Why You’ll Love This Recipe

Chocolate Covered Strawberry Cheesecake is an elegant and decadent dessert that brings together everything you love—rich chocolate, creamy cheesecake, and juicy strawberries. With a chocolate cookie crust, strawberry-infused cheesecake filling, silky ganache topping, and chocolate-dipped strawberries, it’s a showstopper that’s perfect for Valentine’s Day, birthdays, or any special celebration.

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

For the ganache topping:
semi-sweet chocolate
heavy cream

For garnish:
fresh strawberries
semi-sweet or dark chocolate (for dipping)

directions

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

Crush cookies into fine crumbs using a food processor. Mix with melted butter and press into the bottom of the pan. Bake for 10 minutes and let cool.

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

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

Blend in strawberry purée and cornstarch until the batter is fully combined and pink throughout.

Pour the filling over the crust and smooth the top.

Place the pan in a water bath and bake for 55–65 minutes, or until the center is just set.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

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

To make the ganache, heat cream until steaming, pour over chocolate, let sit for 2 minutes, then stir until smooth. Let cool slightly and pour over the chilled cheesecake.

Dip fresh strawberries in melted chocolate, let set, and arrange on top of the ganache.

Chill until ready to serve.

Servings and timing

This recipe serves 12.
Preparation time: 30 minutes
Baking time: 55–65 minutes
Cooling and chilling time: 6–8 hours
Total time: about 8–9 hours

Variations

Use white chocolate ganache for a lighter look.
Add a layer of strawberry jam between the cheesecake and ganache.
Swirl extra strawberry purée into the filling for a marbled effect.
Top with whipped cream rosettes for added flair.
Make mini cheesecakes in cupcake liners for single servings.

storage/reheating

Store covered in the refrigerator for up to 5 days.
Freeze slices individually wrapped for up to 1 month.
Thaw overnight in the refrigerator before serving.

FAQs

Can I use frozen strawberries?

Yes, just thaw and drain well before puréeing.

Do I need a water bath?

Yes, it helps the cheesecake bake evenly and prevents cracking.

Can I make this without ganache?

Yes, but the ganache adds a rich layer and covers any surface imperfections.

Can I use a different crust?

Graham cracker or chocolate graham cracker crusts work great too.

Why did my cheesecake crack?

This can happen from overbaking or sudden temperature changes—ganache covers cracks beautifully.

Is this cheesecake very sweet?

It’s sweet and rich but well-balanced with the tartness of strawberries.

Can I make it a day ahead?

Yes, it’s even better the next day after chilling.

Do I need to refrigerate leftovers?

Yes, always store cheesecake in the refrigerator.

Can I use strawberry extract for more flavor?

Yes, a drop or two enhances the strawberry taste if desired.

How do I cut neat slices?

Dip a sharp knife in hot water and wipe clean between each cut.

Conclusion

Chocolate Covered Strawberry Cheesecake is a luscious, layered dessert that’s as beautiful as it is delicious. With creamy strawberry filling, a chocolate crust, and a glossy ganache finish, it’s everything you want in a celebration-worthy treat. Make it once, and it’ll become a dessert you return to again and again.