This started out to be Cheesecake Stuffed Strawberries with Chocolate Drizzle from BUUUTTTTT most of the local (and delicious) strawberries I bought on the weekend were a bit too soft to work well with the recipe.

Instead, I changed things up a bit and came up with the following recipe that we all (my in-laws, my husband and me) loved!

Finding a good name was tougher than making the recipe (ideas are welcome!! :^)

This recipe is so easy it’s almost dangerous! It’s way to easy to whip this up any old time you might feel like it, assuming the ingredients are on hand.


4 oz (125 ml) cream cheese (low fat works), room temperature

1/4 cup (60 ml) icing sugar

1/8 tsp (1.25 ml) vanilla

4 oz (125 ml) whipping cream

1/4 cup (60 ml) dark or milk chocolate, melted (chocolate chips work)

2 cups (500 ml) strawberries and/or raspberries and/or blueberries (seasonal or frozen should work), whole or sliced, as appropriate (rinse and pat dry first)


  1. Mix the cream cheese and icing sugar together.
  2. Add vanilla to cream mixture and combine thoroughly.
  3. Whip the whipping cream and add to cheese mixture, a spoonful at a time so the texture stays creamy (rather than lumpy :^).
  4. Melt the chocolate.
  5. In a dessert dish or bowl:
  • divide about 2/3 of the cheesecake mixture to each of the bowls
  • layer fruit evenly into each bowl
  • top fruit with remaining cheesecake mixture
  • drizzle melted chocolate over top
  • refrigerate for at least 2 to 3 hours or until you’re ready to serve – cover if longer than 3 horus

Serves 3 to 4 people