Delicious 3 Layer Cheesecake

Summer is coming and that means fresh Summer produce is on the way!!

I love strawberries and can’t wait to pick our fresh strawberries from the garden. For mother’s day, I made a 3 layer cheesecake with strawberry, chocolate, and vanilla layers. It was a HIT and I think you will enjoy this delicious dessert too. 🙂

Delicious 3 Layer Cheesecake Recipe

Servings: 6



  • 1 cup of Oreo cookies finely chopped
  • 3 tablespoons of melted butter
  • Strawberry syrup:
  • 1 cup of strawberries halved
  • 3 tablespoons of organic sugar

Cheesecake Filling:

  • 24 oz of plain cream cheese room temperature
  • 3 eggs at room temperature
  • 3/4 cup of organic sugar
  • 2 teaspoons of vanilla flavoring
  • 1 lemon, reserve the zest
  • 6 oz of semi sweet chocolate

Optional: Diced strawberries or melted chocolate for the top to serve.


Mix together the finely grounded oreo crumbs and the butter. Place mixture in a 9-inch pie pan. Make sure to evenly spread pie crust along the bottom of the springform pan. Bake at 350 degrees for about 7-8 minutes then remove from oven and cool.

In a large KitchenAid mix the cream cheese until fully whipped then add the sugar. Beat in the eggs one at a time then add the lemon zest and vanilla. Gently fold to combine.

Divide mixture evenly into 3 medium bowls.

Set aside the plain (vanilla) mixture, then prepare the strawberry and chocolate layers.

In a small heavy pot heat the strawberries and sugar over medium heat. Cook until the strawberries have completely become soft and almost liquified. (You want your sauce to be similar to a fruit coulis.) Once strawberries have cooked all the way down remove from heat. Fold the strawberry sauce into 1 of the plain cheesecake mixtures. Set aside.

Melt the semi-sweet chocolate over a Bain- Marie which is a double boiler. Melt over medium heat, and make sure chocolate has completely melted. Remove from heat and let cool. Once the chocolate has cooled down then fold the chocolate into the plain cheesecake mixture. Prepare to layer the cheesecake mixtures.

Preheat the oven to 425 degrees.  I like to do an ombre effect with my cheesecake so I start with the chocolate, then the strawberry, then the vanilla. Make sure to evenly spread the layers out carefully trying not to mix them together.

Once the cheesecake is ready then bake in the center rack for about 10 minutes and reduce heat to 300 degrees. Bake until the center is jiggly, about 50 minutes. Remove the cheesecake from the oven then let cool slightly. Gently run a knife around the edges of the pan and let cool. You can release the springform pan sides and let the cheesecake cool to room temperature while sitting on the base of the pan.

Once cheesecake is cool wrap with plastic wrap and then chill overnight.

When ready to serve drizzle semi-sweet chocolate sauce over the top and serve with fresh strawberries.


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