Chocolate Covered Strawberry No-Bake Cheesecake
The classic combo of chocolate and strawberries in cheesecake form
Difficulty: Intermediate | Time: 1.5 hours (active), 8 hours (total) | Yields: 1 8” Cheesecake
We all love chocolate covered strawberries… we all love cheesecake. Love leads to marriage, and so I had chocolate covered strawberries and cheesecake get married into this delicious dessert! And let me tell you, it was a beautiful, delicious wedding ;)
Tangy, fruity, chocolatey and oh-so-smooth; this dessert is luxurious. The best part? You don’t have to worry about having a #bakingfail because you don’t even have to use your oven for this! What are you waiting for?
Ingredients
For the crust:
250g (or one whole package) Biscoff cookies
1 stick of butter, melted
30g brown sugar
For the chocolate cheesecake filling:
250g (or one block) cream cheese
60g granulated sugar
110g heavy cream
143g dark chocolate, melted
5g unflavored, powdered gelatin
1 tsp vanilla
For the strawberry cheesecake filling:
356g fresh or frozen strawberries
10g lemon juice
220g heavy cream
500g (or 2 blocks) cream cheese
120g granulated sugar
9g unflavored, powdered gelatin
2 Tsp vanilla
For the chocolate ganache:
240g dark chocolate chips
240g heavy cream
For the whipped cream (optional):
120g heavy cream
56g powdered sugar
1tsp vanilla extract
Directions
Make the crust:
Pulse the biscoff cookies together in a blender or food processor.
Pour the cookie crumbs into a bowl and add in the brown sugar and butter. Mix to evenly combine.
Grease the bottom of an 8” spring form tin, or line with a parchment round.
Pour the crust into the tin and press the crust into the bottom of the pan. It helps to use the flat bottom of a drinking glass or mason jar. Place in the freezer.
Make the chocolate cheesecake filling:
Bloom the 5g of powdered gelatin with 2 Tbsp of water. Set aside.
Prepare the 6” spring form tin by lining it with cling wrap.
In a large bowl with an electric hand mixer, beat together the cream cheese and the sugar.
Pour in the heavy cream and vanilla and beat until combined.
Pour in the melted chocolate and beat to combine.
Melt the bloomed gelatin for about 10sec in the microwave and pour it into the filling while your mixer is still running. Mix until all the gelatin has been added.
Pour the chocolate cheesecake into the prepared spring form tin.
Place in the freezer until set. About 20min.
Make the strawberry cheesecake filling:
Bloom the 9g of powdered gelatin with 3 Tbsp of water. Set aside.
In a blender, make your strawberry puree: Blend the strawberries and lemon juice until smooth. Pass through a sieve to remove of any chunks. Set aside.
In a large bowl with an electric hand mixer, beat together the cream cheese and the sugar.
Pour in the heavy cream and vanilla and beat until combined.
Pour in the strawberry puree and beat to combine.
Melt the bloomed gelatin for about 10sec in the microwave and pour it into the filling while your mixer is still running. Mix until all the gelatin has been added.
Assemble the cheesecake:
Take the 8” spring form tin with the crust and the 6” spring form tin with the chocolate cheesecake out of the freezer.
Remove the chocolate cheesecake from its spring form tin. If it doesn’t feel set enough, return it to the freezer until you feel it’s ready. Once remove from the tin, flip it into the center of the cookie crust. Remove the cling film.
Pour the strawberry cheesecake filling over the chocolate cheesecake and the crust.
Place in the freezer for about 20min.
Make the ganache:
Microwave the heavy cream for about 1-1.5 minutes, until boiling. Pour over the dark chocolate chips and cover for 5 minutes.
Whisk together until smooth. Reserve about half a cup of ganache for decorating later.
Remove the cheesecake from the freezer and gently pour the other half of the ganache over top. If the cheesecake doesn’t feel firm enough to pour the ganache onto yet, place it back into the freezer until it feels ready.
Smooth the ganache with an offset spatula and return to the fridge to set for 8 hours, or, ideally, overnight.
Make the whipped cream (optional):
On the day of serving, make the whipped cream. With an electric mixer, whisk together the heavy cream, powdered sugar and vanilla until still peaks form.
Transfer the whipped cream into a piping bag fitted with a star piping tip. Set aside.
Decorate! (optional):
Take the cheesecake from the fridge and remove it from the spring form tin. You may need to use an offset spatula to help you release the cheesecake from the sides of the pan.
Pipe the whipped cream along the edges of the cheesecake with alternating rosettes, or however you’d like to decorate it!
Add fresh strawberries, extra ganache… It’s up to you!
Serve and enjoy!
