Here’s a rich, elegant, and incredibly indulgent Chocolate Strawberry Cheesecake recipe — a stunning dessert that layers creamy chocolate cheesecake, fresh strawberries, and a luscious chocolate ganache on a chocolate cookie crust.
🍫🍓 Chocolate Strawberry Cheesecake Recipe
📌 Servings: 10–12 slices
🕒 Time:
- Prep: 30 mins
- Bake: 1 hour
- Chill: 6+ hours or overnight
🧾 Ingredients
🥧 For the Chocolate Cookie Crust:
- 1 ½ cups Oreo crumbs (about 18 Oreos, finely crushed)
- 4 tbsp unsalted butter, melted
🍰 For the Chocolate Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 8 oz semisweet or bittersweet chocolate, melted and slightly cooled
🍓 For the Strawberry Topping:
- 1 pint fresh strawberries, hulled and halved
- 1 tbsp sugar (optional, for extra sweetness)
- 1 tsp lemon juice (optional)
🍫 For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 oz semisweet or dark chocolate, finely chopped
🍳 Instructions
🔹 1. Make the Crust
- Preheat oven to 325°F (163°C).
- Mix Oreo crumbs and melted butter until well combined.
- Press into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press firmly.
- Bake for 8–10 minutes, then set aside to cool.
🔹 2. Prepare the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar until smooth (2–3 minutes).
- Add sour cream and vanilla, mixing until well combined.
- Add eggs, one at a time, mixing just until incorporated.
- Fold in the melted chocolate until the batter is fully mixed.
🔹 3. Bake the Cheesecake
- Pour filling over the cooled crust.
- Wrap the bottom of the springform pan with foil and place in a larger roasting pan.
- Pour hot water into the roasting pan to create a water bath (prevents cracking).
- Bake for 55–65 minutes, or until the center is set but slightly jiggly.
- Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Remove and chill in fridge for at least 6 hours, preferably overnight.
🔹 4. Prepare the Ganache
- Heat cream in a small saucepan or microwave until just simmering.
- Pour over chopped chocolate and let sit for 2–3 minutes.
- Stir until smooth. Let cool for a few minutes before pouring over the chilled cheesecake.
🔹 5. Add Strawberry Topping
- Toss halved strawberries with sugar and lemon juice (optional).
- Arrange strawberries on top of the ganache layer before it fully sets.
- Chill for 30 more minutes to set the ganache and strawberries.
🔹 6. Slice & Serve
- Use a warm knife (dip in hot water, wipe dry) for clean slices.
- Serve chilled with extra strawberries or whipped cream if desired.
🔁 Optional Variations
- White chocolate version: Swap dark chocolate for white in the filling.
- Glazed strawberries: Use a thin layer of warm strawberry jam to glaze the berries.
- Mini cheesecakes: Use muffin tins with liners for individual portions (bake ~25 mins).
❓FAQs – Chocolate Strawberry Cheesecake
🔹 Can I use frozen strawberries?
For the topping, fresh strawberries are best. Frozen ones may release too much liquid and become mushy.
🔹 How long does it keep?
Store covered in the refrigerator for up to 5 days. For longer storage, freeze slices individually.
🔹 Can I make it without a water bath?
Yes, but a water bath helps prevent cracks. If skipping, bake at a slightly lower temperature (300°F) and don’t overbake.
🔹 Can I freeze the cheesecake?
Yes! Wrap tightly and freeze (without strawberries) for up to 2 months. Thaw overnight in the fridge, then top with strawberries before serving.
Would you like a no-bake version, gluten-free crust option, or printable recipe card for this cheesecake?