Ingredients:

  • 1 lb large, firm strawberries, hulled
  • 8 oz full-fat brick cream cheese, softened to room temperature
  • 1/2 cup powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1/2 tsp fresh lemon juice
  • 1/2 cup semi-sweet chocolate chips
  • 1 tsp coconut oil
  • 1/4 cup graham cracker crumbs

Instructions:

  1. Wash strawberries and pat completely dry with paper towels to ensure chocolate adhesion. Slice off the leafy tops.
  2. Use a melon baller to scoop out the center of the strawberries until a deep cavity is formed.
  3. Cut a tiny sliver off the pointed end of each strawberry until they stand upright without wobbling.
  4. In a medium bowl, beat the softened cream cheese with a handheld mixer until perfectly smooth. Gradually incorporate the sifted powdered sugar, vanilla extract, and lemon juice. Whip on medium-high speed until the mixture is glossy and stiff.
  5. Transfer the cheesecake filling to a piping bag or Ziploc bag with the corner snipped off. Pipe the filling into the center of each prepared strawberry until it mounds slightly over the top.
  6. Sprinkle graham cracker crumbs over the exposed cheesecake filling until evenly coated.
  7. Combine chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring until glossy and smooth. Drizzle the chocolate over the finished strawberries using a spoon or piping bag until a thin lattice forms.
  8. Chill in the fridge for 15 minutes until the chocolate is firm to the touch.