Ingredients
For the crust:
• 1 cup graham cracker crumbs (or gluten-free cookies)
• 3 tbsp melted butter or coconut oil
• 1 tbsp brown sugar
For the filling:
• 8 oz cream cheese, softened (or dairy-free alternative)
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• 2–3 tbsp milk or cream (to thin)
• ½ cup fresh strawberries, puréed and strained (about 4–5 berries)
For the coating:
• 1 cup white chocolate chips (or dairy-free)
• 1 tbsp coconut oil or shortening
• Fresh strawberry slices or crushed freeze-dried strawberries (for topping)
Instructions
- Make the crust: Mix graham crumbs, melted butter, and brown sugar. Press 1–2 tsp into the bottom of 12 mini muffin cups or silicone molds. Chill 10 minutes.
- Make the filling: In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Mix in strawberry purée. Add milk 1 tsp at a time until pipeable but thick.
- Spoon filling over crusts. Swirl in extra purée for a marbled effect if desired.
- Chill 1 hour to set.
- Coat in chocolate: Melt white chocolate with coconut oil until smooth. Dip each bite halfway into chocolate using a fork.
- Place on parchment and immediately top with a small strawberry slice or sprinkle of crushed freeze-dried strawberries.
- Chill 10–15 minutes until chocolate sets.
✨ Perfect for parties, dessert trays, or sweet gifts!
💡 Make ahead: Store in the fridge up to 5 days or freeze for longer. Thaw before serving.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 0 mins , Total Time : 1 hr 40 mins (includes chilling) , Servings : 12 bites , Calories : 140 , Net Carbs: 15g , Fats: 9g , Protein: 3g