This no-bake cheesecake is made with a creamy strawberry filling and chocolate graham cracker crust. It's then finished off with whipped cream and chocolate covered strawberries!
I can't think of a more iconic Valentine's Day flavor combination than chocolate and strawberry. With Valentine's Day being only a couple weeks away - I would say this Chocolate Strawberry Cheesecake Recipe is right on time!
This cheesecake is the most perfect dessert for several reasons - two being it's a small batch dessert, making it perfect for date night, and it is a no-bake recipe, making it super easy to prepare!
We simply combine all the filling ingredients in a blender for this wonderful Chocolate Strawberry Chocolate Cheesecake. This recipe even features lightened up ingredients so that you enjoy a slice (or two) with zero guilt.
Of course, you can use full-fat ingredients if you prefer for the added richness - it's your world boo! Oh, and I forgot to mention that we top this bad boy off with a few chocolate covered strawberries for good measure!
Making Chocolate Strawberry Cheesecake
First, prepare the crust by pulsing crushed chocolate graham crackers, stevia and butter together in a food processor until a fine, moistened crumb mixture is formed. Press the crumb mixture tightly into the bottom and partly up the up the sides of your 6" springform pan. You may use the back of a small measuring cup to help firmly pack the crust into the pan. Place crust in the freezer to set while you the crust while you prepare the filling.
To a countertop blender, add cream cheese, whipped topping, sliced strawberries, stevia and vanilla extract. Pulse ingredients in the blender until fully combined, scraping down the sides of the blender once to help incorporate all ingredients.
Pour filling into chilled crust and refrigerate for 2-3 hours. 30 minutes before serving, transfer cheesecake to the freezer to make slicing easier.
While cheesecake is in the freezer, prepare chocolate covered strawberries by melting chocolate chunks and coconut oil in the microwave for about a minute, stirring every 15 seconds, until melted and smooth. Allow chocolate to cool for about 5 minutes. Dip strawberries into chocolate with fingers, twisting berries to fully coat all sides. Transfer coated berries to a lined baking sheet and refrigerate until you are ready to garnish and serve your cheesecake.
When ready to serve, remove the cheesecake from the freezer and gently release the sides of the springform pan. Transfer the cheesecake to a cake plate and top with six dollops of whipped cream. Top each dollop of whipped cream with a chocolate covered strawberry. Add more whipped cream to the center of the cheesecake, slice and enjoy!
A Few Tips for this Chocolate Strawberry Cheesecake
If using stevia or another sugar substitute for this recipe, be sure yours has a one to one replacement ratio with sugar. Many zero calorie sweetener brands have "baking blends" which have a one to one replacement ratio with sugar. These work perfectly for this cheesecake. Regular granulated zero calorie sweeteners are much sweeter than sugar and require much less to equal the same level of sweetness as sugar. This is the brand I used for this recipe.
Do not skip the 30 minutes in the freezer before slicing. No-bake cheesecakes are much less firm than traditional cheesecakes and the freezer time makes slicing much easier and less messy.
Of course you may use full-fat ingredients and regular sugar in this recipe if you prefer. The final result is absolutely delicious either way!
You can also use raspberries or blueberries in this recipe instead of the strawberries. Regular graham crackers can be used for the crust as well instead of the chocolate graham crackers.
Recommended Tools for This Recipe:
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Chocolate Strawberry Cheesecake
Equipment
- Countertop blender
- 6-inch springform pan
Ingredients
For Crust
- 1 cup crushed chocolate graham crackers
- 3 tablespoons butter melted
- 1 tablespoon granulated stevia or granulated sweetener of choice*
For Filling
- 1 8 ounce package reduced-fat cream cheese room temperature
- ⅔ cup lite whipped topping
- ¾ sliced strawberries
- ½ cup granulated stevia or granulated sweetener of choice*
- ½ teaspoon vanilla extract
Chocolate Covered Strawberries
- 6 large strawberries rinsed and dried
- ¼ cup chocolate chunks
- 1 teaspoon coconut oil
- whipped cream for topping
Instructions
- First, prepare the crust by pulsing crushed chocolate graham crackers, stevia and butter together in a food processor until a fine, moistened crumb mixture is formed. Press the crumb mixture tightly into the bottom and partly up the up the sides of your 6" springform pan. You may use the back of a small measuring cup to help firmly pack the crust into the pan. Place crust in the freezer to set while you the crust while you prepare the filling.
- To a countertop blender, add cream cheese, whipped topping, sliced strawberries, stevia and vanilla extract. Pulse ingredients in the blender until fully combined, scraping down the sides of the blender once to help incorporate all ingredients.
- Pour filling into chilled crust and refrigerate for 2-3 hours. 30 minutes before serving, transfer cheesecake to the freezer to make slicing easier.
- While cheesecake is in the freezer, prepare chocolate covered strawberries by melting chocolate chunks and coconut oil in the microwave for about a minute, stirring every 15 seconds, until melted and smooth. Allow chocolate to cool for about 5 minutes. Dip strawberries into chocolate with fingers, twisting berries to fully coat all sides. Transfer coated berries to a lined baking sheet and refrigerate until you are ready to garnish and serve your cheesecake.
- When ready to serve, remove the cheesecake from the freezer and gently release the sides of the springform pan. Transfer the cheesecake to a cake plate and top with six dollops of whipped cream. Top each dollop of whipped cream with a chocolate covered strawberry. Add more whipped cream to the center of the cheesecake, slice and enjoy!
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