Chocolate strawberry cheesecake

If you love cheesecake AND chocolate cake, this dessert is about to be your new obsession. This Chocolate Strawberry Cheesecake is a show-stopping dessert that layers rich chocolate cake, creamy vanilla bean cheesecake, fresh strawberries, and chocolate ganache all in one bite. It’s fancy enough for a special occasion but simple enough that you can make it at home.

This recipe has a few steps, but trust me — it’s totally worth it. I always recommend baking the cake and cheesecake a day ahead so assembly is stress-free. The result is a bakery-worthy dessert that will seriously wow anyone lucky enough to get a slice.

Why You’ll Love This Dessert

• Two desserts in one – Chocolate cake + creamy cheesecake = the ultimate indulgence.

• Perfect for celebrations – Birthdays, Valentine’s Day, anniversaries, or just because you deserve it.

• Make-ahead friendly – Both the cake and cheesecake need time to chill, so you can prep them ahead of time and assemble the next day.

• A little bit fancy – The chocolate ganache drip and strawberry garnish make this cake look straight out of a bakery case.

Ingredients

For the Cheesecake:

• 16 oz softened full-fat cream cheese

• 1 cup granulated sugar

• 3 large eggs

• 1 tbsp vanilla bean gel (or extract)

• 1 tbsp all-purpose flour

• ¼ cup full-fat sour cream

  
  

Pro tip: Let your cream cheese and eggs sit out for at least 4 hours so they are truly room temperature. This helps your cheesecake bake up smooth and creamy without cracks.

For the Chocolate Cake:

• 1 box Betty Crocker triple chocolate cake mix (or your favorite chocolate mix)

• 3 eggs

• 1 cup hot coffee (this makes the chocolate flavor extra rich!)

• ½ cup oil

For the Chocolate Ganache:

• ½ cup hot heavy cream

• 1 cup milk chocolate chips

For the Whipped Cream:

• 1 cup Pastry Pride (or heavy cream)

• 1 tsp vanilla extract

• ¼ cup powdered sugar

For the Strawberries:

• 3–5 strawberries, sliced (for between the layers)

• 3–5 whole strawberries (for garnish)

For the Garnish:

• 1 cup mini chocolate chips

Supplies You’ll Need

• 9 or 10-inch cake pan (for water bath)

• 8-inch cheesecake pan (lined with parchment)

• 8-inch cake pan (for chocolate cake layer)

• Parchment paper

• Plastic wrap

Step-by-Step Instructions

Step 1: Bake the Cheesecake

Preheat your oven to 325°F. Line your cheesecake pan with parchment paper.Mix together the cream cheese and sugar until smooth. Add the eggs one at a time, mixing slowly to avoid adding too much air. Stir in the vanilla, flour, and sour cream until fully combined.Pour the cheesecake batter into the pan. Place the pan in a larger cake pan or roasting pan and create a water bath by filling the outer pan with hot water about halfway up the sides.Bake for about 40 minutes, or until the center is just set. Do not overbake.Let the cheesecake cool, then wrap and refrigerate overnight.

Step 2: Bake the Chocolate Cake

Preheat your oven to 350°F.Mix together the cake mix, eggs, hot coffee, and oil until smooth.Pour into a parchment-lined 8-inch cake pan and bake according to the box directions (usually 28–32 minutes).Let cool completely, then wrap and chill in the fridge overnight.

Bonus tip: You’ll have extra cake batter! I always bake an extra layer and freeze it for the next time I make this cake.

Step 3: Make the Ganache

Heat the heavy cream until steaming, then pour over the chocolate chips in a heat-safe bowl. Let sit for 1–2 minutes, then stir until smooth. Let cool slightly until it’s a pourable consistency.

Step 4: Whip the Cream

Whip the Pastry Pride, vanilla extract, and powdered sugar for 5–7 minutes until stiff peaks form.

Step 5: Assemble the Cake

1. Place the chocolate cake layer on a cake board or plate.

2. Carefully place the chilled cheesecake on top of the cake layer.

3. Spread sliced strawberries on top of the cheesecake layer.

4. Pour cooled ganache over the top, letting it drip slightly down the sides.

5. Press mini chocolate chips onto the sides of the cake for crunch.

6. Pipe whipped cream around the top edges and garnish with whole strawberries.

   
   

Tips for Success

• Room temperature ingredients = smooth cheesecake – Don’t skip this step!

• Chill overnight – This makes both the cheesecake and cake easier to handle and assemble.

• Level your cake layer – If the top of the chocolate cake domes, trim it flat so the cheesecake sits evenly.

• Use a hot knife to slice – Run your knife under hot water, wipe it dry, then slice for clean, picture-perfect pieces.

This Chocolate Strawberry Cheesecake is rich, decadent, and absolutely gorgeous when finished. It’s one of those desserts that looks like it came from a fancy bakery but tastes even better because you made it yourself.

If you bake this beauty, tag me on Instagram @sprinklemesyd so I can see your stunning creations! 🍫🍓