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This is the perfect no-bake cheesecake recipe that delivers decadent flavors in every bite without the hassle and time of a traditional cheesecake. With a buttery, graham cracker crust, a delicious strawberry puree, and a rich chocolate ganache, this no-bake chocolate covered strawberry cheesecake is sure to wow your guests.
A great cheesecake is the perfect sinful pleasure from the very first bite to the last. But it can take a lot of time and effort to make. So what’s a person to do without cranking up the oven for hours? Make a no-bake cheesecake of course.
This no-bake strawberry cheesecake is the perfect way to end a meal. Or to start one if your sweet buds are difficult to restrain. No judgment here because, well….been there, done that.
It starts with a graham cracker crust that firmly gets pressed into your pan. In goes the beautifully married strawberry puree and cream cheese mixture. Once set, the cheesecake gets covered with a blanket of irresistibly rich, dark chocolate ganache that perfectly balances the sweet, yet tangy base.
Shh, do you hear that? It’s your taste buds begging you for a bite.
We received a request to make this cheesecake after we posted our drool-worthy no-bake cheesecake with a surprise inside. They’re individually served and make the perfect party dessert. And the surprise?
Spoiler alert: it’s a yummy, classy, chocolate covered strawberry.
You can even use the ganache called for in this recipe to dip and cover your strawberry. We’re all about efficiency here.
If you’re looking for an incredibly easy dessert that looks and tastes like a recipe passed down from your great-grandmother, look no further. This cheesecake is definitely a winner.
How to make our chocolate covered strawberry cheesecake.
There are a few things that will help you before you get started with this recipe. We will give you all the tips and tricks you need to make this recipe successful so make sure to read the post because we just might answer your questions. But be sure to scroll all the way down to the printable recipe card for the final details.
Here are the basic steps:
- Make the crust.
- Make the strawberry puree.
- Whip up the cheesecake batter.
- Fold the strawberry puree into the batter.
- Let the cheesecake firm up in the fridge.
- Make the chocolate ganache and pour over the top of the cheesecake.
- Garnish with chocolate-covered strawberries (if desired).
Get the right supplies:
- Use a 9-inch springform pan for this recipe. A smaller springform pan will not hold all the batter.
- Parchment paper. We highly recommend lining the bottom of the cheesecake with parchment paper. Parchment will help you easily slide the cheesecake off the bottom of the pan. However, since you are not baking this cheesecake then you can get away with using wax paper.
Make the crust:
Our graham cracker crust works great for a no-bake cheesecake. The most important tip for the crust is to pack it down firmly. After you stick it in the fridge it will get crisp.
Make the Strawberry Puree:
You can use fresh or frozen strawberries here. The important thing is to smash the strawberries as they cook and to simmer them until they thicken up a bit.
About the cheesecake batter:
This no-bake strawberry cheesecake gets its structure from gelatin. It is important to let the gelatin bloom or soften before you heat it up to dissolve it. Just let it 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.
Make sure you don’t let the gelatin get too hot when you warm it up. It only takes 15 to 20 seconds to dissolve in the microwave.
It will take about 6 to 8 hours for the cheesecake to firm up in the fridge after you stir in the gelatin.
The chocolate ganache:
This chocolate covered strawberry cheesecake needs a great chocolate coating. A rich chocolate ganache is the perfect covering. All you have to do is pour hot cream over some chocolate. After the cream melts the chocolate then stir it until it is smooth and creamy.
A tip for the ganache is to make sure the cream does not boil.
That’s all there is to an amazing chocolate covered strawberry cheesecake! If you want to use a little bit of the ganache to coat a few strawberries then you will have a great garnish.
More Chilled or Frozen Desserts
- Triple Chocolate Brownie Cheesecake
- No-Bake Pumpkin Cheesecake Recipe
- Strawberry Basil Goat Cheese Ice Cream
- How To Make Liquid Nitrogen Ice Cream Dots
- 31 Cool Summer Dessert Ideas
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
Chocolate on chocolate on chocolate! That’s what this triple chocolate brownie cheesecake is all about! We combined two dessert favorites and created a chocolate lover’s dream. It’s true decadence.
This chocolate caramel swirl cheesecake sits on a brownie base and the creamy cheesecake is swirled with chocolate fudge and caramel sauce.
Our chocolate amaretto espresso mousse cake consists of three decadent layers. The base is a fudgy brownie. Next, there is a fluffy amaretto mousse and finally, the top layer is a chocolate espresso mousse. Add this dreamy cake to your weekend plans.
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No Bake Chocolate Covered Strawberry Cheesecake
If you make this recipe, please leave a star rating and comment.
Ingredients
Graham cracker crust:
- 14 whole graham crackers, about 2-1/3 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
What is the guess of the measurement (oz/cups/ML) of the amount of puree that is needed to make this recipe?
You will get about 2 cups of puree.
Have you tried freezing this? Does it hold its texture? I am thinking of making these in a silicone mold that I have to freeze the things to get them back out.
Oh, the strawberries would make a watery mess after you thaw them out. The rest of the cheesecake would freeze fine but the strawberries will not survive the thaw.
This recipe needs more gelatin!! I have followed the recipe perfectly two times now and it will not set up! It seems to need three times the amount.
But our bowls of strawberry goop do taste very good.
It does have the right amount of gelatin as long as you use the gelatin correctly. It needs to be hydrated first, then dissolved. When you dissolve it, make sure you don’t over-heat the gelatin or it will not work as well.
The taste was delicious… but I went wrong somewhere when it came to the texture. The center was pretty runny. I don’t know if I didn’t cook the preserves down enough (I used frozen strawberries) or if I messed up the gelatin. I will deff try again to get it right
It sounds like it may have been an issue with the gelatin. Did you do both steps with the gelatin? Soften it and hydrate it in cold water first (the blooming step) then dissolve/melt it with heat. Make sure you don’t heat it up too much though. If gelatin gets too hot then it will lose its gelling power.
5+ stars!! I’ve made this three times and it is already a hit! I’m unsure why everyone in the comments experienced issues, I followed the recipe and it turned out amazing
Thanks for the comment, I’m glad it is a hit.
Can this be made in any other pan than a springform?
Yes, but it will be difficult to remove it from the pan. You could serve it straight in the pan or you could try lining the sides of a cake pan with aluminum foil or parchment paper. Once it is set, invert the cheesecake onto a plate, remove the parchment or foil, then reinvert it onto a serving platter.
This is delicious, but it definitely needs more gelatin. The cheesecake collapsed when we released the springform pan. We are currently eating bowls of very delicious chocolate strawberry mess.
Thanks for your comment Cathy, how long did you let the cheesecake set up in the fridge before removing it from the pan?
It was almost 24 hours.
Hmm… did you bloom the gelatin? Did you only heat it until it dissolved? Over-heating the gelatin will cause it to lose its “holding’ power.
Those are two possibilities
It was way too little gelatin for me as well. I will add 50-100% more next time and see how that goes.
It is really good though. I’m going to use this recipe as my new base for cheesecake with just a few small tweaks. I cut the sugar in half and it was plenty sweet for us. Thank you so much for this inspiration!
Thanks for the feedback Kendra. Are you using powdered gelatin?
Hello! Is it 2.5 pounds of strawberries or 2.5 cups? Two and a half pounds yielded almost 6 cups of purée. This just seems like a lot. I hope you answer I’m time! Thanks
Yes, it is a lot of strawberries but you will make a puree and reduce it for more concentrated flavor. Half of the puree gets blended into the cheesecake and the other half of the puree gets swirled in.
I definitely think there is an error with the amount of strawberries you have written in your directions because 2.5 pounds of strawberries is way more product than shown in your video. My strawberry mixture was not thick like yours.
I double-checked the weight. The weight is correct. It may look like less volume in the video because of the size of the pan. I am using an 11-inch wide pan in the video so the strawberries get spread out. I simmered the strawberries for 15 minutes to get the sauce thick like it looks in the video. The instructions say to simmer it for 15 to 20 minutes taking into account that some people may have smaller pans. The smaller your pan is, the longer you will need to simmer the strawberries because the sauce will be deeper in a smaller pan. I will add that to the notes in the recipe card. Thanks for your comment.
It looks so beautiful! And the pairing of chocolate and strawberry is just unbeatable.
Thanks Angie, it’s one of my favorite combinations!