Prep the Strawberries

Wash the strawberries and pat them completely dry with a paper towel. Moisture can prevent the chocolate from adhering properly.

Make the Cheesecake Filling

In a bowl, beat the cream cheese until smooth.

Add powdered sugar and vanilla extract, then beat until creamy and well combined.

Transfer the filling to a piping bag or a resealable plastic bag with a small corner snipped off.

Core the Strawberries

Use a small paring knife to carefully core the tops of the strawberries, creating a hollow center for the cheesecake filling.

Fill the Strawberries

Pipe the cheesecake filling into the hollowed-out strawberries until slightly overfilled.

Melt the Chocolate

In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth. Alternatively, use a double boiler.

Dip the Strawberries

Holding each strawberry by the stem, dip it into the melted chocolate, covering the entire strawberry or just the bottom half, depending on your preference.

Place the dipped strawberries on a baking sheet lined with parchment paper.

Chill

Refrigerate the strawberries for at least 20 minutes, or until the chocolate is set.