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Cheesecake Filled Chocolate Covered Strawberries

Source of Recipe

TOH BB 2008


List of Ingredients

2 qts. fresh whole strawberries
1 tub (1 lb. 8.3 oz.) Philadelphia Ready-To-Eat Cheesecake filling
1 tub (7 oz.) Bakers Dipping Chocolate real milk chocolate or white chocolate


Recipe

Carefully wash strawberries and pat dry with paper towels. Remove the stems from the berries. Using a small paring knife, core the center of each berry being careful to leave the bottom in tact. I then turned the strawberries upside down (I laid down a newspaper and then put paper towels over it for the strawberries to drain), so any juices could drain out.


Fill a piping bag with the cheesecake filling. Fill each berry with cheesecake continuing on top of berry with a pretty design.

Line a large baking sheet with wax paper.


Melt dipping chocolate according to package directions. Using a spoon, drizzle the chocolate over the berries in a pretty design. Chill. Bring to room temperature before serving.

Store in a sealed plastic container in the refrigerator.