Dark Chocolate-Covered, Cheesecake-Stuffed Strawberries

Cut a diamond shape deep into the strawberry to remove the stem (this will also be the opening to pipe your filling into). Set berries aside.

In a large mixing bowl combine cream cheese, whipped topping, powdered sugar, vanilla and lemon juice and beat until smooth. Transfer filling to a gallon sized Ziplock bag and cut a corner off the bag (to make a piping bag).

Squeeze filling into the hole in each strawberry.

In the microwave (on 30 second intervals) or in a saucepan over very low heat, melt chocolate and coconut oil together (the coconut oil will help harden the chocolate).

Dip each strawberry into the chocolate and place on a parchment paper-lined cookie sheet. Let the chocolate harden in the refrigerator for at least 2 hours. Serve chilled.