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Home » Desserts » Cakes » No Bake Chocolate Strawberry Cheesecake

No Bake Chocolate Strawberry Cheesecake

February 17, 2023 by Claire | The Simple, Sweet Life 1 Comment

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Creamy, fluffy and deeply rich, this no bake chocolate strawberry cheesecake is all the things sweet dreams are made of: Chocolate cookie crust, a whole pound of strawberries, silky smooth cream cheese and sumptuous chocolate ganache.

Slice of chocolate strawberry cheesecake on a blue plate in front of the rest of the cake, a bowl of strawberries, a ceramic pitcher and a glass of wine.

When tasked with what to make my sweetheart for Valentine’s Day, three things immediately came to mind: Chocolate, strawberries and cheesecake.

These are their three favorite things, and I promise they’ll be yours, too, after you make this cheesecake.

Why, you ask?

It could be because it has the fluffiest cheesecake filling you’ve ever met (thanks to a not-so-secret combination of cream cheese and heavy whipping cream), or the full pound of fresh strawberries, or maybe the crisp chocolate cookie crust, or the melt-in-your-mouth chocolate ganache on top.

Or it could be all of the above.

Whatever it is, you’re sure to find one (or five) things to love about this cheesecake.

Here’s how to make this cheesecake

First, make your cookie crust.

Overhead view of empty bowl next to a bowl of crushed chocolate cookies and melted butter.

Line the bottom of a 9″ round springform cake pan with parchment paper.

In a food processor, blend chocolate cookies, like Oreos, to make two cups worth of fine crumbs. If you use thin Oreos like I did, you’ll need about 1/2 of a package (about 25 Oreos).

Overhead view of clumpy chocolate cookie mixture for cheesecake crust.

Recipe Note
Finer cookie crumbs will be easier to press into your cake pan so try to get your crumbs as fine as possible.

In a bowl, combine the crumbs and melted butter, stirring until the butter is evenly distributed and the mixture starts to clump.

Chocolate cookie crust pressed into a 9" round springform cake pan.

Pour the crust into your prepared cake pan and press into the bottom and about one inch up the sides. The bottom of a greased measuring cup works well for packing the crust firmly into the pan.

Chill while you prepare the cheesecake filling.

Second, prepare your strawberry cheesecake filling.

cooked strawberry jam mixture

Wash, hull and puree one pound of fresh strawberries. In a saucepan over medium heat, combine the strawberries and sugar. Simmer for 15-20 minutes, or until the mixture has thickened and reduced.

Overhead view of beaten cream cheese for filling.

In a small bowl, combine the gelatin and water.

In a large bowl, beat the cream cheese on high until it’s smooth and free of lumps.

Add the heavy whipping cream, vanilla extract and strawberry emulsion. Continue beating on high until the mixture is light and fluffy (about 3-5 minutes).

Overhead view of strawberry cheesecake filling next to pan with crust.

Microwave the gelatin until it becomes liquified, then stir it into the warm strawberry puree.

Fold the gelatin/strawberry mixture into your cheesecake batter. Add a few drops of pink food coloring if you’d like a pinker cheesecake.

Overhead view of cheesecake filled cake pan.

Pour the filling into chilled crust and return to the refrigerator. Allow the cake to chill until it’s become firm (about 2-3 hours).

Finally, prepare the ganache.

In a microwave safe bowl, heat the heavy cream using 20 second increments until hot to the touch.

Pour over the semisweet chocolate (I like to use chocolate chips but any coarsely chopped semisweet chocolate works) and allow to sit for 2-3 minutes. This will give the hot cream time to melt the chocolate.

Stir the ganache smooth. If still has little chunks of chocolate, microwave it using 15 second increments until you can stir it smooth.

Side view of melted chocolate ganache being poured over a strawberry cheesecake in a silver pan.

Pour the ganache over the set cheesecake. Return to the fridge and allow to chill until the ganache has set (about 30 minutes to an hour).

Run a knife around the sides and remove your cake from its pan. Garnish with strawberries and serve.

Side view of a slice being cut and lifted from a strawberry cheesecake covered with chocolate ganache.

Expert tips

  • Estimating cookie crumbs: For this cookie crust, I used thin Oreos and didn’t remove the filling. It took about 1/2 of a package (about 25 Oreos), to make 2 cups of crumbs.
  • Making cookie crumbs without a food processor: If you don’t have a food processor, you can make the crumbs for the crust by putting your cookies in a ziploc bag and rolling over them with a rolling pin.
  • Softening cream cheese: If you didn’t take your cream cheese out far enough in advance to soften on the counter, you can cut it into cubes and microwave it in 15 second increments to bring it up to an approximate room temperature.
  • Leftovers and storage: The finished, uncut cake can be kept in your refrigerator for 3-4 days. Once the cake is cut, you’ll want to store the pieces in an airtight container in the refrigerator.
Print

No Bake Chocolate Strawberry Cheesecake

Slice of chocolate strawberry cheesecake on a blue plate in front of the rest of the cake, a bowl of strawberries, a ceramic pitcher and a glass of wine.
Print Recipe

★★★★★

5 from 1 reviews

  • Author: Claire | The Simple, Sweet Life
  • Prep Time: 20 minutes
  • Chill Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 16 slices 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Units Scale

Chocolate cookie crust:

  • 2 cups chocolate cookie crumbs
  • 5 tbsp unsalted butter, melted

Strawberry cheesecake filling:

  • 1 lb fresh strawberries + more for garnishing
  • 1 cup sugar
  • 2 packs unflavored gelatin
  • 1/3 cup water
  • 3 packs (24 oz) cream cheese, at room temperature
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1 tsp strawberry emulsion
  • Optional: Pink food coloring

Chocolate ganache:

  • 3/4 cup heavy whipping cream
  • 6 oz semisweet chocolate

Instructions

Cookie crust:

  1. Line a 9″ round springform cake pan with parchment paper.
  2. In a bowl, stir together the cookie crumbs and melted butter.
  3. Press the crust into the bottom of the pan and about one inch up the sides. Refrigerate.

Cheesecake filling:

  1. Hull and blend one pound of fresh strawberries.
  2. Combine strawberry puree and sugar in a saucepan over medium heat.
  3. Simmer for 15-20 minutes or until thickened and reduced.
  4. In a small bowl, combine gelatin and water.
  5. In a large bowl, beat cream cheese on high until smooth.
  6. Add heavy whipping cream, vanilla extract and strawberry emulsion. Continue beating on high until light and fluffy (3-5 minutes).
  7. Microwave the gelatin until liquified (about 10 seconds) and stir into the warm strawberry puree.
  8. Fold into cheesecake. Add pink food coloring if desired.
  9. Pour cheesecake into chilled crust and refrigerate until firm (about 2-3 hours).

Chocolate ganache:

  1. Heat the heavy cream in the microwave using 20 second increments until hot.
  2. Pour over semisweet chocolate and allow to sit for 2-3 minutes.
  3. Stir smooth. If chunks of chocolate remain, microwave using 15 second increments until the ganache stirs smooth.
  4. Pour over set cheesecake.
  5. Return to refrigerator and allow to chill until the ganache has set (30 minutes – 1 hour).
  6. Remove from pan, garnish with strawberries and serve.

Nutrition

  • Serving Size: 1 slice
  • Calories: 417
  • Sugar: 26g
  • Sodium: 242mg
  • Fat: 30.1g
  • Saturated Fat: 17.4g
  • Carbohydrates: 34.5g
  • Fiber: 2.1g
  • Protein: 5.9g
  • Cholesterol: 74mg

Keywords: chocolate strawberry cheesecake, no bake cheesecake, strawberry cheesecake

Did you make this recipe?

Tag @thesimplesweetlifeblog on Instagram and hashtag it #thesimplesweetlife

If you liked this recipe, you might also like…

  • Overnight chocolate strawberry french toast
  • Strawberry shortcake cookies
  • Strawberry crunch cake
  • No bake strawberry margarita cheesecake

Share Something Sweet!

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Filed Under: By Holiday, Cakes, Desserts, Valentine's Day

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Comments

  1. Sue says

    February 20, 2023 at 12:45 pm

    This looks pretty wonderful!!

    ★★★★★

    Reply

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Hei på deg!

I'm Claire, the baker, blogger, sprinkle enthusiast, and cookie painter behind The Simple, Sweet Life. Whether you like simple sweets, comfort (baked) foods, or works of sugar art, you're sure to find something here to sweeten your day! Get to know me better here!

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