Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- 9-inch springform pan
- Measuring cups and spoons
Ingredients
- 1 cup crushed graham crackers
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 2 cups strawberries, fresh and sliced
- 1 cup dark chocolate, melted
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- for garnish fresh strawberries
Instructions
- Combine crushed graham crackers with melted butter and press firmly into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat softened cream cheese and powdered sugar until smooth; add melted dark chocolate and vanilla extract, and blend until fully incorporated.
- In another bowl, whip heavy cream until soft peaks form and gently fold into the cream cheese mixture.
- Spread a layer of the cream cheese mixture over the crust, arrange sliced strawberries on top, and pour the remaining cream cheese mixture over the strawberries.
- Refrigerate the cheesecake for at least 4 hours to let it set, then dust with cocoa powder and garnish with fresh strawberries before serving.
Notes
For a dairy-free version, swap the cream cheese and heavy cream with plant-based substitutes. Trim excess moisture from strawberries to prevent a soggy filling. This cheesecake tastes even better the day after it’s made, perfect for meal prep. For an extra touch, drizzle melted chocolate over the cheesecake before serving.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 400IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 1mg
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