Deep Fried Chocolate Cheesecake Stuffed Strawberries Recipe By Tasty Food

CHOCOLATE CHEESECAKE STUFFED STRAWBERRIES

Steps:

• Prepare the strawberries by washing them and removing the stem. Use a strawberry corer or knife to hollow out each strawberry.
• Cut off a small slice of the bottom of each strawberry to create a flat surface for the strawberry to stand up on. Set aside for now.
• Using a mixer on medium high speed, whip the cream cheese, chocolate syrup, powdered sugar, unsweetened cocoa powder, and vanilla until completely smooth with no lumps.
• Mix in whipped topping and beat until fully incorporated and the mixture is light and fluffy.
• Remove the filling from the mixer and place into a piping bag with a star tip.
• Pipe the filling into each strawberry.
• Top off with optional mini chocolate chips or chocolate sprinkles.
• Serve immediately or refrigerate the strawberries until ready to serve.

CHEESECAKE-STUFFED STRAWBERRIES

Steps:

• Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping bag or a resealabe bag with a corner snipped.
• Fill cavities of cored strawberries with the cream cheese mixture. Dip filled side of strawberries in the crushed graham crackers to coat.

HEAVENLY FILLED STRAWBERRIES

Steps:

• Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open., In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; if desired, sprinkle with chocolate. Chill until serving.

CHOCOLATE DIPPED CHEESECAKE FILLED STRAWBERRIES

Steps:

• Wash the strawberries. Then, slice the bottom point off the strawberry, so that it can stand up straight. Next, pluck the stem off. Using a paring knife or strawberry huller, scoop out the top to make room for the cheesecake.
• This is the most important step...dry off the strawberries individually with paper towels. If the strawberries are wet, the chocolate will not stick.
• Melt the chocolate in a double broiler or microwave. (Note: if using a microwave, only melt it in 20-second increments to make sure it doesn't burn). I use Ghirardelli 60% Cacao Bittersweet Chocolate Chips.
• Line a cookie sheet (that will fit in your freezer) with waxed paper or a Silpat. Dip the bottom half of each strawberry into the melted chocolate and place on the lined pan. Once the pan is full, place it in the freezer for about 5 minutes or until the chocolate has hardened.
• While the chocolate is cooling, make the cheesecake filling. In a small bowl, beat together the cream cheese, powdered sugar and milk, until smooth. If it seems too thick, add a splash more milk.
• Spoon the cheesecake mixture into a piping bag with a star tip. If you don't have a piping bag, scoop it into a large Ziploc bag and snip off the corner. Remove the strawberries from the freezer and pipe in the cheesecake filling. Top with a slivered almond and serve or refrigerate until ready to serve.