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Chocolate Covered Strawberry Cheesecake Recipe

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★★★★★

5 from 61 reviews

This Chocolate Covered Strawberry Cheesecake is a luscious and visually stunning dessert featuring a rich Oreo cookie crust, a creamy strawberry-infused cheesecake filling, and a decadent chocolate ganache topping. Finished with pink whipped cream and fresh chocolate-covered strawberries, this cake is a perfect treat for special occasions or anytime you crave a sweet, fruity twist on classic cheesecake.

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
  • Chocolate covered strawberries, homemade or store bought

Instructions

  1. 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 firmly into the bottom of the pan to form an even crust layer.
  2. Bake the Crust: Bake the crust for 10 minutes, then remove from oven and set aside to cool. Cover the outside of the pan securely with aluminum foil to prevent water from seeping in during the water bath step.
  3. Prepare Strawberry Puree: Place chopped strawberries into a food processor or blender and puree until smooth. Strain the puree through a fine mesh sieve to remove seeds and achieve a smooth texture.
  4. Cook the Strawberry Puree: Transfer the puree to a medium saucepan and cook over medium heat, bringing it to a boil. Continue boiling while stirring consistently to avoid burning until the mixture thickens and reduces to about 1/2 cup, approximately 20 minutes. If more than 1/2 cup remains, return it to the pan and keep cooking. Let the thickened puree cool to room temperature.
  5. Lower oven temperature: Reduce oven temperature to 300°F (148°C) in preparation for baking the cheesecake filling.
  6. Make the Cheesecake Filling: In a large mixing bowl, beat cream cheese, sugar, and flour at low speed until smooth and fully combined. Add sour cream and continue mixing at low speed. Stir in the cooled strawberry puree and strawberry extract until blended. Add eggs one at a time, mixing slowly after each addition to avoid air incorporation. Scrape down bowl sides as needed. Add red food coloring drops to achieve desired pink hue and mix gently.
  7. Assemble the Cheesecake: Pour the cheesecake batter evenly over the prepared crust in the springform pan.
  8. Prepare Water Bath and Bake: Place the springform pan inside a larger pan. Pour warm water into the outer pan until it reaches halfway up the sides of the springform pan, ensuring water doesn’t go above the foil edge. Bake cheesecake for 1 hour and 10 minutes; the center should appear set but still slightly jiggly.
  9. Cool the Cheesecake Gradually: Turn off oven and leave the door closed for 30 minutes to allow slow continued cooking. Then, crack the oven door open and cool for another 30 minutes to prevent cracking.
  10. Refrigerate: Remove cheesecake from oven and water bath. Unwrap foil and refrigerate cheesecake until firm, for 5-6 hours or preferably overnight.
  11. Remove from Pan: Carefully release the springform pan and transfer cheesecake to a serving plate.
  12. Make Chocolate Ganache: Place semi sweet chocolate chips in a heatproof bowl. Microwave heavy cream until it just starts to boil and immediately pour over chocolate. Let sit for 2-3 minutes and whisk until smooth and shiny.
  13. Apply Ganache: Pour the ganache evenly over the cheesecake surface and spread gently. Allow the ganache to cool and firm before decorating.
  14. Whip Pink Whipped Cream: In a large bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form. Add pink gel icing color to achieve your preferred shade and gently fold it in.
  15. Decorate Cheesecake: Pipe the pink whipped cream around the edge of the cheesecake. Arrange chocolate-covered strawberries on top decoratively. Add these strawberries fresh before serving for the best quality.
  16. Store and Serve: Refrigerate the cheesecake until serving. Store well-covered and consume within 3-4 days for optimal freshness.

Notes

  • Using low speed when mixing the batter reduces air bubbles, helping prevent cracks in the cheesecake.
  • Covering the springform pan with foil and baking in a water bath ensures even baking and prevents cracking and drying.
  • The strawberry puree can be made a day in advance and refrigerated.
  • Add food coloring gradually to achieve your preferred pink shade.
  • Chocolate-covered strawberries are best added fresh just before serving to avoid spoilage.
  • Make sure all dairy ingredients are at room temperature before mixing to avoid lumps in the batter.
  • Allow the cheesecake to cool slowly to avoid cracks.

Keywords: chocolate covered strawberry cheesecake, strawberry cheesecake, chocolate ganache cheesecake, Oreo crust cheesecake, strawberry dessert, pink cheesecake, chocolate whipped cream dessert

Find it online: https://dishedbydana.com/chocolate-covered-strawberry-cheesecake-recipe/