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Low Carb Chocolate Covered Strawberry Cheesecake Bites - A Sweet, Satisfying Treat

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Full-fat cream cheese (softened)
  • Plain Greek yogurt or sour cream (full-fat preferred)
  • Powdered low carb sweetener (such as allulose, erythritol, or a blend; powdered dissolves best)
  • Pure vanilla extract
  • Fresh strawberries (ripe but firm)
  • Sugar-free dark chocolate chips or bars (70–85% cocoa or labeled sugar-free)
  • Coconut oil or cocoa butter (for thinning chocolate)
  • Fine sea salt (optional, a pinch brightens flavor)
  • Optional add-ins: lemon zest, almond extract, freeze-dried strawberry powder, unsweetened shredded coconut, crushed toasted nuts

Method
 

  1. Line your pan: Line a sheet pan with parchment. Clear a space in the fridge and freezer for quick chilling.
  2. Make the cheesecake base: In a medium bowl, beat 8 ounces softened cream cheese until smooth and fluffy. Add 1/3 cup full-fat Greek yogurt or sour cream, 1/3 to 1/2 cup powdered low carb sweetener (to taste), 1 teaspoon vanilla, and a pinch of salt. Beat until silky and well combined.
  3. Taste and adjust: Sweeten to your liking. Remember the chocolate shell will add a little sweetness too.
  4. Prep the strawberries: Wash, dry completely, and hull. Slice into small pieces—think pea to blueberry size—so they fit neatly inside each bite without leaking juice.
  5. Form the bites: Scoop about 1 tablespoon of cheesecake mixture into your palm. Press a small piece of strawberry into the center, then wrap the cheesecake around it, rolling into a smooth ball. Place on the lined pan. Repeat until all mixture is used.
  6. Quick chill: Freeze the cheesecake balls for 20–30 minutes, until firm but not rock solid. This helps them keep shape during dipping.
  7. Melt the chocolate: In a microwave-safe bowl, combine 1 cup sugar-free dark chocolate chips with 1–2 teaspoons coconut oil. Microwave in 20–30 second bursts, stirring between, until smooth. Or melt gently over a double boiler.
  8. Dip and coat: Using a fork or skewer, dip each chilled cheesecake ball in chocolate. Let excess drip off, then return to the parchment. If you like, sprinkle with a pinch of flaky salt, crushed nuts, or a dusting of freeze-dried strawberry powder while the coating is wet.
  9. Set and serve: Refrigerate 15–20 minutes, or freeze 10 minutes, until the chocolate hardens. Enjoy cold for the best texture.
  10. Optional chocolate drizzle: Rewarm remaining chocolate and drizzle over set bites for a bakery look.