introduction
I was tying my youngest’s shoes when I realized we needed a dessert for a last-minute school potluck. I wanted something showy but not fussy, something the kids would love and the adults would praise. I pulled cream cheese from the fridge, grabbed strawberries from the market, and remembered a simple trick I learned for a shiny finish. While the kids helped slice berries, I made a quick ganache and let the cheesecake chill. It came out smooth, rich, and the kids declared it “fancy.” When I need a dessert that feels special but fits into a busy evening, this cheesecake does the job. For tips on working with fresh berries, I sometimes reference a helpful fresh chocolate covered strawberries guide that the kids love to read.
why make this recipe
This cheesecake blends rich, creamy filling with bright berries and glossy chocolate. It looks impressive on a counter but comes together with everyday pantry items. You can make it ahead, which helps on busy days with school runs and sports practices. Kids enjoy arranging the strawberries, so it becomes a simple family task that keeps them busy and proud. If you like small chocolate-dipped treats alongside desserts, try pairing it with chocolate covered raspberries for a matching plate of bites that guests will devour.
how to make Chocolate Covered Strawberry Cheesecake Recipe
Start by making a sturdy crust and letting it cool before adding the filling. Beat the cream cheese and sugar until smooth to avoid lumps. Add eggs one at a time and stop mixing as soon as they disappear into the batter to prevent cracks. Bake gently at a low temperature and let the cake cool inside the oven for a gradual drop in heat — that reduces cracking. Chill the cheesecake fully before adding ganache so the chocolate stays glossy and does not sink into the filling. Finish by arranging sliced strawberries and, if you like, brush them with warmed jam for shine. For a fun twist or a cookie-based snack version, check a recipe for chocolate covered strawberry cookies.
Ingredients :
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)
Directions :
Preheat your oven to 325°F (163°C)., 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 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 for 10 minutes, then remove from the oven and set aside to cool., In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy., Add the vanilla extract and mix until combined., Add the eggs one at a time, mixing well after each addition. Be sure not to over-mix., Add the sour cream and heavy cream and mix until smooth., Pour the cheesecake batter over the cooled crust in the springform pan., 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 the oven and leave the cheesecake in the oven for another hour to cool gradually (this helps prevent cracking)., 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., 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., 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 the strawberries and set aside., (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., Once the ganache has set, arrange the sliced strawberries on top of the cheesecake in a circular pattern or in any design you prefer., Serve chilled and enjoy!
how to serve Chocolate Covered Strawberry Cheesecake Recipe
Serve chilled in neat slices. Warm a sharp knife under hot water and wipe it dry between cuts for clean slices. Plate each slice with an extra fresh strawberry or a small dollop of whipped cream for guests. This cheesecake works well as a dessert for potlucks, birthdays, or a cozy family dinner. Cut thin slices if you want the cake to stretch a little further at gatherings. Let it sit at room temperature for 10 minutes before serving if it feels too firm from refrigeration.
how to store Chocolate Covered Strawberry Cheesecake Recipe
Store the cheesecake in the fridge, covered with plastic wrap or in an airtight cake container. It keeps well for up to 4 days. If you want to freeze it, slice and place pieces on a tray to freeze until firm, then wrap each slice tightly and store in a freezer bag for up to 2 months. Thaw overnight in the fridge before serving. If you added glazed strawberries on top, keep them separate if you plan to freeze the cake; fresh strawberries can become watery when frozen.
tips to make Chocolate Covered Strawberry Cheesecake Recipe
- Use room-temperature cream cheese and eggs for a smooth batter; cold ingredients make lumps.
- Don’t over-mix after adding eggs; short, gentle mixing helps prevent cracks.
- A water bath can help keep the cheesecake moist and crack-free, but it’s optional — cooling slowly in the turned-off oven works too.
- For glossy fruit, warm the strawberry jam and brush a thin coat over the sliced berries.
- If you want to involve kids, let them arrange the strawberry pattern — it keeps them busy and lets them feel part of the treat.
- For a fun pairing or snack-size option, you can make small cookies or dipped treats like chocolate covered strawberry cookies to go with slices.
variation (if any)
- Chocolate crust: Use chocolate wafer cookies in place of graham crackers for more chocolate flavor.
- Berry mix: Swap some strawberries for raspberries or sliced strawberries with a drizzle of white chocolate for contrast.
- Mini cheesecakes: Use a muffin tin to make individual mini cheesecakes. Adjust baking time to 18–22 minutes.
- Lighter version: Replace heavy cream in the filling with extra sour cream for a tangier, slightly lighter texture.
FAQs
Q: Can I make this cheesecake ahead of time?
A: Yes. Make it a day ahead and refrigerate overnight. The flavors improve after resting.
Q: Why did my cheesecake crack on top?
A: Cracks usually come from over-mixing, baking at too high a temperature, or rapid cooling. Mix gently, bake at 325°F (163°C), and cool slowly in the turned-off oven.
Q: How long should the ganache cool before pouring?
A: Let the ganache cool to room temperature until it thickens slightly; this takes about 15–30 minutes. If too hot, it will sink into the cheesecake.
Q: Can I use frozen strawberries for the topping?
A: Fresh strawberries are best. Frozen strawberries release water and can make the topping soggy when thawed.
Q: Is there a way to make this less sweet?
A: Reduce the cheesecake sugar by a few tablespoons or use semi-sweet chocolate chips with a higher cocoa content for the ganache.
Conclusion
This Chocolate Covered Strawberry Cheesecake is a simple way to make a dessert feel special on busy days, and it’s easy to involve kids in the final touches. For another recipe with similar flavors and presentation ideas, see Chocolate Covered Strawberry Cheesecake – Life Love and Sugar.
Chocolate Covered Strawberry Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and stir until combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
- Bake for 10 minutes, then remove from the oven and set aside to cool.
- In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth.
- Add the vanilla extract and mix until combined.
- Add eggs one at a time, mixing well after each addition, but do not over-mix.
- Add sour cream and heavy cream, and mix until smooth.
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for another hour to cool gradually.
- Once cooled, let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- In a small saucepan, heat heavy cream over medium heat until it simmers.
- Remove from heat and pour over chocolate chips in a heatproof bowl. Let sit for a minute then stir until smooth.
- Let ganache cool to room temperature. Once thickened, pour over chilled cheesecake and spread evenly.
- Refrigerate for 30 minutes to set the ganache.
- Slice the strawberries and set aside.
- Optional: Heat strawberry jam until liquid and brush over sliced strawberries for a glossy finish.
- Arrange the sliced strawberries on top of the cheesecake in a design of your choice.
- Serve chilled and enjoy!