I seem to be on a roll recently – and not a good one. Just like these Healthy Chocolate Cake Waffles were meant to be a totally different recipe, these Frozen Strawberry Cheesecake Hearts were also intended to be a totally different Valentine’s Day dessert recipe.
These hearts are based on strawberries and cream cheese. I thought that if I blended these two ingredients together I’d get a pretty solid mixture that I could roll into balls, dip into chocolate and call truffles. Nope. Not at all. The mixture never properly set, so instead of giving up and calling it a day, I did what I always do – improvise! And the result of those improvisations is a wonderfully sweet and yet relatively healthy strawberry cheesecake recipe which you should definitely add to your list of Valentine’s Day desserts.
Strawberries and low-fat cream cheese = healthy. A tiny amount of white chocolate and only a single Graham Cracker of Digestive biscuit divided between 16 hearts = not too naughty. So even if you’re still sticking to your New Year’s diet (if you are, I think you’re amazing!) you can totally enjoy this treat on Valentine’s Day. Because if you can’t indulge on Feb 14th, when can you?
One piece of equipment you’ll need to make this recipe is a heart-shaped ice cube mould. The one I’ve linked to is pretty similar to the one I used and is made of silicon, which makes popping out the frozen hearts ridiculously easy. Of course, you can freeze the strawberry cheesecake in any shaped moulds and serve them up in the middle of summer- they’re not just for Valentine’s Day!
- 1/2 cup strawberries
- 1/2 cup cream cheese
- 1/4 cup white chocolate chips
- 1 Graham Cracker or Digestive biscuit
- Place the strawberries and cream cheese into a food processor or blender and blend for 1-2 minutes until fully combined and the strawberries are completely broken down.
- Evenly divide the mixture between the moulds of a heart-shaped ice cube tray.
- Place in the freezer and leave for at least 6 hours to set.
- When the cheesecake is fully frozen, place the white chocolate chips into a microwave-safe dish and cook in the microwave for around two minutes, or until completely melted. Remember to remove the chocolate from the microwave every 30 seconds or so and stir to make sure it doesn't burn.
- In a separate bowl, crush the Graham Cracker or Digestive into small crumbs.
- Remove each strawberry cheesecake heart from its mould and in turn dip each heart half-way into the melted chocolate and then into the Graham Cracker or digestive crumbs.
- Serve immediately or store the hearts for later.
To store, place the finished hearts inside an air-tight container and store in the freezer for up to six months.
When you're ready to serve, leave the hearts to warm up on the counter for ten minutes before serving.
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