Name: Chocolate Covered Strawberry Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 11 h
Cuisine: American
Ingredients: 2 ¼ cups (about 240 g) graham-cracker crumbs (or cookie crumbs); 6 tablespoons (≈ 85 g) salted butter, melted; 3 (8‑oz) packages (≈ 680 g) cream cheese, softened to room temperature; 1 ¼ cups granulated sugar, divided; 2 tablespoons all-purpose flour; 4 large eggs; 1 large egg yolk; 1 tablespoon lemon zest (from 1 large lemon); 2 teaspoons vanilla extract; 1 cup (≈ 150 g) fresh strawberries, chopped, processed to a puree; 6 ounces (≈170 g) semisweet chocolate chips; ¼ cup (≈56 g) salted butter; 4 teaspoons light corn syrup; ½ teaspoon vanilla extract; About 2 cups fresh strawberries, whole and halved (for garnish)

A luscious dessert that brings together the indulgence of chocolate-covered strawberries and the creamy richness of cheesecake. This Chocolate Covered Strawberry Cheesecake is a show-stopping centerpiece for any special occasion. With its buttery graham cracker crust, fresh strawberry-infused filling, glossy chocolate ganache, and a crown of vibrant berries, I find it both irresistible and elegant.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ¼ cups (about 240 g) graham-cracker crumbs (or cookie crumbs)

6 tablespoons (≈ 85 g) salted butter, melted

3 (8‑oz) packages (≈ 680 g) cream cheese, softened to room temperature

1 ¼ cups granulated sugar, divided

2 tablespoons all-purpose flour

4 large eggs

1 large egg yolk

1 tablespoon lemon zest (from 1 large lemon)

2 teaspoons vanilla extract

1 cup (≈ 150 g) fresh strawberries, chopped, processed to a puree

For the ganache topping:

6 ounces (≈170 g) semisweet chocolate chips

¼ cup (≈56 g) salted butter

4 teaspoons light corn syrup

½ teaspoon vanilla extract

Garnish:

About 2 cups fresh strawberries, whole and halved

Directions

I start by preheating the oven to 325 °F (163 °C) and lightly spraying a 9-inch springform pan. I wrap the outside in heavy-duty foil to prevent leaks during baking.

Then I mix the graham cracker crumbs, melted butter, and a bit of sugar in a bowl and press the mixture into the bottom and slightly up the sides of the pan. I bake this crust for 7–8 minutes and let it cool for 30 minutes.

I process chopped strawberries into a smooth puree and set them aside.

In a large mixing bowl, I beat the cream cheese until creamy, then gradually add sugar and flour, mixing until smooth. I add eggs one at a time, followed by the yolk, lemon zest, vanilla, and the strawberry puree. Once it’s all fully blended, I pour the batter into the cooled crust.

I place the pan on a rimmed baking sheet and bake for 60–70 minutes, until the edges are set and the center slightly jiggles. Once out of the oven, I cool it completely on a wire rack, then refrigerate for at least 4–6 hours or overnight.

For the ganache, I melt chocolate chips, butter, and corn syrup in a microwave or double boiler. After stirring in the vanilla extract, I pour the ganache over the chilled cheesecake and spread it evenly. I top it with whole and halved strawberries and chill it again briefly to set the ganache.

To serve, I remove the springform ring, slice, and enjoy!

Servings and timing

Servings: 12

Prep Time: 25 minutes

Cook Time: 1 hour

Chilling Time: 9–10 hours (cooling + chilling)

Total Time: Approximately 11 hours

Calories per serving: 650 kcal

Variations

I sometimes swap the graham crackers for chocolate cookie crumbs for a richer base.

If I want a more pronounced chocolate flavor in the filling, I add a tablespoon of cocoa powder.

For a boozy twist, I add a splash of strawberry liqueur to the strawberry puree.

I’ve also used white chocolate ganache for a different, elegant finish.

Storage/Reheating

I store the cheesecake in the refrigerator, covered loosely with plastic wrap or in an airtight container. It stays fresh for 3–4 days. Since it’s a no-reheat dessert, I simply slice and serve it cold or let it sit at room temperature for a few minutes before enjoying.

FAQs

How do I prevent my cheesecake from cracking?

I make sure not to overmix the batter and bake it in a water bath or place it on a rimmed baking sheet to help regulate the temperature. Letting it cool slowly on a wire rack also helps.

Can I use frozen strawberries instead of fresh?

Yes, I can use frozen strawberries. I just thaw and drain them well before pureeing to avoid excess liquid.

Do I need to use a springform pan?

Yes, I recommend using a springform pan to make removal and presentation much easier.

Can I freeze this cheesecake?

Absolutely. I freeze it (without the fresh strawberries on top) for up to a month. I wrap it tightly in plastic wrap and foil, then thaw it overnight in the refrigerator before serving.

What can I use instead of corn syrup in the ganache?

If I don’t have corn syrup, I use honey or skip it entirely—though the ganache might be slightly less glossy.

Conclusion

This Chocolate Covered Strawberry Cheesecake brings together classic flavors in a sophisticated, crowd-pleasing dessert. I love how the fresh strawberry puree adds a fruity brightness to the creamy filling, while the ganache and fresh berries make it look as stunning as it tastes. Whether I’m baking for a holiday, a dinner party, or just to treat myself, this recipe never fails to impress.

Recipe: