Chocolate Strawberry Cheesecake Bites – A Decadent, Bite-Sized Delight

In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. If desired, add lemon juice for a subtle tangy flavor.

Hollow Out the Strawberries:
Using a small paring knife, carefully hull the strawberries to remove the core, creating a cavity for the cheesecake filling. Be gentle to keep the strawberries intact.

Fill the Strawberries:
Transfer the cheesecake mixture into a piping bag (or a zip-top bag with the corner cut off) and pipe the filling into each strawberry, filling them generously.

Melt the Chocolate:
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second increments, stirring after each, until the chocolate is fully melted and smooth. Alternatively, melt the chocolate in a double boiler.

Coat the Strawberries:
Hold each filled strawberry by the leafy top or use a skewer, and dip it into the melted chocolate, covering the top and sides. Let any excess chocolate drip off.

Add Toppings (Optional):
While the chocolate is still wet, sprinkle crushed graham crackers, chopped nuts, or sprinkles over the chocolate-coated strawberries for added flair and texture.

Chill:
Place the dipped strawberries on a parchment-lined baking sheet. Refrigerate for at least 30 minutes, or until the chocolate is set.

Serving and Storage Tips: