Print Options

Back to Chocolate-Dipped Strawberry Cheesecake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Tips
Reviews

Select reviews >

Chocolate-Dipped Strawberry Cheesecake

This light, creamy and airy dessert is perfect for entertaining. The strawberry cheesecake has a unique flavor from the chocolate crust. It always brings compliments and adds a touch of elegance to your table. —Kathy Berger, Dry Ridge, Kentucky

12 ServingsPrep: 45 min. + chilling

Ingredients

1-3/4 cups chocolate graham cracker crumbs (about 9 whole crackers)
1/4 cup butter, melted
1 pound fresh or frozen strawberries, thawed
2 envelopes unflavored gelatin
1/2 cup cold water
2 packages (8 ounces each) fat-free cream cheese, cubed
1 cup (8 ounces) fat-free cottage cheese
Sugar substitute equivalent to 3/4 cup sugar
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
12 medium fresh strawberries
4 ounces semisweet chocolate, chopped

Directions

In a small bowl, combine cracker crumbs and butter. Press onto the
bottom and 1 in. up the sides of a 9-in. springform pan coated with
cooking spray. Place on a baking sheet. Bake at 350° for 10
minutes or until set. Cool on a wire rack.
Hull strawberries if necessary; puree in a food processor. Remove and
set aside. In a small saucepan, sprinkle gelatin over cold water;
let stand for 1 minute. Heat over low heat, stirring until gelatin
is completely dissolved. Transfer to the food processor; add the

2 of 2

Chocolate-Dipped Strawberry Cheesecake (continued)

Directions (continued)

cream cheese, cottage cheese and sugar substitute. Cover and process
until smooth.
Add strawberry puree; cover and process until blended. Transfer to a
large bowl; fold in 2 cups whipped topping. Pour into crust. Cover
and refrigerate for 2-3 hours or until set.
For garnish, wash strawberries and gently pat with paper towels until
completely dry. Cut tops off berries. In a microwave, melt
chocolate; stir until smooth. Dip each berry tip until half of the
berry is coated, allowing excess to drip off. Place with tips
pointing up on a waxed paper-lined baking sheet; refrigerate for at
least 30 minutes.
Carefully run a knife around edge of springform pan to loosen; remove
sides of pan. Garnish cheesecake with chocolate-dipped strawberries
and remaining whipped topping. Yield: 12 servings.

Nutrition Facts: 1 slice equals 245 calories, 11 g fat (7 g saturated fat), 14 mg cholesterol, 377 mg sodium, 26 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 fat.