Chocolate covered strawberry cheesecake bites are an easy, no bake dessert perfect for Valentine’s Day. The mini treats are dipped in chocolate to satisfy any sweet tooth!
When I think of Valentine’s Day, I think of chocolate covered strawberries. They’re sweet, sexy and so delicious. I used them as inspiration for my latest no bake recipe, chocolate covered strawberry cheesecake bites.
Yes, that name is quite long for such a tiny dessert, but I had to fit it all in there! These little bites are packed with sweet flavor. From the buttery graham cracker crust to the silky smooth strawberry cheesecake, each bite is simply irresistible!
I’ve made no bake cheesecake bites before and it’s incredibly easy. First you make the graham cracker crust and freeze it for 15 minutes. This will create a sturdy base for the cheesecake to sit on.
Next, make the cheesecake with just a few ingredients (cream cheese, confectioner’s sugar and vanilla). You won’t even miss the eggs! The cheesecake is just as smooth and sweet.
The tricky part for this particular recipe is flavoring the cheesecake to strawberry. I tried a couple methods (even considered seedless jam), but getting the juice right from the strawberries was the way to go.
Since this recipe is no bake, you can only add a certain amount of liquid in order for the cheesecake to maintain its shape when chilled.
I microwaved eight medium strawberries until they were warm and mashed them up. I pressed the strawberry mash through a fine mesh strainer to separate the juices from the pulp. The juice was extra sweet from the ripe strawberries providing plenty of flavor for the cheesecake!
Once the strawberry juice is added to the cheesecake, it turns a beautiful shade of pink. Spread that on top of the graham cracker crust and freeze again to set. Cut the cheesecake into 1-inch squares.
Sometimes I like to freeze the squares again while I melt the chocolate. When the cheesecake bites are super frozen, the chocolate hardens right away!
Store the strawberry cheesecake bites in the fridge so they keep their shape, or in the freezer if you like a melt-in-your-mouth treat.
Give these chocolate covered strawberry cheesecake bites a try this Valentine’s Day. If your sweetheart loves them, save the recipe for summer when you’re aching for a frozen treat!
Tools you need to make chocolate covered strawberry cheesecake bites…
Chocolate Covered Strawberry Cheesecake BitesPrint Pin Rate
Graham Cracker Crust
- 10 graham cracker sheets finely crushed
- 1/4 cup (30 g) powdered sugar
- 1/2 tsp kosher salt
- 1/2 cup (1 stick or 113 g) melted butter
- 8 medium-sized strawberries
- 2 cups (16 oz or 170 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 2 cups (350 g) chocolate chips melted
Graham cracker crust
- Line a 9x9-inch baking pan with parchment paper. Spray with nonstick cooking spray and set aside.
- In a large bowl, combine graham crackers, ¼ cup powdered sugar, salt, and melted butter. Stir until the mixture is combined.
- Transfer the graham cracker mixture into prepared baking dish. Press the mixture down using the bottom of a measuring cup or glass to create an even layer. Freeze for 15 minutes.
- Cut strawberries into quarters and place in a microwave safe bowl. Microwave strawberries for 30 seconds until warm. Mash the warm strawberries with a fork for about 30 seconds.
- Transfer the strawberry mash to a fine mesh strainer. Place the strainer over a bowl and using the back of a spoon or rubber spatula, press the strawberries into the strainer allowing the juice to drip into the bowl below. This will make 3 to 4 tablespoons of strawberry juice. Set aside juice and discard strawberry pulp/seeds.
- In the bowl of a stand mixer (or using a hand mixer), mix cream cheese, 1 cup powdered sugar, and vanilla on medium speed until smooth. Add strawberry juice and mix just until combined.
- Spread the cream cheese mixture evenly on top of the chilled graham cracker crust. Freeze for two hours.
- Transfer the frozen cheesecake onto a cutting board. Using a sharp knife, cut 1-inch-wide strips vertically then horizontally, creating cheesecake squares.
- Place cubes on a tray lined with parchment paper and keep cold in the freezer while you melt the chocolate.
- In a medium bowl, microwave the chocolate for 90 seconds, stopping to stir every 30 seconds, until melted and smooth.
- Dip the top of a chilled cheesecake cube in the melted chocolate. Allow excess chocolate to drip off, and set it back on the tray. Repeat with the remaining cubes.
- Freeze for 15 minutes to set, then serve.
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