High-Protein Cheesecake Chocolate-Covered Strawberries
These high-protein cheesecake chocolate-covered strawberries are creamy, indulgent, and perfect for Valentine’s Day. Made with cottage cheese and dark chocolate, they’re a no-bake dessert that actually supports your goals.
Ingredients
- 16 oz strawberries, washed and completely dried
- 1 cup low-fat cottage cheese
- 2 tbsp maple syrup
- 1.5 cups dark chocolate chips
- 1 tbsp coconut oil
Instructions
- Add cottage cheese and maple syrup to a blender or food processor. Blend until completely smooth and creamy.
- Ensure strawberries are fully dry. Dip strawberries into the cheesecake mixture.
- Place coated strawberries on a parchment-lined baking sheet.
- Freeze for 20–30 minutes, or until the cheesecake layer is firm.
- Melt dark chocolate chips and coconut oil in the microwave and stir together until smooth.
- Dip frozen strawberries into melted chocolate, allowing excess to drip off.
- Return strawberries to parchment paper and chill until chocolate sets.
Notes
- For extra protein, double-dip strawberries into the cheesecake layer before freezing.
- These are delicious straight from the freezer or slightly softened from the fridge.
- Use full-fat cottage cheese for a richer, more cheesecake-like flavor.
Storage
- Refrigerator: Store in an airtight container for up to 3 days
- Freezer: Store up to 2 weeks
Serving: 1g, Calories: 221kcal, Carbohydrates: 24g, Protein: 6g, Fat: 11g, Saturated Fat: 10g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.3g, Cholesterol: 1mg, Sodium: 135mg, Potassium: 299mg, Fiber: 2g, Sugar: 16g, Vitamin A: 19IU, Vitamin C: 30mg, Calcium: 119mg, Iron: 1mg