Chocolate Cheesecake Strawberries

1. 1

   Wash strawberries and pat dry. Place on paper towels until they reach room temperature.

2. 2

   Mash cheesecake with a mixer until the graham cracker crust in mixed throughout. Cheesecake mixture should be soft and workable, like a cookie dough.

3. 3

   With your fingers, pick up a small ball of cheesecake and press against the strawberry, leaving the stem and leaves visible. Bottom 1/2 to 2/3 of the strawberry should be covered with the cheesecake. Set aside on waxed paper. May need to be chilled until ready to dip.

4. 4

   Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.

5. 5

   Remove from heat and dip each cheesecake-covered strawberry into chocolate, coating 3/4 of strawberry.

6. 6

   Allow excess chocolate to drip off, then return strawberry to the waxed paper covered baking pan or cookie sheet.

7. 7

   Refrigerate until set, about 15-20 minutes.

8. 8

   Strawberries should be stored in refrigerator until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.