Let’s talk cheesecake. Not just any cheesecake, but a homemade cheesecake that knows how to turn heads. This one layers silky chocolate and bursts of strawberry in the most delightful way. The kind of dessert that makes guests go quiet mid-bite—yeah, it’s that good. Now, before you think, “This must be one of those overly complicated healthy cheesecake recipes,” hear me out. This recipe walks the line between indulgence and balance. It’s inspired by the best parts of vegan cheesecake recipes but doesn’t skimp on flavor. I’ve toyed with pumpkin cheesecake recipes in the past, and while they’re lovely, this high protein cheesecake is the one I keep coming back to when I want something that looks impressive but comes together without the fuss. The best part? It leans toward raw vegan cheesecake territory but with a familiar, comforting twist. It’s the kind of treat you make once and end up scribbling notes on because you *will* want to make it again—perhaps even swapping flavors like in a vegan pumpkin cheesecake. Grab your whisk, let’s do this.

1) Key Takeaways
2) Easy Chocolate Strawberry Cheesecake Recipe
3) Ingredients for Chocolate Strawberry Cheesecake
4) How to Make Chocolate Strawberry Cheesecake
5) Tips for Making Chocolate Strawberry Cheesecake
6) Making Chocolate Strawberry Cheesecake Ahead of Time
7) Storing Leftover Chocolate Strawberry Cheesecake
8) Try these dessert recipes next!
9) Chocolate Strawberry Cheesecake Recipe
10) Nutrition

1) Key Takeaways

This homemade cheesecake uses simple ingredients for rich, layered flavor
No baking required so it’s great for warm weather and beginner bakers
Fresh strawberries and melted chocolate bring balance and decadence
The recipe is easy to customize with vegan or high protein options

2) Easy Chocolate Strawberry Cheesecake Recipe

This homemade cheesecake is the kind of treat I wish I could’ve had at every childhood birthday. It’s cool and creamy, and the strawberries bring a bright contrast to the deep flavor of the chocolate. No oven needed, which means no heatwaves inside the house either.

I’ve tested a dozen healthy cheesecake recipes over the years, and none have hit the balance quite like this one. It’s indulgent without the sugar rush, and it tastes as good straight from the fridge on a weekday as it does at a dinner party. It even pulls a few tips from my favorite vegan cheesecake recipes. No tofu or odd ingredients. Just smart swaps if you want them.

If you’ve ever tried pumpkin cheesecake recipes, you’ll recognize the structure here: strong base, creamy center, and a touch of something sweet and playful on top. Except this time, we’re going all in with dark chocolate. Oh, and this can totally be a high protein cheesecake if you play with the filling a bit. More on that below.

3) Ingredients for Chocolate Strawberry Cheesecake

Oreos: These cookies form the foundation of the crust. They bring the crunch and a bold cocoa flavor that pairs beautifully with the filling.

Butter: Melted and mixed into the cookie base, butter helps hold everything together when chilled. It also gives a little richness to that chocolate snap.

Cream Cheese: This is your main player. Make sure it’s room temperature so it blends smooth. It gives structure and that signature tang.

Double Cream: When whipped and folded in, it turns your cheesecake silky and light. Heavy cream works too if that’s what you’ve got.

Vanilla Extract: Just a teaspoon to round out the flavors. It gives warmth and depth, so don’t skip it.

Icing Sugar: This blends easily into the mix and brings just enough sweetness. If you want to lean more toward raw vegan cheesecake, you can play with maple syrup here.

Strawberries: Chopped fresh berries go into the filling for pockets of tart sweetness. Use ripe ones—they make all the difference.

Dark Chocolate: Melted and drizzled into the center layer. It sets slightly inside the chilled cheesecake, giving you little chocolatey surprises in every slice.

Whole Strawberries: These go on top before serving. They add color, texture, and make your dessert feel finished and inviting.

4) How to Make Chocolate Strawberry Cheesecake

Step 1. Crush your Oreos into fine crumbs using a food processor or a rolling pin. Mix the crumbs with melted butter until evenly coated.

Step 2. Press the mixture into the base of a springform pan. Use the bottom of a glass to pack it tight. Chill it in the fridge for 30 minutes to set.

Step 3. In a large bowl, beat the cream cheese with icing sugar and vanilla extract. It should be completely smooth with no lumps.

Step 4. In a separate bowl, whip the double cream until soft peaks form. Fold this gently into the cream cheese mixture until combined.

Step 5. Stir in chopped strawberries. Pour half the mixture over your chilled base and spread it out with a spatula.

Step 6. Drizzle the melted chocolate over this layer. Then gently spread the remaining cream mixture on top. Smooth the surface evenly.

Step 7. Chill the cheesecake in the fridge for at least four hours, or overnight if you have the time.

Step 8. Before serving, decorate the top with whole strawberries and a little extra melted chocolate if you like.

5) Tips for Making Chocolate Strawberry Cheesecake

If your butter’s too hot when mixing with the crushed cookies, it’ll make the crust greasy. Let it cool slightly before adding. It should feel warm, not hot to the touch.

Don’t rush the chilling time. The filling needs to set fully to slice cleanly. I once tried to serve mine after two hours, and it flopped right on the plate. Still tasty—just not photogenic.

If you’re turning this into a high protein cheesecake, you can mix a scoop or two of vanilla protein powder into the cream cheese before folding in the whipped cream. Start small, taste as you go, and adjust sweetness if needed.

6) Making Chocolate Strawberry Cheesecake Ahead of Time

This cheesecake is made for planning ahead. You can prep the whole thing the day before a party, and it holds up like a champ. The texture actually improves overnight.

If you want to prep even further in advance, freeze the base in the pan and store the filling separately. Assemble and chill the day before serving. This method works great for vegan pumpkin cheesecake versions too.

Decorate just before serving. Strawberries can leak juice if left too long on top, and nobody wants a soggy cheesecake. Slice and serve cold with a warm smile.

7) Storing Leftover Chocolate Strawberry Cheesecake

Store leftovers in the fridge in a sealed container or wrapped in foil. It’ll last up to five days without losing flavor or texture.

If you’re not eating it soon, you can freeze slices. Wrap them individually in parchment and tuck into a freezer-safe bag. They’ll keep well for about a month.

Thaw in the fridge overnight before serving. If you made a version closer to raw vegan cheesecake, it might need less time out before slicing.

8) Try these dessert recipes next!

9) Chocolate Strawberry Cheesecake Recipe