Chocolate Covered Cheesecake Cherries Recipe

Wash and dry the cherries. Remove the stems and pit the cherries, placing them on paper towels to dry.

Combine the cream cheese, powdered sugar, and vanilla. Gently stir in the whipped topping and place the mixture in a piping bag with a tip that will fit inside the hole of the pitted cherry.

Dab each cherry dry and fill with the cheesecake filling.

In a small Ziploc bag, melt about 1oz of chocolate. Pipe a small amount to “seal” the top and bottom of each cherry.

Set the cherries on their side on a parchment-lined pan. Place in the freezer for about 5 minutes.

Meanwhile, place a small amount of chocolate in a microwave bowl. Microwave at 30% power in 30-second increments until most of the chocolate is melted. (Don’t melt it all the way, stirring will melt the remaining pieces).

Dip each cherry into the melted chocolate, turning to coat. Allow the excess chocolate to drip off, then place the cherries on a parchment-lined pan.

If desired, melt 2 tablespoons of semi-sweet or dark chocolate chips in a small ziplock bag for about 20 seconds in the microwave.

Snip a tiny piece off the corner and use it to pipe a design on your chocolates.

Cool at room temperature for 15 minutes. Refrigerate until serving.