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Chocolate Covered Strawberry Cheesecake Recipe

Chocolate Covered Strawberry Cheesecake

Nothing beats the sweet memories of gatherings filled with laughter and delicious treats. Imagine the smiles as you serve up a slice of this Chocolate Covered Strawberry Cheesecake, a delightful combination of creamy cheesecake and fresh strawberries, all wrapped in a silky chocolate drizzle.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs This will form the delicious crust.
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar Sweetens the crust just right.
For the Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.5 cup granulated sugar Sweetens the cheesecake to perfection.
  • 0.5 cup sour cream Adds a nice tang and creaminess.
  • 2 large eggs Helps bind everything together.
  • 1 tsp vanilla extract A splash of flavor that enhances the cheesecake.
  • 0.5 cup chocolate melted for a rich chocolatey filling.
  • 1 cup fresh strawberries hulled and halved, the fruity topping that makes this cheesecake sing!
  • 0.5 cup chocolate melted for drizzling, because more chocolate is always better!

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Spatula
  • Oven

Method
 

  1. Step 1: Preheat your oven to 325°F (163°C).
  2. Step 2: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
  3. Step 3: Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool.
  4. Step 4: In a large mixing bowl, beat the softened cream cheese and sugar until the mixture is smooth and creamy.
  5. Step 5: Add in the sour cream, eggs, and vanilla extract. Mix until everything is fully incorporated.
  6. Step 6: Stir in the melted chocolate until it is well combined.
  7. Step 7: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
  8. Step 8: Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
  9. Step 9: Once cooled, remove from the oven and refrigerate for at least 4 hours or overnight for the best results.
  10. Step 10: Before serving, arrange the halved strawberries on top of the cheesecake and drizzle with melted chocolate.
  11. Step 11: Slice, serve chilled, and enjoy every bite!

Notes

Keep any leftovers in an airtight container in the refrigerator for about 4-5 days. You can also freeze it for up to a month, just be sure to wrap it well to prevent freezer burn.