I’ve been making strawberry cheesecake for years, but my kids always beg for an extra drizzle of chocolate ganache on top. Honestly, I can’t blame them! The combination of strawberries and chocolate is such a classic, irresistible pairing. That’s how I ended up creating this no-bake chocolate strawberry cheesecake.
Why We All Love This Homemade No-Bake Chocolate Strawberry Cheesecake
The creamy, silky texture
The combination of smooth cream cheese and freshly whipped cream creates a velvety base that’s creamy without being too heavy. Every bite just melts in your mouth, offering that perfect balance between smoothness and lightness. It’s not too dense, but it’s indulgent enough to feel like a special treat.
Rich, decadent chocolate flavor with fresh strawberry sweetness
If you’re a chocolate lover like I am, you’ll swoon over the ganache topping—rich, dark, and oh-so-decadent. But here’s the magic: it’s perfectly balanced by the fresh, juicy strawberries. The sweetness of the berries cuts through the intense chocolate, creating a delightful contrast that makes each bite more exciting. And the cherry on top is the glossy, smooth ganache that’s both indulgent and refreshing!
No-bake convenience
Let’s be honest; sometimes you just don’t feel like turning on the oven, right? This recipe is a game-changer because it’s completely no-bake—so much easier and quicker! Want more hassle-free recipes? Check out my no-bake blueberry cheesecake, no-bake strawberry cheesecake, or a classic no-bake cheesecake.
9 Basic Steps To Make No-Bake Chocolate Strawberry Cheesecake
Step 1
The crust is where it all begins. I love using chocolate chip cookies for a little extra crunch and flavor, but feel free to use your favorite cookies instead.
Start by tossing 100g of chocolate chip cookies into a blender or food processor. Pulse them until they’re finely crumbled. It smells so good when those cookies break down!
Step 2
In a bowl, melt 35g of butter and pour it over the cookie crumbs. Stir everything together until the mixture resembles wet sand.
Transfer the cookie mixture to a 16cm round pan, then use the bottom of a cup or a rubber spatula to press it down firmly.
You want the base to be nice and compact, so it stays stable. Place it in the fridge for about 30 minutes to set.
Step 3
This step is so satisfying — you’re going to love the fresh, sweet strawberry flavor that will pair perfectly with the cream cheese filling.
Rinse about 200g of fresh strawberries and pat them dry. Hull and quarter the strawberries (don’t forget to remove the green tops!).
Step 4
In a saucepan, combine the strawberries with 35 g of granulated sugar, a pinch of salt, and 2 teaspoons of fresh lemon juice. Stir over medium heat until the sugar dissolves and the strawberries start releasing their juices.
Let it simmer for 3-5 minutes, stirring occasionally. Once the strawberries have softened and the mixture has thickened a bit, take the saucepan off the heat.
Pour the mixture into a cup and use an immersion blender to puree it until smooth. Set this aside to cool.
Step 5
In a large bowl, whisk 200g of room-temperature cream cheese until it’s smooth and creamy. It should feel light and fluffy — a little like a cloud!
Add 30g of sugar and 1 teaspoon of vanilla extract, and mix well.
Fold in 100g of sugar-free Greek yogurt. Stir everything together until it’s completely smooth. You’ll want to make sure there are no lumps in the mixture.
Step 6
In a separate bowl, whip 250ml of heavy cream with 20g of sugar using an electric mixer with a whisk attachment. You want to whip it to about 50% — it should be thick but still soft.
Gradually combine the whipped cream and cream cheese mixture. Don’t rush this part — be gentle so the whipped cream stays airy and light.
Now, let’s add the gelatin. Soak 6g of gelatin leaves for about 5 minutes to bloom. Then, add 2 tablespoons of cold water and microwave it for 12 seconds to melt it down.
Scoop a little bit of the cream cheese mixture into the melted gelatin and stir to combine. Then, fold this into the rest of the cheesecake filling. This will help the cheesecake set perfectly in the fridge.
Step 7
Once your cookie base is chilled and firm, take it out of the fridge. Now, layer some fresh strawberry slices over the cookie crust. You can be generous here — it makes the cheesecake so pretty and adds a burst of freshness.
Pour the cream cheese filling over the strawberries, making sure it’s evenly spread. I like to use a skewer to gently swirl the filling, which helps release any air pockets and makes the texture smooth.
Pop the cheesecake into the fridge and let it chill for at least 5 hours (overnight is even better if you can wait!). It needs time to set and develop all those amazing flavors.
Step 8
Pop the chilled cheesecake out of the refrigerator. Wrap a warm towel around the outside of the pan for about 30 seconds. This helps loosen the cheesecake from the sides of the pan.
Carefully unmold the cheesecake, and use an offset spatula to smooth out the edges if needed.
Step 9
Here comes the cherry on top—a rich chocolate ganache that perfectly complements the tangy cream cheese filling and fresh strawberries.
In a microwave-safe bowl, melt together 35g of dark chocolate and 35g of heavy cream. Stir until the ganache is smooth and glossy.
Let it cool down to about 29-30°C. It should feel slightly warm but not hot to the touch. This is important because you want the ganache to set nicely on top of the cheesecake without melting it.
Pour the ganache over the chilled cheesecake, letting it drip down the sides. I love how it flows naturally — it’s so elegant. Garnish the top with a few more fresh strawberry slices for that extra pop of color and flavor.
Slice it up, serve it, and enjoy the praise from everyone around you. This cheesecake is a showstopper, I promise!
Baking Tips
Soften The Cream Cheese
One of the little tricks I’ve learned over the years is how to quickly soften cream cheese. Sometimes, life gets busy, and I forget to leave the cream cheese out ahead of time. No worries, though!
If you find yourself in the same situation, just cut the cream cheese into small cubes and microwave it in 15-second bursts. Keep an eye on it, and make sure it doesn’t get too hot or start to melt. The goal is to bring it to room temperature so it mixes smoothly with the other ingredients.
Storage
After all that hard work in the kitchen, you’re going to want to preserve your cheesecake, right? I recommend keeping the uncut cake in the fridge for 3-4 days. That way, you can enjoy a slice (or two) every day without worrying about it going bad too soon.
Once you’ve cut into it, though, be sure to store the slices in an airtight container. This will keep the cheesecake fresh and prevent it from drying out. I like to use a glass container, as it keeps everything nice and chilled.
FAQs
How can I grind the cookies without a blender or food processor?
Simply put the cookies in a ziploc bag and use a rolling pin to grind them finely.
Can I use frozen strawberries instead?
Yes, and you don’t have to thaw them. Just make sure to cook it a bit longer since frozen strawberries will carry extra liquid.
—
I hope you enjoy making this strawberry cheesecake!
No-Bake Chocolate Strawberry Cheesecake
Ingredients
The cookie crust
- 100 g chocolate chip cookies
- 35 g melted, unsalted butter
Strawberry jam
- 200 g fresh strawberries (rinsed, dry)
- 35 g granulated sugar
- 2 tsp fresh lemon juice
- a pinch of salt
Cream cheese filling
- 200 g cream cheese
- 100 g sugar-free Greek yogurt
- 50 g granulated sugar (used separately)
- 250 ml heavy cream
- 6 g gelatin leaves
- 2 tbsp water to melt the gelatine
- 1 tsp pure vanilla extract
Chocolate ganache
- 35 g dark chocolate chips
- 35 g heavy whipping cream
- 4-5 fresh strawberries for garnish
Instructions
- Pulse 100g of chocolate chip cookies in a blender or food processor until finely crumbled.
- Melt 35g of butter and mix it with the crumbs until it resembles wet sand. Press the mixture into a 16 cm round pan and refrigerate for 30 minutes to set.
- Rinse, hull, and quarter 200g of fresh strawberries.
- In a saucepan, combine them with 35g sugar, a pinch of salt, and 2 tsp lemon juice. Simmer for 3-5 minutes until the strawberries soften, then puree the mixture using an immersion blender and set aside to cool.
- Whisk 200g of room-temperature cream cheese until smooth. Add 30g sugar, 1 tsp vanilla, and 100g Greek yogurt, mixing until smooth and free of lumps.
- Whip 250 ml heavy cream with 20g sugar to 50% stiffness. Gently combine the whipped cream and the cream cheese mixture.
- Soak 6g of gelatin for 5 minutes. Then, add 2 tbsp of cold water and melt it in the microwave. Mix a bit of the cheesecake filling into the gelatin, then fold everything together.
- Layer fresh strawberry slices over the chilled cookie base. Pour the cream cheese filling over the strawberries and smooth it out. Refrigerate for at least 5 hours (overnight is best) to let it set.
- Wrap a warm towel around the pan for 30 seconds to loosen it. Carefully unmold the cheesecake and smooth out the edges with an offset spatula.
- Melt 35g dark chocolate and 35g heavy cream in the microwave. Stir until smooth, then let it cool to about 29-30°C. Pour it over the chilled cheesecake, letting it drip down the sides. Garnish with fresh strawberry slices.
- Serve and Enjoy: Slice the cheesecake, serve it up, and enjoy!
Notes
- If you forget to soften cream cheese in advance, cut it into cubes and microwave in 15-second bursts until it reaches room temperature. This prevents clumps and ensures a smooth, creamy mixture.
- Store the uncut cheesecake in the fridge for 3-4 days. Once cut, keep slices in an airtight container to maintain freshness and prevent drying out. Glass containers work best to keep it chilled and fresh.
