No-Bake Chocolate Strawberry Cheesecake
Get ready for a dessert that’s as easy to make as it is impressive! These No-Bake Chocolate Covered Strawberry Cheesecakes combine creamy cheesecake, juicy strawberries, and rich chocolate into one irresistible bite. Perfect for when you want something sweet without turning on the oven!
Servings 8
Equipment
- 1 8 Cavity Silicone Cylinder Dessert Mold 3.89 ounce capacity
Ingredients
- 16 Strawberries rinsed and dried off
- ½ Pound Chocolate Almond Bark
- 1¼ Cups Heavy Whipping Cream
- 2 Tablespoons Powdered Sugar
- 24 Ounces Cream Cheese softened to room temperature
- ½ Cup Sugar
- ¼ Cup Sour Cream
- 1 teaspoon Vanilla Extract
Crust
- 1 Cup Graham Cracker Crumbs
- 1 Tablespoon Sugar
- 4 Tablespoons Butter
Instructions
- Cut the tops of of half of the strawberries.
- In 30 second increments in a microwave safe dish, melt the chocolate until it's smooth and completely melted.
- Dip the cut strawberries into the chocolate to cover them. Place on parchment paper to set.
- Dip half of each of the strawberries with the tops still on into the chocolate and set aside (for garnish).
- Use an electric mixer with a large bowl to mix the heavy whipping cream and powdered sugar until stiff peaks form.
- In a separate bowl, combine the cream cheese, sugar, sour cream, and vanilla until smooth.
- Use an electric mixer to combine the heavy whipping cream into the cream cheese mixture until well combined.
- Fill the molds halfway with the cheesecake mixture.
- Place one of the chocolate covered strawberries with no tops into each mold, pressing down into the cheesecake mixture.
- Fill the rest of the mold with more cheesecake mixture until full.
- Melt the butter in a microwave safe bowl.
- Add the graham cracker crumbs and 1 tablespoon of sugar to the butter.
- Spoon some of the graham cracker mixture onto the top of each cheesecake, pressing the crumbs into the batter.
- Place the mold onto a tray and place in the freezer for 2-4 hours.
- Carefully remove the cheesecakes, top with the strawberries that were made for the garnish and serve.
Notes
Soften cream cheese fully: Take it out of the fridge at least 30 minutes before you start to get a smooth, lump-free filling.
Dry strawberries completely: Make sure your strawberries are totally dry before dipping in chocolate so the coating sets nicely and doesn’t slide off.
Press strawberries gently into the filling: Push them in just enough so they’re secure but not all the way through to the crust layer.
Chill the molds on a tray: Place your silicone molds on a baking sheet or tray before freezing to keep them steady and avoid spills.
Be patient when unmolding: If they resist, let them sit at room temperature for a few minutes to loosen up before carefully popping them out.