If you’re looking to impress at your next gathering or simply want to indulge in something truly special, this Chocolate Strawberry Cheesecake Recipe is absolutely irresistible. Imagine a velvety, chocolate-kissed cheesecake nestled on a crunchy chocolate cookie crust, all crowned with glistening strawberries and a touch of chocolate drizzle. It’s a show-stopping centerpiece and a genuinely delightful treat for chocolate and fruit lovers alike.

Chocolate Strawberry Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

One of the things I adore about this recipe is how simple yet essential each ingredient is. Every element—the crust, the rich filling, and the vibrant topping—brings something important to the table, balancing taste, texture, and even that gorgeous pop of color.

Chocolate cookie crumbs: These form the base of your cheesecake, delivering rich flavor and an irresistible crunch that pairs beautifully with the luscious filling.
Granulated sugar: Adds the perfect touch of sweetness, helping both the crust and the creamy filling to shine just right.
Unsalted butter (melted): Holds your crust together and ups the indulgence quotient, making every bite buttery and satisfying.
Cream cheese (softened): The star of the show, providing that signature creamy tang and dreamy smooth texture in every forkful.
Vanilla extract: Rounds out the flavors with a delicate warmth, marrying chocolate and strawberry together beautifully.
Sour cream: Gives the filling a wonderful lightness and just a hint of tang that draws out the chocolate notes.
Heavy cream: Makes the cheesecake extra silky and smooth, and helps it set perfectly every time.
Semi-sweet chocolate (melted and slightly cooled): Lends the whole dessert a rich, chocolatey decadence without overpowering the fresh strawberries on top.
Large eggs: Essential for binding the filling, lending just the right structure while keeping things melt-in-your-mouth creamy.
Fresh strawberries (halved): Bring a vibrant, sweet-tart freshness and gorgeous appearance that makes the dessert really sing.
Strawberry preserves (warmed): Glazes the strawberries and gives the finished cheesecake that professional, glossy finish.
Shaved chocolate or chocolate drizzle (optional): A fun finishing touch for a little extra drama and chocolatey goodness.

How to Make Chocolate Strawberry Cheesecake Recipe

Step 1: Prepare the Crust

Preheat your oven to 325°F. Grab your 9-inch springform pan and wrap its base and sides tightly with foil to keep any water from seeping in during baking. In a medium bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Use a fork to blend it until it resembles damp sand. Press this mixture evenly into the bottom of the pan, and slightly up the sides for a sturdy edge. Bake the crust for 10 minutes, then transfer it to a cooling rack while you work on the filling.

Step 2: Mix the Creamy Chocolate Filling

In a large mixing bowl, beat the softened cream cheese until it’s completely smooth and free of lumps—this is your foundation for a flawless cheesecake. Beat in the granulated sugar until fully incorporated and creamy, then stir in the vanilla extract. Next, gently mix in the sour cream and heavy cream until everything is combined. Pour in the melted semi-sweet chocolate (make sure it isn’t hot so it doesn’t melt the filling) and blend until your mixture is rich and uniform. One at a time, beat in the eggs on low speed, just until blended. Don’t overmix; this keeps your cheesecake ultra silky and helps avoid cracks.

Step 3: Bake in a Water Bath

Pour your chocolate cheesecake filling over the cooled crust, smoothing the top with a spatula. Place the springform pan inside a larger roasting pan and pour hot water into the roasting pan until it comes about halfway up the sides of the cheesecake pan—this water bath is the secret to that ultra-creamy, custardy texture. Bake for 55 to 65 minutes, until the edges look set and the center is just slightly wobbly. After baking, turn off the oven, crack the oven door, and let the cheesecake cool in place for 1 hour. This gentle cooling helps prevent any cracks from forming.

Step 4: Chill Thoroughly

Remove the cheesecake from the oven and water bath. Run a knife around the edge to loosen it, but leave it in the pan, then refrigerate it for at least 4 hours, or even better, overnight. This is when the flavors meld and the texture sets up to creamy perfection—absolutely worth the wait!

Step 5: Top and Garnish

Just before serving, arrange your halved strawberries in a lovely pattern over the top of the cheesecake. Warm the strawberry preserves until they’re pourable, then gently brush them over the berries for that jewel-like shine. For a final burst of chocolate magic, scatter some chocolate shavings or drizzle a little melted chocolate over everything. Now, you’ve got a dessert that looks as jaw-dropping as it tastes.

How to Serve Chocolate Strawberry Cheesecake Recipe

Garnishes

There’s nothing quite like that moment you bring the cheesecake to the table: glistening berries, that glossy glaze, and a shower of chocolate shavings or a careful chocolate drizzle. If you want to go all out, a few sprigs of mint add a lovely touch of color and freshness. For special celebrations, try edible flowers for a whimsical flourish—your Chocolate Strawberry Cheesecake Recipe will look straight out of a patisserie.

Side Dishes

While this rich cheesecake can absolutely stand alone, I love to pair each cool, creamy slice with something light and fresh. A platter of sliced fresh fruit (think kiwi, pineapple, or even citrus segments) adds brightness and balances the chocolate richness. If you’re feeling decadent, a scoop of vanilla bean ice cream on the side takes things to a whole new level.

Creative Ways to Present

The Chocolate Strawberry Cheesecake Recipe is naturally a showstopper as a whole cake, but you can also serve it up as parfaits in pretty glass jars—just layer baked crust, filling, and berries for eye-popping single servings. If you’re hosting, cut the cheesecake into mini squares and place each on a small plate with an extra dollop of whipped cream and a sliced strawberry—the perfect passed dessert for mingling!

Make Ahead and Storage

Storing Leftovers

After the party (if you’re lucky enough to have leftovers!), keep your cheesecake fresh by covering it well and storing it in the refrigerator. It’ll stay perfect for up to 5 days, though you may notice the berries lose their luster after a day or so. For the best texture, use an airtight container or wrap the pan tightly with plastic wrap.

Freezing

Want to get a jump on your dessert prep or save some for another celebration? You can absolutely freeze Chocolate Strawberry Cheesecake Recipe. Chill the cheesecake completely, then wrap it (without the berries and glaze) in a double layer of plastic wrap and foil. Freeze for up to two months. Thaw overnight in the fridge before adding your fresh toppings and serving.

Reheating

Cheesecake is always best served chilled or at cool room temperature, so there’s no need to reheat. If your cheesecake is frozen, let it defrost in the refrigerator overnight—this helps preserve its delightful creamy texture. For the tastiest experience, top with fresh strawberries and preserves just before serving.

FAQs

What’s the best way to prevent cracks in my cheesecake?

The two biggest secrets are using room temperature ingredients and baking your Chocolate Strawberry Cheesecake Recipe in a water bath. Letting it cool slowly in the oven with the door cracked open also helps keep things smooth.

Can I use frozen strawberries for the topping?

Fresh strawberries will always look and taste best, but if you only have frozen on hand, be sure to thaw them completely and drain any excess liquid. Pat them dry before arranging on your cheesecake so the glaze sticks beautifully.

How do I know when the cheesecake is done baking?

Gently wiggle the pan—when the outer edges are set and the center is still slightly jiggly, it’s just right! Remember, the Chocolate Strawberry Cheesecake Recipe will continue to set as it cools and chills.

Can I make the crust gluten-free?

Absolutely! Swap out regular chocolate cookies for your favorite gluten-free chocolate cookies or wafers, following the same measurements—your crust will turn out just as delicious.

Is it possible to make this cheesecake ahead of time?

Yes! In fact, making your Chocolate Strawberry Cheesecake Recipe a day ahead is ideal for the best flavor and texture. Simply wait to add the fresh berry topping and glaze until just before serving.

Final Thoughts

I can’t recommend this Chocolate Strawberry Cheesecake Recipe enough—it’s made for sharing, celebrating, and savoring every single bite. Once you take that first forkful of creamy chocolate filling, crisp cookie crust, and juicy strawberries, you’ll know it’s destined to become a favorite in your dessert rotation. Grab your ingredients, invite some friends, and let the compliments roll in!

Chocolate Strawberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 5 reviews

Author: admin
Total Time: 6 hours (including chilling)
Yield: 12 slices 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the decadent combination of rich chocolate and sweet strawberries with this luscious Chocolate Strawberry Cheesecake recipe. Creamy and velvety, this dessert is perfect for special occasions or whenever you crave a luxurious treat.

Ingredients

Scale

For the crust:

1 ½ cups chocolate cookie crumbs (such as Oreo, without filling)
¼ cup granulated sugar
5 tablespoons unsalted butter (melted)

For the filling:

24 oz cream cheese (softened)
1 cup granulated sugar
1 teaspoon vanilla extract
½ cup sour cream
½ cup heavy cream
8 oz semi-sweet chocolate (melted and slightly cooled)
3 large eggs

For the topping:

1 cup fresh strawberries (halved)
½ cup strawberry preserves (warmed)
shaved chocolate or chocolate drizzle (optional)

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Instructions

Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks.
In a medium bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press the mixture into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then remove and let cool.
In a large bowl, beat the cream cheese until smooth. Add sugar and beat until fully combined. Mix in vanilla, sour cream, and heavy cream. Add the melted chocolate and mix until smooth. Add eggs one at a time, beating on low speed until just incorporated—do not overmix.
Pour filling over the crust and smooth the top. Place the pan in a larger roasting pan and add hot water halfway up the sides to create a water bath. Bake for 55–65 minutes or until the center is just set. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from the oven and chill for at least 4 hours or overnight.
Top the cheesecake with halved strawberries and brush with warmed preserves for shine. Garnish with chocolate shavings or drizzle if desired.