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Chocolate Cream Cheese Squares with Strawberry Compote

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Here’s your perfect dessert. These Chocolate Cream Cheese Squares with Strawberry Compote are utterly delicious and would make a great Valentine’s Day dessert!

close up of the Chocolate Cream Cheese Squares with Strawberry Compote
Chocolate Cream Cheese Squares with Strawberry Compote

Cheesecake plus chocolate equals quite delicious. 

These squares are not very sweet at all as I used bitter sweet chocolate and didn’t use a whole lot of sugar.  The result is quite decadent and not overpoweringly sweet.  The strawberry compote adds an extra layer of richness and you could go over the top and add whipped cream.  Valentine’s Day is coming!

Notes About the Chocolate Cream Cheese Squares with Strawberry Compote

  • I used a digestive crumb base as it was what I had on hand in the house.  You could easily use the same amount of chocolate biscuits if you prefer a chocolate base.  However, this combination in itself is quite nice.

This really is a great dessert for any day of the week, but also something to keep in mind for special occasions.

I hope you like the recipe friends. I’ll be back really soon with more delicious dishes from my kitchen. And until then, happy cooking!

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Chocolate Cream Cheese Squares with Strawberry Compote

Rich and delicious cream cheese squares topped with fresh strawberry compote.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: North American
Keyword: chocolate, cream cheese, strawberries
Servings: 16 squares
Calories: 306kcal
Author: Julia Pinney


For the filling:

  • 8 oz cream cheese
  • 4 oz mascarpone cheese
  • 1/2 Cup whipping cream
  • 1/2 Cup sugar
  • 1 Teaspoon vanilla
  • 5 oz dark chocolate
  • 2 Eggs
  • 1/4 Cup flour
  • Pinch salt

For the base:

  • 2 Cups digestive biscuit crumbs
  • 1/2 Cup butter melted
  • 1 Tablespoon sugar

For the Strawberry Compote:

  • 2 Cups strawberries roughly chopped
  • 1 Tablespoon brown sugar
  • 1 Teaspoon vanilla
  • 3 Tablespoons water


  • Preheat oven to 350 degrees F. Grease and line a 8 inch square baking tin.
  • Combine the digestive crumbs, sugar and melted butter. Stir to combine and press evenly into the pan. Cover and refrigerate while you make the filling.
  • Sift together the flour and salt and set aside. In the bowl of you electric mixer, mix the cream cheese and mascarpone on high speed until smooth. Mix in the sugar on high speed and mix for about 2 minutes. Add eggs one at a time and vanilla. Mix until combined. Mix in heavy cream and mix for about a minute. Pour in melted chocolate and stir until combined. Sift in flour until just combined. Pour into prepared crust and bake for 20-25 minutes. It should spring back when touched and a toothpick inserted into the center should come out clean.
  • Remove from oven and lay on a wire rack to cool completely.
  • While your squares are cooking, make your compote, With a small stainless steel saucepan set over medium high heat, add the strawberries. Stir for a few minutes until they start to sizzle. Add in the water, vanilla and brown sugar. Continue to cook for a further few minutes, mashing with a fork as the strawberries soften. After about 5 minutes, your compote should be thickened and ready. Remove from heat.
  • Remove your cream cheese cake from the pan and cut into squares. Serve with the warm compote for a complete dessert. Can also be eaten on their own. Will keep well in the refrigerator for 4 – 5 days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts
Chocolate Cream Cheese Squares with Strawberry Compote
Amount Per Serving (1 square)
Calories 306 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 69mg23%
Sodium 163mg7%
Potassium 138mg4%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 15g17%
Protein 4g8%
Vitamin A 609IU12%
Vitamin C 11mg13%
Calcium 45mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

By on February 12th, 2016
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