top of page

Chocolate strawberry cheesecake

Prep Time:

15 mins

Cook Time:

20 mins


6-8 Servings



About the Recipe

Creamy and rich eggless chocolate strawberry cheesecake.


For the chocolate cheesecake filling:

  1. 1 8oz Philadelphia cream cheese (low fat is okay)

  2. 1/4 cup confectioner's sugar

  3. 1 tbsp vanilla extract

  4. 2 tbsp cocoa powder

  5. 1/2 cup chocolate chips

  6. 1/2 cup heavy cream or half and half

For the crust:

  1. 2 1/2 cup crumbled graham crackers (about 1 1/2 sleeves from the box)

  2. 1/4 cup confectioner's sugar (you can start with less depending on how sweet you prefer the crust to be)

  3. 2/3 cups coconut oil (start with 1/3 and add 1 tbsp at a time as needed to reach right consistency, especially if using less sugar)


  1. Here we use fresh teeny tiny strawerries to top

  2. Confectioner's sugar for srinkling on top (optional)


To make the crust:

  1. Preheat oven to 325 F.

  2. Using a processor, crumble the crackers until mostly smooth. Add in the sugar then blitz for another few seconds.

  3. Transfer crumbs to a bowl and add coconut oil starting with 1/3 cup, gradually adding more coconut oil, as needed 1 tbsp at a time. Best to mix with spoon or hands to get a feel for consistency of crumbs. Should be just about wet/moist enough to stick together.

  4. Transfer to cheesecake baking pan.

  5. Spread evenly in the tray. You can use the base of a glass to press/pack in and even out if needed.

To make the chocolate cheesecake:

  1. In a bowl, add the cream cheese along with vanilla extract and mix until cheese softens. You can use bottom of spoon or a fork to loosen / soften cheese.

  2. Add cheese to a small pot to stovetop. Turn heat to very low.

  3. Add the cream/milk and confectioner's sugar. Stir or whisk mixture well.

  4. Add cocoa powder and whisk until mixture is smooth/consistent.

  5. As mixture bubbles and starts to thicken, add the chocolate chips and cute off heat. Keep stirring the chips into the mixture until fully melted.

  6. Pour chocolate mixture over the graham crust and transfer the tray to the oven.

  7. Bake for 20 mins. You will notice the top of the cheesecake get a little dry and the cheesecake will just slightly jiggle if you shake the tray gently, when it is ready to come out.

  8. Let the cheesecake cool down completely before you top it with your favorite topping/s.

  9. Here we add berries (havled) and confectioner's sugar.

  10. Bon appetit!

bottom of page