This no-bake cheesecake combines a creamy strawberry filling with a chocolate graham cracker crust, finished with whipped cream and chocolate-covered strawberries.
Chocolate and strawberry are a classic pairing, and this Chocolate Strawberry No-Bake Cheesecake is perfect for a special occasion like Valentine’s Day. It’s a small-batch dessert ideal for a cozy date night and requires no baking, so it’s quick and easy to make.
The filling is blended until smooth and silky, and the recipe uses lighter ingredients for a less indulgent slice—though you can swap in full-fat ingredients if you prefer a richer result. The cheesecake is topped with dollops of whipped cream and chocolate-covered strawberries for a beautiful finishing touch.
Small changes like using full-fat cream cheese or regular sugar will yield a more decadent cheesecake, while the lighter version keeps the dessert feel lighter without sacrificing flavor.
Making Chocolate Strawberry Cheesecake
Start with the crust: pulse the crushed chocolate graham crackers, granulated stevia (or your chosen granulated sweetener with a 1:1 sugar ratio), and melted butter in a food processor until you have a fine, evenly moistened crumb. Press this mixture firmly into the bottom and slightly up the sides of a 6″ springform pan, using the back of a measuring cup to compact the crumbs. Chill the crust in the freezer while you make the filling.
For the filling, add room-temperature cream cheese, lite whipped topping, sliced strawberries, granulated stevia, and vanilla extract to a countertop blender. Pulse until completely combined and smooth, stopping once to scrape down the sides so everything incorporates evenly.
Pour the filling into the chilled crust and refrigerate for 2–3 hours to set. For easier slicing, transfer the cheesecake to the freezer 30 minutes before serving.
While the cheesecake firms up, make the chocolate-covered strawberries. Melt chocolate chunks with a little coconut oil in short bursts in the microwave, stirring every 15 seconds until smooth. Let the chocolate cool briefly, then dip the washed, dried strawberries, turning them to coat evenly. Place the coated berries on a lined tray and refrigerate until ready to garnish.
To serve, remove the cheesecake from the freezer, gently release the springform sides, and transfer the cake to a plate. Pipe or spoon six dollops of whipped cream around the edge and top each with a chocolate-covered strawberry. Add an extra dollop of whipped cream to the center if desired, slice, and enjoy.
A Few Tips for this Chocolate Strawberry Cheesecake
If you use a sugar substitute, make sure it is formulated to replace sugar 1:1. Many baking blends are designed to match sugar amounts and work well in this recipe. Regular granulated zero-calorie sweeteners can be significantly sweeter than sugar and will require different measurements.
Don’t skip the extra 30 minutes in the freezer before slicing. No-bake cheesecakes are softer than baked versions, and a short stint in the freezer makes clean slicing much easier.
Substitutions: you can swap in full-fat cream cheese and regular sugar for a richer cheesecake, or use raspberries or blueberries instead of strawberries. Regular graham crackers can replace chocolate graham crackers for a different crust flavor.
Recommended Tools for This Recipe:
Food processor
Countertop blender
6-inch springform pan
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📖 Recipe
Chocolate Strawberry Cheesecake
Ashley Boyd
Pin Recipe
Equipment
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Food processor
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Countertop blender
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6-inch springform pan
Ingredients
For Crust
- 1 cup crushed chocolate graham crackers
- 3 tablespoons butter – melted
- 1 tablespoon granulated stevia – or granulated sweetener of choice*
For Filling
- 1 8 ounce package reduced-fat cream cheese – room temperature
- ⅔ cup lite whipped topping
- ¾ sliced strawberries
- ½ cup granulated stevia – or granulated sweetener of choice*
- ½ teaspoon vanilla extract
Chocolate Covered Strawberries
- 6 large strawberries – rinsed and dried
- ¼ cup chocolate chunks
- 1 teaspoon coconut oil
- whipped cream – for topping
Instructions
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Prepare the crust: pulse chocolate graham crackers, stevia, and melted butter until you have a moist crumb. Press into a 6″ springform pan and freeze while making the filling.
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Blend the filling: combine cream cheese, lite whipped topping, sliced strawberries, stevia, and vanilla in a blender. Pulse until smooth, scraping down the sides as needed.
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Pour the filling into the chilled crust and refrigerate 2–3 hours. Move to the freezer 30 minutes before serving to make slicing easier.
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Make chocolate-covered strawberries: melt chocolate with coconut oil, cool slightly, dip strawberries to coat, then chill until ready to use.
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Serve: release the springform pan, top the cheesecake with whipped cream and chocolate-covered strawberries, slice, and enjoy.