Chocolate-covered strawberries and classic cheesecake—two beloved desserts that are already stars in their own right. But when you bring them together into a single, luscious creation? You get the ultimate show-stopper: the Chocolate-Covered Strawberry Cheesecake. This recipe blends smooth, tangy cheesecake with a fresh strawberry layer, all wrapped in a rich chocolate shell.
Whether you’re planning a romantic dinner, celebrating a birthday, or simply satisfying a sweet tooth, this recipe guarantees a crowd-pleaser. In this blog post, we’ll walk you through every step of the process—from crust to chocolate drizzle—with detailed instructions, pro tips, and mouthwatering variations.
Ingredients Breakdown
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10–12 full crackers)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- Optional: 1 tbsp cocoa powder (for a chocolate twist)
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 tsp salt
For the Strawberry Layer:
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water (slurry)
For the Chocolate Topping:
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup heavy cream
- Optional: 1 tbsp butter (for added gloss)
Step-by-Step Instructions
1. Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter (plus cocoa powder if using) until combined.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
- Bake for 10 minutes, then set aside to cool while you prepare the filling.
2. Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add sugar and mix until well incorporated.
- Beat in eggs one at a time, scraping the bowl between additions.
- Mix in sour cream, vanilla extract, and salt until just combined—don’t overmix.
- Pour the cheesecake batter over the cooled crust and smooth the top.
3. Bake the Cheesecake
- Wrap the outside of the springform pan with aluminum foil and place it in a larger baking pan filled with hot water (to create a water bath).
- Bake for 55–65 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and refrigerate for at least 6 hours, preferably overnight.
4. Make the Strawberry Layer
- In a saucepan over medium heat, combine sliced strawberries, sugar, and lemon juice.
- Cook until the berries release their juices (about 5 minutes).
- Stir in the cornstarch slurry and continue cooking until the mixture thickens.
- Let it cool completely before spreading over the chilled cheesecake.
5. Prepare the Chocolate Topping
- In a microwave-safe bowl or saucepan, heat the heavy cream until just boiling.
- Pour it over the chocolate chips (and butter, if using) and let sit for 2 minutes.
- Stir until smooth and glossy.
- Let the ganache cool slightly, then pour over the strawberry layer.
Assembly and Final Touches
- Once all components are cooled, layer the strawberry mixture evenly over the cheesecake.
- Gently pour the chocolate ganache on top, allowing it to drip down the sides for a dramatic effect.
- Chill the assembled Chocolate-Covered Strawberry Cheesecake for at least 1 more hour before serving.
Tips for Success
- Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smoother filling.
- Avoid Overmixing: Overmixing can incorporate too much air, causing the cheesecake to crack.
- Water Bath Tips: Place a towel in the roasting pan to prevent the cheesecake from shifting.
- Clean Slices: Dip a knife in hot water and wipe clean between each slice.
Variations to Try
- Mini Cheesecakes: Use a muffin tin with liners for personal-sized versions.
- White Chocolate Version: Swap semi-sweet chocolate for white chocolate ganache.
- Berry Mix: Add raspberries or blueberries to the strawberry layer for added complexity.
- Chocolate Crust: Use crushed Oreos instead of graham crackers for a richer base.
Serving Suggestions
- Garnish with fresh strawberries, chocolate curls, or edible gold leaf.
- Serve with a dollop of whipped cream or a side of vanilla ice cream.
- Pair with coffee, dessert wine, or a rich port for an indulgent finish.
Storage and Shelf Life
- Refrigerator: Store covered in the fridge for up to 5 days.
- Freezer: Freeze slices individually wrapped for up to 1 month. Thaw in the fridge before serving.
Final Thoughts
This Chocolate-Covered Strawberry Cheesecake recipe isn’t just a dessert—it’s a statement. It’s elegant, irresistible, and layered with flavors that everyone loves. Perfect for any occasion or no occasion at all, this cheesecake is sure to become a favorite in your dessert rotation. Try it once, and you’ll find yourself coming back to it again and again.
Chocolate-Covered Strawberry Cheesecake Recipe
Description
This rich and creamy Chocolate-Covered Strawberry Cheesecake combines the sweetness of fresh strawberries with a velvety cheesecake filling and a decadent chocolate ganache topping. Perfect for Valentine's Day, birthdays, or any dessert lover’s dream, this dessert is a show-stopper that tastes as amazing as it looks.
Ingredients
For the Crust:
For the Cheesecake Filling:
For the Strawberry Layer:
For the Chocolate Ganache Topping:
For Garnish (Optional):
Instructions
Prepare the Crust
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to compact the crust. Bake at 160°C (325°F) for 10 minutes, then let it cool while preparing the filling.
Make the Strawberry Layer
- In a saucepan, add chopped strawberries, sugar, and lemon juice. Cook over medium heat until strawberries begin to break down (about 5-7 minutes). Mix cornstarch with water to create a slurry and stir it into the strawberries. Cook for 1-2 more minutes until thickened. Let it cool completely.
Prepare the Cheesecake Filling
- In a large mixing bowl, beat softened cream cheese until smooth. Add sugar and continue to beat until fully combined. Add eggs one at a time, mixing on low speed. Stir in vanilla, sour cream, and heavy cream until smooth.
Layer and Bake
- Pour half of the cheesecake batter into the cooled crust. Gently spread half of the strawberry compote on top. Repeat with the remaining batter and strawberry layer. Use a skewer or knife to swirl gently (optional). Bake at 160°C (325°F) for 55–65 minutes or until the center is slightly jiggly. Turn off the oven, crack the door, and let it rest for 1 hour.
Chill the Cheesecake
- Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight for best results.
Make the Ganache
- Heat the heavy cream until it just begins to simmer. Pour it over the chopped chocolate and let sit for 1-2 minutes. Stir until smooth. Let the ganache cool slightly, then pour it over the chilled cheesecake, spreading it evenly.
Garnish and Serve
- Once the ganache is set, top the cheesecake with halved strawberries, chocolate shavings, and mint leaves as desired. Slice and serve chilled.
Note
For a more intense chocolate flavor, use bittersweet chocolate in the ganache.
Store leftovers in the refrigerator for up to 5 days.
Cheesecake can be frozen (without ganache and toppings) for up to 2 months.
You can use a food processor to puree the strawberries if you prefer a smoother fruit layer.
To prevent cracking, avoid overmixing the batter and do not open the oven door while baking.
