Chocolate Cheesecake Strawberries

Recipe by Ruby Toozday
READY IN: 1hr 50mins


  • 30
    medium strawberries
  • 14
    new york cheesecake (I used #57025)
  • 1 12
    cups semi-sweet chocolate chips
  • 2
    tablespoons corn syrup
  • 6
    tablespoons butter (3/4 stick)


  • Wash strawberries and pat dry. Place on paper towels until they reach room temperature.
  • Mash cheesecake with a mixer until the graham cracker crust in mixed throughout. Cheesecake mixture should be soft and workable, like a cookie dough.
  • 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.
  • Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.
  • Remove from heat and dip each cheesecake-covered strawberry into chocolate, coating ¾ of strawberry.
  • Allow excess chocolate to drip off, then return strawberry to the waxed paper covered baking pan or cookie sheet.
  • Refrigerate until set, about 15-20 minutes.
  • Strawberries should be stored in refrigerator until ready to serve.