Cheesecake Stuffed Chocolate Dipped Strawberries

1. 1

   Hull the cleaned and dried strawberries; set aside. (A melon baller works well)

2. 2

   Microwave the chocolate, stirring often until melted.

3. 3

   Dip the strawberries into the chocolate using a skewer at the hulled end, shake off excess and stick the fruit upside down in the styrofoam block to set.

4. 4

   Transfer the strawberries to the refrigerator until cool and set about 20 minutes.

5. 5

   Place cream cheese and cheesecake in a bowl and mix well to combine. Put the mixture in a pastry bag fitted with a tip and pipe into the strawberries. (A Ziplock bag can be used with a corner cut off to serve as a piping bag.)

6. 6

   White Chocolate Drizzle: Melt white chocolate in microwave until melted. If thick, stir in 1/2 teaspoon vegetable oil until its drizzle consistency. Using a spoon or small squeeze bottle, drizzle white chocolate over the cooled dipped strawberries.

* Per serving · 4 servings · Values may vary.