Why You’ll Love This Recipe

Chocolate Covered Strawberry Cheesecake is an indulgent dessert that layers a rich chocolate cookie crust, creamy strawberry-infused cheesecake, and a silky chocolate ganache topping. Garnished with fresh chocolate-dipped strawberries, it’s a showstopping centerpiece for Valentine’s Day, birthdays, or any celebration that calls for something truly decadent.

ingredients

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

For the crust:
chocolate sandwich cookies (like Oreos)
unsalted butter (melted)

For the filling:
cream cheese
granulated sugar
eggs
vanilla extract
sour cream or Greek yogurt
fresh strawberries (puréed)
cornstarch

For the ganache topping:
semi-sweet chocolate chips or chopped chocolate
heavy cream

For garnish:
fresh strawberries
melted chocolate (for dipping)

directions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Pulse cookies in a food processor into fine crumbs. Mix with melted butter until combined, then press into the bottom of the pan. Bake for 10 minutes, then set aside.

In a large bowl, beat softened cream cheese and sugar until smooth and fluffy.

Add eggs one at a time, mixing just until combined. Add vanilla and sour cream.

Stir in strawberry purée and cornstarch, mixing until fully blended.

Pour the filling over the crust and smooth the top.

Bake in a water bath for 55–65 minutes or until the center is just set. Turn off oven, crack the door, and let the cheesecake cool for 1 hour inside.

Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

For ganache, heat heavy cream until just simmering, then pour over chocolate. Let sit 2 minutes, then stir until smooth. Let cool slightly before pouring over chilled cheesecake.

Dip strawberries in melted chocolate and place on top of the ganache.

Refrigerate until ready to serve.

Servings and timing

This recipe serves 12.
Preparation time: 30 minutes
Baking time: 60 minutes
Cooling and chilling time: 6–8 hours
Total time: about 8 hours 30 minutes

Variations

Use a graham cracker or vanilla cookie crust for a lighter base.
Add a layer of strawberry jam between the cheesecake and ganache.
Use freeze-dried strawberry powder for a deeper berry flavor.
Swap ganache for a strawberry glaze or whipped cream topping.
Make mini cheesecakes in muffin tins for individual servings.

storage/reheating

Store cheesecake in the refrigerator, covered, for up to 5 days.
Freeze slices individually wrapped for up to 1 month. Thaw in the fridge overnight.
Best served chilled; no reheating needed.

FAQs

Can I use frozen strawberries?

Yes, thaw and drain them well before puréeing.

Do I need a water bath?

Yes, it helps prevent cracking and ensures even baking.

Can I make it without ganache?

Absolutely—it’s optional but adds a rich, chocolatey finish.

What kind of chocolate works best?

Use high-quality semi-sweet or dark chocolate for a smooth ganache.

Why is my cheesecake cracked?

Overbaking or skipping the water bath can cause cracks, but the ganache will cover them beautifully.

Can I make it ahead of time?

Yes, it’s perfect for making a day or two in advance.

Do I have to dip the strawberries?

No, but it adds a beautiful and flavorful finishing touch.

Can I make it gluten-free?

Yes, use gluten-free cookies for the crust.

Is the cheesecake very sweet?

It’s rich and slightly sweet, with a nice balance from the chocolate and strawberries.

How do I slice it cleanly?

Use a sharp knife dipped in hot water and wiped clean between cuts.

Conclusion

Chocolate Covered Strawberry Cheesecake is the ultimate dessert for when you want to impress. With its creamy strawberry center, chocolate cookie crust, and rich ganache topping, every slice is pure decadence. Whether for a romantic evening or a festive gathering, this dessert is sure to steal the show.