A decadent cheesecake topped with luscious chocolate ganache and fresh strawberries evokes delight in every bite. This Chocolate Covered Strawberry Cheesecake Recipe combines creamy, rich textures and sweet flavors, making it a standout dessert that’s well worth the effort. With a preparation time of around 2 hours and a few hours of chilling, this recipe works beautifully for impressing guests or indulging in a sweet treat at home.
This recipe is perfect for any occasion, whether it’s a birthday celebration, a romantic dinner, or a holiday gathering. You can prepare it in advance, as it tastes even better after chilling overnight, allowing the flavors to meld beautifully.
Why You’ll Love This Recipe
- The graham cracker crust offers a delightful crunch.
- The creamy cheesecake filling melts in your mouth.
- The glossy chocolate ganache adds an indulgent finish.
- Fresh strawberries lend a burst of flavor and color.
What You’ll Need
Here’s what to gather for this delightful cheesecake.
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)
Use chocolate wafer cookies for added flavor.
Substitutions & Swaps
- Use gluten-free graham crackers for a gluten-free option.
- Substitute cream cheese with vegan cream cheese for a dairy-free version.
- Replace heavy cream with coconut cream for a lighter alternative.
- Use frozen strawberries if fresh ones are unavailable.
How to Make It
Start creating your masterpiece by following these steps.
Preheat
Preheat your oven to 325°F (163°C).
Mix the crust
In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture is evenly combined.
Press the crust
Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to press it down firmly.
Bake the crust
Bake for 10 minutes, then remove from the oven and set aside to cool.
Beat the filling
In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
Add vanilla and eggs
Add the vanilla extract and mix until combined. Then, add the eggs one at a time, mixing well after each addition. Be sure not to over-mix.
Add creams
Add the sour cream and heavy cream and mix until smooth.
Combine batter
Pour the cheesecake batter over the cooled crust in the springform pan.
Bake cheesecake
Place the cheesecake in the oven and bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
Turn off oven
Turn off the oven and leave the cheesecake in the oven for another hour to cool gradually.
Cool and refrigerate
Once cooled, remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours (or overnight) to firm up.
Prepare ganache
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from the heat and pour over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.
Cool ganache
Let the ganache cool to room temperature. Once it has thickened slightly, pour it over the chilled cheesecake, spreading it evenly with a spatula. Refrigerate again for 30 minutes for the ganache to set.
Slice strawberries
Slice the strawberries and set aside.
Optional shine
(Optional) If you want a glossy finish on the strawberries, heat the strawberry jam in a small saucepan until it becomes liquid and then brush the jam over the sliced strawberries.
Arrange strawberries
Once the ganache has set, arrange the sliced strawberries on top of the cheesecake in a circular pattern or in any design you prefer.
How to Store It
Fridge: Store for up to 5 days in an airtight container.
Freezer: No, it won’t maintain its texture.
Reheat: Not recommended; serve chilled.
Tips for Best Results
- Ensure your cream cheese is softened to avoid lumps.
- Don’t skip the cooling step in the oven to prevent cracking.
- Use fresh strawberries for a vibrant flavor and presentation.
- Allow the cheesecake to chill overnight for the best texture.
Serving Suggestions
- Pair with a dollop of whipped cream for added indulgence.
- Serve alongside a scoop of vanilla ice cream for a delightful contrast.
- Enjoy with a cup of coffee or dessert wine to enhance the experience.
