Chocolate-dipped strawberry cheesecake bites sound as indulgent as a dessert can be. But the filling in these delicious bites is lower in sugar and fat than ordinary cheesecake. And they’re portioned out to help you keep from overeating. Plus, they’re easy to take to the office, a party or a quiet night with someone special.
For the cheesecake mixture, I used a a combination of powdered sugar and cornstarch (rather than just powdered sugar) to thicken it, which means fewer calories without compromising on flavor or texture. The recipe below makes 12 individual chocolate-dipped strawberry cheesecake bites, but it can easily be halved, doubled or even tripled to cater to as few or as many people as necessary.
Hard to imagine these won’t be all gone in one day. But if you do need to store them, they’ll keep in an airtight container in the refrigerator for a week.
12 large strawberries
¾ cup low-fat or fat-free cream cheese, at room temperature
¼ cup powdered sugar
¼ cup cornstarch
1 teaspoon vanilla extract
1 low-fat Graham Cracker
¼ cup milk chocolate chips
1 tablespoon white chocolate chips
Start by hulling the strawberries. To do this, hold a small, sharp knife at an angle and cut the strawberry in a circular motion around the green leafy top into the pale center directly below. Pull out the hull and discard. Repeat this step for every strawberry then rinse them all in cold water and pat dry.
Put the cream cheese in a bowl and beat with a hand whisk or electric whisk on medium speed for 3 minutes, until soft and creamy.
Sift in the powdered sugar and cornstarch and beat on low for 1 minute until well combined. Increase the speed to medium and beat for 3 more minutes until light and fluffy.
Pour in the vanilla extract and beat on medium for 1 minute.
Scoop the cheesecake filling you’ve just made into a piping bag with a small hole and fill each of the strawberries, leaving a swirl poking out the top.
Crush the graham crackers into fine crumbs using a food processor. You can also put them in a resealable bag and break them down with a rolling pin. Spread the crumbs out on a small dish.
Pick up each strawberry and dip the cheesecake swirl topping into the Graham Cracker crumbs, making sure each one is well coated.
Stand the strawberries upright in a container and leave in the refrigerator during the next step to give the cheesecake time to firm up.
Put the milk chocolate chips into a microwave-safe bowl and microwave until fully-melted – around 2 minutes. Remove the chocolate chips from the microwave every 30 seconds and stir to ensure they don’t burn.
Dip the bottom of each strawberry into the melted chocolate and set them on their sides on a plate. Return the strawberries to the refrigerator for at least an hour to fully set.
When the chocolate has completely set, place the white chocolate chips into a microwave-safe bowl and microwave until fully-melted – around 1 minute. Remove the chocolate chips from the microwave every 20 seconds and stir them to make sure they don’t burn.
Scoop the melted white chocolate into a piping bag with a tiny hole. Remove the strawberries from the refrigerator and pipe fine stripes over them with the white chocolate. Return the strawberries to the refrigerator once again for at least 30 minutes to set.