Introduction

Indulge in this delightful Chocolate Covered Strawberry Cheesecake that combines a creamy strawberry-infused filling with a crunchy Oreo crust and a rich chocolate ganache topping. Perfect for special occasions or a luxurious treat, this cheesecake is as beautiful as it is delicious.

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 the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
Step 2: Combine the Oreo cookie crumbs and melted butter in a small bowl. Press the mixture evenly into the bottom of the springform pan.
Step 3: Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
Step 4: Wrap the outside of the pan with aluminum foil to protect it from water during the water bath, and set it aside.
Step 5: Place the chopped strawberries in a food processor or blender and puree until smooth. Strain through a fine mesh sieve to remove seeds.
Step 6: Pour the strawberry puree into a medium saucepan and bring to a boil over medium heat. Stir constantly to avoid burning and cook until the puree thickens and reduces to 1/2 cup, about 20 minutes. Allow to cool to room temperature.
Step 7: Increase oven temperature to 300°F (148°C).
Step 8: In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and fully combined. Scrape down the sides as needed.
Step 9: Add sour cream and mix on low speed until well combined.
Step 10: Mix in the cooled strawberry puree and strawberry extract on low speed until evenly incorporated.
Step 11: Add eggs one at a time, mixing slowly after each addition. Scrape down the bowl sides to ensure uniform mixing.
Step 12: Stir in red food coloring to achieve your preferred shade of pink.
Step 13: Pour the cheesecake batter evenly over the prepared crust.
Step 14: Place the springform pan inside a larger pan. Pour warm water into the outer pan to reach halfway up the sides of the springform pan, avoiding water contact with the top edge of the foil.
Step 15: Bake for 1 hour and 10 minutes. The cheesecake center should be set but still slightly jiggly.
Step 16: Turn off the oven and close the door for 30 minutes to allow gradual cooking and cooling.
Step 17: Crack the oven door open and let the cheesecake cool for an additional 30 minutes to prevent cracks.
Step 18: Remove the cheesecake from the oven and water bath, then refrigerate until firm, at least 5-6 hours or overnight.
Step 19: Remove the cheesecake from the springform pan and place it on a serving plate.
Step 20: To prepare the chocolate ganache, place chocolate chips in a heatproof bowl. Heat 1/2 cup (120ml) heavy whipping cream until just boiling, then pour over the chocolate. Let sit 2-3 minutes, then whisk until smooth.
Step 21: Pour the ganache over the cheesecake and spread evenly. Allow it to cool and set.
Step 22: For the pink whipped cream, beat 1 cup (240ml) cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Add pink gel icing color to reach your desired shade.
Step 23: Pipe the whipped cream around the cheesecake edges and top with chocolate covered strawberries just before serving.
Step 24: Refrigerate the cheesecake until ready to serve. For best flavor and freshness, consume within 3-4 days.

Tips & Variations

Use room temperature ingredients to ensure a smooth, crack-free cheesecake.
Make the strawberry puree ahead of time to save preparation time on baking day.
If you don’t have strawberry extract, substitute with vanilla extract for a milder flavor.
For a dairy-free alternative, try using dairy-free cream cheese and coconut cream.
Decorate with fresh strawberries if chocolate covered ones aren’t available.

Storage

Store the cheesecake covered in the refrigerator for up to 3-4 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing other odors. Reheat chocolate ganache toppings gently to soften if needed, but the cheesecake itself is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake in advance?

Yes, the cheesecake can be made a day ahead and kept refrigerated. The flavors develop nicely overnight, making it a great make-ahead dessert.

Why does the cheesecake need a water bath?

The water bath provides gentle, even heat during baking, preventing the cheesecake from cracking and ensuring a smooth, creamy texture.

Chocolate Covered Strawberry Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 136 reviews

This decadent Chocolate Covered Strawberry Cheesecake features a rich Oreo cookie crust layered with a smooth, creamy strawberry-infused cheesecake filling. Topped with luscious chocolate ganache and decorated with pink whipped cream and chocolate covered strawberries, this elegant dessert is perfect for special occasions or indulgent treats.

Author: Sophie
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 7 hours 30 minutes
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

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

Garnish

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 at the bottom and grease the sides thoroughly. Combine the Oreo cookie crumbs with melted butter in a small bowl, then press the mixture evenly into the bottom of the prepared pan. Bake the crust for 10 minutes and set aside to cool. Wrap the outside of the pan with aluminum foil to prevent water from the water bath getting in.
Prepare the Strawberry Puree: Puree the chopped strawberries in a food processor or blender until smooth. Strain the puree through a fine mesh sieve to remove the seeds. Transfer the strained puree to a medium saucepan and cook over medium heat, bringing it to a boil. Stir constantly and continue boiling until the mixture thickens and reduces to 1/2 cup, about 20 minutes. Let it cool to room temperature.
Make the Cheesecake Filling: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat the room temperature cream cheese, sugar, and flour on low speed until smooth and well combined, scraping down the sides. Mix in sour cream on low speed until smooth. Add the cooled strawberry puree and strawberry extract, mixing gently. Add eggs one at a time, mixing slowly after each addition and scraping the bowl as needed. Stir in red food coloring until the batter is your desired shade of pink. Pour the batter over the cooled crust evenly.
Bake the Cheesecake: Place the springform pan inside a larger pan and pour warm water halfway up the side of the springform pan, ensuring water does not touch the top aluminum foil. Bake for 1 hour and 10 minutes until the center is set but still slightly jiggly. Turn off the oven and leave the door closed for 30 minutes to allow gradual cooling. Then crack the oven door open and cool for another 30 minutes. Remove the cheesecake from the oven, water bath, and foil, then refrigerate for 5-6 hours or overnight until firm.
Prepare the Chocolate Ganache: Place semi sweet chocolate chips in a heatproof bowl. Microwave the heavy whipping cream until it just starts to boil, then pour over the chocolate chips. Let sit for 2-3 minutes before whisking until smooth. Spread the ganache evenly over the chilled cheesecake and allow it to cool and set.
Make Pink Whipped Cream Decoration: In a large mixer bowl, whip cold heavy whipping cream with powdered sugar and vanilla extract on high speed until stiff peaks form. Add pink gel icing color to achieve the desired pink shade. Pipe whipped cream around the edge of the cheesecake and decorate with fresh chocolate covered strawberries.
Serve and Store: Refrigerate the finished cheesecake until ready to serve. Best enjoyed within 3-4 days when stored well covered.

Notes

Be sure to use low speed when mixing the cheesecake batter to minimize air incorporation and prevent cracks.
Thoroughly wrap the springform pan with foil to protect the cheesecake during the water bath baking process.
Slow cooling (leaving the oven door slightly open after baking) helps prevent cracks on the cheesecake surface.
The strawberry puree can be made ahead and refrigerated to save time.
Fresh chocolate covered strawberries should be added just before serving for best taste and appearance.
Use a 9-inch springform pan to ensure proper baking and consistent results.

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