Name: No-bake Chocolate Strawberry Cheesecake Recipe
Prep time: 60 min
Ingredients: 200 g 7oz Oreo cookies; 1/3 cup 75g butter, melted; 2 cups 450g Full fat Cream cheese, room temperature; 9 oz 250g Dark chocolate; 2/3 cup 160ml Heavy cream; 2/3 cup 83g Powdered sugar; 1 teaspoon Vanilla extract; 1 teaspoon 2.5g Cocoa powder; 180 g 6.5oz 8-10 medium size Strawberries; 8 g Gelatin + 40ml water; 100 g 3.5oz Dark chocolate; 1/2 cup 120ml Heavy cream

No-bake Chocolate Strawberry Cheesecake Recipe

By David | Published: Feb 25, 2019 | Updated: Aug 19, 2024

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3.50 from 54 votes

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This no-bake chocolate strawberry cheesecake is so beautiful, gentle and delicate. Flavors of dark chocolate, cheesecake and fresh strawberries. If you are a chocolate and strawberry lover, you’ll defiantly going to love this cake. This cheesecake recipe is perfect as a birthday cake, for Christmas, holidays or any other occasion.

A round chocolate mousse cake with a dark chocolate glaze on top, decorated with halved strawberries arranged in a fan shape. Halved strawberries are also embedded around the side. The cake sits on a white plate against a dark background.

No-bake Chocolate Strawberry Cheesecake Recipe

3.50 from 54 votes

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Prep Time 1

WORK TIME 25

DIFFICULTY Easy

Cuisine World

Servings yields

Ingredients

For the crust:

200 g 7oz Oreo cookies
⅓ cup 75g butter, melted

For the filling:

2 cups 450g Full fat Cream cheese, room temperature
9 oz 250g Dark chocolate
⅔ cup 160ml Heavy cream
⅔ cup 83g Powdered sugar
1 teaspoon Vanilla extract
1 teaspoon 2.5g Cocoa powder
180 g 6.5oz 8-10 medium size Strawberries
8 g Gelatin + 40ml water

For the ganache:

100 g 3.5oz Dark chocolate
½ cup 120ml Heavy cream

Instructions

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DIRECTIONS

1. To make the crust: In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. Chop the chocolate, melt in the microwave in 30 second pulses or over a double boiler.
4. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until smooth. Add heavy cream and whip for 3-4 minutes, until fluffy.
5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.
6. Cut the strawberries in half and arrange them around the edges of the pan. Try to use similar size strawberries. Pour the filling into the pan. Place in the freezer while making the topping.
7. Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake. 8. Refrigerate for at least 6 hours. Decorate with fresh strawberries.