Print

Lighter Chocolate Covered Strawberry Cheesecake (Easy Recipe)

lighter chocolate covered strawberry cheesecake - featured image
Print Recipe

A lighter, fresher chocolate-covered strawberry cheesecake that’s creamy without being heavy, sweet without being cloying. Made with Greek yogurt and reduced-fat cream cheese, this easy recipe comes together in about 30 minutes of active prep with no water bath required.

Ingredients

Scale
  • 1 ½ cups chocolate wafer crumbs (about 25 wafers, or use chocolate graham crackers)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 16 oz (450g) reduced-fat cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ¾ cup (170g) plain Greek yogurt (full-fat or 2% works best)
  • ¼ cup (60ml) fresh lemon juice
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 1 lb (450g) fresh strawberries, hulled and sliced
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 4 oz (115g) dark chocolate (60-70% cocoa), chopped
  • 1 tablespoon coconut oil or unsalted butter

Instructions

  1. Preheat and Prep (10 minutes): Preheat your oven to 325°F (160°C). Wrap the outside of your springform pan with a double layer of aluminum foil to prevent any water from seeping in if you’re using a water bath. Lightly grease the inside with butter or cooking spray.
  2. Make the Crust (10 minutes): Pulse the chocolate wafer crumbs in a food processor until they’re fine and uniform. Add the melted butter, sugar, and salt, then pulse again until the mixture looks like wet sand. Press this firmly into the bottom of your prepared pan — use the bottom of a measuring cup to really pack it down. Bake for 8 minutes, then set aside to cool while you make the filling.
  3. Prepare the Strawberry Topping (15 minutes): While the crust cools, combine the sliced strawberries, honey, lemon juice, and vanilla in a small saucepan over medium heat. Let it simmer gently for 8-10 minutes, stirring occasionally, until the strawberries soften and release their juices. The mixture should thicken slightly — it will continue to set as it cools. Remove from heat and let it cool completely.
  4. Make the Cheesecake Filling (15 minutes): In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy — about 2 minutes. Scrape down the sides of the bowl. Add the sugar and beat for another minute. Add the eggs one at a time, mixing on low speed after each addition until just combined. Don’t overmix here, or the cheesecake can crack. Add the vanilla, almond extract, Greek yogurt, lemon juice, and flour, mixing on low until everything is smooth and uniform. The…
  5. Assemble and Bake (50-60 minutes): Pour the cheesecake filling over the cooled crust and spread it evenly. Drop spoonfuls of the cooled strawberry topping over the filling, then use a knife to gently swirl it into the batter — just a few figure-eight motions, don’t overdo it. Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform. Bake for 50-60 minutes, until the edges are set but the center still …
  6. Cool Gradually (2 hours): Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This slow cooling prevents the dreaded center crack. Remove from the water bath, take off the foil, and let it cool completely on a wire rack for another hour. Then refrigerate for at least 4 hours, but overnight is best — the texture really develops as it chills.
  7. Make the Chocolate Coating (10 minutes): Once the cheesecake is fully chilled and set, melt the dark chocolate and coconut oil together in a double boiler or microwave. Let it cool slightly until it’s still liquid but not hot. Dip each whole strawberry (reserve a few for garnish) into the chocolate, letting the excess drip off, and place them on a parchment-lined baking sheet. Refrigerate for 15 minutes to set.
  8. Final Assembly (5 minutes): Run a knife around the edge of the pan, release the springform, and transfer the cheesecake to a serving plate. Arrange the chocolate-covered strawberries on top in whatever pattern makes you happy. Slice with a warm, dry knife for clean cuts — wipe the blade between slices.

Notes

Room temperature ingredients are non-negotiable. Don’t overmix the filling. The water bath is your friend. Patience with cooling. For the chocolate coating, a tiny bit of coconut oil makes the chocolate set with a beautiful shine. If your chocolate seizes, start over with fresh chocolate and go slower next time.

Nutrition

Keywords: lighter cheesecake, chocolate covered strawberry cheesecake, easy cheesecake recipe, Greek yogurt cheesecake, reduced fat cheesecake, strawberry cheesecake, chocolate strawberry dessert

Find it online: https://dinadinnertable.com/lighter-chocolate-covered-strawberry-cheesecake-easy-recipe/