🍓 No-Bake Chocolate Covered Strawberry Cheesecake 🍫🍰
This cheesecake is a delightful combination of a sweet strawberry filling swirled into a creamy cheesecake with a decadent chocolate ganache topping. Perfect for strawberry lovers and a great twist on a classic chocolate-covered strawberry!
Ingredients:
For the Graham Cracker Crust:
14 whole graham crackers (about 2-1/3 cups crumbs) 🍪
12 tablespoons butter, melted 🧈
½ cup brown sugar 🍬
Pinch of salt 🧂
For the Strawberry Puree:
2-½ pounds strawberries, leaves removed 🍓
1 cup sugar 🍬
For the Cheesecake:
⅓ cup cold water 💧
1 tablespoon unflavored powdered gelatin
16 ounces cream cheese, room temperature 🧀
1 cup sugar 🍬
1 cup heavy whipping cream, chilled 🥛
2 tablespoons lemon juice 🍋
1 teaspoon vanilla extract 🍦
½ teaspoon salt 🧂
For the Chocolate Ganache:
1 cup heavy cream 🥛
8 ounces dark chocolate, finely chopped 🍫
Instructions:
Prepare the Springform Pan:
Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment or wax paper.
Make the Graham Cracker Crust:
Crush the graham crackers into fine crumbs using a rolling pin or food processor.
In a bowl, combine the crumbs with melted butter, brown sugar, and salt.
Press the mixture evenly into the bottom of the prepared springform pan.
Prepare the Strawberry Puree:
Slice the strawberries and place them in a saucepan with 1 cup of sugar.
Simmer over medium heat, mashing the strawberries until they break down and the mixture thickens (about 15-20 minutes).
Allow the puree to cool to room temperature.
Make the Cheesecake Filling:
In a small bowl, sprinkle gelatin over the cold water. Let it sit for 5 minutes to bloom.
In a large bowl, beat the cream cheese and 1 cup of sugar until smooth (about 2 minutes).
Add the chilled heavy cream and beat for 4-5 minutes until thick and fluffy.
Mix in the lemon juice, vanilla extract, and salt.
Incorporate Strawberry Puree:
Reserve ½ cup of the cooled strawberry puree for swirling.
Fold the remaining puree into the cheesecake mixture.
Add Gelatin to Cheesecake:
Microwave the bloomed gelatin in 10-second intervals, stirring until fully dissolved.
Gradually stir the gelatin into the cheesecake mixture until well combined.
Assemble the Cheesecake:
Pour half of the cheesecake filling into the prepared crust.
Swirl the reserved strawberry puree into the filling using a spoon or skewer.
Pour the remaining cheesecake filling on top and smooth it out.
Refrigerate for 8-12 hours or overnight to allow the cheesecake to set.
Make the Chocolate Ganache:
Heat the heavy cream until it just starts to simmer (do not let it boil).
Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes.
Stir until smooth and fully melted.
Finish the Cheesecake:
Pour the chocolate ganache over the chilled cheesecake, spreading it evenly.
Store the cheesecake in the fridge until ready to serve.
Garnish with additional strawberries if desired.
Enjoy your delicious No-Bake Chocolate Covered Strawberry Cheesecake! 🍓🍫🍰