chocolate strawberry cheesecake recipe

Written ByJenny Smyth Posted on
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The Best chocolate strawberry cheesecake recipe

I’ve always been a big fan of cheesecakes, and this chocolate strawberry cheesecake recipe is one of my go-to desserts for any occasion. It’s a classic for a reason, and I love how it combines the richness of chocolate with the sweetness of strawberries.

The best part is that it’s surprisingly easy to make, and the result is always impressive. My kids love helping me in the kitchen, and this recipe is a great way to get them involved – they can even help with the assembly and decorating process.

Plus, it’s a great way to use up any fresh strawberries we have on hand. I’ve made this recipe countless times, and it never fails to impress my family and friends.

Whether you’re looking for a special dessert for a holiday or just a fun treat for a weeknight dinner, this chocolate strawberry cheesecake recipe is sure to hit the spot. And the best part?

It’s actually pretty healthy, considering how decadent it tastes – we’re talking Greek yogurt, fresh strawberries, and dark chocolate here! I like to think that I’m doing my family a favor by serving them something so delicious and nutritious.

Chocolate Strawberry Cheesecake

4.9 from 641 votes

A decadent cheesecake with a rich chocolate crust and a layer of fresh strawberry compote. This recipe is a must-try for any occasion.

Prep Time30 mins
Cook Time1 hr 10 mins
Resting Time0 mins
Total Time1 hr 40 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 cup graham cracker crumbs
2 tablespoons unsalted butter, melted
2 tablespoons sugar

For the Cheesecake Filling

24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 large eggs
4 ounces semi-sweet chocolate, melted and cooled

For the Strawberry Compote

2 cups fresh strawberries, hulled and sliced
1/4 cup sugar
1 tablespoon lemon juice

For the Chocolate Ganache

4 ounces semi-sweet chocolate, chopped
1/2 cup heavy cream

👨‍🍳Directions

1Preheat the oven to 325°F.
2Combine graham cracker crumbs, melted butter, and sugar in a bowl.
3Press the mixture evenly into the bottom of a 9-inch springform pan.
4Bake for 8 minutes, or until lightly golden.
5Allow the crust to cool completely.
6In a large mixing bowl, beat the cream cheese and sugar using an electric mixer until smooth and creamy.
7Add the vanilla extract and mix well.
8Add the eggs, one at a time, mixing well after each addition.
9Fold in the melted chocolate until fully incorporated.
10Pour the cheesecake batter over the cooled crust.
11Bake at 325°F for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
12Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for an additional 30 minutes.
13This helps prevent cracking.
14While the cheesecake is baking, prepare the strawberry compote.
15In a saucepan, combine strawberries, sugar, and lemon juice.
16Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens.
17Remove from heat and let it cool.
18Once the cheesecake is completely cooled, spread the strawberry compote evenly over the top.
19Refrigerate for at least 4 hours, or until the cheesecake is firm.
20To make the chocolate ganache, heat the heavy cream in a saucepan until it just begins to simmer.
21Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.
22Stir until the chocolate is completely melted and the mixture is smooth.
23Pour the ganache over the strawberry compote, spreading it evenly to the edges.
24Refrigerate for another hour, or until the ganache is set.
25Serve chilled and enjoy.

🔧Equipment

9-inch springform pan
Mixing bowl
Electric mixer
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 125mg🧂Sodium: 420mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 7g

📝Notes

Tips: Ensure all ingredients are at room temperature before beginning. For a smoother cheesecake, avoid overmixing the batter after adding the eggs.

Watch Video Of How Chocolate Strawberry Cheesecake Works

I always feel good about serving my family this chocolate strawberry cheesecake recipe because not only does it taste amazing, but it’s also surprisingly healthy considering how decadent it tastes.

Plus, it’s so versatile – whether you’re looking for a special dessert for a holiday or just a fun treat for a weeknight dinner, this recipe is sure to hit the spot.

❓ Frequently Asked Questions About Chocolate Strawberry Cheesecake

1. What type of chocolate should I use for this recipe?

For this recipe, I recommend using high-quality dark chocolate with at least 70% cocoa solids. This will give your cheesecake a rich, deep flavor that complements the sweetness of the strawberries.

2. Can I use frozen strawberries for this recipe?

While you can use frozen strawberries in a pinch, I highly recommend using fresh ones if possible. Fresh strawberries will give your cheesecake a brighter, more vibrant flavor that will really make it pop.

3. How do I ensure that my cheesecake doesn’t crack?

To prevent your cheesecake from cracking, make sure to cool it slowly and evenly after baking. You can also try running a knife or spatula around the edges of the pan to loosen the cheesecake before removing it from the water bath.

4. Can I make this recipe gluten-free?

This recipe is naturally gluten-free, as long as you’re using gluten-free chocolate and graham cracker crumbs. However, if you’re cooking for someone with celiac disease or a severe gluten intolerance, be sure to take proper precautions to avoid cross-contamination.

5. How do I store leftover cheesecake?

Leftover cheesecake can be stored in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months – simply thaw overnight in the fridge before serving.

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