Strawberry Chocolate Cheesecake pairs the rich, creamy flavor of milk chocolate cheesecake with bright, fresh strawberries for a dessert that’s elegant yet approachable. This version features a chocolate graham cracker crust, a smooth milk chocolate cheesecake filling, and a glossy strawberry topping. It’s essentially chocolate-covered strawberries transformed into a velvety cheesecake.
Strawberry Chocolate Cheesecake
Strawberries and chocolate are one of the most beloved flavor combinations. In this cheesecake, the milk chocolate filling and the strawberry topping balance each other so neither overpowers the other. If you enjoy cheesecakes, this recipe will be an instant favorite.
The base is my reliable, simple cheesecake technique that doesn’t demand advanced skills. I enrich the batter with melted milk chocolate to create a silky, creamy texture, then finish the cake with a straightforward strawberry topping and fresh berries for brightness and visual appeal.
Often I use chocolate ganache on cheesecakes, but because a fully chocolate-topped cheesecake can feel heavy, especially in spring and summer, I chose a fruit topping here. The strawberry glaze adds freshness while keeping the chocolate flavor front and center.
The topping is made with fresh strawberries for best flavor, though frozen berries can be used when fresh aren’t in season. This cheesecake is suitable for summer dinner parties, birthdays, holidays, or any time you want an impressive dessert.
The recipe is straightforward and requires minimal active time, though the cheesecake needs several hours to cool and set, so plan ahead. You can prepare it a day or two in advance.
If you love the strawberry and chocolate combination, this cake is a refreshing and satisfying treat. Enjoy!
Strawberry Chocolate Cheesecake
- Author: Vera Z.
Prep Time: 45 minutes- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours
- Yield: 12 1x
- Category: desserts
- Method: bake
- Cuisine: American
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Strawberry Chocolate Cheesecake is the best combination of chocolate and strawberries ever!
Ingredients
Graham Cracker Crust:
- 2 cups chocolate graham cracker crumbs
- 5 Tablespoons unsalted butter, melted
Milk Chocolate Cheesecake:
- 32 oz cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 4 eggs
- 8 oz milk chocolate (or milk chocolate chips), melted
Strawberry Topping:
- 12 oz fresh strawberries, chopped
- 1 Tablespoon fresh lemon juice
- ½ cup sugar
- 1 ½ teaspoons vanilla
- 2 teaspoons gelatin
- 2 ½ Tablespoons water
Instructions
- Preheat the oven to 350°F (175°C) and place the rack in the lower third.
- Line the bottom of a 9-inch springform pan with parchment paper. Wrap the pan base and sides in a double layer of extra-large aluminum foil, sealing tightly to prevent water from entering during the water bath.
- To make the crust, combine chocolate graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the springform pan and chill while preparing the filling.
- Melt the milk chocolate and allow it to cool slightly.
- For the filling, beat the softened cream cheese and vanilla until smooth. Gradually add the sugar and beat until light and fluffy.
- Add the eggs one at a time on low speed, mixing just until combined. Avoid overbeating to reduce the chance of cracks. Finally, fold in the melted chocolate until just combined.
- Place the springform pan inside a large roasting pan. Pour the filling into the crust and smooth the top. Pour boiling water into the roasting pan until it reaches about halfway up the side of the springform pan, being careful not to splash water on the batter.
- Bake for 70–80 minutes, or until the center is set. If the top browns too much, loosely tent with aluminum foil.
- Remove the cheesecake from the water bath, dry the outside of the pan, run a thin knife around the edge to loosen, and let cool to room temperature. When cooled, release the springform ring and transfer the cake to a serving plate.
Strawberry Topping:
- Sprinkle the gelatin over the cold water and let it bloom.
- In a saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat for 10–12 minutes, stirring frequently. Stir in the dissolved gelatin and cook 2–3 more minutes until completely dissolved.
- Remove from heat and stir in the vanilla. Cool to room temperature, stirring occasionally, then spread over the cheesecake. If the topping is still too runny, chill it briefly (about 15 minutes) until it thickens slightly—don’t leave it too long or the gelatin will fully set.
- Refrigerate the finished cheesecake for 3–4 hours or overnight to fully set.
- Garnish with fresh strawberries before serving, if desired.
Notes
This recipe requires extended cooling and chilling time, so prepare accordingly. The cheesecake can be made a day ahead for convenience.