Creamy No-Bake Chocolate Covered Strawberry Cheesecake Recipe Easy and Perfect for Summer

“You’ve got to try this,” my neighbor chuckled, holding out a plate. It was a warm Saturday afternoon, and honestly, I wasn’t expecting much from a casual backyard chat. But there, on that plate, was a slice of what she called her “go-to summer treat”—a creamy no-bake chocolate covered strawberry cheesecake that looked almost too good to eat.

Funny thing is, I usually steer clear of no-bake desserts. I mean, how could something that skips the oven be truly satisfying? But that afternoon, with a slightly cracked bowl on the counter and a few kitchen mishaps behind me, I dove in. That first bite? It was like summer in dessert form: smooth, luscious cheesecake with a playful chocolate coating and fresh strawberries peeking through. You know the sort of dish that makes you pause and smile? That one.

Maybe you’ve been there—staring at a fridge full of ingredients and wondering what to whip up without turning on the oven in the summer heat. This recipe fits that bill perfectly. It’s simple, satisfying, and honestly, a little indulgent in the best way possible. Since that day, I’ve tweaked and tested it in my own kitchen, sometimes swapping strawberries for whatever fruit was fresh at the market, but the core creamy, chocolatey goodness stayed the same. And I keep making it—not just for myself but for every friend who walks through my door.

Why You’ll Love This Creamy No-Bake Chocolate Covered Strawberry Cheesecake Recipe

This cheesecake isn’t just your average no-bake dessert. It’s the kind of recipe that fills your kitchen with sweet, inviting aromas without heating it up—perfect for those hot summer days or whenever you want a fuss-free treat. Here’s why it’s become a staple in my recipe box:

• Quick & Easy: Comes together in under 30 minutes, no oven required—great for busy weeknights or spontaneous dessert cravings.
• Simple Ingredients: You probably have everything in your pantry and fridge already—cream cheese, fresh strawberries, chocolate, and a few pantry staples.
• Perfect for Summer: Light, cool, and refreshing with the sweet burst of strawberries and smooth chocolate coating.
• Crowd-Pleaser: Kids, adults, and picky eaters alike rave about how creamy and flavorful this cheesecake is.
• Unbelievably Delicious: The creamy texture paired with the crisp chocolate shell and juicy strawberries is a winning combo that feels indulgent yet fresh.

What sets this cheesecake apart? It’s the balance—the silky filling made with a touch of whipped cream for that airy lightness, paired with a rich, glossy chocolate coating that snaps when you dig in. Plus, the fresh strawberries aren’t just decoration; they add a burst of natural sweetness and a bit of tartness that cuts through the richness perfectly. Honestly, this recipe hits all the right notes without any complicated steps or quirky ingredients.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find fresh at your local market.

• For the Crust:
  • 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits, crushed)
  • 5 tablespoons (70g) unsalted butter, melted (adds richness and binds the crust)
  • 2 tablespoons granulated sugar (balances the buttery crust)
• For the Cheesecake Filling:
  • 16 ounces (450g) cream cheese, softened (I prefer Philadelphia for smoothness)
  • ½ cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract (adds depth to the flavor)
  • 1 cup (240ml) heavy whipping cream, cold (use chilled for best whipping)
  • 1 cup (150g) fresh strawberries, chopped (choose ripe, fragrant berries)
• For the Chocolate Coating:
  • 8 ounces (225g) semi-sweet chocolate chips or chopped chocolate (Ghirardelli is my go-to)
  • 1 tablespoon (15g) coconut oil or unsalted butter (for shine and smooth texture)

Feel free to swap out graham crackers for gluten-free cookies if needed, or use coconut yogurt in place of cream cheese for a dairy-free twist. In summer, sometimes I toss in a handful of fresh raspberries or blueberries with the strawberries for a colorful punch.

Equipment Needed

• 9-inch (23 cm) springform pan – makes releasing the cheesecake a breeze.
• Mixing bowls – ideally one large for the filling and one for whipping cream.
• Electric mixer or stand mixer – to whip the cream and beat the cream cheese smoothly.
• Measuring cups and spoons – for precise ingredient amounts.
• Spatula – flexible and sturdy for folding ingredients gently.
• Double boiler or microwave-safe bowl – to melt chocolate gently.
• Optional: food processor – handy to crush graham crackers quickly, but a rolling pin and zip bag work fine too.

I once tried making this cheesecake without a springform pan, and let me tell you, a regular cake pan made it a sticky, messy ordeal. Worth investing in if you plan on making cheesecakes often! Also, cleaning melted chocolate from plastic bowls is a pain, so ceramic or glass bowls will save you some scrubbing later.

Preparation Method

1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and look like wet sand. Press the mixture firmly into the bottom of your springform pan (about 9 inches/23 cm) to create an even layer. Use the bottom of a glass to compact it nicely. Chill in the fridge while you prepare the filling. (Time: 10 minutes)
2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. This might take about 3-4 minutes on medium speed—don’t rush; lumps here are the enemy. (Tip: If your cream cheese isn’t fully softened, microwave in 10-second bursts.)
3. Whip the cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. This means when you lift the beater, peaks hold their shape firmly without drooping.
4. Fold the whipped cream into the cream cheese mixture: Gently fold using a spatula to keep the airy texture. Be patient and avoid overmixing. The filling should look light and fluffy.
5. Add the chopped strawberries: Fold in the fresh strawberries carefully so they’re distributed evenly but not mashed. (Pro tip: Pat them dry first to avoid excess moisture.)
6. Assemble the cheesecake: Pour the filling over the chilled crust and smooth the top with a spatula. Return the pan to the fridge to chill for at least 4 hours, preferably overnight. The longer, the better for setting.
7. Prepare the chocolate coating: About 30 minutes before serving, melt the chocolate and coconut oil together in a double boiler or microwave in 30-second bursts, stirring frequently. The mixture should be glossy and smooth.
8. Coat the cheesecake: Carefully pour the melted chocolate over the chilled cheesecake, letting it drip naturally down the sides for a rustic look. Return to the fridge for 15-20 minutes to let the chocolate harden.
9. Serve: Release the springform pan, slice with a warm knife (dip it in hot water and wipe dry between slices), and enjoy the creamy, fruity, chocolatey goodness!

Cooking Tips & Techniques

Getting this creamy no-bake cheesecake just right is partly about technique and partly about patience.

• Softening cream cheese: Don’t skip this step or try to beat cold cream cheese. It causes lumps and a grainy texture. Room temperature or gently warmed cream cheese whips up silky smooth.
• Whipping cream: Use cold heavy cream and a chilled bowl for best volume. If your kitchen’s warm, pop the bowl in the fridge for 10 minutes before whipping.
• Folding carefully: This is key to keeping the filling light. Use a spatula and fold gently rather than stirring vigorously.
• Chocolate melting: Melt slowly and stir often to avoid burning. If it seems too thick, add a tiny bit more coconut oil or butter, but don’t overdo it or it won’t set properly.
• Setting time: It’s tempting to rush this cheesecake, but chilling it overnight results in a cleaner slice and better flavor melding.

One time, I got distracted and added the strawberries before folding in the whipped cream—ended up with a pink-streaked filling that wasn’t as fluffy. Lesson learned: folding order matters. Also, warming the knife between slices is a game-changer, making cuts smooth and clean.

Variations & Adaptations

This creamy no-bake cheesecake recipe is surprisingly versatile. Here are some ways to switch things up:

• Dietary swaps: Use dairy-free cream cheese and coconut cream to make this vegan-friendly. Swap graham crackers for gluten-free cookies.
• Seasonal fruit: Swap strawberries for fresh peaches, blueberries, or raspberries depending on what’s in season. Each brings its own twist.
• Chocolate twist: Try white chocolate or dark chocolate coatings for different flavor profiles. You can even drizzle caramel on top for extra indulgence.
• Nutty touch: Add finely chopped toasted almonds or pistachios into the crust or sprinkle on top for crunch.
• Personal favorite: I’ve tried folding in a spoonful of lemon zest into the filling for a subtle citrus brightness that balances the chocolate beautifully.

Serving & Storage Suggestions

This cheesecake is best served chilled, straight from the fridge. The chocolate shell should have a satisfying snap, complementing the creamy interior and juicy strawberries.

Pair it with a cup of strong coffee, a glass of cold milk, or even a light rosé wine for a summery vibe. For a party, serve bite-size squares with fresh strawberry halves on top for easy sharing.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The crust may soften slightly over time, but the flavor only deepens. If freezing, wrap tightly and thaw overnight in the fridge before serving.

Reheat is not recommended since it’s a no-bake cheesecake, but letting slices sit at room temperature for 10-15 minutes before serving can soften the texture slightly and enhance flavors.

Nutritional Information & Benefits

Per serving (based on 12 slices): approximately 320 calories, 24g fat, 20g carbohydrates, and 5g protein.

The cream cheese provides a decent source of calcium and protein, while strawberries contribute antioxidants and vitamin C. Using fresh berries keeps the sugar content balanced and adds natural sweetness. Opting for semi-sweet chocolate keeps the richness in check without overloading on sugar.

This dessert fits well into a balanced diet when enjoyed in moderation. Plus, it’s gluten-free when made with gluten-free cookies, making it accessible for those with dietary restrictions.

Conclusion

This creamy no-bake chocolate covered strawberry cheesecake is the kind of recipe that sticks with you—not because it’s complicated, but because it’s genuinely satisfying. It’s simple enough for a last-minute summer treat yet special enough to impress guests or celebrate a sweet moment.

Don’t hesitate to make it your own—swap fruits, try different chocolates, or add nuts. I love this recipe because it reminds me of those unexpected, perfect bites that make even an ordinary day feel a little sweeter. Give it a try and tell me how you make it your own! I’d love to hear your twists and tips.

Ready to whip up some creamy, chocolatey goodness? Go on, treat yourself—and please, share your thoughts below or any questions you have!

FAQs About Creamy No-Bake Chocolate Covered Strawberry Cheesecake

Can I make this cheesecake ahead of time?

Absolutely! It actually tastes better after chilling overnight, which helps it set and develop flavors.

What can I use if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper, but releasing the cheesecake will be trickier and messier.

How do I prevent the chocolate from cracking when slicing?

Warm your knife under hot water, dry it off, and then slice in smooth, confident motions.

Can I substitute frozen strawberries for fresh?

Fresh is best for texture, but if using frozen, thaw and drain them well to avoid excess moisture in the filling.

Is this recipe suitable for kids?

Yes! It’s sweet, creamy, and not too rich, making it a hit with kids and adults alike.

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