Cheesecake-Filled Chocolate Covered Strawberries (Almost Sugar Free)

8 Feb

If you make these for a party, have a backup plan in case they don’t make it. Have a padlock on your fridge until their time comes. Trust me – you can’t trust yourself with these.

Most of the posts this week will be about no-bake cheesecake and it’s many uses. I used the same recipe across the board, and it goes a little something like this:

Vanilla Bean No Bake Cheesecake

16 oz Neufchatel cheese at room temperature
3/4 c. xylitol, erythritol, or sugar
1 1/4 c. heavy whipping cream, whipped stiff
1/2 tbsp good vanilla extract
Several drops of non-bitter stevia extract (to taste, darling)
1/2 tbsp vanilla bean paste or the insides scraped out of one vanilla bean

Cream your Neufchatel cheese and your sweetener together in a bowl. In a separate bowl, whip the heavy whipping cream until stiff. Fold in the whipped cream to your Neufchatel cheese mixture, then add in your flavorings and more stevia to taste. Voila! You’re done with that part! This can be used for a myriad of recipes.

Now, for the strawberries. Cut the tops off of the strawberries and use a paring knife to dig out the middle of the berry.

In a bowl held over a simmering pan of water, melt together one bar of good quality dark chocolate (85% cacao content is the best; my favorite brand is Green & Black’s Organic) along with two tablespoons of butter and 10-15 drops of stevia extract.

Dip them strawberries. I used a fork in the middle of the strawberry and then just swirled it around in the chocolate, using my fingers to pull it gently off of the fork. Set them on parchment paper or a silicon baking mat. Silicon baking mats, by the way, are the single best baking investment I’ve made this year.

I put the strawberries in the freezer while get ready to pipe the filling through a pastry bag. You want to make the cheesecake filling just before getting it into the strawberries, while its still soft.

Deliciousness.

Once you’re done, put them in the fridge for a few hours if you can wait that long. Otherwise – enjoy!

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3 Responses to “Cheesecake-Filled Chocolate Covered Strawberries (Almost Sugar Free)”

  1. Beth February 8, 2011 at 7:19 pm #

    As an idea, if you have time to bring the cream to a simmer, allow the vanilla bean to steep in it, then chill it back down for whipping, you’ll should get a deeper vanilla flavor and more out of the vanilla bean.

    As they are now, these look very yummy. 🙂

  2. Alice February 8, 2011 at 7:47 pm #

    It’s such a sacrifice to have to taste test all these yummies:)

  3. toomanypots February 8, 2011 at 8:38 pm #

    Great idea Beth! I’ll have to try that next time – I found this vanilla bean paste at the store and it has been fun to work with, but I think the flavor of real vanilla beans is hard to replace, especially if its simmered like that. Thanks for the comment!

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