Creamy, airy and indulgent, this no-bake chocolate strawberry cheesecake combines a chocolate cookie crust, a full pound of fresh strawberries, silky cream cheese filling and a glossy chocolate ganache for a dessert that’s as impressive as it is simple.
When I wondered what to make for Valentine’s Day, three things immediately came to mind: chocolate, strawberries and cheesecake. They’re a perfect match, and this recipe brings all three together in one show-stopping, no-bake dessert.
The filling is light and fluffy thanks to a blend of cream cheese and whipped heavy cream. Fresh strawberries are cooked down into a bright jam, then combined with gelatin so the filling sets without baking. A crisp chocolate cookie crust and a silky chocolate ganache finish the cake.
Whether you’re making this for a special occasion or simply treating yourself, the texture and flavor balance make it easy to fall in love with every bite.
How to make this cheesecake
First, prepare the cookie crust.
Line the bottom of a 9″ round springform pan with parchment paper. In a food processor, pulse chocolate cookies (for example, Oreos) until you have about 2 cups of fine crumbs. If using thin Oreos, that’s roughly half a package (about 25 cookies).
Recipe note
Finer crumbs press together more easily, so process the cookies until pretty fine.
Combine the crumbs with 5 tablespoons melted unsalted butter, stirring until evenly combined and the mixture begins to clump.
Press the crust firmly into the bottom of the prepared pan and about 1 inch up the sides. A greased measuring cup or the bottom of a glass helps pack it evenly. Chill the crust while you make the filling.
Second, make the strawberry cheesecake filling.
Wash, hull and puree 1 pound of fresh strawberries. In a saucepan over medium heat, combine the puree with 1 cup sugar and simmer 15–20 minutes until the mixture has thickened and reduced. Let it cool slightly so it’s warm but not piping hot.
Bloom 2 packs of unflavored gelatin in 1/3 cup water. In a large bowl, beat 24 oz (three 8-oz packages) cream cheese on high until smooth and lump-free. Add 1 cup heavy whipping cream, 1 tsp vanilla extract and 1 tsp strawberry emulsion, then beat on high until the mixture is light and airy, about 3–5 minutes.
Microwave the bloomed gelatin until liquefied (about 10 seconds), then whisk it into the warm strawberry puree. Fold the strawberry mixture into the whipped cream cheese gently, keeping as much air in the batter as possible. Add a drop or two of pink food coloring if you want a rosier color.
Pour the filling into the chilled crust, smooth the top, and refrigerate until firm, about 2–3 hours.
Finally, make the chocolate ganache.
Heat 3/4 cup heavy cream in a microwave-safe bowl in 20-second increments until hot to the touch. Pour the hot cream over 6 oz semisweet chocolate (chips or coarsely chopped chocolate) and let sit 2–3 minutes to melt.
Stir until smooth; if small chunks remain, heat in 15-second bursts and stir until glossy. Pour the ganache over the set cheesecake, spreading gently to the edges. Chill until the ganache firms, about 30 minutes to 1 hour.
Run a knife around the pan, remove the springform, garnish with fresh strawberries and slice to serve.
Expert tips
- Estimating cookie crumbs: Thin sandwich cookies with filling work fine and you’ll need about 2 cups of crumbs — roughly half a package of thin Oreos (about 25 cookies).
- No food processor: Put cookies in a sealed plastic bag and crush them with a rolling pin until fine.
- Softening cream cheese: If your cream cheese isn’t fully softened, cut it into cubes and microwave in 15-second increments until it reaches near room temperature.
- Storage: Uncut, the cheesecake keeps in the refrigerator for 3–4 days. Once sliced, store pieces in an airtight container in the fridge.
Recipe
No Bake Chocolate Strawberry Cheesecake
5 from 2 reviews
- Author: Claire | The Simple, Sweet Life
- Prep Time: 20 minutes
- Chill Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 16 slices
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups chocolate cookie crumbs
- 5 tbsp unsalted butter, melted
Strawberry cheesecake filling:
- 1 lb fresh strawberries, plus extra for garnish
- 1 cup sugar
- 2 packs unflavored gelatin
- ⅓ 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:
- ¾ cup heavy whipping cream
- 6 oz semisweet chocolate
Instructions
Cookie crust:
- Line a 9″ round springform pan with parchment paper.
- Combine cookie crumbs and melted butter.
- Press the mixture into the bottom and 1 inch up the sides. Refrigerate.
Cheesecake filling:
- Hull and puree 1 lb fresh strawberries.
- Cook the strawberry puree with sugar over medium heat until thickened, 15–20 minutes.
- Bloom gelatin in water, then microwave briefly until liquefied and stir into the warm strawberry mixture.
- Beat cream cheese until smooth. Add heavy cream, vanilla and strawberry emulsion and beat until light and fluffy, 3–5 minutes.
- Fold the strawberry mixture into the cheesecake batter. Add food coloring if desired.
- Pour into chilled crust and refrigerate until firm, about 2–3 hours.
Chocolate ganache:
- Heat heavy cream until hot, then pour over semisweet chocolate. Let sit 2–3 minutes.
- Stir until smooth, reheating briefly if needed in 15-second increments.
- Pour ganache over the set cheesecake and chill until firm, 30 minutes–1 hour.
- 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
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