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Strawberry Chocolate Chip Cheesecake Recipe


1 Hr. 5 Min.
1 Hr. 5 Min.
Skill Level:
10-12 servings

Nothing's better than a perfect slice of cheesecake, but strawberries and chocolate chips make it even better! Try your hand at a cheesecake tonight.

Ingredients & Directions

Bake Time
1 hour 5 minutes


  • Pastry Crust:
  • 1/3 cup
    butter or margarine, softened (75 mL)
  • 1/3 cup
    granulated sugar (75 mL)
  • 1
  • 1 1/4 cups
    all-purpose flour (300 mL)
  • Cheesecake Filling:
  • 3 pkgs (8 oz each)
    cream cheese, softened (750 g)
  • 1 pkg (10 oz)
    frozen sliced strawberries with syrup, thawed (300 g)
  • 2/3 cup
    all-purpose flour (150 mL)
  • 3
  • 1 tsp
    strawberry or vanilla extract (5 mL)
  • 4 or 5 drops
    red food colouring (optional)
  • sweetened whipped cream (optional)
  • fresh strawberries (optional)


Equipment Needed 
oven Oven
springform pan 9-inch (23 cm) Springform Pan
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
food processor or blender Food Processor or Blender
refrigerator Refrigerator

Pastry Crust: Heat oven to 450°F (230°C). In medium bowl, beat butter and sugar until creamy; blend in egg. Add flour; mix well. Press dough onto bottom and 1-1/2 inches (4 cm) up sides of 9-inch (23 cm) springform pan. Bake 5 minutes; let cool. Decrease oven temperature to 350°F (180°C).


Cheesecake Filling: In large bowl, beat cream cheese and sugar until smooth. Purée strawberries with syrup in food processor or blender; add to cream cheese mixture. Blend in flour, eggs, strawberry extract and food colour. Stir in mini chocolate chips. Pour into prepared crust.


Bake 10 minutes, without opening oven door. Decrease oven temperature to 250°F (120°C); continue baking 50 to 60 minutes or until set. Remove from oven and run knife around edge of cheesecake; let cool to room temperature.


Refrigerate several hours or overnight; remove side of pan. Serve topped with whipped cream and strawberries.