filling.
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3. Squeeze a little bit of the cheesecake mixture into each strawberry, and place on a baking sheet lined with foil or parchment paper. Place in the fridge until ready to dip in chocolate.
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4. To melt the chocolate, place the chocolate chips and shortening into a microwave safe bowl. Heat in 30 second intervals, stirring after each interval, until the chocolate is completely melted. (For me, this is usually two 30 second intervals and then one 15-20 second interval.)
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5. Dip each strawberry into the chocolate, swirling to coat the strawberry. Place back on the baking sheet, and refrigerate for 25-30 minutes before serving to let the chocolate harden. Enjoy!
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Notes:
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1. You can soften the cream cheese in the microwave for 15 seconds to warm it up a little bit, just be sure not to heat it for too long or it will melt.
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2. Taste the cream cheese mixture and if 1/3 cup of sugar isn't sweet enough for you, add a couple tablespoons until it's at your desired sweetness level.
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3. Instead of using a pastry bag lined with a tip, feel free to use a zip top bag with the corner snipped off.
