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Chocolate-Dipped Strawberry Cheesecake Recipe

Chocolate-Dipped Strawberry Cheesecake Recipe photo by Taste of Home

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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

This recipe is:

Healthy

Diabetic Friendly

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Chocolate-Dipped Strawberry Cheesecake Recipe

Prep: 45 min. + chilling

Yield: 12 Servings

45 45

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 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.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional 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.

Originally published as Chocolate-Dipped Strawberry Cheesecake in Light & Tasty April/May 2007, p26

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Chocolate-Dipped Strawberry Cheesecake

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Reviewed on Apr. 17, 2013 by sweetlilly46

iwant arecape for cholatecheespie

Reviewed on Mar. 20, 2013 by TJKCW

Tip:(dipping strawberry) take off the green leafy part before dipping to the chocolate!!!

:) :) :) :)

p.s. i have not made yet :(

:) :) :) :)

Reviewed on Apr. 01, 2012 by habreese

I've already made this recipe 3 times in 3 weeks and everyone is so impressed and loveing it.

Reviewed on Sep. 19, 2011 by kristina4

I loved how it was a very light cheesecake and was very easy to make! My whole family enjoyed it and didn't even last a whole day in my house. I would for sure make this again!

Reviewed on Aug. 22, 2011 by GooFan

This recipe looks amazing. Planning on bringing to labor day party this year.

Reviewed on May. 10, 2011 by revjoannrom828

I was actually dissappointed with this cake. I didn't think it had enough cheesecake flavor to it. I enjoy fluffy cheesecakes, but this one just didn't hit the mark for me.

Reviewed on Mar. 02, 2011 by Latara

I love this recipe I thing it should be on every station exept nick,disney channel and cartoon network

Reviewed on Nov. 20, 2010 by alyciama

This was fabulous! I made this for my fiance's birthday since he LOVES cheesecake. Since I have been watching my caloric intake it was perfect! While the texture is not like that of a "normal" cheesecake, it is more mousse-like, it still tastes fabulous!

My parents requested that I make this for Thanksgiving, substituting the strawberry for pumpkin and the chocolate crust for regular Graham Crackers. Can't wait to try it!

Reviewed on Feb. 13, 2010 by skookie

I made this for my brothers birthday which is on the 13th of February. He told me I out did myself on this one. With the left over chocolate I made swirls over the top and gave it a decorative look. It was delicious. I am counting calories and I was able to fit this into my daily limit.