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White Chocolate Strawberry Cheerios Cups Recipe
Ben Carraoli

White Chocolate Strawberry Cheerios Cups Recipe

I still remember the first time I made these White Chocolate Strawberry Cheerios Cups, because they disappeared faster than I expected. I wanted something sweet but not too heavy, and this recipe turned out to be the perfect balance. When I tasted that crunchy Cheerios base with creamy white chocolate and fruity strawberries, I knew I had a winner.
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Prep Time 15 minutes
Cook Time 5 minutes
Ingredients Method Notes

Ingredients
  

  • Cheerios cereal – 3 cups Creates the crunchy base; plain Cheerios work best so the white chocolate flavor stands out
  • Freeze-dried strawberries – 1 cup lightly crushed (Gives intense strawberry flavor without moisture; fresh or frozen strawberries will soften the cups)
  • White chocolate chips or white chocolate bars – 1½ cups Use high-quality white chocolate with cocoa butter for smooth melting and rich taste
  • Unsalted butter – 2 tablespoons Helps bind the cereal and chocolate while adding a light, creamy richness
  • Vanilla extract – ½ teaspoon Enhances sweetness and deepens the overall flavor of the dessert
  • Salt – a small pinch Balances sweetness and makes the flavors pop

Method
 

  1. Start by lightly crushing the freeze-dried strawberries into small pieces. I like leaving some bigger bits for texture. Set them aside so they’re ready to mix in later.
  2. Place the white chocolate and butter in a microwave-safe bowl. Heat in short intervals, stirring each time, until smooth and glossy. Add vanilla and a pinch of salt once melted.
  3. Pour the Cheerios into a large bowl and drizzle the melted white chocolate over them. Gently stir until every piece is coated. Take your time so the cereal doesn’t break.
  4. Sprinkle the crushed freeze-dried strawberries into the bowl. Fold them in carefully so they’re evenly distributed throughout the mixture.
  5. Line a muffin tin with paper liners. Spoon the mixture into each liner and press gently to form cup shapes. Make a small indentation in the center if you like.
  6. Place the muffin tin in the refrigerator for about 20–30 minutes. Once firm, remove the cups and they’re ready to enjoy or store.

Notes

  • I always melt the chocolate slowly to avoid burning it.
  • I let the mixture cool slightly before shaping, so it’s easier to handle.
  • I press the cups gently, not too hard, to keep them crunchy.
  • I sometimes add extra strawberries on top before chilling for a pretty finish.