Chocolate-Covered Strawberry "Cheesecakes"

Not rated
  • 20 min prep
  • 20 min total
  • Makes 18 servings, 1 "cheesecake" each.

Chocolate-Covered Strawberry "Cheesecakes" Recipe


  • 2-1/4 cups thawed frozen whipped topping, divided
  • 3 oz. (3/4 of 4-oz. pkg.) semi-sweet baking chocolate, broken into small pieces
  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 3 Tbsp. sugar
  • 18 CHIPS AHOY! Cookies
  • 18 small strawberries


  • Microwave  1-1/2 cups whipped topping and chocolate in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Cool slightly.
  • Meanwhile,  mix cream cheese and sugar in medium bowl until blended; gently stir in remaining whipped topping. Spoon into pastry bag fitted with star tip.
  • Place  cookies in single layer on parchment-covered baking sheet. Pipe cream cheese mixture onto cookies; top with strawberries, pointed sides up.
  • Top  with chocolate mixture. Refrigerate until firm.

Recipe Tips

Special ExtraGarnish with fresh mint springs just before serving.

VariationPrepare using frozen light whipped topping and Neufchatel cheese.

Make AheadBoth the chocolate and cream cheese mixtures can be prepared ahead of time. Refrigerate in separate covered containers up to 3 days before using to assemble desserts. To warm the chocolate mixture before using as directed, microwave in a microwaveable bowl on HIGH 15 to 20 sec. or until desired drizzling consistency, stirring after 10 sec.


Nutrition Information

Makes 18 servings, 1 "cheesecake" each.

Nutrition per serving:

    • Calories 160 
    • Total fat 10 g
    • Saturated fat 6 g
    • Cholesterol 15 mg
    • Sodium 85 mg
    • Carbohydrate 16 g
    • Dietary fiber 1 g
    • Total sugars 10 g
    •     Includes added sugars n/a
    • Protein 1 g
    • Vitamin A 4 %DV
    • Vitamin C 8 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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