I made cheesecake-stuffed, chocolate covered strawberries for a baby shower at work yesterday - and I have to tell you - they were a total hit! They looked just like the pic in my gallery with the white chocolate stripes, except I colored the chocolate blue and pink since the MTB does not know what she is having yet.
People went nuts over these! The shower was at lunch and everyone brought things in. They also had a cake. But everyone was complimenting me profusely on the berries. I had two people, at different times, ask if I would adopt them! hahahahaha. Also, I made alot of berries, so there were a few leftover that I put out for others to try - well a couple of people in the front of the building heard about them and RACED each other back to my desk so they could get the last one!
I'm telling you - if you are looking to wow some people - try these!! I made my favorite NY style cheesecake, and stuffed the berries with it... and then dipped them. Pretty easy. The only thing I think I would do different next time is to try to decorate them a bit differently. But I had a migraine on Sunday, so I was happy I was able to even get them done. I'll post a pic of them when I can.
I made these last week too, but I used the cookie dough for cookie dough truffles (egg-free, safe to eat). They were also raved about, and I think they tasted excellent!!
The one thing I will say to anyone going to make these is you have to be careful to make these at the last minute, once you cut the berry it is going to leak and weep. Did you find yours did that? I tempered my chocolate and it gave such a nice crisp crunch to the berry compared to if I hadn't- It think it was definately worth the time and effort to do that.
Ohhh... cookie dough sounds great too!
Yes, I agree - they do leak. I had to do mine on Sunday evening, but they were fine on Monday. There was a little bit of liquid in the bottom of the paper liners I put them in. So, you would want to do them as close to the event as possible, but overnight they were fine in my case.
Wow! Those look fabulous! I'll have to try them sometime.
I was hosting a Mary Kay party a few weeks ago and it was a good excuse to try these. And you're right.. they impressed Everyone!! Oh the things you learn on CC 
After seeing others do this over the last month i have decided to make some to take to my BF's Family reunion at the end of the month. I can't wait to see the reactions of everyone!
I what type of chocolate did you use? There are so many options I can't decide which one to go with.
To answer how do you stuff them, there are a few different ways.
This topic was recently posted and I think I am going to try it this way.
http://forum.cakecentral.com/cake-decorating-ftopict-340343.html
I haven't made it all the way through this topic yet but I am sure there are a lot of helpful hints in here too.
http://forum.cakecentral.com/cake-decorating-ftopict-285793-stuffed.html+strawberries
And another topic on pricing
http://forum.cakecentral.com/cake-decorating-ftopict-299423-stuffed.html+strawberries
I cut a cross in the bottom (not green) end of the berry, so it would open. I then shoved it full of stuff, filling in the cracks where it opened so it still looked like it was perfectly smooth. That way when you dip it, it still looks like just a plain ole chocolate berry- my husband tricked several people this way.
I used some chocolate I had bought awhile back at the grocery store, it was probably Christmas. It was from a slab, and broken in pieces and sold by the pound. I had fun and practiced tempering the chocolate, which was a perfect touch. I used the leftover stuffing to make truffles.
these are the best thing since sliced cake.. SOOOOOOOOOOOO good. When I made them I cut a V out of the tip of the berry and formed the cheesecake around the berry. I wet my hands so that I could smooth out the cheesecake and then let them set in the fridge. Then I dipped them in drak chocolate ganache.. sooooooooooooooo good. They were fatter than a normal berry, but smooth and pretty. I wish I had taken a picture.. but we ate them so fast.. LOL If you haven't had a chance to try this.. do it!! You won't regret it.. except maybe when you look at the scale.. 
I stuffed mine pretty much the same way that jkalman did hers. I cut a wedge shape out of the bottom and then filled the opening with the smashed up cheesecake. Here is a link to a video that shows it in more detail... just click on the Play video link on the right side.
http://www.wlbz2.com/life/life.....ryid=59203
I used my favorite NY cheesecake recipe - which is similar to the one in the link... but a little different. I think the best thing is that you can experiment with the flavors to come up with something different each time if you want to!
Ohhh... cookie dough sounds great too!
Yes, I agree - they do leak. I had to do mine on Sunday evening, but they were fine on Monday. There was a little bit of liquid in the bottom of the paper liners I put them in. So, you would want to do them as close to the event as possible, but overnight they were fine in my case.
Do you think if you could find a way to store them upside down [stem down] that the leaking would not bee too much of a problem? I'm not saying to do them a whole lot earlier but just so that leaking doesn't interfere with the chocolate. I'm definitely going to have to try these either way!!
OMG I've never even heard of this! It sounds soooo yummy! 3 of my favorite things: strawberries, chocolate & cheesecake! I'm definitely going to have to try this sometime!!! Thanks!
stephw...i couldn't get the link to work. i'd love to see the video!!!!!
With the leaking, we weren't talking about the filling leaking, but the strawberry leaking because it was cut. No matter what you do, when you cut a strawberry, it is going to leak. Well I shouldn't say that, I haven't found a way to keep it from leaking-someone else might have. Storing them upside down on their stems would just cause it to leak toward the stem. I found that my husband preferred it to leak toward the chocolate and soften the dough a little. Just once the berries are cut they are only going to last a very little while.
With the leaking, we weren't talking about the filling leaking, but the strawberry leaking because it was cut. No matter what you do, when you cut a strawberry, it is going to leak. Well I shouldn't say that, I haven't found a way to keep it from leaking-someone else might have. Storing them upside down on their stems would just cause it to leak toward the stem. I found that my husband preferred it to leak toward the chocolate and soften the dough a little. Just once the berries are cut they are only going to last a very little while.
No, I knew what you meant by the leaking..I just thought that it might interfere with the chocolate coating and that having it leak away from it might be better...then you could store them upside down on say paper towels until ready to transport/use/serve/etc. That's all I was getting at.
Sorry, I didn't understand. I think it is too early still...
I didn't feel that the leaking caused any problems when I served them the next day. I think it just added a natural juiciness from the berry. I think they are still fine a couple days after dipping for just eating at home. But I would not let them sit more than overnight for a function.
Sandi4tpc - storing them upside down is an interesting thought. Once the chocolate sets up.... turn them onto the stem end. I might be making more for a picnic on Friday night... so I might try a few that way to see what happens. Thanks for the idea.
I didn't feel that the leaking caused any problems when I served them the next day. I think it just added a natural juiciness from the berry. I think they are still fine a couple days after dipping for just eating at home. But I would not let them sit more than overnight for a function.
Sandi4tpc - storing them upside down is an interesting thought. Once the chocolate sets up.... turn them onto the stem end. I might be making more for a picnic on Friday night... so I might try a few that way to see what happens. Thanks for the idea.
Let us know how that works. Maybe it will lead to getting an extra day of prep--if needed.....if not, oh well. Now I need to make some!!!!!! Thanks for sharing! I love this website--sometimes I can't stop reading!!!
I didn't feel that the leaking caused any problems when I served them the next day. I think it just added a natural juiciness from the berry. I think they are still fine a couple days after dipping for just eating at home. But I would not let them sit more than overnight for a function.
Sandi4tpc - storing them upside down is an interesting thought. Once the chocolate sets up.... turn them onto the stem end. I might be making more for a picnic on Friday night... so I might try a few that way to see what happens. Thanks for the idea.
Let us know how that works. Maybe it will lead to getting an extra day of prep--if needed.....if not, oh well. Now I need to make some!!!!!! Thanks for sharing! I love this website--sometimes I can't stop reading!!!
If I make them - I will let you know. This time - I am thinking that I might want to add a caramel drizzle to the top of the berries instead of the chocolate drizzle that I have been doing.... hmmmmmmm. I have some caramel at home. Maybe I can do half & half. Maybe even add some caramel to the cheesecake before I stuff them.. and then drizzle with the caramel afterwards. Then the other I don't add caramel to - I will just drizzle with chocolate. Ohhh the possibilities.
Now I am hungry!! hahaha
These sound delicious but I tried the recipe and when I dipped them the bottom piece that I cut off kept falling off. Do you mind telling me how yours stayed put?
Amy
Did you chill them after you filled them? I chilled them for half an hour or more before dipping. I only had the filling fall out of one berry and it was a huge berry!
Ohhhh... just reread your post... I did not put the cut out piece of berry back onto the strawberry - I just filled with the cheesecake and then dipped.
Hope that helps.
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