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Chocolate-Dipped Strawberry Cheesecake Recipe
Chocolate-Dipped Strawberry Cheesecake Recipe photo by Taste of Home

Chocolate-Dipped Strawberry Cheesecake Recipe

Read Reviews (13)
4.55 13
Publisher Photo
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
TOTAL TIME: Prep: 45 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 45 min. + chilling
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Chocolate-Dipped Strawberry Cheesecake in Light & Tasty April/May 2007, p26

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.

Reviews for Chocolate-Dipped Strawberry Cheesecake(13)

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (2)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 25, 2014

This cheesecake is light and fluffy absolutely delicious

MY REVIEW
Reviewed Feb. 10, 2014

excellent recipe!!

MY REVIEW
Reviewed Feb. 8, 2014

This was excellent, I and the family loved it.

MY REVIEW
Reviewed Dec. 29, 2013

Loved this recipe.

MY REVIEW
Reviewed Apr. 17, 2013

iwant arecape for cholatecheespie

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