No-Bake Chocolate Covered Strawberry Cheesecake is the perfect recipe for anyone who wants a showstopping dessert without the fuss of turning on the oven!
This delightful no-bake cheesecake features a creamy and tangy strawberry cheesecake filling nestled in a buttery graham cracker crust. The entire masterpiece is then cloaked in a rich and decadent chocolate ganache, creating a flavor and textural explosion in every bite.
Why You'll Love This Dessert
This recipe takes the classic combination of creamy cheesecake and fresh strawberries to a whole new level of indulgence. This dessert is guaranteed to impress your guests with its simplicity, elegance, and of course, its melt-in-your-mouth deliciousness.
- Effortlessly Impressive: Bursting with the sweet tang of fresh strawberries, this cheesecake is a refreshing and delightful treat.
- Fresh and Fruity: Bursting with the sweet tang of fresh strawberries, this cheesecake is a refreshing and delightful treat.
- Rich and Decadent: The dark chocolate ganache adds a luxurious touch that complements the creamy cheesecake filling perfectly.
Ingredients You'll Need
This no-bake strawberry cheesecake gets its structure from gelatin. It's important to let the gelatin bloom or soften before you heat it up to dissolve it. Just let gelatin sit in some cold water for a few minutes. That is the ‘bloom’ stage.
Next, when you are ready to add the gelatin to the cheesecake batter, just heat it up until it dissolves and turns liquid.
Graham Cracker Crust
- Graham crackers - crushed into crumbs
- Butter melted
- Brown sugar
- Pinch of salt
Strawberry Puree
- Strawberries - fresh or frozen
- Sugar
Cheesecake
- Cold water
- Unflavored powdered gelatin
- Cream cheese - room temperature
- Sugar
- Heavy whipping cream - chilled
- Lemon juice
- Vanilla extract
- Salt
Chocolate Ganache
- Heavy cream
- Dark chocolate - finely chopped
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Our Strawberry No-Bake Cheesecake
Forget about hours spent hovering over the oven – this no-bake cheesecake comes together in a flash, with minimal effort required.
- Make the crust.
- Make the strawberry puree.
- Whip up the cheesecake batter.
- Fold the strawberry puree into the batter.
Chill and Serve
- Let the cheesecake firm up in the fridge. It will take about 6 to 8 hours for the cheesecake to firm up in the fridge after you stir in the gelatin.
- Make the chocolate ganache and pour over the top of the cheesecake.
- Garnish with chocolate-covered strawberries (if desired).
Substitutions and Variations
Here are a few delicious variations or substitutions when making this no-bake cheesecake recipe.
- Swap the strawberries in the filling for other fruits like blueberries, raspberries, or cherries.
- For an extra chocolatey kick, add a layer of chocolate chips to the bottom of the crust before pouring in the filling.
- For a nutty twist, use a mixture of graham cracker crumbs and chopped nuts for the crust.
Tips for Success
Here are a few tips for making this no-bake strawberry cheesecake recipe:
- Use Room Temperature Ingredients: Ensure your cream cheese and whipped topping are softened to room temperature for a smooth and creamy filling.
- Chill Time is Crucial: The cheesecake needs ample time to set in the refrigerator. Don't skip the chilling time!
- Let the Ganache Cool Slightly: The ganache should be pourable but not too runny for even coating.
Serving Suggestions
Serve No-Bake Chocolate Covered Strawberry Cheesecake alongside whipped cream and a drizzle of chocolate sauce for an extra decadent touch. For a refreshing summer twist, pair a slice of cheesecake with a scoop of vanilla ice cream and a fresh mint garnish.
Present the cheesecake on a festive platter surrounded by fresh berries and other seasonal fruits for a beautiful centerpiece.
Related Recipes
- Bourbon Vanilla Cheesecake with Chocolate Ganache
- Easy Basque Burnt Cheesecake
- Rose Pistachio Biscotti
- Easy Chocolate Madeleines
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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Storage and Reheating
- No-Bake Chocolate Covered Strawberry Cheesecake can be stored in the refrigerator for up to 5 days.
- Make sure it's covered with plastic wrap or stored in an airtight container to prevent it from drying out or absorbing other flavors.
- You can freeze No-Bake Chocolate Covered Strawberry Cheesecake for up to 2 months. Wrap the entire cheesecake tightly in plastic wrap and then again in aluminum foil for best results. Thaw it in the refrigerator overnight before serving.
Frequently Asked Questions
First, make sure the heavy cream is hot but not boiling when you pour it over the chocolate. If the cream is too hot, it can seize the chocolate and make it difficult to achieve a smooth consistency. Second, ensure you whisk the mixture thoroughly after adding the hot cream to the chocolate. Whisk gently but persistently until all the chocolate is melted and the ganache is glossy and smooth.
Yes, you can definitely experiment with different types of crackers for the crust! Crushed chocolate cookies or chocolate graham crackers work great.
More Five Star Desserts
No Bake Chocolate Covered Strawberry Cheesecake
Equipment
- Fat Daddio's PSF-93 Springform Cake Pan, 9 x 3 Inch, Silver
Ingredients
Graham cracker crust:
- 14 whole graham crackers about 2-⅓ cups crumbs
- 12 tablespoons butter melted
- ½ cup brown sugar
- Pinch of salt
Strawberry puree:
- 2-½ pounds strawberries leaves removed
- 1 cup sugar
Cheesecake
- ⅓ cup cold water
- 1 tablespoon unflavored powdered gelatin
- 16 ounces cream cheese room temperature
- 1 cup sugar
- 1 cup heavy whipping cream chilled
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Chocolate ganache
- 1 cup heavy cream
- 8 ounces dark chocolate finely chopped
Instructions
- Spray a 9-inch springform pan with non-stick spray and line the bottom of the pan with parchment paper or wax paper.
Make the graham cracker crust:
- Place the graham crackers in a sealable bag and pound them with a rolling pin until you have fine, even crumbs. Dump the graham cracker crumbs into a mixing bowl and add the butter, sugar, and salt then stir until well combined. (Alternatively, use a food processor to make the crumbs).
- Spread the mixture evenly into the bottom of the springform pan and press it down firmly.
Strawberry puree:
- Slice the strawberries in half and place them in a saucepan along with 1 cup sugar.
- Bring to a simmer and cook while you smash the strawberries with a fork or potato masher. Cook for about 15 to 20 minutes until the strawberries break down and the juices thicken and reduce a bit which will make the strawberry flavor more concentrated.
- Set aside to cool (make sure the strawberry puree cools to room temperature).
Cheesecake:
- Place the cold water in a microwavable bowl and sprinkle the gelatin over the water. Give it a stir to combine it and set it aside to soften (or bloom) for 5 minutes.
- Combine the cream cheese and 1 cup sugar in a mixing bowl. Beat on medium speed until smooth and creamy, about 2 minutes. Make sure to scrape the sides of the bowl.
- Add the heavy cream and beat for 4 or 5 minutes until thick and fluffy. Add the lemon juice, vanilla extract, and salt and beat until well blended.
- Set aside ½ cup of the strawberry puree. Fold the rest of the strawberry puree into the batter
- Place the softened gelatin in the microwave for 15 to 20 seconds, stirring at 5 to 10-second intervals. Heat it until it is completely dissolved and liquid.
- Pour the warm gelatin into the cream cheese mixture and stir it until it is well incorporated.
- Pour half of the cheesecake filling over the prepared crust. Swirl in the reserved strawberry puree then pour the rest of the filling on top.
- Refrigerate for 8 to 12 hours.
Chocolate ganache to cover the cheesecake
- Heat the heavy cream in the microwave or in a saucepan on the stovetop. Only heat it until it gently simmers and don’t let it boil.
- Place the chopped chocolate in a medium bowl. Pour the hot cream over the chocolate and let it sit for a couple of minutes to melt.
- Once the chocolate melts, stir the mixture until it is smooth.
- Pour the chocolate over the cheesecake. Store in the fridge until ready to serve.
- Garnish with additional strawberries if desired.
Video
Notes
- This recipe works with fresh or frozen strawberries.
- In order to get the strawberry sauce reduced to a thick puree, you will need to simmer it for at least 15 to 20 minutes. I used an 11-inch skillet to reduce the sauce. If you use a smaller pan then you will need to simmer it for longer because the sauce will be deeper in a smaller pan.
- Make sure the strawberry puree cools down to at least room temperature before you add it to the cream cheese mixture. You can place it in the fridge or set it in a bowl of ice to cool it down faster.
- You can add 1 to 2 drops of red food coloring to the cheesecake mixture if you want a brighter red cheesecake.
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