1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan with removable bottom using butter or cooking spray—don’t skip this or you’ll regret it.
2. In a food processor, pulse the chocolate graham crackers until they’re finely ground into crumbs—about 30 seconds. You should have about 2 cups of crumbs.
3. Add the melted butter to the crumbs and pulse about 10 times until the mixture looks like wet sand and holds together when squeezed.
4. Press the crumb mixture firmly onto the bottom and up the sides of the prepared tart pan. Use the bottom of a measuring cup to really pack it down, especially where the bottom meets the sides.
5. Bake the crust for 10 minutes to set it, then remove from the oven and let it cool while you make the filling. Keep the oven on.
6. In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed for about 3 minutes until completely smooth with no lumps.
7. Add the eggs one at a time, beating well after each addition until just incorporated. Don’t overmix after adding eggs or you’ll add too much air, which causes cracks.
8. Stir in the vanilla extract until the batter is silky smooth, scraping down the sides and bottom of the bowl.
9. Pour the cream cheese mixture into the cooled chocolate crust, spreading it evenly with a spatula.
10. Arrange the sliced strawberries decoratively on top of the filling. I like to do concentric circles starting from the outside, but scatter them however you want.
11. In a small microwave-safe bowl, warm the strawberry jam for 15-20 seconds until it’s slightly runny and pourable. Drizzle it evenly over the strawberries using a spoon.
12. Bake the tart for 25-30 minutes. The edges should be set and slightly puffed, while the center should still jiggle slightly when you gently shake the pan—it will firm up as it cools.
13. Remove from the oven and let cool to room temperature on a wire rack, about 1 hour. Then cover and refrigerate for at least 2 hours or overnight.
14. When ready to serve, carefully remove the outer ring of the tart pan. Slice with a hot, clean knife and serve each slice with a dollop of whipped cream on top.

Nutrition Information (Per Slice):

• Calories: 385
• Carbohydrates: 35g
• Protein: 6g
• Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 105mg
• Fiber: 2g
• Sodium: 280mg
• Sugar: 24g
• Vitamin C: 20% DV
• Calcium: 8% DV

High in vitamin C and antioxidants from fresh strawberries

Notes:

• Room temperature cream cheese and eggs are crucial for smooth, lump-free filling.
• Every oven has its own personality—start checking at 25 minutes and use the jiggle test.
• Don’t open the oven door during baking or you’ll cause temperature fluctuations.
• The tart will look slightly underdone in the center—that’s perfect.

Storage Tips:

• Store covered in the refrigerator for up to 3 days.
• Don’t freeze with fresh strawberries—they get mushy when thawed.
• Cover with plastic wrap to prevent the cheesecake from absorbing fridge odors.
• Let sit at room temperature for 15 minutes before serving for best flavor.

Serving Suggestions:

• Top each slice with homemade whipped cream and a fresh strawberry
• Drizzle with chocolate sauce for extra decadence
• Dust with powdered sugar just before serving
• Garnish with fresh mint leaves for elegant presentation

Mix It Up (Recipe Variations):

• Dark Chocolate Strawberry Tart: Use dark chocolate graham crackers or add 2 tablespoons extra cocoa to regular chocolate crackers
• Lemon Strawberry Tart: Add 2 tablespoons lemon zest to the filling for bright citrus notes
• Nutella Swirl Tart: Swirl 1/4 cup Nutella into the filling before adding strawberries
• Gluten-Free Chocolate Tart: Use gluten-free chocolate graham crackers or chocolate cookie crumbs

What Makes This Recipe Special:

This chocolate strawberry cheesecake tart recipe combines the rich, creamy texture of New York-style cheesecake with the elegant presentation of a French fruit tart. The chocolate crust adds depth that perfectly complements fresh strawberries, while the shallow tart format gives you ideal crust-to-filling ratio in every bite. Unlike traditional deep-dish cheesecakes, this version bakes faster and chills quicker, making it perfect for when you need an impressive dessert without the all-day commitment.