Chocolate Covered Strawberry Cheesecake

Why You’ll Love Chocolate Covered Strawberry Cheesecake Recipe

• It brings together two classic treats—strawberries dipped in chocolate and creamy cheesecake—into one dessert.

• The topping of sour cream helps cover any cracks in the cheesecake, giving it a smooth, polished appearance.

• It’s impression-worthy—perfect for special occasions like birthdays, Valentine’s Day, or dinner parties.

• Despite the dramatic look, the method is straightforward and approachable, even for home bakers.

Ingredients

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

Cheesecake base & filling:
• Graham cracker crumbs
• Butter, melted
• Cream cheese (at room temperature)
• Granulated sugar
• Eggs (whole eggs + additional yolk)
• Heavy cream
• All‑purpose flour
• Vanilla extract

Top layer:
• Sour cream
• Granulated sugar

Topping:
• Fresh strawberries (sliced)
• Chocolate (chips or melting wafers, for drizzling)

Directions

1. Preheat your oven to 350 °F (175 °C).

2. In a bowl, mix melted butter with graham cracker crumbs until fully coated. Press this mixture firmly into the bottom (and a little up the sides) of a 9‑inch springform pan to form the crust.

3. In a mixing bowl, beat cream cheese and sugar until smooth and creamy.

4. Add the eggs (one at a time), beating after each addition, then incorporate heavy cream, flour, and vanilla until the filling is uniform.

5. Pour the filling over the crust in the springform pan. Place the pan on a baking sheet for easier handling.

6. Bake for about 40 minutes. After that time, reduce the oven to 325 °F (163 °C) and bake another 40 minutes.

7. Remove the cheesecake. In a separate bowl, stir together sour cream and sugar, then spread this mixture evenly over the top of the cheesecake. Return to the oven for about 10 more minutes.

8. Let the cheesecake cool completely at room temperature, then refrigerate it for several hours or overnight to set.

9. Once set, remove the springform ring. Arrange sliced strawberries on top (start from the outer edge and work inward).

10. Melt chocolate in microwave in short intervals (or use a double boiler) until smooth, then drizzle over the strawberries. Chill briefly to let the chocolate set before slicing and serving.

Servings and timing

• Servings: about 10

• Prep time: ~10 minutes

• Bake time: ~1 hr 30 minutes (including all baking steps)

• Cooling & refrigeration time: several hours to overnight

Variations

• Replace the traditional graham cracker crust with an Oreo or chocolate cookie crust for extra chocolate flavor.

• Switch up the topping fruit: raspberries, blueberries, or a mixed berry medley would work beautifully.

• Use a no‑bake version: combine cream cheese, sour cream, whipped cream, and strawberry puree in place of baking.

• For a more intense chocolate topping, turn the chocolate drizzle into a ganache by stirring in a bit of cream.

Storage/Reheating

Store the cheesecake covered (e.g. with plastic wrap or in a cake container) in the refrigerator. It keeps well for up to 3 days.
To serve chilled (cold is best), let slices sit at room temperature for a few minutes before eating. Avoid reheating, as that will affect the texture of both the cheesecake and the chocolate topping.

FAQs

1. Can I make this cheesecake ahead of time?

Yes, absolutely. It’s ideal to prepare it a day in advance. Chill it overnight so it fully sets and flavors meld.

2. What if my cheesecake cracks on top?

That’s okay—the sour cream layer helps conceal surface cracks. The strawberry and chocolate topping also masks imperfections.

3. Can I use frozen strawberries instead of fresh?

You can, but fresh strawberries yield the best texture and appearance. If using frozen, thaw and pat dry before arranging on top to reduce extra moisture.

4. What kind of chocolate works best for the drizzle?

Chocolate chips, melting wafers, or a good baking chocolate bar melted until smooth all work well. Use semi‑sweet, dark, or milk chocolate depending on your sweetness preference.

5. Do I need a water bath for this cheesecake?

No, this version does not require a water bath. The sour cream topping helps with even baking and hiding cracks.

6. Can I freeze leftover cheesecake?

Yes. Wrap slices tightly in plastic wrap and place in an airtight container. Thaw in the refrigerator before serving. The texture may soften slightly, but it remains delicious.

7. How do I get clean slices when cutting?

Use a sharp knife dipped in hot water and wiped dry between cuts. This helps slice through chocolate and strawberries cleanly.

8. Can I reduce sugar or use alternative sweeteners?

You may reduce sugar slightly, but large reductions may affect structure and flavor. Sugar substitutes must be used cautiously and tested.

9. Is it possible to make a gluten‑free version?

Yes. Use gluten‑free cookie or graham cracker crumbs for the crust (ensure they are certified gluten-free).

10. Why did my chocolate drizzle harden too much or crack?

If the chocolate cools too quickly, it may become brittle. To avoid this, melt it gradually and consider stirring in a bit of neutral oil (e.g. vegetable oil) to maintain a smoother finish.

Conclusion

This Chocolate Covered Strawberry Cheesecake is a showstopper dessert that brings together the elegance of chocolate‑covered strawberries with the creamy indulgence of cheesecake. With its crunchy crust, silky filling, fruit layer, and chocolate drizzle, it offers a layered experience in every bite. Though it may look fancy, it’s quite doable—and making it ahead gives you peace of mind. Serve it for celebrations, romantic dinners, or whenever you want to treat yourself.