Introduction

This Chocolate Covered Strawberry Cheesecake is a delightful twist on a classic favorite, combining rich cream cheese filling with fresh strawberry puree and a smooth chocolate ganache. Topped with pink whipped cream and chocolate-covered strawberries, it’s perfect for special occasions or whenever you want to impress your guests.

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 your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
Step 2: Combine Oreo cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan to form the crust.
Step 3: Bake the crust for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to protect it during the water bath later.
Step 4: Purée the chopped strawberries in a food processor or blender until smooth. Strain the purée through a fine mesh sieve to remove seeds.
Step 5: Transfer the strawberry purée to a medium saucepan. Cook over medium heat, stirring constantly, until the purée boils and thickens to about 1/2 cup, about 20 minutes. Let cool to room temperature.
Step 6: Lower oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and combined. Scrape down the sides as needed.
Step 7: Add sour cream, strawberry purée, and strawberry extract. Mix on low until blended.
Step 8: Add eggs one at a time, mixing slowly after each addition. Scrape sides of the bowl to ensure even mixing.
Step 9: Stir in red food coloring to reach your preferred pink shade.
Step 10: Pour the cheesecake batter evenly over the cooled crust in the springform pan.
Step 11: Place the springform pan into a larger baking pan. Add warm water to the larger pan until it reaches halfway up the sides of the springform pan without touching the top foil.
Step 12: Bake for 1 hour and 10 minutes. The center should be set but still slightly jiggly. After baking, turn off the oven and leave the door closed for 30 minutes.
Step 13: Crack the oven door open and cool the cheesecake for another 30 minutes. This slow cooling helps prevent cracks.
Step 14: Remove the cheesecake from the oven and water bath. Refrigerate for 5-6 hours or overnight until firm.
Step 15: To make the ganache, place chocolate chips in a heatproof bowl. Microwave heavy cream until it just begins to boil, then pour over chocolate. Let sit 2-3 minutes, then whisk until smooth.
Step 16: Pour ganache evenly over the chilled cheesecake. Let it cool and set.
Step 17: For the pink whipped cream, whip together cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Add pink gel icing color to achieve your desired shade.
Step 18: Pipe whipped cream around the edge of the cheesecake, then decorate with chocolate covered strawberries just before serving.
Step 19: Keep the cheesecake refrigerated until ready to serve.

Tips & Variations

Use fresh, ripe strawberries for the best flavor in the purée.
If you prefer, substitute Oreos with graham cracker crumbs for a different crust taste.
Adding the eggs one at a time and mixing slowly helps prevent cracks in the cheesecake.
For a brighter pink color, adjust the amount of red food coloring carefully to avoid a red tint.
Try using dark chocolate chips for the ganache if you want a richer chocolate flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 3-4 days for best freshness. Keep it well covered to prevent it from absorbing other fridge odors. When ready to serve, you can let it sit at room temperature for 15-20 minutes for a creamier texture. Avoid freezing as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the strawberry purée ahead of time?

Yes, you can prepare the strawberry purée ahead and keep it refrigerated until you’re ready to use it. Just make sure it’s cooled to room temperature before adding it to the cheesecake filling.

How do I prevent cracks in my cheesecake?

Mix ingredients on low speed to reduce air bubbles and bake the cheesecake in a water bath to provide gentle and even heat. Also, allow the cheesecake to cool slowly in the oven with the door slightly cracked before removing it completely.

Chocolate Covered Strawberry Cheesecake Recipe

Print Recipe

★★★★★

5 from 111 reviews

This Chocolate Covered Strawberry Cheesecake features a rich Oreo crust, a smooth strawberry-infused cream cheese filling, and a luscious chocolate ganache topping. Finished with pink whipped cream and homemade or store-bought chocolate covered strawberries, this dessert is perfect for celebrations or anytime you crave a decadent, fruity treat.

Author: Daniel
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 7 hours (including cooling and chilling)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

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

Strawberry Puree

3 cups (380g) chopped strawberries

Cheesecake Filling

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

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

Decoration

Chocolate covered strawberries, homemade or store bought

Instructions

Make the Crust: Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides. Combine Oreo cookie crumbs and melted butter in a small bowl, then press the mixture firmly into the bottom of the pan. Bake for 10 minutes and set aside to cool. Cover the outside of the pan with aluminum foil to protect it during the water bath baking.
Prepare Strawberry Puree: Place chopped strawberries in a food processor or blender and puree until smooth. Strain the puree through a fine mesh sieve to remove seeds. Pour into a medium saucepan and cook over medium heat, stirring constantly. Boil until the puree reduces and thickens to about 1/2 cup, approximately 20 minutes. Allow to cool to room temperature.
Make the Cheesecake Filling: Preheat oven to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and fully combined, minimizing air incorporation. Add sour cream and continue mixing on low speed until blended. Stir in cooled strawberry puree and strawberry extract. Add eggs one at a time, mixing slowly to combine after each addition. Incorporate red food coloring to achieve the desired pink color. Pour batter into the prepared crust.
Bake the Cheesecake: Place the springform pan inside a larger pan and fill with warm water halfway up the sides, ensuring water does not pass the foil edge. Bake for 1 hour and 10 minutes until the center is set but still slightly jiggly. Turn off the oven and keep the door closed for 30 minutes. Crack the oven door open and let cool for another 30 minutes to prevent cracking. Remove from oven and water bath, refrigerate for 5-6 hours or overnight until firm.
Make Chocolate Ganache: Put semi-sweet chocolate chips in a heatproof bowl. Heat heavy whipping cream in the microwave until just boiling, then pour over chocolate chips. Let sit 2-3 minutes, then whisk until smooth and glossy. Pour ganache over the cooled cheesecake and spread evenly. Allow it to cool and firm.
Prepare Pink Whipped Cream and Decorate: In a large mixer bowl, whip cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Add pink gel icing color to your preferred shade and mix gently. Pipe whipped cream around the edges of the cheesecake. Top with fresh chocolate covered strawberries just before serving. Refrigerate cheesecake until serving. Best eaten within 3-4 days.

Notes

Use low mixing speeds when preparing the cheesecake batter to minimize air bubbles that cause cracking.
Make sure the strawberry puree is completely cooled before adding to cheesecake batter to prevent curdling.
Covering the springform pan with foil is essential to prevent water from the water bath seeping into the crust during baking.
The water bath baking and gradual cooling steps help prevent cheesecake cracks and ensure smooth texture.
Chocolate covered strawberries should be added right before serving to maintain freshness and prevent sogginess.
Cheesecake stores best when tightly covered and should be consumed within 3-4 days for optimal taste and safety.

Keywords: Chocolate Covered Strawberry Cheesecake, strawberry cheesecake, Oreo crust cheesecake, chocolate ganache cheesecake, strawberry dessert, creamy cheesecake