Start with the best strawberries you can find. I actually started out with a 2lb container that I bought because they smelled so fragrant and looked so good, I later found a recipe for strawberries.
Never before have I dipped them in chocolate and it was so easy! I used Ghiradelli milk chocolate, the small bowl over a small simmering pot method.
First, wash the strawberries so they can dry on paper towels and make the cheesecake filling:
8 oz softened cream cheese
1 Tb sour cream
3/4 cup powdered sugar
1 tsp vanilla extract
I mixed with the whisk attachment in the stand mixer. Put filling into a piping bag fitted with a fancy tip or in a zip baggy you can snip the corner off.
Hollow out strawberries and squeeze filling into them, covering your cut edges.
Sprinkle crushed graham crackers over. Try to just get the cream cheese part. Do this over wax paper or the sink for easy cleanup. During this process you’ll find working near the sink handy or a wet towel because your hands will need to be rinsed every so often.
Next, pop a blueberry in the top for a little extra flavor boost. I microwaved a scoop of seedless black raspberry jam for 30 seconds (becomes liquid) and mixed the berries into that.
Finally, have a sheet ready, lined with wax paper, that will fit into the fridge for chilling.
Dip the strawberries in chocolate. This part is tedious, I tried a few different ways and truly the best was to just dunk them in. A small spatula helps take off excess.
Chill in the fridge for an hour to set before party time!
