Chocolate-Topped Strawberry Cheesecake Recipe

Name: Chocolate-Topped Strawberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups chocolate graham cracker crumbs (about 9 whole crackers); 1/4 cup butter, melted; 2 envelopes unflavored gelatin; 1/2 cup cold water; 16 ounces fresh or frozen unsweetened strawberries, thawed; 2 packages (8 ounces each) fat-free cream cheese, cubed; 1 cup fat-free cottage cheese; Sugar substitute equivalent to 3/4 cup sugar; 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided; 1/2 cup chocolate ice cream topping; 1 cup quartered fresh strawberries

Servings: persons

1-1/4 cups chocolate graham cracker crumbs (about 9 whole crackers)
1/4 cup butter, melted
2 envelopes unflavored gelatin
1/2 cup cold water
16 ounces fresh or frozen unsweetened strawberries, thawed
2 packages (8 ounces each) fat-free cream cheese, cubed
1 cup fat-free cottage cheese
Sugar substitute equivalent to 3/4 cup sugar
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
1/2 cup chocolate ice cream topping
1 cup quartered fresh strawberries

1
Preheat oven to 350u00b0. Mix cracker crumbs and butter; press onto bottom and 1 in. up sides of a 9-in. springform pan coated with cooking spray. Place on a
2
. Bake until set, about 10 minutes. Cool completely on a wire rack.
3
In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; remove from heat.
4
Hull strawberries if necessary; puree in a food processor. Remove to a bowl. Add cream cheese, cottage cheese and sugar substitute to food processor; process until smooth. While processing, gradually add gelatin mixture. Add pureed strawberries; process until blended. Transfer to a large bowl; fold in 2 cups whipped topping. Pour into crust. Refrigerate, covered, until set, 2-3 hours.
5
Loosen sides of cheesecake with a knife; remove rim. To serve, top with chocolate topping, remaining whipped topping and quartered strawberries.

906

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/4 cups chocolate graham cracker crumbs (about 9 whole crackers), 1/4 cup butter, melted, 2 envelopes unflavored gelatin, 1/2 cup cold water, and more.

Yes, Chocolate-Topped Strawberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Topped Strawberry Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions