Why choose between traditional chocolate covered strawberries and a creamy cheesecake?
This decadently delicious, ultra-creamy, thick Chocolate Covered Strawberry Cheesecake gives you both indulgences in one bite!
Intimidated by making a traditional, oven-baked cheesecake? Don't be. This is a no water bath cheesecake. And pesky cracks - I've got those covered - literally!
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Before we get started on how to make the Chocolate Covered Strawberry Cheesecake, I have to let you know, this cheesecake is not a quick thing to bake. It does take some time. it is worth it!
While I typically am a shortcut baker, using boxed mixes like with my Baileys Irish Cream Brownies, Mini Egg Brownies and Dirt Cake Trifle, this is a real deal, traditionally baked, from scratch cheesecake. I know, you're shocked, it's okay.
I don't bake from scratch often, but when I do, it's worth it. You know this already from my Apple Pie Stuffed Cheesecake though, or you should!
Alright, let's get in to what you're going to need to make a good cheesecake.
🍲Equipment
For this cheesecake, you do need a 9 inch springform pan and a mixer, such as a Kitchen-Aid Mixer or a hand-held mixer.
It is also a good idea to have a baking sheet to place the cheesecake on in the oven.
🥘Ingredients
For exact amounts and complete list, see the printable recipe card down below.
It is best to start out with room temperature ingredients. I'd suggest leaving your eggs and cream cheese on the counter for a while to take the chill off if possible. This cuts down on cracking.
- Cream Cheese - full fat blocks of cream cheese
- Eggs - 2 whole eggs and 1 egg yolk
- Sugar - white granulated sugar
- Graham Cracker Crumbs - can use boxed or use a food processor to create your own
- Chocolate - dark chocolate or milk chocolate morsels or chocolate wafer melts
- Strawberries - fresh not frozen
Love strawberries? Try Bakery Style Strawberry Blueberry Muffins, Strawberry Fruit Dip or Strawberry Brownies or visit my post that has 40 Strawberry Recipes!
🔪Cooking instructions
The first step is making the crust. This is a traditional graham cracker crust made of butter and graham cracker crumbs. If you're crumbs are not sweetened, add a small amount of sugar.
Press the crumb mixture into a 9-inch springform pan and set aside.
The next step is mixing up the batter for the cheesecake.
Beat the cream cheese and sugar together.
Next add the eggs, one a at a time, beating in between each egg. Then add in the flour, cream and vanilla and mix some more.
Pour the cheesecake batter on top of the graham cracker crust. Place springform pan on top of a baking sheet and bake for 40 minutes, reduce heat and continue to bake another 40 minutes.
Remove the cheesecake from the oven and yeah, it will crack, it is okay. Spread the sweetened sour cream mixture over the top and pop back in the oven.
Allow the cheesecake to cool on a wire cooling rack completely and then place in refrigerator.
Allow the cheesecake to hang out in the refrigerator for at least a few hours, preferably overnight before adding the sliced berries and drizzling on the chocolate.
Add the strawberry slices, starting at the outer edge with the points facing out. Continue to layer moving in and for the enter either pile on a stack of slices or a while berry.
Drizzle the top with melted chocolate morsels or chocolate melting wafers. You can be as messy as you like here. Bring out your inner splatter painter here!
I like to place my cheesecake on top of either parchment, foil or a silicone mat when drizzling chocolate so I don't mess up my counters too bad.
💭Top Tip
Despite your efforts to have a cheesecake not crack, sometimes it just happens. I was having it happen even while using a water bath, which is why I decided to just ditch the water bath and cover the cracks! You'll never notice the cracks by using a sweetened sour cream layer. Trust me, it sounds weird but it is not. Spread sweetened sour cream over the top towards the end of baking time. See recipe card for instructions.
If you don't have the time or you're just looking for a no-bake cheesecake recipe you can try my Mini Pumpkin Pie No-Bake Cheesecakes.
🍴Storage
Store the cheesecake in the refrigerator, covered. If you have something like this 12 inch cake storage container, it works well. Cheesecake keeps in the refrigerator for about three days.
Printable Recipe Card
Chocolate Covered Strawberry Cheesecake
Ingredients
- 2 Cups graham cracker crumbs *see note 1
- 8 Tablespoons butter melted
- 24 Ounces cream cheese softened
- 1 Cup sugar
- 2 whole eggs
- 1 egg yolk
- ½ Cup heavy cream
- 2 Tablespoons flour all purpose
- 1 Teaspoon vanilla extract
Top Layer
- 1 ¼ Cup sour cream
- ¼ Cup sugar
Topping
- 2 Cups sliced strawberries
- ½ Cup dark chocolate morsels can also use milk chocolate or chocolate melting wafers
Instructions
- Preheat oven to 350.
- Melt butter and combine with graham cracker crumbs in a bowl. Stir to coat all crumbs. Press firmly into springform pan, slightly going up the sides as well, to form a crust. Set aside.
- Beat cream cheese and sugar until smooth. Add eggs (whole & yolk), one at a time, beating in between each one. Add cream, flour and vanilla and blend until smooth and all ingredients are incorporated well. Pour mixture over crust in springform pan.
- Place springform pan on a baking sheet and bake 40 minutes. After 40 minutes, reduce heat to 325 and bake an additional 40 minutes.
- Remove cheesecake from oven.
- Stir together sour cream and sugar. Spread mixture over top of cheesecake.
- Return cheesecake to oven and bake an additional 10 minutes.
- Allow cheesecake to cool completely before placing in the refrigerator. Keep refrigerated overnight (at least 3-4 hours) to set. After cheesecake is set, remove outer ring from springform pan.
- Arrange strawberry slices on top of cheesecake, starting on the outer edges, with points facing out. Continue creating rings of strawberry slices, moving inward, slightly overlapping each with the ring before.
- Place morsels in a microwave safe bowl and cook 30 seconds. Stir. Repeat in 20 second intervals until chocolate is melted and smooth.
- Drizzle melted chocolate over strawberries.
- Place in refrigerator for 10 minutes to help chocolate set. Slice and serve.
Charbel says
Wow - this looks absolutely delicious. Cheesecake is definitely a weakness of mine, so I am going to save this for later. Thanks for sharing!
Gloria @ Homemade & Yummy says
Yum this looks divine. I love cheesecake..chocolate and strawberries just add to the goodness.
Melanie says
I'm not even a fan of cheesecake and this looks amazing!
RandiG at FrugElegance says
WOWzaaaaa! That looks Amazing!
Justine Marie says
That looks totally amazing, and something I could totally make.
Emily says
This looks so good! I think a dessert like this would be great for Easter.
Rachael Yerkes says
I learned to avoid the cracks by not over-mixing, but sometimes my helpers get zealous. so I love adding a nice topping to cover it up. This cheesecake is absolutely gorgeous. Wish I could eat some.
foodyschmoody says
I also try to not overmix. I used to do the whole let it cool off in a half opened oven but I've just decided that topping it is easier, lol!
Debra Hawkins says
Oh my word. All of my favorite flavors in one! I need this in my life!
Kelly says
That's a beautiful dessert. I'd almost feel bad slicing into it... almost 😀 And no, you aren't crazy - I just saw someone on Fb the other day talking about making a practice run of Easter dinner over the weekend! She was cooking a whole Easter dinner to make sure all the recipes worked right before she cooks it again Easter Sunday for guests.
foodyschmoody says
Oh good, glad I'm not the only one who is nuts!
Patty Haxton Anderson says
Your cheesecake came out looking beautiful and the filling looks so creamy! Hope you and the kids had fun!
Suzy | The Mediterranean Dish says
This is heavenly! I am pinning to try it soon.
peter @feedyoursoultoo says
Looks truly delicious!
Michelle @ The Complete Savorist says
What a decadent cheesecake. I am glad you went with both chocolate and strawberries, the presentation alone is outstanding.
Theresa Sutton says
This looks like a slice of heaven! I would have to contain myself from eating all of it for sure.
Angela says
YES PLEASE!!! I love cheesecake and this one looks INCREDIBLE!!
Linda (Meal Planning Maven) says
Being a cheesecake addict, I KNOW I will be making yours very soon! Stunning Christine!
Platter Talk says
As beautiful of a dessert that we've ever seen; we can only imagine how great this one tastes! Beautiful job with this one!!!
Lisa Diaz says
To answer your question " Does anyone else do this (please say yes, please say yes)." Yes!!! Times 10!
All of the meals I post to my website are all my dinners, lunches etc., that I'm eating that day. This way I don't gain weight from all the "taste testing" that could happen and I get to make sure the recipe taste great so that my readers don't waste time on a recipe that will fall flat on the taste buds.
Your cheesecake looks absolutely delicious!! I will try out this recipe as my family is OBSESSED WITH STRAWBERRIES, unfortunately it may be too fattening for me, any low carb/low calorie versions in the making? 🙂
Thanks for sharing!! Happy Easter
allie @ Through Her Looking Glass says
What a stunning cheesecake!!! Love the strawberries and chocolate (!!!!) of course. Perfect for Easter or any holiday. Pass me a fork.
April J Harris says
Gorgeous, Christine! Your cheesecake looks so creamy and I just love how you have decorated it!
Tara says
What a gorgeous cheesecake, I just love it!! Perfect for Easter or anytime!!
Becky says
Can you make this without the sour cream topping?
foodyschmoody says
You certainly can. You might have some cracking on the top of the cheesecake but those will eventually be covered by the strawberries.
Caley says
Does anyone know what size pan to use????
foodyschmoody says
I used a 10 inch springform pan. I'm sure a 9 would work too. I wouldn't go any smaller than that.
Bruce says
This is the ducks nuts of cheesecakes I made it for Easter dessert and was the highlight of the meal thanks for sharing awesome
foodyschmoody says
Okay, so two things here Bruce. 1. Thanks so much for letting me know you thought the cheesecake was awesome and 2. more importantly thanks for introducing me to probably my new favorite saying "ducks nuts" ! I'm dying over here laughing. I swear, I thought I'd heard them all. That's a new one to me and I'm stealing it! so I guess I should be thanking you!!!
Bruce says
Lol no worries it's good little saying bit of Australian slang for ya
Jamie says
This looks amazing! I am a huge cheesecake fan-- not the no-bake, but the creamy delicious cheesecake like this one. I can't wait to try this!
foodyschmoody says
Jamie you MUST try this one then. I'm so picky when it comes to "real" cheesecake and this is so rich and creamy, just like a real one should be. Not to knock the "no bakes" but they just aren't the real deal!
plasterer bristol says
Wow this looks incredible. Thanks for sharing this deliciois recipe.
Simon
foodyschmoody says
Thank you, it really is an amazingly delicious dessert!
Christine says
Like I told you before, I could eat the whole thing. All.By.Myself.
Christine says
Oh, and Duck Nuts? WTH???
foodyschmoody says
the funniest saying ever that's what!
Becca says
I'm assuming that for the sour cream it's 1 and 1/4 of a cup and not 1/14th of a cup. I've never seen that measurement in cooking. By the way, this is baking in my oven right now and it smells heavenly! Mmm! I'm going to try to Apple Pie Stuffed Cheesecake one of these days. Nothing better than a good ol' cheesecake!
foodyschmoody says
OMG, thank you so much for pointing out that typo. Yes, it's 1 1/4 C, I've just gone and fixed it. I'm with you, nothing better than a good ol' cheesecake is right. I hope you love this one; my family did. I will admit the Apple Pie Stuffed Cheesecake is the family favorite though, definitely worth a try. I didn't post it, but I also followed the basic cheesecake part of this recipe the other day and when it cooled I poured a jar of caramel sauce over the top and sprinkled with sea salt and that was pretty fab too! Enjoy!
Erica says
What size springpan did you use?
foodyschmoody says
I believe it's a 10 inch
melissa says
thanks so much. This recipe was amazing. I realized this week that every year, I make cheesecake for my husband's birthday. He LOVED this one. Definitely a keeper.
foodyschmoody says
Oh, I'm so glad he enjoyed it! I'd much rather a cheesecake than a boring old birthday cake too 🙂 Thanks so much for taking the time to let me know you enjoyed this recipe!
Kaitlyn says
Is it okay if I don't add the top layer?? I'm not really a fan of sour cream... Let me know!!
foodyschmoody says
I suppose you could. The reason I love using this topping is because it hides any cracks that may occur in the top layer. It's up to you. It doesn't really taste like sour cream but your call 🙂
samantha Steiner says
Stupid question... is T teaspoon or tablespoon?
foodyschmoody says
No stupid questions Samantha. T is Tablespoon and tsp is teaspoon.
Samantha says
Cheesecake is in the oven! Cant wait to taste it!
foodyschmoody says
How did it come out? I've had great reviews, I hope you also had the same experience!
Hailie says
This is the very first cheesecake I've ever made, and let me tell you it turned out PERFECT! Cheesecake is my boyfriend's favorite dessert and I made it for a dinner party our friends threw for his birthday. I added a few touches of my own by putting raspberries in the center and had strawberries around the outer rim of the cheesecake, then I drizzled dark and white chocolate on top. Everyone loved it, even the people that aren't a fan of sweets! Someone even said it was a sexy looking cheesecake lol. Thank you so much for sharing! I'll definitely make it again 🙂
foodyschmoody says
Oh, that is awesome! So glad to hear it went over so well! I love the raspberry idea. I might try that next time!
Faren says
What doesn’t T stand for? Tablespoon?
foodyschmoody says
Yes, Tablespoon.
Lindsay says
I found this recipe on your blog about a year ago and it's been an absolute hit with my people. It is now regularly requested for birthdays and holidays and is well on it's way to becoming a family staple. And none of us are even big cheesecake eaters, it's just that ridiculously creamy and delicious! It's also really versatile, so I've experimented with different toppings like chocolate banana, chocolate-caramel, butterscotch, etc. Thank you for bringing this recipe into the world, I'm so glad I found it!
foodyschmoody says
Thank you so much for taking the time to tell me this! It brings a smile to my face to know there are people enjoying my recipe so much. Happy Holidays!
Sue says
Can you double it and put it in a 9x13 pyrex dish or two regular pie pans? I need to double it,, and I only have one springform pan. Let me know. Thanks.
foodyschmoody says
Unfortunately, I have not doubled nor have I baked in a regular baking dish, so I cannot give advice on how to do so.
Myra Trent says
This was wonderful!!! I topped the middle with 3 Chocolate cover strawberries! I would send you the picture but not sure how to put it in here.
foodyschmoody says
Oh that's wonderful! So glad you enjoyed it!