Chocolate Strawberry Yogurt Clusters

These chocolate strawberry yogurt clusters are a refreshing, sweet, and satisfying treat made with just a few wholesome ingredients. I love the creamy Greek yogurt, juicy strawberries, and rich chocolate coating that comes together to create a bite-sized dessert that’s perfect for snacking or sharing.

Why I Love This Recipe

I love this recipe because it’s so simple, yet it tastes like something truly special. The mix of sweet strawberries and tangy Greek yogurt makes each cluster creamy and fruity, while the chocolate shell gives that satisfying crunch I can’t resist. It’s also no-bake, freezer-friendly, and easy to make in batches—ideal for when I want a lighter dessert that still feels indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries, chopped
• Plain or vanilla Greek yogurt
• Honey or maple syrup (optional, for extra sweetness)
• Dark or semi-sweet chocolate chips
• Coconut oil (for melting the chocolate smoothly)
• Sea salt (optional, for topping)

Directions

1. I chop the strawberries into small pieces and mix them with the Greek yogurt in a bowl. If I want a little extra sweetness, I stir in a drizzle of honey or maple syrup.

2. I line a baking sheet with parchment paper, then scoop the mixture into small clusters using a spoon.

3. I place the baking sheet in the freezer and let the clusters firm up for at least 1 hour.

4. Once frozen, I melt the chocolate chips with coconut oil in the microwave or over a double boiler until smooth.

5. I dip or drizzle the chocolate over the frozen yogurt clusters, then return them to the freezer to set for another 15–20 minutes.

6. Once the chocolate is hardened, they’re ready to enjoy. I like to sprinkle a little sea salt on top for a sweet-salty contrast.

Servings and timing

This recipe makes about 12–14 small clusters. It takes around 10 minutes to prep, plus 1–1.5 hours of freezing time. From start to finish, I usually have them ready to eat in under 2 hours.

Variations

• I sometimes use blueberries or raspberries instead of strawberries.

• Swapping dark chocolate for white or milk chocolate gives a different flavor twist.

• I’ve made a tropical version with mango and coconut flakes mixed into the yogurt.

• For a protein boost, I stir in a scoop of vanilla protein powder into the yogurt.

• I like to add crushed almonds or granola on top before freezing for a little crunch.

Storage/Reheating

I store these clusters in an airtight container in the freezer for up to 2 weeks. When I’m ready to eat one, I let it sit at room temperature for 2–3 minutes to soften slightly for the best texture. I don’t recommend reheating, since they’re meant to be enjoyed cold.

FAQs

Can I use non-dairy yogurt?

Yes, I’ve made these with coconut milk yogurt and almond milk yogurt, and they turn out great.

How do I stop the yogurt from getting icy in the freezer?

I find that using full-fat Greek yogurt helps with texture, and making sure the clusters aren’t too large helps them freeze more evenly.

Can I dip the entire cluster in chocolate?

Absolutely. I sometimes fully coat them for a thicker chocolate shell—it just takes a bit more chocolate and freezer time.

Are these a good make-ahead dessert?

Definitely. I make a big batch and keep them in the freezer so I always have a healthy treat ready to go.

Do I need to thaw them before eating?

Just a few minutes at room temp softens them enough to get that creamy center and crisp chocolate shell. I don’t let them sit out too long or they start to melt.

Conclusion

Chocolate strawberry yogurt clusters are my new favorite no-bake treat. They’re sweet, refreshing, and perfectly portioned—great for satisfying cravings without going overboard. I love how easy they are to make, and I always feel good reaching for one straight from the freezer when I want something light but indulgent.

Chocolate Strawberry Yogurt Clusters

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• Author: Linda
• Prep Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 12–14 clusters
• Category: Dessert, Snack
• Method: No-Bake, Freezer
• Cuisine: American
• Diet: Vegetarian

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Description

These Chocolate Strawberry Yogurt Clusters are a no-bake dessert made with just a few wholesome ingredients—fresh strawberries, creamy Greek yogurt, and a rich chocolate shell. Frozen for the perfect bite-sized treat, they’re refreshing, sweet, and satisfyingly crunchy. Ideal for healthy snacking or a light indulgence, these frozen yogurt clusters are a must-have in your freezer stash.

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Ingredients

• 1 cup fresh strawberries, chopped
• ¾ cup plain or vanilla Greek yogurt
• 1–2 teaspoons honey or maple syrup (optional)
• 1 cup dark or semi-sweet chocolate chips
• 1 tablespoon coconut oil
• Sea salt (optional, for topping)

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Instructions

1. In a bowl, combine chopped strawberries and Greek yogurt. Stir in honey or maple syrup, if using, for added sweetness.
2. Line a baking sheet with parchment paper. Drop spoonfuls of the yogurt-strawberry mixture onto the sheet, creating small clusters.
3. Freeze for at least 1 hour until solid.
4. Melt chocolate chips with coconut oil in a microwave-safe bowl (30-second intervals) or over a double boiler until smooth.
5. Dip or drizzle chocolate over the frozen clusters.
6. Return to freezer for another 15–20 minutes, or until chocolate is set.
7. Sprinkle with sea salt before serving, if desired.

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Notes

• Use full-fat Greek yogurt for the creamiest texture.
• Don’t make clusters too large—smaller sizes freeze more evenly.
• Try different fruits like blueberries, raspberries, or mango.
• Add-ins like granola, crushed nuts, or protein powder work great for variety.
• Fully coat clusters in chocolate for a thicker shell.