This dessert combines two delicious sweet treats – chocolate covered strawberries and cheesecake!
It’s an easy, no-bake cheesecake that’s also Weight Watchers friendly.
Click here to view your WW Personal Points and track it on your app.
What you need to make Chocolate Covered Strawberries in Cheesecake:
- Fresh strawberries
- Hershey’s sugar free dark chocolate mini bars
- Sugar free Jello Cheesecake pudding mix
- 8 ounces fat free Cool Whip
- Water
How to make Chocolate Covered Strawberries in Cheesecake:
To start I made the chocolate covered strawberries because you need time to let the chocolate harden.
Clean the strawberries then let them dry. Leave the leaves of the strawberry on for now, this will make it easier to dip them in chocolate.
Unwrapped 7 of the chocolates and put them in a small microwave safe bowl.
Cook at 50% power for 1 minute stirring every 30 seconds. Depending on your microwave it might take a little longer.
Lay out a piece of parchment paper then dip each strawberry in the chocolate. Set the strawberry on the parchment paper.
It will take about an hour for the chocolate to harden.
Add 2 tablespoons of the cheesecake pudding mix to a large bowl. Whisk it together with 1/2 cup of water until smooth.
Fold in the Cool Whip until mixed together.
Line a regular size muffin pan with paper baking cups.
Cut the top of the strawberries off and add one to each baking cup.
Use a piping bag or zip up bag to add the cheesecake mixture. Make sure you completely cover the strawberries.
Once they were all made I put them in the freezer for 1 hour so the cheesecake mixture would set.
After that I kept them in the fridge until I was ready to eat them, I didn’t want the strawberries to be frozen.
It’s a delicious, low point dessert!
Yield: 10
Click here to view your WW Personal Points and track it on your app.
- 10 fresh strawberries
- 7 Hershey's sugar free special dark mini bars
- 2 tablespoons Jello sugar free cheesecake pudding mix
- 1/2 cup water
- 8 oz. fat free Cool Whip
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Clean the strawberries then let them dry. Leave the leaves of the strawberries on for now.
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Unwrap 7 of the chocolates and put them in a small microwave safe bowl.
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Cook in the microwave at 50% power for 1 minute (or until melted) stirring every 30 seconds.
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Lay out a piece of parchment paper. Dip each strawberry in the chocolate and place it on the parchment paper. Let the chocolate harden, it'll take about 1 hour.
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Add 2 tablespoons of the cheesecake pudding mix to a large bowl. Whisk it together with the water until smooth.
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Fold in the Cool Whip until mixed together.
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Line a regular size muffin pan with paper baking cups.
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Cut the top of the strawberries off and add one to each baking cup.
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Use a piping bag or zip up bag to add the cheesecake mixture to each cup. Make sure to completely cover the strawberries.
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Place them in the freezer for 1 hour so the cheesecake mixture sets.
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Once the hour is up keep them in the fridge until you are ready to eat them.
Here are some more WW friendly recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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