Strawberry and chocolate cheesecake is the perfect dessert for hot summer days. Sweet yet refreshing, this light and airy no-bake cheesecake is packed with fresh strawberries and finished with a delicious chocolate topping. With warmer weather on the way, it’s worth having a chilled strawberry dessert waiting in the fridge — one that everyone will happily reach for. Highly recommended!
Ingredients for the chocolate crust:
- 300 g chocolate sandwich biscuits with chocolate filling (such as Bourbon biscuits, Oreo cookies with chocolate filling, or similar)
- 50 g dark chocolate, melted
- 50 g butter, melted
Place the biscuits, melted chocolate and melted butter into a food processor. Process until the mixture resembles wet sand. Alternatively, crush the biscuits in a sturdy freezer bag using a rolling pin, then mix with the melted butter and chocolate.
Line the base of a 23 cm springform tin with baking paper. Press the biscuit mixture firmly into the base and halfway up the sides of the tin. Chill while preparing the filling.
Ingredients for the strawberry cheesecake filling:
- 1 packet strawberry jelly (for 500 ml water)
- 250 g full-fat curd cheese, finely ground or soft cheese
- 200 g strawberries, hulled
- 250 ml double cream, chilled
Dissolve the strawberry jelly in 250 ml boiling water (half the amount of water recommended on the packet). Leave to cool completely.
Place the cooled liquid jelly, cheese and strawberries into a bowl and blend until smooth. Transfer to the refrigerator and chill until the mixture begins to thicken slightly.
Whip the double cream until stiff peaks form. Fold gently into the lightly thickened strawberry mixture using a whisk. Pour the filling into the prepared chocolate crust. Refrigerate until completely set.
Topping:
- 250 g strawberries, hulled
- 250 ml double cream, chilled
- 2 teaspoons icing sugar
Whip the double cream with the icing sugar until stiff. Spread evenly over the set cheesecake. Arrange the halved strawberries on top.
Ingredients for the chocolate drizzle:
- 50 ml double cream
- 50 g dark chocolate chips or finely chopped dark chocolate
Place the double cream into a small saucepan. Heat until almost boiling, then remove from the heat. Add the chocolate and leave for 2 minutes. Stir until smooth and glossy. Allow the glaze to cool and thicken slightly, then drizzle over the cheesecake.
Store the cheesecake in the refrigerator for up to 3 days.
Enjoy!
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