Strawberry Cheesecake Stuffed Chocolate Covered Dates
Chocolate covered dates stuffed with a creamy strawberry cheesecake filling. This easy no-bake dessert is naturally sweet, simple to make, and perfect for Valentine's Day or an every day snack.
Ingredients
For the Filling
- ¼ cup cream cheese regular or dairy-free
- ¼ cup Greek yogurt or yogurt of choice. I used the oikos pro to add additional protein
- 2 tbsp maple syrup or liquid sweetener of choice
- 20 g freeze-dried strawberries or powder
- ¼ cup finely chopped fresh strawberries
For the Dates
- 12 soft Medjool dates
- 1 cup dark chocolate chips chopped dark chocolate, or chocolate of choice
- 1 tbsp coconut oil
Optional Valentine’s Toppings
- Dried rose petals
- Freeze-dried strawberry crumbs
- Cacao nibs - I like to add these to up the nutritional value and increase fibre and magnesium
Other options:
- Pink chocolate drizzle white chocolate + freeze-dried strawberry powder or natural pink dye
- Heart sprinkles
- Shaved chocolate
- Crushed Graham Crackers
Instructions
Prep Ingredients
- Leave cream cheese and yogurt out on the counter while you prep your other ingredients to allow it to soften (about 20-30 minutes)¼ cup cream cheese, ¼ cup Greek yogurt
Blend the freeze-dried strawberries
- Using a small blender or grinder, blend the freeze-dried strawberries into a fine powder.20 g freeze-dried strawberries or powder
Prepare the dates
- Slice each Medjool date lengthwise and remove the pit. Be careful not to cut all the way through — you want the date to open like a pocket so that you can stuff it.12 soft Medjool dates
Make the strawberry cheesecake filling
- In a medium bowl, add the softened cream cheese, Greek yogurt, maple syrup, and freeze-dried strawberry powder. Mix until smooth and creamy. Fold in the finely chopped fresh strawberries. Set the filling aside.¼ cup cream cheese, ¼ cup Greek yogurt, 2 tbsp maple syrup, 20 g freeze-dried strawberries or powder
Stuff the Dates
- If you have a piping bag on hand, you can use a piping bag or small freezer bag with a corner cut out. Otherwise, use a small spoon to fill each date with the strawberry cheesecake filling.Don’t overfill, but be generous — the filling should sit nicely inside the date.Place the stuffed dates on a parchment-lined plate or tray.
Melt the Chocolate
- Add the dark chocolate and coconut oil to a microwave-safe bowl. Microwave in 20-second intervals, stirring between each round, until the chocolate is fully melted and smooth.1 cup dark chocolate chips, 1 tbsp coconut oil
Dip the Dates
- Using a fork or spoon, dip each stuffed date into the melted chocolate, coating it fully. Let the excess chocolate drip off, then place the date back onto the parchment paper.
Add Toppings (Optional)
- While the chocolate is still wet, sprinkle with your favorite toppingsDried rose petals, Freeze-dried strawberry crumbs, Cacao nibs - I like to add these to up the nutritional value and increase fibre and magnesium
Chill to Set
- Place the dates in the refrigerator for about 30 minutes, or until the chocolate is fully set. Once set, they’re ready to enjoy!
Video
Notes
Extra filling? Try freezing it in mini hearts and dipping in chocolate for a quick bite-size treat — recipe on my Instagram & YouTube - see video before the recipe card!
- Ensure your cream cheese and greek yogurt are softened to room temperature before mixing to ensure a smooth consistency without lumps.
- Be careful not to slice the dates all the way through when pitting. You want the date to open like a pocket so that you can stuff it.
- If your dates are not soft, soak them in warm water for 5 minutes before using.
- Dry your strawberries completely after washing them to avoid a runny filling.