Chocolate and strawberries – a match made in heaven! This chocolate strawberry cheesecake is my version of the fraisier cake! It’s made with rich chocolate cake using my Perfect Chocolate Cake Recipe, no-bake vanilla cheesecake dotted with fresh strawberries, and garnished with sliced strawberries. It’s topped with a simple whipped cream and more strawberries! Can you think of a better strawberry cake?!
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The fluffiest no-bake cheesecake!
The no-bake vanilla strawberry cheesecake center in this fraisier cake is simply amazing! It’s light, fluffy and packed full of juicy, fruity strawberries. I have a secret ingredient to make the cheesecake super fluffy – whole milk ricotta cheese! Mixing the lighter ricotta cheese with the denser cream cheese results in the most delicate cheesecake you’ll ever have! I use ricotta cheese for my cheese cakes in my new cookbook, ‘The European Cake Cookbook’, a lot! I also add heavy cream to the filling, which makes it even lighter and fluffier!
How To Make A No-Bake Cheesecake
I love the look of fresh strawberries set into the sides of this fraisier cake! To set the cheesecake layer, I used regular gelatin. Make sure to dissolve the gelatin completely and add it into the cheesecake batter while it’s still piping hot. This way, the gelatin will not clump. If you are looking for a vegan option, try using agar gelatin. The preparation will be slightly different. Combine just 1 tablespoon agar gelatin with 1/4 cup water in a small saucepan. Heat over medium heat for about 2 to 3 minutes, stirring constantly, until the consistency looks like applesauce. Do not let it cool, add the hot gelatin straight into the mixer and whisk right away.
Whether you’re using regular gelatin or agar, allow the strawberry cake to chill in the fridge for at least 6 hours, or leave it in overnight. You can garnish the top with whipped cream and strawberries right away or after it’s set.
The chocolate cake!
For the base and top of my strawberry fraisier cake, I used a reduced recipe of my ‘Perfect Chocolate Cake’! The chocolate cake is super rich, moist yet fluffy, making it the perfect cake for this creation. I prepared 3/4 of the original recipe; I’ve included the measurements below to make it easy! Bake the batter in an 8-inch pan and let it cool completely. Once cooled, slice it in half to create two layers. You can watch my recipe for chocolate cake here: https://tatyanaseverydayfood.com/recipe-items/perfect-chocolate-cake/
I used an 8-inch cake pan for my recipe, then added an acetate cake collar to add height to the pan. Otherwise, all the no bake cheesecake filling wouldn’t fit. If you don’t have a tall pan or an acetate cake collar, just prepare this recipe in a 9-inch pan!
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Need more strawberry inspiration? Try this amazing ‘Strawberry Nutella Cheesecake’ next!
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
I love this aluminum spring form pan for baking cakes and cheesecakes.
I use a bulk roll of acetate cake collar – just cut it to size for each cake.
The classic KitchenAid stand mixer is a must in every kitchen!
And garnish the cake using these jumbo cake decorating tips.