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Chocolate Covered Strawberries in Cheesecake

Yield: 10

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  • 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
  1. Clean the strawberries then let them dry. Leave the leaves of the strawberries on for now.

  2. Unwrap 7 of the chocolates and put them in a small microwave safe bowl.

  3. Cook in the microwave at 50% power for 1 minute (or until melted) stirring every 30 seconds.

  4. 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.

  5. Add 2 tablespoons of the cheesecake pudding mix to a large bowl. Whisk it together with the water until smooth.

  6. Fold in the Cool Whip until mixed together.

  7. Line a regular size muffin pan with paper baking cups.

  8. Cut the top of the strawberries off and add one to each baking cup.

  9. Use a piping bag or zip up bag to add the cheesecake mixture to each cup. Make sure to completely cover the strawberries.

  10. Place them in the freezer for 1 hour so the cheesecake mixture sets.

  11. Once the hour is up keep them in the fridge until you are ready to eat them.