Save on Pinterest

Chocolate-Topped Strawberry Cheesecake

Creamy and airy, this gorgeous dessert is the perfect special something for a summer dinner party. I love the mix of smooth strawberry cheesecake and crumbly chocolate crust—and how elegant it looks on the table. —Kathy Berger, Dry Ridge, Kentucky
  • Total Time
    Prep: 35 min. + chilling Bake: 10 min. + cooling
  • Makes
    12 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 Daisy 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

Directions

  • Preheat oven to 350°. 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 baking sheet. Bake until set, about 10 minutes. Cool completely on a wire rack.
  • 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.
  • 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.
  • Loosen sides of cheesecake with a knife; remove rim. To serve, top with chocolate topping, remaining whipped topping and quartered strawberries.
Test Kitchen Tips
  • Get more tips for how to make cheesecake with our ultimate guide.

  • Editor's Note
    This recipe was tested with Splenda no-calorie sweetener.
    Nutrition Facts
    1 slice: 244 calories, 8g fat (5g saturated fat), 16mg cholesterol, 463mg sodium, 29g carbohydrate (17g sugars, 2g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

    Recommended Video

    Reviews

    Click stars to rate
    Average Rating:
    • lintim
      Dec 12, 2017

      Easy cheesecake!

    • gina.kapfhamer
      May 25, 2017

      This is a super easy dessert! I made this for a Memorial Day holiday party and it was a big hit. Great recipe.

    • reneeh2010
      May 8, 2015

      Can you use 3/4 of real sugar with this recipe????

    • DrPharmwife
      Jan 20, 2015

      Question: How many strawberries do I put in the food processer? All 12, than have extra strawberries for garnish? Thank you! It looks beautiful, can't wait to try it :)

    • doylescott
      Jul 3, 2014

      I made this strawberry cheesecake and it was for a friends birthday. he said he did not want to cut it couse they would eat it. I told him I would make him an other one. he said OK. I THINK IT WOULD BE A 10 STAR.

    • myrakk
      Mar 25, 2014

      This cheesecake is light and fluffy absolutely delicious

    • m12k4
      Feb 10, 2014

      excellent recipe!!

    • perrault
      Feb 8, 2014

      This was excellent, I and the family loved it.

    • Neeneeskitchen
      Dec 29, 2013

      Loved this recipe.

    • sweetlilly46
      Apr 17, 2013

      iwant arecape for cholatecheespie