Chocolate Covered Strawberry Cheesecake Recipe

ByMarina Montclair
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Introduction

This Chocolate Covered Strawberry Cheesecake is a luscious dessert that combines creamy cheesecake with a rich chocolate ganache and fresh strawberries. Perfect for special occasions or anytime you want an elegant treat, this recipe is sure to impress both family and friends.

The image shows a round strawberry mousse cake with three distinct layers. The bottom layer is a crumbly dark brown crust, the middle layer is thick and light pink with a smooth, creamy texture, and the top layer is a glossy dark chocolate ganache that drips down the sides. Fresh, bright red strawberries with green leaves are placed on top of the cake and on a cut slice displayed on a white plate in the front. The background is a white marbled surface, and another white plate with extra strawberries is visible on the left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 1/2 cups graham cracker crumbs (or chocolate wafer cookies for extra chocolate flavor)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 cup heavy cream (for ganache)
  • 1 cup semi-sweet chocolate chips
  • 1 lb fresh strawberries, hulled and sliced
  • 1/4 cup strawberry jam or preserves (optional, for extra shine)

Instructions

  1. Step 1: Preheat your oven to 325°F (163°C).
  2. Step 2: In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Add melted butter and stir until evenly mixed.
  3. Step 3: Press the crust mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon.
  4. Step 4: Bake the crust for 10 minutes, then remove and let cool.
  5. Step 5: In a large bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer until smooth and creamy.
  6. Step 6: Add vanilla extract and mix until combined.
  7. Step 7: Add eggs one at a time, mixing well after each addition. Avoid over-mixing.
  8. Step 8: Mix in sour cream and 1/4 cup heavy cream until smooth.
  9. Step 9: Pour the cheesecake batter over the cooled crust in the pan.
  10. Step 10: Bake for 55-60 minutes until edges are set and the center is slightly jiggly.
  11. Step 11: Turn off the oven and leave cheesecake inside for 1 hour to cool gradually to prevent cracking.
  12. Step 12: Remove from oven, cool completely at room temperature, then refrigerate at least 4 hours or overnight.
  13. Step 13: For the ganache, heat 1 cup heavy cream in a small saucepan until simmering.
  14. Step 14: Pour hot cream over chocolate chips in a bowl, let sit 1 minute, then stir until smooth and glossy.
  15. Step 15: Let ganache cool to room temperature and thicken slightly, then pour over chilled cheesecake. Refrigerate 30 minutes to set.
  16. Step 16: Slice strawberries and set aside.
  17. Step 17: (Optional) Warm strawberry jam until liquid and brush over sliced strawberries for shine.
  18. Step 18: Arrange strawberries on top of the set ganache in your preferred design.
  19. Step 19: Serve chilled and enjoy your decadent chocolate covered strawberry cheesecake!

Tips & Variations

  • For a gluten-free option, use gluten-free graham crackers or cookies for the crust.
  • Swap semi-sweet chocolate chips with dark or white chocolate to customize the ganache flavor.
  • Allow cheesecake to come to room temperature for 15 minutes before slicing for cleaner cuts.
  • Use fresh, firm strawberries for the best texture and flavor on top.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To keep the strawberries fresh, place them on top just before serving if possible. Reheat slices gently at room temperature for about 10 minutes before eating, but avoid heating the ganache.

How to Serve

The image shows a round dessert with three main layers: a dark brown crumbly base at the bottom, a thick light pink creamy middle, and a glossy dark chocolate layer dripping down the sides on top. The chocolate layer is decorated with bright red strawberries and chocolate-covered strawberries. One slice is cut out and placed on a white plate in front, showing the smooth texture inside and the same chocolate drizzle on top. There is a loose strawberry placed next to the slice on the plate. The background is a white marbled texture with more strawberries on small white plates and scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better after chilling overnight as the flavors meld and it firms up nicely.

What can I use instead of strawberry jam for the topping?

If you don’t have strawberry jam, lightly brushing the strawberries with honey or warm simple syrup can add a beautiful shine and subtle sweetness.

Print
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Chocolate Covered Strawberry Cheesecake Recipe

★★★★★

5 from 83 reviews
  • Author: Marina
  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

This decadent Chocolate Covered Strawberry Cheesecake features a buttery graham cracker crust, a smooth and creamy cheesecake filling, a rich chocolate ganache topping, and fresh strawberries for a refreshing finish. Perfectly baked to achieve a velvety texture with a luscious chocolate layer and vibrant strawberry garnish, this dessert is ideal for special occasions or indulgent treat lovers.

Ingredients

Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs (or chocolate wafer cookies, for extra chocolate flavor)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the cheesecake filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream

For the chocolate ganache:

  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips

For the strawberry topping:

  • 1 lb fresh strawberries, hulled and sliced
  • 1/4 cup strawberry jam or preserves (optional, for extra shine)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon to form an even crust layer.
  3. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove and allow it to cool while you prepare the filling.
  4. Prepare Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy. Add vanilla extract and mix until combined.
  5. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition but avoiding over-mixing to maintain a smooth texture.
  6. Mix in Creams: Add sour cream and heavy cream to the filling mixture and blend until smooth and uniform.
  7. Fill and Bake Cheesecake: Pour the cheesecake batter evenly over the cooled crust in the springform pan. Place it in the oven and bake for 55-60 minutes, or until the edges are set and the center remains slightly jiggly.
  8. Cool in Oven: Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually, helping prevent cracks.
  9. Chill Cheesecake: After removing from the oven, allow the cheesecake to come to room temperature, then refrigerate for at least 4 hours or overnight to firm up properly.
  10. Make Chocolate Ganache: Heat heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips placed in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy.
  11. Cool Ganache: Allow the ganache to cool to room temperature and thicken slightly.
  12. Apply Ganache: Pour the ganache evenly over the chilled cheesecake, spreading with a spatula. Refrigerate again for 30 minutes to let the ganache set firmly.
  13. Prepare Strawberry Topping: Slice fresh strawberries and set aside. Optionally, heat strawberry jam in a small saucepan until liquid and brush over the sliced strawberries for a glossy finish.
  14. Decorate Cheesecake: Once ganache has set, arrange the sliced strawberries on top in a circular pattern or your preferred design.
  15. Serve: Serve the cheesecake chilled and enjoy this rich, fruity, and chocolatey delight.

Notes

  • You can substitute graham cracker crumbs with chocolate wafer cookies in the crust for a more intense chocolate flavor.
  • Ensure cream cheese is fully softened to avoid lumps in the cheesecake filling.
  • Do not over-mix once eggs are added to preserve the cheesecake’s creamy texture.
  • Gradual cooling in the oven helps prevent the cheesecake from cracking on top.
  • Refrigeration time of at least 4 hours (preferably overnight) gives the cheesecake the best texture and firmness.
  • Using strawberry jam for the topping is optional, but it adds a nice glossy shine and extra sweetness.
  • For cleaner slices, use a hot knife rinsed in warm water before cutting the cheesecake.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate Covered Strawberry Cheesecake, cheesecake recipe, chocolate ganache, strawberry topping, graham cracker crust, baked cheesecake

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