Ghostly white chocolate strawberries recipe

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In just three easy steps you'll create this adorable healthy snack for Halloween. Strawberries are simply covered in white chocolate and ghostly details are made out of milk chocolate.

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IngredientsMakes: 15 strawberries

  • 15 strawberries, with stems on
  • 150g white chocolate, chopped
  • 1 knob butter
  • 30g milk chocolate, chopped

MethodPrep:10min ›Cook:5min ›Extra time:15min chilling › Ready in:30min

  1. Rinse the strawberries and pat them dry; set aside.
  2. Melt white chocolate in a double boiler with butter, mixing well. Pour chocolate into a cup or bowl. Dip strawberries in white chocolate, and let them set over a baking tray lined with baking parchment. Chill in the fridge for 10 minutes.
  3. Melt milk chocolate in a double boiler. Pour chocolate in a piping bag with a small opening. Pipe mouth and eyes.

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Strawberry White Chocolate Truffles

Not sure how it’s here already but Valentines Day is coming up. Have you thought about making any yummy dessert or treats for that someone special yet? I have and these Strawberry White Chocolate Truffles are an absolute winner.

Why you might ask? Well, they take only:

Seriously! Of course there’s a little bit of refrigeration time too but why buy a box of chocolates when it’s so easy to make something beautiful and unique from scratch. When it’s this easy, it’s actually quicker than shopping for a gift. I’m not sure about you but I’ll take a homemade gift any day over a box of store bought choccies.

Strawberry and white chocolate and crème fraiche galette

This is my favourite flaky pastry recipe and it’s so versatile that I use it across sweet and savoury baking, swapping out the sugar for a herb or a spice if I’m making a savoury tart. Don’t be tempted to over work the dough or make the butter too small, the big chunks of butter will help to achieve the nice flaky result.



Skill level


  • 60 g white chocolate, finely chopped
  • 70 g unsalted butter, chopped, at room temperature
  • 150 g (1½ cups) almond meal
  • 55 g (¼ cup) caster sugar
  • 2 eggs
  • 1 tbsp plain flour
  • 2 tsp vanilla bean paste
  • 1 tbsp demerara sugar
  • 400 g strawberries, hulled, halved
  • 300 ml creme fraiche
  • Finely grated zest of 1 lemon
  • 250 g (1⅔ cups) plain flour, plus extra for dusting
  • 30 g caster sugar
  • ½ tsp sea salt flakes
  • 170 g cold unsalted butter, chopped in big chunks
  • 1 tbsp apple cider vinegar
  • 60 ml (¼ cup) iced water

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 2.5 hr

  1. For the pastry, combine the flour, sugar and salt in a bowl. Add the butter and toss to coat. Using your fingertips, roughly rub the butter into the dry ingredients, leaving plenty of big pieces of butter. Combine the vinegar and iced water in a jug. Add most of it to the flour mixture, stirring just until the pastry is starting to come together, adding a little more water if necessary. Turn out onto a clean work surface and gently knead into a rough rectangle shape until the dough comes together. The dough seems drier than you would think but stick with it – the flour will hydrate. Wrap in plastic wrap and chill for 2 hours.
  2. Meanwhile, place the white chocolate, butter, almond meal and caster sugar in a food processor and combine. Add 1 egg, flour and 1 tsp vanilla, and pulse to form a thick paste.
  3. On a lightly floured work surface, roll out the pastry to a 3mm-thick large rectangle, trimming to form a clean edge. Place on a lined baking tray. Spread the white chocolate mixture over the pastry, leaving a 7cm border. Arrange the strawberries over the top of the paste. Fold the border over the strawberries to partially enclose. Lightly beat the remaining egg and brush the edges with egg wash. Scatter with demerara sugar. Chill for 30 minutes.
  4. Preheat oven to 200°C. Place tart in the oven and bake for 30 minutes until the pastry is just golden. Reduce oven to 180C and cook for a further 30 minutes or until pastry is deeply golden and crisp. Remove from oven and cool to room temperature.
  5. Combine creme fraiche, lemon zest and remaining 1 tsp vanilla in a bowl and serve with the galette.

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

White Chocolate Strawberry Pie

Light and fluffy cream cheese pie made with white chocolate on a graham crust with strawberries.


  • ½ cups White Chocolate Chips
  • 12 ounces, weight Cream Cheese, Softened
  • 2 cups Powdered Sugar
  • 2 cups Cool Whip
  • 1-½ Tablespoon Fresh Orange Juice
  • 1 dash Salt
  • 1 whole Graham Cracker Crust, Store Bought Or Your Favorite Recipe
  • 1 pound Strawberries, Sliced
  • 3 Tablespoons White Chocolate Chips


1. In a small bowl add 1/2 cup white chocolate chips and melt them in the microwave for about 30 seconds stir, and microwave for additional 30 second increments until melted. Set aside.

2. Put the cream cheese into a mixing bowl and beat it using a mixer until smooth. Add the powdered sugar and mix until well combined.

3. Add the Cool Whip, the juice, dash of salt, and the melted white chocolate. Mix until ingredients are combined and mixture is smooth.

4. Spoon the mixture into the crust.

5. Lay the sliced strawberries on top of the pie filling, starting around the edges and working toward the middle in a spiral motion.

6. Melt 3 tablespoons of chocolate as you did in step 1 and drizzle over the strawberries and pie.

7. Place pie in the refrigerator and let chill at least 1 hour before serving.


    6 Walmart Sugar Free Dessert Shells (mini sponge cakes)
    3/4 cup (One-6 oz container) Vanilla Dannon Fit & Light Yogurt
    1/3 cup Carnation Nonfat Dry Milk Powder
    1/2 cup Splenda Granular
    1 (8-ounce) package Philadephia fat-free cream cheese
    3/4 cup Cool Whip Free
    1 (4-serving) package JELL-O sugar-free instant white chocolate pudding mix
    1 1/2 cups cold water
    1 quart fresh strawberries, hauled and sliced
    1/2 teaspoon unsweetened cocoa

Recipe Summary

  • 1 pound strawberries (about 25 berries), room temperature
  • 8 ounces dark chocolate, finely chopped
  • 1 ounces semisweet chocolate chips, finely chopped
  • 1 ounces white chocolate chips, finely chopped
  • Parchment paper
  • Toothpicks
  • Piping bags or ziplock bags

Line a small platter or baking sheet with parchment paper. Set aside. Wash and completely dry strawberries (residual water will prevent the melted chocolate from setting properly). Place a toothpick into the center of the green stem at the top of the strawberry, and push the toothpick 3/4 of the way through the berry toward the base.

Place chopped dark chocolate in a microwave-safe bowl. Microwave for 30 seconds on 30% power. Stir well and repeat until chocolate is completely melted and smooth. (Note: if only a few lumps remain in the melted chocolate, microwave the chocolate for only 15 seconds on 30% power).

Pick up a strawberry by the toothpick and submerge it almost to the top of the berry in the melted dark chocolate, swirling to coat well. Lift the berry out of the chocolate and allow the excess to drip off. Set the strawberry on its side on top of the parchment paper-lined platter. Repeat with the rest of the strawberries. Place platter in the refrigerator.

Put chopped semisweet chocolate in a small microwave-safe bowl, and microwave for 30 seconds on 30% power. Stir well and repeat until smooth, decreasing the last microwave time to 15 seconds if only a few lumps remain in the melted semisweet chocolate. Pour melted chocolate into a piping bag and cut the tip of the piping bag to create a very small opening.

Remove strawberries from the refrigerator, and pipe lines of semisweet chocolate across the strawberries.

Repeat steps 4 and 5 with the white chocolate.

Allow chocolate to become firm before serving, about 30 minutes.


  • 24 fresh strawberries
  • 16 oz white chocolate candy coating
  • Cupcakes
  • 2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 2 cups all-purpose flour*
  • 3/4 cup Hershey’s Special Dark Cocoa Powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup vegetable oil
  • 1 cup boiling water
  • 12 crushed chocolate wafer cookies

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


    1. Rinse strawberries pat dry. Line tray or baking sheet with wax paper.

2. In medium microwave-safe bowl, place white chips and 1 tbsp (15 mL) of the shortening. Microwave on HIGH (100%) 1 minute stir vigorously until chips are melted and mixture is smooth. If necessary, microwave on HIGH an additional 30 seconds at a time, just until smooth when stirred.

3. Holding by top, dip 2/3 of each strawberry into white chocolate chip mixture shake gently to remove excess. Place on prepared tray refrigerate until coating is firm, at least 30 minutes.

4. In clean microwave-safe bowl, repeat microwave procedure with semi-sweet chocolate chips and 1 tbsp (15 mL) shortening dip lower 1/3 of each berry into chocolate mixture. Refrigerate until firm. Cover refrigerate leftover strawberries.

Chocolate Covered Strawberry Footballs

In a microwave safe coffee mug add the dark chocolate chips. I’ve found this to be the best vessel for strawberry dipping. If the bowl you use is too wide then the melted chocolate is too shallow and it’s hard to get the strawberries dipped.

Microwave the chocolate on high for 30 seconds. Stir and repeat heating for additional 30 second increments until chocolate is melted. Don’t over heat or your chocolate will seize and there is really no coming back from that.

Grab the strawberry by the leaves.

Dip strawberry into the chocolate and swirl it around carefully until it’s fully coated.

Hold the berry above the coffee mug for a few seconds to allow the excess chocolate to drip off.

Place the strawberry on a sheet of parchment paper to dry. Then push it forward slightly to avoid a pool of dried chocolate forming in the front of your berry. Repeat with the rest of the strawberries. Allow them to dry for about 15 minutes.

In a separate coffee mug (or really, any microwave safe bowl will work for this one), add the white chocolate. Microwave on high for 20 seconds and stir, and repeat for additional 20 second increments until melted. You have to be even more careful with white chocolate—it tends to seize quicker. If it does seize, you can try and add a few drops of canola oil, but you might just need to toss it out and start over.

Pour the melted white chocolate into your piping bag*. Pipe on a stripe across the top and one at the bottom of your strawberries. Then pipe a line down the middle of the berry. Then pipe 5 or 6 lines across the middle line. (See photo).

*Tips for piping:
-Let the white chocolate cool a bit, but not harden, before piping. If it’s too hot, it’ll be really runny.
-When piping the lines, double back a bit to avoid the “strings” of white chocolate from dripping down the sides.

Tips for serving:
-Serve chilled
-Don’t make these more that 24 hours in advance—strawberries tend to shrink a bit as they age.

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Please halve the filling. Made this for my 9 inch springform pan and it wasn't even close to big enough for all the filling. Scooped out over 2 cups, and it STILL rose over an inch out of the pan and collapsed down into a cracked mess.

Great recipe!! Used a bit less chocolate than the recipe calls for (about 3/4) and it was sooo good. Diced up my strawberries and let them sit in the glaze overnight before draining them and adding on top.

Four forks for the recipe . ONE FORK for the technical folks. As pointed out by a previous reviewer, the recipe as originally published in April 2000 (I have a copy) includes the instruction about adding the melted chocolate. FIX THIS PUBLISHED RECIPE to include that sentence!

I originally printed out this recipe in 2004. The directions telling you when to add the white chocolate were on that recipe. After you have added the whipping cream, sour cream and vanilla and beaten until smooth, gradually add the melted white chocolate beating until smooth. Pour filling into crust. This is a looker if you take your time with the strawberries. This cheesecake was donated to a fund raiser for their dessert dash and the highest bid was $350.00 and the first dessert chosen. I'll say no more.

This is the best cheesecake ever and always gets the highest reviews from my family. This one is now in the holiday rotation. I sub the chocolate crust with biscoff cookies instead. A tangy/acidic fruit sauce complements it well to cut the richness.

When do I add the white chocolate chips? Not included in recipe!!

Hi Where do the apricot preseves go? I don't see it in the recipe just in ingredient list. Thanks!

I have been making this recipe since the recipe came out. It is my go to dessert for a crowd. I never order cheesecake in restaurants because it cannot beat this recipe. There is no need to change anything. Outstanding.

This is my new favorite cheesecake recipe. Made it several times. I add the melted white chocolate to the filling just before adding it to the pan. I used vanilla wafer cookies instead of chocolate. works fine. 1 pint of strawberries will work especially now since they are out of season and very expensive

The recipe results are decadent and simply delicious. Be forewarned, this recipe makes a lot of cheesecake. Also, I was able to search the recipe online and found where the chocolate is to be inserted "Gradually add melted white chocolate, beating until mixture is smooth. Pour filling into crust." This is after all the filling ingredients are mixed. Also, once the strawberries are applied, the cake should really be eaten shortly after or the berries will start to breakdown. Also, I baked the cake in convection and cut down the time to 1 hour and it was perfect. This cheesecake was just so good.

This is my favorite, by far, go to cheesecake recipe! I've been making it since the recipe was first published. Sometimes I make a raspberry coulis instead of topping it with strawberries. The strawberries on top make it difficult to slice the cake. To prevent cracks, turn off the oven when the cake is done, leave the oven door closed for a few min., then gradually open the door, about 5 inches at a time. Wait about 20 minutes before opening the door any further. Gradually cooling the cake is the key. Do not refrigerate until the cake is completely cooled to room temp., but this cake MUST be made at least a day ahead. The topping cannot be placed until an hour or so before serving since the strawberries start to soften up. Wonderful, wonderful cake and well worth the time and effort!

This cheesecake is great,and I've been making it for years - easy (as cheesecakes go) and delicious. Even people who don't like cheesecake (like me!)will like this cake. When the 10-inch version is too much, I buy the ready-made Oreo crusts and make 2-3 of those - works well for the holidays when you have to bring a dish to several potlucks/parties. If I have extra filling, I'll fill a couple ramekins (with cookies on the bottom) for individual desserts.

I've made this many times. I substitute gluten-free oreos so I can eat it, and decrease the butter to 1/4 cup. This is the one they all request.

This was fantastic. I experienced none of the issues with cracking or sticking that others did. It was rich, creamy, and perfect.

This is my official Cheesecake recipe. I make it all the time and everyone just can't get enough it's delicious.

LOVE LOVE LOVE. This cheesecake!! I have made it dozens of times and it turns out perfectly and impresses everyone. Like everyone else has said just add the white chocolate at the end after letting it cool from melting. It does make a lot of cheesecake but everyone fights over the leftovers! I normally make a graham cracker crust and use raspberries instead of strawberries. Excellent!

Excellent!! I always get rave reviews whenever I make this. Everyone always says "this is better than the cheesecake factory!". Like others, I added the white chocolate at the end. The last time I made this, I put caramel on top instead of the strawberries. The caramel topping I made from the Salted Caramel Ice Cream recipe on this site. This makes a MASSIVE amount of cheesecake. It filled my 10" pan nearly to the top. Next time I'll probably reduce the amount by 3/4 and bake it in a 9" pan.

I really, really liked this recipe and I am only giving it 3 forks because of the lack of explanation on the part of Bon Apetit in regards to when to add the white chocolate. It is in my opinion just ridiculous that they do not have that in the recipe! However, I made the recipe and all in all it went well. I substituted chocolate graham crackers for the crust and actually halved the recipe to fit an 8-inch springform pan. I added the white chocolate at the end and it worked out well. If I made this recipe again I would make sure to butter the pan all of the way to the top because the filling stuck and there were cracks in the crust, I would also like to try folding in the white chocolate as opposed to mixing it in. Other than that it was a great dessert!

I made this for a dinner party and it was the best cheesecake we have ever had. I didnt use the white chocolate, but otherwise - to die for!

I've not made this yet and it probably is a good recipe judging from the good reviews. I'm just wondering why Epicurious did not correct the instruction error.. there is no instruction when to add the melted white chocolate. This would be most helpful for those new to baking.

Iɽ give this recipe four forks, despite the lack of specification on when to add the white chocolate. (Alright, I completely forgot until I was putting it into the oven one time. ) Also, I've made this both with the chocolate crust in the recipe and a simple graham cracker crust. The graham cracker crust was far better with this, in my opinion. Delicious recipe in the end though! It can pull off either crust. :)

I've made this recipe dozens of times. The only changes I make are to bake in a water bath. Just be sure your foil goes all the way up, and use the large sheets of heavy duty foil. I add the white chocolate at the end of the mixing, being sure to add it slowly so that it does not "cook" the batter.

Would someone at Epicurious PLEASE finish this recipe! Do you add the white chocolate to the filling or spread it over the top? I also had a problem with the crust sticking to the pan. Why wrap the pan in foil if it's not to be baked in water bath? This cake makes a beautiful presentation and tastes wonderful, but trying to get it from the pan to a plate and still looking great is nearly impossible! I would make it again, but with a few adjustments to the recipe.

The problems I had with this recipe is that it doesn't say when to add the chocolate and it was really hard to get the crust and the cake to come out together. What did I do wrong with the crust? Otherwise looked really nice and had a great taste

I made this cheesecake for my boyfriend on Valentines Day. I made it two days in advance and let it rest in the fridge. Instead of topping it with strawberries, I got little lindt milk chocolate hearts and covered the top with them. I then chopped up fresh strawberries, sprinkled with a little sugar and served them along side the slice. I used oreo cookies to make the crust and it was amazing. I have had cheesecake in New York and this recipe doesn't even compare. This is a wonderful and easy recipe, I highly recommend.

Watch the video: Strawberry Ghosts Chocolate Covered Strawberries Recipe. Market of Choice Gracious Kitchen

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