I love strawberries, and I love new ways to enjoy the freshly picked beauties. These strawberries are dipped in chocolate and filled with sweetened, whipped cream cheese. Delicious!

Start with some delicious, ripe strawberries. Wash and dry them, and leave the tops on.

Slice about a third off of a side of each strawberry. Scoop out part of the inside to create a bigger hole for the filling.

Spread about a teaspoon of melted chocolate on the opposite side from the cut side of the strawberry.

Place strawberries on a parchment-lined baking sheet, chocolate side down.

Put the cream cheese, strawberry jam, and powdered sugar in a large bowl.

Blend the ingredients until creamy and smooth.

Fill a piping bag with the cream cheese mixture, and pipe into each strawberry. If the chocolate is not set by the end of this step, put the pan in the refrigerator for 10 minutes.

Top each strawberry with crushed graham crackers.

Transfer to a serving platter. Eat immediately, or refrigerate for up to 4 hours (the strawberries start to get soggy if left any longer).

Chocolate-Dipped Strawberry Cheesecake Bites

Makes 20

20 strawberries, washed and dried
½ cup semisweet chocolate chips
4 oz cream cheese, room temperature
2 Tbsp seedless strawberry jam
1 ½ Tbsp powdered sugar
3 Tbsp graham cracker crumbs

Slice about a third off of the side of each strawberry, leaving the green top intact. Scoop a small amount out of the center to create a hole for the filling.

In a small bowl, microwave chocolate chips at 50% power for one minute; stir. Continue to heat in 15 second intervals until chocolate is melted and smooth.

Dip the bottom of each strawberry into the melted chocolate. You may need a fork to help get the chocolate onto the strawberries. Place on a parchment-lined baking sheet, chocolate side down.

In a large bowl, cream together the cream cheese, jam, and powdered sugar until smooth. Transfer to a piping bag fitted with a decorative tip, and pipe into each strawberry. Sprinkle tops with graham cracker crumbs. Serve immediately, or refrigerate for up to 4 hours.