Chocolate Strawberry Yogurt Clusters are a refreshing, no-bake treat that went viral for all the right reasons. I love how they combine creamy Greek yogurt, juicy strawberries, and rich melted chocolate into one delicious bite. They’re not only easy to make, but they also feel like a healthier indulgence.

Why You’ll Love This Recipe

I like how this recipe only needs a handful of ingredients and minimal effort. The clusters come together quickly and feel like a dessert straight from a gourmet freezer aisle. They’re great for summer days or whenever I want something cold, creamy, and sweet without turning on the oven.

ingredients

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

chopped strawberries
plain Greek yogurt
honey
vanilla extract
semi-sweet chocolate chips
coconut oil

directions

I mix the chopped strawberries, Greek yogurt, honey, and vanilla extract in a bowl until everything’s evenly combined.
Then I scoop about 2 tablespoons of the mixture at a time onto a parchment-lined baking sheet to form clusters.
I freeze them for 1 to 2 hours until they’re firm.
While they’re freezing, I melt the chocolate chips with the coconut oil in the microwave in short bursts, stirring until smooth.
Once the clusters are solid, I dip each one in the melted chocolate to coat completely.
I place them back on the parchment paper and freeze again for a few minutes until the chocolate is set.

Servings and timing

Servings: about 10 clusters
Prep Time: 30 minutes
Total Time: around 2 hours (including freeze time)

Variations

I sometimes swap strawberries for blueberries, raspberries, or chopped mango.
Flavored or dairy-free yogurt also works well if I want to switch up the base.
Maple syrup or agave can replace the honey for a different sweetness.
I like using dark or white chocolate depending on my mood.
Sometimes I mix in chopped nuts or granola for added crunch.

storage/reheating

I store the clusters in an airtight container in the freezer. When I’m ready to eat, I let them sit out for a few minutes to soften slightly. I avoid refrigerating them because they lose that firm, frozen texture.

FAQs

How long do the yogurt clusters last in the freezer?

I keep them in the freezer for up to 2 weeks, though they usually don’t last that long.

Can I use frozen strawberries?

Yes, but I make sure to thaw and drain them well to avoid watering down the mixture.

What can I use instead of coconut oil?

I sometimes use another neutral oil, but coconut oil gives the best texture for the chocolate coating.

Are these clusters dairy-free?

They can be if I use plant-based yogurt and dairy-free chocolate chips.

Can I make them sweeter?

Absolutely. I just add more honey or use a sweetened yogurt if I want a sweeter bite.

Conclusion

Chocolate Strawberry Yogurt Clusters are a simple, satisfying treat I keep coming back to. They’re creamy, fruity, chocolatey, and endlessly customizable. Whether I want a quick snack or a light dessert, these clusters always hit the spot.

Chocolate Strawberry Yogurt Clusters

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Author: Sue
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 2 hours
Yield: 10 clusters
Category: Dessert
Method: Freezing
Cuisine: American
Diet: Vegetarian

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Description

Chocolate Strawberry Yogurt Clusters are a no-bake, freezer-friendly treat made with creamy Greek yogurt, fresh strawberries, and a rich chocolate coating. They're easy to prepare, refreshing, and customizable.

Ingredients

1 cup chopped strawberries
1 cup plain Greek yogurt
2 tablespoons honey
½ teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 tablespoon coconut oil

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Instructions

In a bowl, mix the chopped strawberries, Greek yogurt, honey, and vanilla extract until well combined.
Scoop about 2 tablespoons of the mixture onto a parchment-lined baking sheet to form clusters.
Freeze the clusters for 1 to 2 hours, or until firm.
While freezing, melt the chocolate chips and coconut oil in the microwave in short bursts, stirring until smooth.
Dip the frozen clusters into the melted chocolate, coating them completely.
Return the coated clusters to the parchment paper and freeze again until the chocolate sets.