I love this Chocolate Covered Strawberry Cheesecake because it combines the creamy richness of cheesecake with the fresh, juicy sweetness of strawberries and the indulgent touch of a chocolate coating. It’s a stunning dessert that’s perfect for celebrations or any time I want to impress guests with something both elegant and delicious.

Why You’ll Love This Recipe

I adore this cheesecake because it hits all the right notes smooth, tangy cheesecake, fresh strawberries bursting with flavor, and a decadent layer of chocolate that adds a lovely contrast. The texture is perfectly creamy, and the chocolate adds a satisfying snap with every bite. Plus, it looks gorgeous on the table, making it a great choice when I want to serve something special but not overly complicated.

Ingredients

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

  • Cream cheese

  • Granulated sugar

  • Eggs

  • Vanilla extract

  • Fresh strawberries

  • Graham cracker crust (or digestive biscuit crust)

  • Semi-sweet chocolate (for melting and coating)

  • Heavy cream (for the chocolate ganache)

  • Butter (optional, for chocolate ganache)

Directions

  1. I start by preparing the crust, pressing crushed graham crackers mixed with melted butter firmly into the bottom of a springform pan.

  2. Then, I beat the cream cheese and sugar together until smooth and creamy, adding eggs one at a time and vanilla extract to enhance the flavor.

  3. I gently fold in chopped fresh strawberries to the cheesecake batter, being careful not to break them up too much.

  4. The mixture goes into the crust-lined pan, and I bake it at a moderate temperature until the edges are set but the center still jiggles slightly.

  5. Once cooled, I chill the cheesecake thoroughly in the fridge to set completely.

  6. For the chocolate coating, I melt the semi-sweet chocolate with heavy cream (and a little butter for extra shine) to make a smooth ganache.

  7. Finally, I pour or spread the chocolate ganache over the chilled cheesecake and decorate with halved fresh strawberries on top. I let it set before slicing and serving.

Servings and Timing

This cheesecake serves about 10 to 12 people. From start to finish, including chilling time, it takes around 5 to 6 hours, but most of that is hands-off chilling time. I recommend making it a day ahead to allow the flavors to meld and the chocolate to set perfectly.

Variations

I sometimes swap fresh strawberries with raspberries or a mixed berry medley for a different fruity twist. For the crust, I’ve also used chocolate cookie crumbs to enhance the chocolate flavor. If I want a lighter version, I use reduced-fat cream cheese and Greek yogurt in the filling. And for a fun presentation, I occasionally drizzle white chocolate over the ganache.

Storage/Reheating

I keep the cheesecake covered tightly in the refrigerator for up to 4 days, ensuring the chocolate topping stays firm and fresh. Since this dessert is best served cold, I don’t recommend reheating it. Instead, I let it come to room temperature for about 15 minutes before serving to bring out the flavors fully.

FAQs

Can I make this cheesecake gluten-free?

Yes, I substitute the graham cracker crust with gluten-free cookies or gluten-free graham crackers to make this cheesecake gluten-free without compromising flavor.

How do I prevent the cheesecake from cracking?

I bake the cheesecake at a low temperature and avoid overbaking. Also, I let it cool slowly in the oven with the door slightly open to prevent sudden temperature changes that cause cracking.

Can I use frozen strawberries instead of fresh?

I prefer fresh strawberries because they hold their texture better, but if I use frozen, I thaw and drain them well to avoid extra moisture in the cheesecake.

How thick should the chocolate coating be?

I aim for a thin to medium layer of chocolate ganache — enough to cover the top and sides smoothly without overpowering the cheesecake’s creaminess.

Can I freeze this cheesecake?

I’ve frozen this cheesecake successfully by wrapping it tightly in plastic wrap and foil. I thaw it in the fridge overnight before serving. The texture may be slightly different but still delicious.

Conclusion

This Chocolate Covered Strawberry Cheesecake is one of my favorite go-to desserts when I want something that looks impressive and tastes incredible. It brings together fresh fruit, creamy cheesecake, and rich chocolate in a way that never fails to wow anyone I share it with. I hope I’ve inspired you to try making it yourself it’s absolutely worth the effort.

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Chocolate Covered Strawberry Cheesecake

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This Chocolate Covered Strawberry Cheesecake combines creamy, tangy cheesecake with fresh, juicy strawberries and a luscious chocolate ganache coating. It’s an elegant, crowd-pleasing dessert perfect for celebrations or any special occasion.

  • Author: Ruby
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: Approx. 5-6 hours (including chilling)
  • Yield: 10-12 servings
  • Category: Dessert, Cheesecake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

24 oz (680 g) cream cheese, softened

1 cup (200 g) granulated sugar

3 large eggs

1 tsp vanilla extract

1 ½ cups fresh strawberries, chopped (plus halved for topping)

1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)

6 tbsp unsalted butter, melted (for crust)

8 oz (225 g) semi-sweet chocolate, chopped

½ cup (120 ml) heavy cream

1 tbsp butter (optional, for ganache shine)

Instructions

Prepare crust:
Mix graham cracker crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan. Chill while preparing filling.

Make cheesecake batter:
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract.

Add strawberries:
Gently fold chopped strawberries into the batter, careful not to break them up too much.

Bake:
Pour batter into crust. Bake at 325°F (163°C) for 50–60 minutes, or until edges are set and center jiggles slightly.

Cool and chill:
Allow cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.

Prepare chocolate ganache:
Heat heavy cream until just simmering. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth. Add butter if using, stir until glossy.

Coat cheesecake:
Pour ganache over chilled cheesecake, spreading evenly. Decorate with halved strawberries. Refrigerate until ganache is set.

Notes

Use fresh strawberries for best texture; thaw and drain if using frozen.

For a gluten-free crust, substitute gluten-free cookies or crackers.

Avoid cracking by baking at low temperature and cooling slowly.

Chocolate ganache layer should be thin to medium thickness to balance flavor.

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