Creamy Chocolate Covered Strawberry Cheesecake
So, there are some foods that I am scared of. Not scared to eat… pshh, don’t be ridiculous. But physically making a cheesecake? Now that can be scary. The cracking, the spring-form pan, cream cheese vs. ricotta… There are so many parts. In the end, though, a creamy slice of cheesecake is too darn good to avoid. And when you pile sweet strawberries and chocolate on top of one? So much the better.
Creamy Chocolate Covered Strawberry CheesecakeWhat Makes this Recipe So Perfect?What You’ll NeedHow to Make this CheesecakeTips for SucessHow to Store Homemade CheesecakeCan I Freeze Cheesecake?Get the Recipe
This creamy Chocolate Covered Strawberry Cheesecake is pure perfection. It’s rich, it’s sweet, and it will definitely leave you licking your plate. It starts with a cookie crust, then the cheesecake filling is added into the mix. All of that is topped with a vanilla mousse layer, and the chocolate covered strawberries are the ‘cherry’ on top.
What Makes this Recipe So Perfect?
Let me answer that question with another question. What says perfect better than chocolate covered strawberries? On a cake? (Okay, two questions.) In all seriousness, this creamy, silky cheesecake is perfect for reasons that don’t just have to do with taste. It is a fantastic dessert to surprise your significant other with on Valentine’s day – especially if you drizzle it with a strawberry-based sauce. It can also be made in one hour, and you can break up the work if you want by making the crust ahead of time.
What You’ll Need
Let’s get into these cheesecake ingredients. There are quite a few, but you probably have most of them already:
For the Crust/Cheesecake Filling
Cookies: You can use any plain, vanilla cookie (I used 40 Nilla wafers, crushed). Butter: Melted. Salted and unsalted butter will both work. Cream Cheese: Let it soften before using. Sugar: Granulated sugar works best – I don’t recommend using sugar substitutes like honey, etc. Vanilla Extract: For extra sweet flavor. Eggs: It’s not a bad idea to let these come to room temperature.
For the Vanilla Mousse Topping
Cream Cheese Cool Whip: Let it thaw before using. Sugar Vanilla Extract
For the Strawberry Topping
Strawberries: Horizontally sliced – I needed about a pint. Chocolate: Melted – I like to use semisweet chips or wafers.
How to Make this Cheesecake
Making a chocolate covered strawberry cheesecake can be done in four sections. First you’ll make the crust, then the filling, then the mousse, and finally you’ll top the whole thing off with strawberries and chocolate.
Make the Vanilla Crust
Preheat oven to 350°: Then mix crushed cookies and butter and press into the bottom of an ungreased 9 or 10- inch spring-form pan.
Make the Cheesecake Filling
Combine Cream Cheese, Sugar & Vanilla: Mix on medium the 3 packages of cream cheese, sugar and vanilla until combined and smooth. Add Eggs: Reduce speed to low and add eggs, one at a time until fully incorporated. Bake and Let Cool: Pour the mixture over the crust and bake 45-50 minutes until center is set. If it cracks, don’t worry. Remove from oven and run a knife around the edges to loosen from sides. Cool completely in pan.
Make the Vanilla Mousse
When the Cheesecake is Cooled: Mix your 8 ox softened cream cheese in a mixing bowl with the sugar and vanilla with mixer until smooth. Add Cool Whip: Whisk in your Cool Whip until combined. Don’t over mix. Spread the Mousse Layer on Top of Cheesecake: Cover and refrigerate for 4 hours or overnight.
Make the Strawberry Topping
When the Cheesecake is Completely Chilled: Arrange your sliced strawberries on top. Drizzle the melted chocolate on top of strawberries. Slice and serve!
Tips for Sucess
Try out these tips and tricks to get the best results with your homemade cheesecake:
Crust Substitutes: Don’t have Nilla wafers or other vanilla cookies? No problem. A homemade graham cracker crust will also work as the base for this cheesecake. If you’re really in a bind time-wise, there are usually pre-made graham cracker crusts at the store, too. Don’t Use a Mixer: When adding in the eggs to the cheesecake filling, simply mix by hand until everything is combined. Extra air in the batter, caused by a mixer, can cause your cheesecake to crack, or rise and then sink. Should I Make a Water Bath for My Cheesecake? I find that this is not necessary – some say that it adds moisture and prevents cracking, but I’ve found that this cheesecake still comes out moist and crack-free without one. (If it does crack, cover it up with chocolate and strawberries! Nobody will notice.) How to Know When the Cheesecake is Done: The outside edges of the cake should look and feel firm, but the center should still wiggle a little when you gently shake the pan.
How to Store Homemade Cheesecake
Keep this chocolate covered cheesecake in an airtight container in the fridge for 2-3 days. I doubt you’ll need that long to eat it, though!
Can I Freeze Cheesecake?
If you freeze it before adding the chocolate and strawberries, definitely. You can store this cheesecake in an airtight container for 2-3 months. Thaw it overnight in the fridge before decorating. (Since I posted this recipe back in 2011 I really took the time to master cheesecake, and put my Perfect Cheesecake Recipe together for you with all the tips and tricks I have to ensure perfection!)
More Spring Dessert Ideas
Looking for some more fun spring dessert recipes? You’re in the right place:
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