Introduction

This Chocolate Covered Strawberry Cheesecake is a luscious dessert combining a rich, creamy cheesecake with fresh strawberry flavor and a smooth chocolate ganache topping. Perfect for special occasions or whenever you crave an indulgent treat, it’s sure to impress with its beautiful pink hue and elegant decoration.

Chocolate Covered Strawberry Cheesecake Recipe - Recipe Image

Ingredients

2 1/4 cups (302g) Oreo cookie crumbs (25-30 Oreos)
4 tbsp (56g) salted butter, melted
3 cups (380g) chopped strawberries
24 oz (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) flour
1/2 cup (115g) sour cream, room temperature
1 1/2 tbsp strawberry extract
4 large eggs, room temperature
8 drops red food coloring
8 oz (227g) semi sweet chocolate chips
1/2 cup (120ml) heavy whipping cream
1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
1 tsp vanilla extract
Pink gel icing color
Chocolate covered strawberries, homemade or store bought

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. Combine Oreo crumbs and melted butter in a small bowl and press firmly into the bottom of the pan. Bake for 10 minutes and then set aside to cool.
Step 2: Wrap the outside of the springform pan with aluminum foil to protect it from water during the water bath. Set aside.
Step 3: Blend the chopped strawberries until smooth and strain through a fine mesh sieve to remove seeds. Transfer to a saucepan and cook over medium heat, stirring often, until the puree thickens and reduces to 1/2 cup, about 20 minutes. Let cool to room temperature.
Step 4: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth. Add sour cream and mix until combined. Stir in strawberry puree and extract. Add eggs one at a time, mixing slowly and scraping the bowl as needed. Add red food coloring until the cheesecake reaches your desired pink shade.
Step 5: Pour the cheesecake batter evenly over the crust. Place the springform pan inside a larger baking pan and add warm water halfway up the sides of the springform pan to create a water bath. Bake for 1 hour and 10 minutes. The center should be set but still slightly jiggly.
Step 6: Turn off the oven, close the door, and let the cheesecake sit inside for 30 minutes. Then, crack the oven door open and let it cool another 30 minutes. Remove the cheesecake from the oven and water bath, then refrigerate for 5-6 hours or overnight until firm.
Step 7: Remove the cheesecake from the springform pan and place it on a serving plate.
Step 8: To make the ganache, place chocolate chips in a heatproof bowl. Heat 1/2 cup heavy cream just until boiling and pour over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth. Pour the ganache over the cheesecake and spread evenly. Let it cool and set.
Step 9: Whip cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form. Add pink gel icing color to tint as desired.
Step 10: Pipe the pink whipped cream around the cheesecake edges and top with chocolate-covered strawberries. Refrigerate until ready to serve. For best freshness, add strawberries just before serving.

Tips & Variations

Use room temperature ingredients to ensure a smooth cheesecake batter and prevent cracks.
For a natural color alternative, substitute red food coloring with beet juice powder.
If you don’t have a food processor, blend strawberries with a hand blender or mash finely before straining.
Store-bought chocolate-covered strawberries work fine, but homemade ones add a personal touch.
You can substitute Oreo crumbs with graham cracker crumbs for a different crust flavor.

Storage

Store the cheesecake covered tightly in the refrigerator for up to 3-4 days. Keep the chocolate-covered strawberries fresh by adding them just before serving, as they can spoil faster than the cheesecake. Reheat is not recommended for cheesecake; serve chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the strawberry puree ahead of time?

Yes, you can prepare the strawberry puree and reduce it in advance. Store it covered in the refrigerator until you’re ready to use it in the cheesecake filling.

How do I prevent cracks on my cheesecake?

Mix your batter on low speed to reduce air bubbles and bake the cheesecake in a water bath to maintain even heat and moisture. Allow the cheesecake to cool gradually in the oven before removing it, which helps prevent cracking.

Chocolate Covered Strawberry Cheesecake Recipe

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★★★★★

4.8 from 73 reviews

This luscious Chocolate Covered Strawberry Cheesecake combines a rich Oreo cookie crust with a creamy strawberry-infused cheesecake filling, topped with a smooth chocolate ganache and decorated with pink whipped cream and chocolate covered strawberries. Baked in a water bath for a perfectly smooth texture, it’s an elegant dessert perfect for special occasions or anytime you want to impress.

Author: Elias
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 7 hours (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

2 1/4 cups (302g) Oreo cookie crumbs (25–30 Oreos)
4 tbsp (56g) salted butter, melted

Cheesecake Filling

3 cups (380g) chopped strawberries
24 oz (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) flour
1/2 cup (115g) sour cream, room temperature
1 1/2 tbsp strawberry extract
4 large eggs, room temperature
8 drops red food coloring

Chocolate Ganache

8 oz (227g) semi-sweet chocolate chips
1/2 cup (120ml) heavy whipping cream

Pink Whipped Cream Decoration

1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
1 tsp vanilla extract
Pink gel icing color

Decoration

Chocolate covered strawberries, homemade or store bought

Instructions

Make the Crust: Preheat your oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides thoroughly. In a small bowl, combine the Oreo cookie crumbs and melted butter, then press this mixture firmly into the bottom of the springform pan. Bake the crust for 10 minutes and then set it aside to cool.
Prepare Pan for Water Bath: Wrap the outsides of the springform pan with aluminum foil to protect it from water seepage during the water bath baking. Set this prepared pan aside.
Make the Strawberry Puree: Place the chopped strawberries into a food processor or blender and puree until smooth. Strain the puree through a fine mesh sieve to remove seeds, ensuring a silky texture.
Cook the Puree: Transfer the strawberry puree to a medium saucepan and cook over medium heat. Bring to a boil, then continue boiling gently, stirring constantly to prevent burning. Reduce the puree until you have about 1/2 cup, which should take roughly 20 minutes. If you have more than 1/2 cup, continue cooking until reduced. Once thickened, pour into a small bowl and allow it to cool to at least room temperature. This step can be done ahead of time.
Prepare the Oven for Cheesecake: Lower the oven temperature to 300°F (148°C) in preparation for baking the cheesecake filling.
Mix Cream Cheese, Sugar, and Flour: In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and fully combined. Avoid high speeds to minimize air bubbles that can cause cracks. Scrape down the sides of the bowl as needed.
Add Sour Cream and Strawberry Ingredients: Mix in the sour cream on low speed until well combined. Then add the cooled strawberry puree and strawberry extract, mixing gently until incorporated.
Add Eggs and Food Coloring: Add the eggs one at a time, mixing slowly after each addition to combine thoroughly. Scrape the bowl sides as necessary. Stir in the red food coloring until the cheesecake batter reaches your desired shade of pink.
Fill and Bake Cheesecake: Pour the batter evenly over the cooled crust. Place the springform pan into a larger pan and fill the larger pan with warm water halfway up the sides of the springform (ensuring water does not exceed the foil line). Bake for 1 hour and 10 minutes, or until the center is set but still slightly jiggly.
Cool in Oven: Turn off the oven and keep the door closed for 30 minutes to allow the cheesecake to finish cooking gently and start cooling.
Further Cooling: Crack the oven door open slightly and let the cheesecake cool for an additional 30 minutes to help prevent cracking.
Refrigerate Cheesecake: Remove the cheesecake from the oven and water bath, unwrap the pan, and refrigerate for 5-6 hours or overnight until fully firm.
Remove from Pan: When firm, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
Make Chocolate Ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Microwave the heavy cream until it just begins to boil, then pour it over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth and glossy.
Apply Ganache: Pour the ganache evenly over the chilled cheesecake, spreading to form an even layer. Allow the ganache to cool and firm up.
Prepare Pink Whipped Cream: In a large mixing bowl, beat the cold heavy cream with the powdered sugar and vanilla extract on high speed until stiff peaks form. Add pink gel icing color to reach your desired shade.
Decorate Cheesecake: Pipe the pink whipped cream around the edge of the cheesecake. Top with fresh chocolate covered strawberries, ideally added just before serving to keep them fresh.
Final Storage: Refrigerate the decorated cheesecake until ready to serve. It is best consumed within 3-4 days, stored well covered.

Notes

Using room temperature ingredients (cream cheese, eggs, sour cream) helps achieve a smooth cheesecake filling.
Baking the cheesecake in a water bath prevents cracking and ensures even cooking.
Slow mixing on low speed reduces air bubbles, which helps avoid cracks in the cheesecake surface.
Adding food coloring is optional but gives the cheesecake a festive pink hue.
The strawberry puree can be made a day ahead and refrigerated to save time.
Chocolate covered strawberries should be added fresh before serving as they spoil quickly.
Store leftover cheesecake covered tightly in the fridge for up to 3-4 days.
Ensure the springform pan is securely wrapped with foil to prevent water leakage during the water bath baking.

Keywords: chocolate covered strawberry cheesecake, strawberry cheesecake, chocolate ganache cheesecake, berry cheesecake dessert, springform cheesecake, Oreo crust cheesecake