You’ve had chocolate-dipped strawberries, but I bet you’ve never had cheesecake-dipped strawberries! Aren’t these cute? And a fun switch-up since Valentine's Day is so chocolate-heavy. Just whip up the cream cheese mixture, give your berry a swirl, chill, dip one more time into white chocolate, then coat with graham crumbs. It’s the season of love, can’t wait for you to fall in love with these!
**Yields 16-20 strawberries, 77 cal each**
Ingredients:
- 1 16oz container strawberries
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6oz Neufchatel cheese
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1 5.3 oz container Two Good yogurt (we used vanilla)
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1 scoop Heart Macros vanilla cream protein powder
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2 packets stevia (2g)
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Pinch of salt
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4oz white chocolate (1 bar)
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1 tbsp coconut oil
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4 graham cracker sheets
Directions:
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Wash strawberries and pat them very dry.
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Use a hand mixer or a strong arm to beat together the cheesecake layer until smooth.
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Prepare a baking sheet with wax paper and a flat spot in your freezer.
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Put the cream cheese mixture in a small cup, like a sauce dish or a tea cup. Dip each berry to coat (use a knife to spread if needed).
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Repeat until everything’s coated, then chill in the freezer about 20 minutes until the cheesecake layer is firm.
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In the meantime, crush graham crackers into crumbs using a food processor or a rolling pin & bag. Pour crumbs on a plate.
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Before you’re ready to pull the berries out, melt white chocolate and coconut oil together in a small dish. Stir till smooth. Dip each berry into white chocolate, then coat with graham crumbs.
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Freeze again until the chocolate hardens, 10-15 minutes.