Chocolate Strawberry Cheesecake Bites

I had a last minute dinner guest situation and zero dessert prepared. These strawberry cheesecake bites saved my reputation that evening and have become my emergency sweet treat ever since.

My sister actually discovered this recipe when she needed something portable for a potluck. Now she texts me every time she makes them because her coworkers keep demanding more.

Ingredients

• Cream cheese: Make sure it is genuinely softened to room temperature or you will battle lumps in your filling
• Fresh strawberries: Pick firm berries and dice them small so each bite gets fruit without becoming watery
• Heavy cream: Cold cream whips up faster and holds its structure better when folded into the cheese mixture
• Semi sweet chocolate: Quality matters here since the coating is half the experience
• Coconut oil: This secret ingredient makes the chocolate coating snap when you bite into it

Instructions

Make the cheesecake filling:

Beat cream cheese, sugar, and vanilla until completely smooth then gently fold in those tiny strawberry pieces.

Add the whipped cream:

Whip your cold heavy cream until stiff peaks form then fold it into the cream cheese mixture until no white streaks remain.

Shape the bites:

Scoop small portions and roll them into balls on your parchment lined tray before freezing them for at least an hour.

Prepare the chocolate coating:

Melt your chocolate with coconut oil using short microwave bursts and stir until it is glossy and smooth.

Dip and decorate:

Dip each frozen ball into chocolate letting excess drip off then add your garnishes while the coating is still wet.

Set and serve:

Chill the coated bites for another hour until the chocolate firms up completely then serve them cold.

Save

These disappeared so fast at my last dinner party that I barely saved one for myself to taste test. People kept asking where I bought them.

Getting the Perfect Chocolate Shell

The coconut oil trick is something I learned after my first batch turned out with dull soft chocolate. Now the coating cracks beautifully when you bite in.

Making Ahead Like a Pro

I always make the cheesecake filling the day before and let it firm up overnight. The dipping goes twice as fast when you are not racing against melting filling.

Serving Suggestions

These work on dessert platters, in mini cupcake liners, or just stacked on a pretty plate. They are rich enough that two or three per person feels complete.

• Try white chocolate drizzle for extra elegance
• Chopped nuts add nice texture contrast
• Keep them chilled until serving time

Save

Keep a batch in your freezer for instant dessert emergencies. They thaw in about fifteen minutes and no one will know they were not made fresh.

Recipe FAQ

→ What type of chocolate is best for coating?

Semi-sweet or dark chocolate melts smoothly and provides a rich coating that complements the creamy strawberry filling perfectly.

→ Can I substitute fresh strawberries with other berries?

Yes, raspberries or blueberries can be used as alternatives to fresh strawberries for a different fruity twist.

→ How long should the bites chill before dipping?

Freeze the cheesecake bites for at least one hour to ensure they are firm enough for dipping in chocolate without melting.

→ What helps achieve a smooth chocolate coating?

Melting chocolate with coconut oil or unsalted butter helps achieve a silky texture that coats the bites evenly.

→ Are these bites suitable for gluten-free diets?

Yes, if all ingredients, especially chocolate, are certified gluten-free, these bites can be enjoyed by those avoiding gluten.