Ingredients:

  • 8 oz cream cheese, softened
  • 0.5 cup confectioners’ sugar
  • 1 tsp pure vanilla extract
  • 0.125 tsp sea salt
  • 1 lb large fresh strawberries
  • 1.5 cups semisweet chocolate chips
  • 1 tsp coconut oil
  • 0.25 cup graham cracker crumbs
  • 2 tbsp white chocolate

Instructions:

  1. Wash strawberries and pat thoroughly dry. Remove green tops and carve a deep, conical cavity in the center of each berry. Slice a tiny sliver off the bottom tip so they stand upright.
  2. In a medium bowl, beat softened cream cheese until aerated. Gradually beat in confectioners’ sugar, vanilla, and salt until the mixture is stiff and holds its shape. Transfer to a piping bag with a star tip.
  3. Pipe the cheesecake filling into each strawberry, slightly overfilling. Place on a tray and freeze for 10 minutes to firm the filling.
  4. Melt dark chocolate chips and coconut oil in 30-second intervals in the microwave until smooth. Dip the bottom half of each strawberry into the chocolate, allowing excess to drip off.
  5. Immediately sprinkle graham cracker crumbs onto the wet chocolate. Place on parchment paper to set. Drizzle with melted white chocolate for a professional finish.