Name: Chocolate Covered Strawberry Cheesecake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 4 h 25 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup unsalted butter, melted; 3 packages (8 oz each) cream cheese, softened; 1 cup sugar; 1 teaspoon vanilla extract; 3 large eggs; 1/2 cup sour cream; 1/4 cup heavy cream; 12 fresh strawberries, hulled; 1/2 cup semisweet chocolate chips; 1 tablespoon coconut oil (or vegetable oil)

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If you're looking for a decadent dessert that will wow your guests, look no further than this Chocolate Covered Strawberry Cheesecake. With a smooth and creamy cheesecake base, a buttery graham cracker crust, and the sweetness of chocolate-covered strawberries on top, this treat is a true indulgence. It’s the perfect combination of tangy, sweet, and rich, making it ideal for special occasions or simply when I want to satisfy my dessert cravings.

Chocolate Covered Strawberry Cheesecake

Ingredients

For the crust:

1 ½ cups graham cracker crumbs

¼ cup sugar

½ cup unsalted butter, melted

For the cheesecake:

3 packages (8 oz each) cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

3 large eggs

½ cup sour cream

¼ cup heavy cream

For the chocolate-covered strawberries:

12 fresh strawberries, hulled

½ cup semisweet chocolate chips

1 tablespoon coconut oil (or vegetable oil)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C).

For the crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.

For the cheesecake filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and creamy. Add the vanilla extract and mix well. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and heavy cream. Pour the cheesecake mixture over the cooled crust.

Bake the cheesecake for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour. After that, transfer it to the fridge and chill for at least 4 hours or overnight.

For the chocolate-covered strawberries: In a microwave-safe bowl, melt the chocolate chips and coconut oil by microwaving in 30-second intervals, stirring each time, until smooth. Dip each strawberry into the melted chocolate, coating it halfway, and place the dipped strawberries on a parchment-lined tray. Refrigerate for 30 minutes or until the chocolate is set.

Once the cheesecake has chilled, top with the chocolate-covered strawberries before serving.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 1 hour 10 minutes

Total Time: 4 hours 25 minutes

Servings: 12 servings

Variations

Fruit Variations: If strawberries aren’t in season, I can swap them for other berries like raspberries, blueberries, or even blackberries for a different flavor profile.

Crust Alternatives: For a twist, I could use crushed Oreos or chocolate cookies instead of graham crackers for a richer, chocolatey crust.

Chocolate Variations: If I’m in the mood for something different, I can use white chocolate or milk chocolate instead of semisweet chocolate for the covered strawberries.

Storage/Reheating

Storage: This cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. The chocolate-covered strawberries should be added just before serving for the best presentation.

Freezing: I can freeze the cheesecake without the chocolate-covered strawberries for up to 2 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing. To serve, let it thaw in the fridge overnight.

Reheating: Since this is a chilled dessert, it doesn’t need to be reheated. Just take it out of the fridge and let it sit for a few minutes before serving.

FAQs

Can I use a different type of crust for this cheesecake?

Yes! I can easily swap out the graham cracker crust for a cookie crust like Oreos or even a crust made from crushed nuts like almonds or pecans for a different texture and flavor.

Can I make this cheesecake ahead of time?

Absolutely! In fact, this cheesecake benefits from being made a day ahead. I just need to let it chill in the fridge for at least 4 hours, but overnight is ideal for the best flavor and texture.

How do I prevent cracks in my cheesecake?

To prevent cracks, I make sure not to overmix the batter, and I avoid opening the oven door during baking. Once the cheesecake is done, I let it cool slowly in the oven with the door slightly ajar to help it set evenly.

Can I use low-fat cream cheese or sour cream?

While I can use low-fat versions of these ingredients, the texture and flavor of the cheesecake may not be as rich and creamy as the full-fat version. I recommend using full-fat cream cheese and sour cream for the best results.

How do I store leftovers?

I store leftover cheesecake in an airtight container in the fridge for up to 5 days. If I need to keep it longer, I can freeze it and thaw it when ready to serve.

Conclusion

This Chocolate Covered Strawberry Cheesecake is an absolute treat that combines the best of both worlds: creamy cheesecake and sweet chocolate-covered strawberries. Whether it's for a special occasion or just a weekend indulgence, this dessert will never disappoint. The rich flavor, smooth texture, and gorgeous presentation make it a standout dessert that’s easy to prepare yet impressive enough to serve at any gathering.

Recipe:

Chocolate Covered Strawberry Cheesecake

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Author: Cheryl
Total Time: 4 hours 25 minutes (includes chilling)
Yield: 12 servings
Diet: Vegetarian

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Description

This Chocolate Covered Strawberry Cheesecake is a decadent dessert combining creamy cheesecake, a buttery graham cracker crust, and the indulgent sweetness of chocolate-covered strawberries. Perfect for any special occasion or as a treat to satisfy dessert cravings, this cheesecake is guaranteed to wow guests and satisfy your sweet tooth.

Instructions

Preheat the oven to 325°F (163°C).
For the crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
For the cheesecake: Beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, mixing after each. Add sour cream and heavy cream. Pour over the cooled crust.
Bake for 55-60 minutes, until the center is set but slightly jiggly. Let cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
For the chocolate-covered strawberries: Melt chocolate chips and coconut oil in the microwave, stirring every 30 seconds. Dip strawberries into the melted chocolate, coating halfway. Refrigerate for 30 minutes until set.
Once the cheesecake has chilled, top with chocolate-covered strawberries before serving.