No-Bake Chocolate Covered Strawberry Cheesecake
Are you looking for a delicious dessert that’s easy to make? The No-Bake Chocolate Covered Strawberry Cheesecake is the perfect choice. This treat combines the fresh taste of strawberries, rich cream cheese, and a smooth chocolate topping. Plus, since it’s a no-bake recipe, you can whip it up without turning on the oven. Perfect for any occasion, this cheesecake will impress your family and friends!
Why Make This Recipe
Making this cheesecake is not only simple but also super rewarding. It is rich in flavor and looks stunning with its creamy layers and glossy chocolate finish. The combination of strawberries and chocolate is a classic that many love. Whether it’s for a birthday, a get-together, or just a craving for something sweet, this dessert is sure to please. Plus, it’s no-bake, meaning less time in the kitchen and more time to relax!
How to Make No-Bake Chocolate Covered Strawberry Cheesecake
Ingredients
- 14 whole graham crackers
- 12 tablespoons butter, melted
- 1/2 cup brown sugar
- Pinch of salt
- 2-1/2 pounds strawberries, leaves removed
- 1 cup sugar
- 1/3 cup cold water
- 1 tablespoon unflavored powdered gelatin
- 16 ounces cream cheese, room temperature
- 1 cup sugar
- 1 cup heavy whipping cream, chilled
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup heavy cream
- 8 ounces dark chocolate, finely chopped
Directions
- Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment or wax paper.
- Crush the graham crackers into fine crumbs using a rolling pin or food processor. In a bowl, combine the crumbs with melted butter, brown sugar, and salt. Press the mixture evenly into the bottom of the prepared springform pan.
- Slice the strawberries and place them in a saucepan with 1 cup of sugar. Simmer over medium heat, mashing the strawberries until they break down and the mixture thickens (about 15-20 minutes). Allow the puree to cool to room temperature.
- In a small bowl, sprinkle the gelatin over the cold water. Let it sit for 5 minutes to bloom.
- In a large bowl, beat the cream cheese and 1 cup of sugar until smooth (about 2 minutes). Add the chilled heavy cream and beat for 4-5 minutes until thick and fluffy. Mix in the lemon juice, vanilla extract, and salt.
- Reserve 1/2 cup of the cooled strawberry puree for swirling. Fold the remaining puree into the cheesecake mixture.
- Microwave the bloomed gelatin in 10-second intervals, stirring until fully dissolved. Gradually stir the gelatin into the cheesecake mixture until well combined.
- Pour half of the cheesecake filling into the prepared crust. Swirl the reserved strawberry puree into the filling using a spoon or skewer. Pour the remaining cheesecake filling on top and smooth it out.
- Refrigerate for 8-12 hours or overnight to allow the cheesecake to set.
- Heat the heavy cream until it just starts to simmer (do not let it boil). Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Stir until smooth and fully melted.
- Pour the chocolate ganache over the chilled cheesecake, spreading it evenly. Store the cheesecake in the fridge until ready to serve. Garnish with additional strawberries if desired.
How to Serve No-Bake Chocolate Covered Strawberry Cheesecake
Serve this cheesecake chilled for the best taste. You can slice it up and present it on a nice plate. For extra flair, add some fresh strawberries or a sprinkle of chocolate shavings on top. This makes the dessert look even more tempting!
How to Store No-Bake Chocolate Covered Strawberry Cheesecake
To keep your cheesecake fresh, store it in the refrigerator. Make sure to cover it well with plastic wrap or store it in an airtight container. This will help it last for up to 5 days. If you want to enjoy it later, avoid adding the chocolate ganache until you’re ready to serve.
Tips to Make No-Bake Chocolate Covered Strawberry Cheesecake
- Be sure your cream cheese is at room temperature for easier mixing.
- If you don’t have fresh strawberries, you can use frozen ones, but be sure to thaw and drain excess water.
- For a sweeter cheesecake, you can adjust the sugar to your taste.
- Make sure to let the gelatin completely dissolve to avoid lumps in your cheesecake.
Variation
You can switch up the fruit in this cheesecake. Instead of strawberries, try raspberries or blueberries for a different flavor. You can also use white chocolate instead of dark chocolate for the ganache, creating a sweeter look and taste.
FAQs
1. How long does the cheesecake need to set?
The cheesecake needs to set in the refrigerator for 8-12 hours or overnight for the best results.
2. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake. Just be sure to wrap it tightly in plastic wrap. It can be frozen for up to 2 months. Thaw it in the refrigerator before serving.
3. What can I use instead of gelatin?
If you prefer not to use gelatin, you can substitute it with agar-agar. Make sure to follow the package instructions, as the process may differ slightly.
No-Bake Chocolate Covered Strawberry Cheesecake
- Total Time: 720 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious no-bake cheesecake featuring a creamy filling, fresh strawberries, and a rich chocolate topping.
Ingredients
- 14 whole graham crackers
- 12 tablespoons butter, melted
- 1/2 cup brown sugar
- Pinch of salt
- 2–1/2 pounds strawberries, leaves removed
- 1 cup sugar
- 1/3 cup cold water
- 1 tablespoon unflavored powdered gelatin
- 16 ounces cream cheese, room temperature
- 1 cup sugar
- 1 cup heavy whipping cream, chilled
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup heavy cream
- 8 ounces dark chocolate, finely chopped
Instructions
- Spray a 9-inch springform pan with nonstick spray and line with parchment or wax paper.
- Crush the graham crackers into fine crumbs and combine with melted butter, brown sugar, and salt. Press the mixture into the bottom of the pan.
- Simmer the strawberries with 1 cup of sugar until thickened. Allow to cool to room temperature.
- Sprinkle gelatin over cold water and let it sit for 5 minutes to bloom.
- Beat cream cheese and 1 cup of sugar until smooth, then add heavy cream and beat until thick and fluffy. Mix in lemon juice, vanilla extract, and salt.
- Reserve 1/2 cup of strawberry puree for swirling, then fold the remaining into the cheesecake mixture.
- Dissolve bloomed gelatin in a microwave, then combine with the cheesecake mixture.
- Pour half of the mixture into the crust, swirl in reserved strawberry puree, then add the remaining cheesecake filling.
- Refrigerate for 8-12 hours until set.
- Heat heavy cream until it simmers, pour over chopped chocolate, and stir until smooth. Spread ganache over the cooled cheesecake.
- Chill until ready to serve. Garnish with additional strawberries if desired.
Notes
Serve chilled for the best flavor. Store in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cheesecake, no-bake, chocolate, strawberries, dessert