There’s a reason why Chocolate Strawberry Cheesecake is a go-to favorite. With its silky cream cheese filling, decadent chocolate swirl, and sweet strawberries, it’s a dessert that never disappoints.
Even better? You don’t need to be a pro to make it. This Chocolate Strawberry Cheesecake comes together easily with simple steps and delivers bakery-worthy results from your own kitchen.
What makes this Chocolate Strawberry Cheesecake stand out is the balance of bold chocolate, creamy tang, and juicy strawberries. It’s indulgent, elegant, and unforgettable.
Whether it’s for a romantic night or a well-deserved treat, this Chocolate Strawberry Cheesecake will steal the spotlight every time.
Why This Chocolate Strawberry Cheesecake Stands Out?
The Chocolate Strawberry Cheesecake is a stunning twist on a timeless favorite. It captures everything you love about chocolate-covered strawberries and transforms it into a rich, creamy dessert.
Unlike many cheesecakes that take hours to bake and cool, this Chocolate Strawberry Cheesecake is simplified for easy, stress-free prep—without losing that luxurious texture.
Perfect for Valentine’s Day, anniversaries, birthdays, or any celebration, it’s as gorgeous as it is indulgent. The deep chocolate and bright red strawberries create a show-stopping contrast.
Serve your Chocolate Strawberry Cheesecake with champagne, coffee, or even milk—it’s the kind of dessert that makes any moment special.
Jump to:
Ingredients
For the Chocolate Crust:
- Chocolate graham cracker crumbs
- Granulated sugar
- Melted butter
For the Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Large eggs, room temperature
- Vanilla extract
- Sour cream
- Dark chocolate, melted and cooled
For the Strawberry Topping:
- Fresh strawberries, hulled and sliced
- Strawberry jam or preserves
- Fresh lemon juice
- Powdered sugar (optional)
For the Chocolate Drizzle:
- Semi-sweet chocolate chips
- Heavy cream
See recipe card for quantities.
Instructions
Prepare Crust and Pan
- Preheat oven to 325°F and line a 9-inch springform pan with parchment paper
- Wrap the outside of the pan with aluminum foil to prevent leaks
- Mix chocolate graham cracker crumbs, sugar, and melted butter until it resembles wet sand
- Press mixture firmly into bottom of prepared pan
- Bake crust for 10 minutes, then remove and let cool
Make the Cheesecake Filling
- Beat softened cream cheese until completely smooth and lump-free
- Gradually add sugar, then eggs one at a time, beating just until combined
- Mix in vanilla extract and sour cream until smooth
- Remove 1 cup of plain mixture and set aside
- Fold melted chocolate into remaining mixture to create chocolate swirls
- Pour chocolate mixture over cooled crust, then drop spoonfuls of plain mixture on top
- Use a knife to create marbled swirl patterns
Bake and Cool
- Place springform pan in a larger roasting pan and add hot water halfway up the sides
- Bake for 55-65 minutes until center is almost set but slightly jiggly
- Turn off oven, crack door open, and let cool in oven for 1 hour
- Remove from oven and water bath, cool completely at room temperature
- Refrigerate for at least 4 hours or overnight
- Top with strawberry mixture and chocolate drizzle before serving
- Prepare Crust and Pan: Pressing the crumb mixture into a lined springform pan before baking
- Make the Cheesecake Filling: Creating a marbled swirl by combining chocolate and vanilla cheesecake mixtures
- Bake and Cool: Cheesecake fresh out of the oven, cooling in the water bath
Equipment For Chocolate Strawberry Cheesecake
- 9-inch Springform Pan: Essential for easy removal and clean presentation
- Electric Mixer: Stand mixer preferred, hand mixer works too
- Offset Spatula: Perfect for spreading filling and creating swirls
- Fine-Mesh Strainer: For ultra-smooth filling (optional)
- Kitchen Scale: For accurate measurements
- Large Roasting Pan: For water bath method
- Sharp Knife: For clean slicing
Hints & Expert Cooking Tips
- Temperature Matters: All ingredients should be at room temperature before mixing
- Don't Overbeat: Mix just until combined after adding eggs to prevent cracks
- Water Bath Success: Wrap pan in foil or use an oven bag to prevent water leaks
- Testing for Doneness: Center should have a slight jiggle when gently shaken
- Clean Slices: Use a sharp knife dipped in warm water, wipe between cuts
- Prevent Cracks: Let cheesecake cool gradually in the oven with door cracked
Recipe Variations
- No-Bake Version: Replace eggs with 1 packet unflavored gelatin dissolved in warm water
- Gluten-Free Option: Use crushed gluten-free cookies or almond flour crust
- Lighter Version: Substitute half the cream cheese with Greek yogurt
- White Chocolate Variation: Use white chocolate instead of dark chocolate
- Individual Servings: Make in muffin tins for cheesecake bites (20-25 min baking)
- Vegan Option: Use vegan cream cheese, aquafaba, and plant-based butter
- Keto-Friendly: Replace sugar with stevia and use almond flour crust
Storage
Refrigerator Storage
Your finished cheesecake with chocolate and strawberries will keep beautifully in the refrigerator for up to 5 days. Cover tightly with plastic wrap or store in an airtight container to prevent it from absorbing other flavors.
Freezing Instructions
This strawberry chocolate cheesecake freezes wonderfully for up to 3 months. Wrap individual slices in plastic wrap, then aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Make-Ahead Tips
Prepare the cheesecake up to 2 days in advance without the strawberry topping. Add the fresh strawberries and chocolate drizzle just before serving for the best appearance and texture.
The Secret Slice That Changed Everything
Years ago, a pastry chef whispered a tip that transformed how I serve my Chocolate Strawberry Cheesecake—and now it’s my not-so-secret secret. After chilling, I let the cheesecake sit at room temperature for about 30 minutes. It softens just enough to make slicing smooth and flawless. But here’s the magic: I use a sharp knife dipped in warm water, wiping it clean between each slice. The result? Picture-perfect, crack-free pieces that look like they came straight from a high-end bakery—every single time.
FAQ
What to avoid when making cheesecake?
Avoid overmixing after adding eggs, using cold ingredients, and opening the oven door during baking. Don't skip the water bath as it prevents cracks. Never rush the cooling process - let your chocolate strawberry cheesecake cool gradually in the oven first, then at room temperature before refrigerating. These mistakes cause cracking, dense texture, and uneven baking
Should strawberry cheesecake be refrigerated?
Yes, chocolate strawberry cheesecake must be refrigerated within 2 hours of cooling. Store covered in the refrigerator for up to 5 days. The cream cheese filling requires cold temperatures to maintain food safety and proper texture. Never leave cheesecake at room temperature for extended periods, as dairy products can spoil quickly and cause foodborne illness.
Why does cheesecake crumble?
Cheesecake crumbles when overbaked, overmixed, or cooled too quickly. Using cold ingredients creates lumps that break apart when sliced. Your chocolate strawberry cheesecake should have a slight jiggle in the center when done. Proper cooling prevents rapid temperature changes that cause cracking and crumbling. Always use room temperature ingredients for smooth, creamy texture.
How do you know when cheesecake is mixed enough?
Stop mixing when the cream cheese is completely smooth and ingredients are just combined. For chocolate strawberry cheesecake, beat cream cheese until lump-free, then gently fold in remaining ingredients. Overmixing incorporates excess air, causing cracks and dense texture. The mixture should be smooth and creamy without streaks, typically taking 3-4 minutes of beating.
The Sweetest Ending to Every Celebration
This Chocolate Strawberry Cheesecake isn’t just a dessert—it’s a showstopper that blends the charm of chocolate-covered strawberries with the creamy perfection of classic cheesecake. Every layer—from the smooth, tangy filling to the rich chocolate swirls and fresh strawberry topping—is designed to wow your taste buds and your guests.
Make it for someone special, or treat yourself to a slice of something extraordinary. Either way, this Chocolate Strawberry Cheesecake delivers bakery-quality results with heartwarming, homemade ease.
Love this recipe? Be sure to try our other favorites: the flaky, cinnamon-kissed Easy Pillsbury Sopapilla Cheesecake Recipe and the bright, fruity Easy Peach Cheesecake Recipe—both easy, irresistible, and perfect for your next gathering.
Tried it? Leave a comment, rate the recipe, and share your beautiful cheesecake photos. Your feedback helps others fall in love with baking, one delicious slice at a time.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chocolate Strawberry Cheesecake
Chocolate Strawberry Cheesecake
Equipment
- 1 9-inch springform pan For easy removal
- 1 Electric mixer Stand or hand mixer
- 1 Offset spatula For smooth spreading
- 1 Roasting pan For water bath baking
- 1 Sharp knife Dip in warm water for clean cuts
Ingredients
For the Crust
- 1.5 cups Chocolate graham crumbs Finely crushed
- 2 tablespoon Granulated sugar
- 6 tablespoon Unsalted butter Melted
For the Cheesecake Filling
- 24 oz Cream cheese Softened
- 1 cup Granulated sugar
- 3 Large eggs Room temperature
- 1 teaspoon Vanilla extract
- 0.5 cup Sour cream
- 6 oz Dark chocolate Melted and cooled
For the Strawberry Topping
- 2 cups Fresh strawberries Hulled and sliced
- 0.25 cup Strawberry jam Or preserves
- 1 tablespoon Lemon juice Fresh
- 1 tablespoon Powdered sugar Optional, for extra gloss
For the Chocolate Drizzle
- 0.5 cup Semi-sweet chips
- 2 tablespoon Heavy cream
Instructions
- Prepare crust and pan.
- Make cheesecake filling.
- Swirl and pour filling.
- Bake in water bath.
- Cool gradually.
- Chill overnight.
- Top with strawberries.
- Add chocolate drizzle.
- Slice and serve.
Leave a Reply