Chocolate covered strawberry cheesecake bites are the perfect mini dessert. The easy no bake recipe makes a delicious dessert for Valentine's Day, birthdays or summer parties! ! www.ifyougiveablondeakitchen.com
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Chocolate Covered Strawberry Cheesecake Bites

Prep Time 2 hours 45 minutes
Total Time 2 hours 45 minutes
Servings 64 cheesecake bites
Author Haley D Williams

Ingredients

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

Strawberry Cheesecake

  • 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

Instructions

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.

Strawberry cheesecake

  • 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.

Chocolate dipping

  • 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.

Notes

* Store cheesecake bites in the fridge for up to five days and serve chilled. Bites can also be stored in the freezer for up to 10 days.