Chocolate Covered Strawberry Cheesecake

# Chocolate Covered Strawberry Cheesecake Recipe – A Sweet Slice of Heaven

### Introduction
There’s nothing quite like the warm aroma of a freshly baked Chocolate Covered Strawberry Cheesecake filling your home. As it cools on the counter, the anticipation builds—who can resist that rich, velvety texture paired with the bright freshness of strawberries? This always takes me back to Sunday dinners when dessert was the cherry on top of a delicious meal. Grab your apron, and let’s dive into this dessert that’s made for sharing.

### Why You’ll Love This
- **Decadent Delight**: A perfect blend of creamy cheesecake and chocolate.
- **Easy to Make**: Even if you’re a beginner, you can master this.
- **Impressive Presentation**: Gorgeous to serve at gatherings or as a family treat.
- **Make-Ahead Friendly**: Ideal for prepping ahead of time and enjoying later.
- **Kid-Approved**: Perfect for satisfying those sweet cravings!

### Quick Recipe Snapshot
- **Servings**: 12
- **Prep time**: 30 minutes
- **Cook time**: 60 minutes
- **Total time**: 4 hours and 30 minutes (including chilling)
- **Skill level**: Medium
- **Taste**: Sweet + tangy

Don’t worry, I’ll be right beside you guiding you through it!

### Ingredients You’ll Need

 

- **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)

**Chef Notes:**
- “Use quality chocolate for better flavor.”
- “Softened cream cheese avoids lumps.”
- “Chill overnight for best results.”

### How to Make It
1. First, preheat your oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until mixed.
3. Press this buttery mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to really compact it down.
4. Bake for 10 minutes. When the timer goes off, take it out and let it cool.
5. In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until it’s smooth and creamy. Then, add the vanilla extract.
6. Next, add the eggs one at a time, mixing well after each addition. Be careful not to over-mix, though!
7. Add the sour cream and heavy cream, mixing until smooth and luscious. 
8. Pour the cheesecake batter over the cooled crust. 
9. Bake in the oven for 55-60 minutes, or until the edges are set but the center remains a bit jiggly.
10. Turn off the oven and let the cheesecake sit inside for another hour. This helps prevent cracking!
11. After that hour, let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight to firm up.
12. While it’s chilling, make the ganache. In a small saucepan, heat the heavy cream over medium heat until it simmers.
13. Remove it from the heat and pour it over the chocolate chips in a bowl. Let it sit for a minute, then stir until glossy.
14. Let the ganache cool to room temperature, and once slightly thickened, pour it over the chilled cheesecake and smooth it out.
15. Refrigerate for another 30 minutes to let the ganache set.
16. Slice the strawberries and set them aside. If you desire, heat the strawberry jam until liquid and brush it over the strawberries for a nice shine.
17. Finally, once the ganache is set, arrange the strawberries on top of your cheesecake however you like. 
18. Serve chilled and enjoy this delightful creation!

### Kitchen Tips (From My Kitchen)
1. **One time-saver**: Use store-bought graham cracker crumbs instead of processing them yourself.
2. **Common mistake + fix**: Make sure cream cheese is soft—forgetting this can create lumps; just let it sit out for 30 minutes.
3. **Simple variation**: Swirl in some melted peanut butter for a nutty twist!

### Serving Ideas
- Serve at a cozy weeknight dinner with family.
- Perfect for brunch alongside coffee or mimosas.
- Great for holidays, where it truly dazzles your guests.
- Pair with whipped cream or mint sprigs for a pop of color.

### Storing & Leftovers
- **Fridge storage**: 5-7 days.
- **Freezer option**: Yes, but wrap it well to avoid freezer burn.
- **Reheat method**: No need to reheat; serve cold for optimal taste.

Leftover idea: Crumble over a yogurt parfait for a sweet breakfast treat!

### FAQs
**Can I make this Chocolate Covered Strawberry Cheesecake Recipe ahead of time?**
Absolutely! This cheesecake is even better after chilling overnight.

**What substitutions can I make for the crust?**
You can use chocolate wafer cookies for a richer chocolate flavor.

**How do I know when it’s done?**
You want the edges to be set, but the center should still jiggle slightly; it will firm up in the fridge.

**Can I freeze the cheesecake?**
Yes, you can! Just make sure to wrap it tightly to keep the texture.

### Final Thoughts
I encourage you to try this Chocolate Covered Strawberry Cheesecake Recipe and make it your own! With a little love and attention, you’ll create a dessert that will leave everyone asking for more. It’s all about enjoying the process and sharing the delightful end result with those you love. Happy baking!
## Conclusion
If you're looking to impress your friends or family, this Chocolate Covered Strawberry Cheesecake is a fantastic dessert option. For more indulgent recipes, check out <a href="https://www.lifeloveandsugar.com/chocolate-covered-strawberry-cheesecake/">Chocolate Covered Strawberry Cheesecake</a> or if you're craving bite-sized treats, consider trying out <a href="https://www.awayfromthebox.com/chocolate-covered-strawberry-cheesecakes/">Chocolate Covered Strawberry Mini Cheesecakes</a>. Enjoy!

Recipe Guide:

Chocolate Covered Strawberry Cheesecake

A delectable blend of creamy cheesecake with chocolate and fresh strawberries, perfect for sharing on special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 4 hours hrs 30 minutes mins

Servings: 12 servings

Course: Dessert, Sweet Treat

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the crust

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

For the cheesecake filling

• 3 packages 3 (8 oz) packages cream cheese, softened Use softened to avoid lumps
• 1 cups 1 cup granulated sugar
• 1 teaspoon 1 tsp vanilla extract
• 3 large 3 large eggs
• 0.5 cups 1/2 cup sour cream
• 0.25 cups 1/4 cup heavy cream

For the chocolate ganache

• 1 cups 1 cup heavy cream
• 1 cups 1 cup semi-sweet chocolate chips Use quality chocolate for better flavor

For the strawberry topping

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

Method

 

Preparation

1. First, preheat your oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until mixed.
3. Press this buttery mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to really compact it down.
4. Bake for 10 minutes. When the timer goes off, take it out and let it cool.

Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until it’s smooth and creamy. Then, add the vanilla extract.
2. Next, add the eggs one at a time, mixing well after each addition. Be careful not to over-mix, though!
3. Add the sour cream and heavy cream, mixing until smooth and luscious.
4. Pour the cheesecake batter over the cooled crust.
5. Bake in the oven for 55-60 minutes, or until the edges are set but the center remains a bit jiggly.
6. Turn off the oven and let the cheesecake sit inside for another hour. This helps prevent cracking!
7. After that hour, let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight to firm up.

Ganache and Topping

1. While it’s chilling, make the ganache. In a small saucepan, heat the heavy cream over medium heat until it simmers.
2. Remove it from the heat and pour it over the chocolate chips in a bowl. Let it sit for a minute, then stir until glossy.
3. Let the ganache cool to room temperature, and once slightly thickened, pour it over the chilled cheesecake and smooth it out.
4. Refrigerate for another 30 minutes to let the ganache set.
5. Slice the strawberries and set them aside. If you desire, heat the strawberry jam until liquid and brush it over the strawberries for a nice shine.
6. Finally, once the ganache is set, arrange the strawberries on top of your cheesecake however you like.

Serving

1. Serve chilled and enjoy this delightful creation!

Notes

Chill overnight for best results. Use store-bought graham cracker crumbs for a time-saver. Be sure to use softened cream cheese to avoid lumps.