This Decadent Chocolate Strawberry Cheesecake blends the indulgent richness of chocolate with the creamy smoothness of classic cheesecake and the fruity freshness of strawberries. With a crunchy chocolate cookie crust and layers of luscious, chocolate-kissed filling studded with strawberries, this dessert is both visually stunning and irresistibly delicious.

Why You’ll Love This Recipe
This cheesecake is a showstopper—ideal for special occasions, romantic dinners, or any time you want to treat yourself to something truly indulgent. The texture is ultra-creamy, the flavors are balanced and bold, and the combination of chocolate and strawberries is always a crowd-pleaser. With a cookie crust, chocolate-strawberry filling, and elegant toppings, every bite feels like a luxurious dessert experience.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

Chocolate cookie crumbs

Unsalted butter, melted

For the Cheesecake Filling:

Cream cheese, softened

Granulated sugar

Sour cream

Large eggs

Vanilla extract

Melted chocolate

Chopped strawberries

For the Topping:

Fresh strawberries

Chocolate shavings

Whipped cream

Directions
1. Preheat and Prepare Pan
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or line the bottom with parchment paper for easy release.

2. Make the Crust
In a medium bowl, mix the chocolate cookie crumbs with melted butter until the mixture resembles wet sand.
Press firmly into the bottom of the springform pan to form an even crust.
Bake for 10 minutes, then remove and let cool completely.

3. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
Gradually add in the sugar, mixing well.
Blend in the sour cream and vanilla extract until combined.
Add the eggs one at a time, beating just until incorporated after each addition—do not overmix.
Gently fold in the melted chocolate and chopped strawberries until evenly distributed.

4. Assemble and Bake
Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
Tap the pan gently on the counter to release any air bubbles.
Bake for 55–65 minutes, or until the edges are set and the center still slightly jiggles.
Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour.
Then transfer to the refrigerator to chill for at least 4 hours, preferably overnight.

5. Decorate and Serve
Top with fresh strawberries, chocolate shavings, and a swirl of whipped cream just before serving.
Slice with a hot knife for clean edges and enjoy chilled.

Servings and timing
This recipe yields 10–12 servings.
Preparation time: 25 minutes
Baking time: 55–65 minutes
Cooling + chilling time: At least 5 hours
Total time: Approximately 6 hours

Variations
Add a strawberry or raspberry glaze on top for a glossy finish.

Swap the chocolate cookie crust for a graham cracker crust for a lighter base.

Stir in mini chocolate chips for a double-chocolate version.

Use white chocolate for a sweeter, creamier twist.

Add a touch of espresso powder to the batter to deepen the chocolate flavor.

Storage/Reheating
Store the cheesecake in the refrigerator, tightly covered, for up to 5 days.
For longer storage, wrap slices in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
This dessert is served chilled and does not require reheating.

FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them well to prevent excess moisture in the batter.

How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and allow it to cool gradually in the oven with the door ajar.

What kind of chocolate should I use?
Use good-quality semisweet or bittersweet chocolate, melted and cooled slightly before adding.

Can I make this cheesecake ahead of time?
Absolutely. It’s best made a day in advance to allow proper chilling and setting.

Do I need a water bath?
It’s not required for this recipe, but you can use one to ensure even baking and reduce cracking.

Can I use low-fat cream cheese or sour cream?
Full-fat ingredients yield the best texture and flavor. Low-fat versions may alter the consistency.

How do I get clean slices?
Use a sharp knife dipped in hot water and wiped clean between cuts.

What can I substitute for cookie crumbs?
Graham cracker crumbs or crushed chocolate wafers can be used instead.

Can I make it gluten-free?
Yes, use gluten-free cookies for the crust and check that all other ingredients are certified gluten-free.

How long should I chill the cheesecake?
Chill for at least 4 hours, but overnight chilling provides the best results.

Conclusion
Decadent Chocolate Strawberry Cheesecake is the ultimate dessert for chocolate and fruit lovers alike. Creamy, rich, and packed with fresh strawberries, this cheesecake is as beautiful as it is delicious. Perfect for holidays, birthdays, or impressing guests, it’s a must-make recipe that will quickly become a favorite.

Decadent Chocolate Strawberry Cheesecake

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Author: Douaa
Total Time: ~6 hours
Yield: 12 servings
Diet: Vegetarian

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Description

Indulge in this Decadent Chocolate Strawberry Cheesecake—a luxurious dessert that layers rich chocolate cookie crust, creamy chocolate cheesecake filling, and juicy strawberries. Topped with whipped cream, fresh berries, and chocolate shavings, it’s the perfect centerpiece for any celebration or sweet craving.

Instructions

Prepare the Oven & Pan:
- Preheat oven to 325°F (163°C).
- Grease a 9-inch springform pan with butter.
Make the Crust:
- In a bowl, combine chocolate cookie crumbs with melted butter until it resembles wet sand.
- Press the mixture firmly into the bottom of the pan.
- Bake for 10 minutes, then let cool completely.
Prepare the Filling:
- Beat softened cream cheese in a large bowl until smooth.
- Add granulated sugar gradually, mixing until fully combined.
- Mix in sour cream and vanilla extract.
- Add eggs one at a time, beating after each addition.
- Gently fold in melted chocolate and chopped strawberries.
Assemble & Bake:
- Pour the filling over the cooled crust. Smooth the top with a spatula.
- Bake for 50–60 minutes, or until the center is set but still slightly jiggly.
- Turn off oven and let cheesecake cool inside with the door slightly open for 1 hour.
Chill & Decorate:
- Refrigerate for at least 4 hours or overnight until fully set.
- Before serving, top with whipped cream, fresh strawberries, and chocolate shavings.

Notes

For a neater slice, wipe the knife clean between cuts.
Use high-quality chocolate for a richer flavor.
Cheesecake can be made 1–2 days in advance.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American