Strawberry Cheesecake Clusters
I could go on and on about how tasty these cheesecake clusters are—like imagining a chocolate-dipped strawberry met a slice of cheesecake in the freezer aisle. Except these strawberry cheesecake clusters are made with blended cottage cheese, sweetened naturally, and dunked in melty dark chocolate.
They’re perfect for summer snacking, no oven required. These dessert clusters are convenient as they live in your freezer just waiting to save the day when a sweet craving hits. And honestly? They’re one of those recipes that feel fancy and nourishing at the same time.
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Recipe Tips
Blend the cottage cheese well for a creamy, cheesecake-like filling. To make strawberry cheesecake clusters, a mini blender or immersion blender works great.
Chop strawberries small to keep clusters easy to scoop and less watery.
Use a cookie scoop or small spoon to make uniform clusters—making strawberry cheesecake clusters this way helps them freeze evenly and coat cleanly in chocolate.
Melt chocolate slowly using a double boiler or in 15-second intervals in the microwave to avoid seizing.
Ingredient Swaps: No cottage cheese? ? Use cream cheese or Greek yogurt for a slightly different texture. No maple syrup? ? Try honey or a sugar-free syrup if needed. Want it dairy-free? ? Use a plant-based cream cheese alternative like Kite Hill and dairy-free chocolate chips. Add-ins? ? Fold in crushed graham crackers or freeze-dried strawberries for extra texture.
Storage Tips: Once fully frozen, transfer the cheesecake clusters into an airtight container or freezer-safe bag. When you store strawberry cheesecake clusters in the freezer, they will last for up to 1 month. Let sit at room temp for 3–5 minutes before eating for the best texture.
More Cozy Recipes to try:
Strawberry Cheesecake Clusters
Ingredients
- 1 cup blended cottage cheese
- 1 cup greek yogurt
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 1 cup fresh strawberries finely chopped
- 2 cups dark chocolate melted
Instructions
- In a mixing bowl, stir together blended cottage cheese, greek yogurt, maple syrup, vanilla, and chopped strawberries until fully combined.
- Line a baking sheet with parchment paper. Use a small cookie scoop to portion out the mixture into bite-sized clusters. Freeze for 1 hour or until firm.
- Melt dark chocolate in a bowl. Once clusters are solid, dip each one into the chocolate to coat. Return to the baking sheet and freeze for an additional hour until the chocolate is set.
