Chocolate Covered Strawberry Cheesecake Recipe - Easy Dessert Recipes (2024)

For the Crust

• ▢ 3 cups crushed Oreos 426 grams (about 36 cookies)
• ▢ ½ cup unsalted butter 113 grams melted (1 stick)

For the Cheesecake

• ▢ 32 ounces cream cheese 908 grams, room temperature (4 bricks)
• ▢ ⅔ cup granulated sugar 133 grams
• ▢ ¾ cup heavy cream 170 grams, room temperature
• ▢ ½ cup plain yogurt 114 grams, room temperature
• ▢ 1 teaspoon kosher salt 3 grams
• ▢ 3 large eggs 150 grams, room temperature
• ▢ 3 egg yolks 42 grams, room temperature
• ▢ 3 ounces strawberry Jell-O 85 grams (1 standard box)
• ▢ ¼ cup strawberry jelly 85 grams
• ▢ 2 tablespoons cornstarch 15 grams

For the Ganache

• ▢ ⅓ cup heavy cream 76 grams
• ▢ 1¼ cups chocolate chips 213 grams
• ▢ 2 tablespoons corn syrup 41 grams

For the Chocolate Covered Strawberries

• ▢ 1 teaspoon Crisco 4 grams, divided
• ▢ 1 cup chocolate chips 170 grams
• ▢ ¼ cup white chocolate chips 43 grams
• ▢ 12 strawberries rinsed and dried

For the Frosting

• ▢ 1 cup powdered sugar 113 grams
• ▢ ½ cup unsalted butter 113 grams, room temperature (1 stick)
• ▢ 1 teaspoon strawberry extract 4 grams
• ▢ ½ teaspoon kosher salt
• ▢ Pink food coloring

For the Cheesecake

• Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and gently spray the sides with baking spray.

  

• To make the crust, mix the crushed Oreos and butter together in a medium-sized bowl until the mixture resembles wet sand. Press the crust into the bottom of the springform pan in an even layer. Place into the oven to bake for 15 minutes. Once baked, remove from the oven and place onto a cooling rack to cool while you make the cheesecake batter.

  3 cups crushed Oreos, ½ cup unsalted butter

  

• In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together on high speed for 1 minute to ensure that the cream cheese is smooth and no clumps remain. Add in the heavy cream, yogurt, and salt and beat together until fully incorporated, about 45 seconds.

  32 ounces cream cheese, ⅔ cup granulated sugar, ¾ cup heavy cream, ½ cup plain yogurt, 1 teaspoon kosher salt

  

• Add in the eggs and beat together until well combined, about 30 seconds.

  3 large eggs, 3 egg yolks

  

• Mix in the strawberry Jell-O and strawberry jelly on low speed until combined.

  3 ounces strawberry Jell-O, ¼ cup strawberry jelly

  

• Lastly, mix in the cornstarch on low speed until well combined. Take care not to overmix.

  2 tablespoons cornstarch

  

• Pour the cheesecake batter into the springform pan onto the crust and smooth out.

  

• Create a water bath. Wrap the bottom and up the sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a larger baking pan or a broiler pan. Fill the larger pan with enough water to come 1 inch up the sides of the springform pan.

• Carefully place the pans into the oven to bake for 1½ hours. After 30 minutes of baking, tent a piece of aluminum foil over the cheesecake. Try not to let the aluminum foil touch the surface of the cheesecake if possible.

• Once the cheesecake has finished baking, turn the heat off and leave the cheesecake in the oven to set with the door closed for 1 hour.

• Once the cheesecake has set, remove from the oven, unwrap the aluminum foil from the springform pan, and place it onto a cooling rack to cool completely.

  

For the Ganache

• Once the cheesecake has cooled, make the chocolate ganache. Heat the heavy cream in a microwave safe bowl for 1 minute. Pour the heated heavy cream over the chocolate chips and let set for 1 minute.

  1¼ cups chocolate chips, ⅓ cup heavy cream, 2 tablespoons corn syrup

  

• Whisk the heavy cream and melted chocolate together until a smooth ganache has formed. Whisk in the corn syrup.

  

• Pour the ganache over the surface of the cooled cheesecake and spread to the edges. Cover the cheesecake pan with aluminum foil and place into the fridge to chill for at least 8 hours.

  

For the Chocolate Covered Strawberries

• Once the cheesecake has chilled, make the chocolate covered strawberries. Place ¾ teaspoon of Crisco into a small bowl with the chocolate chips. Place the remaining ¼ tsp of Crisco into a small bowl with the white chocolate chips. Heat the chocolate chips and white chocolate chips in the microwave in 30-second increments, stirring in between. This should take 60-90 seconds.

  1 teaspoon Crisco, 1 cup chocolate chips, ¼ cup white chocolate chips

  

• Dip the strawberries into the melted chocolate and allow any excess to drip off of the strawberries. Place the covered strawberries onto a piece of parchment paper.

  12 strawberries

  

• Pour the white chocolate into a small Ziplock bag. Cut a tiny hole into one corner of the bag with the white chocolate. Gently squeeze the bag and drizzle the white chocolate over the strawberries. Let sit until fully set, about 15 minutes.

  

For the Frosting and Assembly

• To make the frosting, place all of the frosting ingredients into the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed until a smooth, fluffy buttercream has formed, about 1-2 minutes. Spoon the frosting into a piping bag fitted with an open star tip.

  1 cup powdered sugar, ½ cup unsalted butter, 1 teaspoon strawberry extract, ½ teaspoon kosher salt, Pink food coloring

  

• Remove the cheesecake from the fridge and uncover. Run a butter knife around the inside edge of the springform pan to release the cheesecake from the pan. Release the springform and pull the sides from the cheesecake. Place the cheesecake onto a cake stand or platter.

• Pipe the frosting onto the top of the cheesecake. Place the chocolate covered strawberries onto the frosting swirls. Slice and serve.

  

• When making the cheesecake, be sure to beat the cream cheese well at the beginning to ensure that it is smooth.
• If, when the cheesecake batter is complete, you still have lumps, simply press them against the side of the bowl using a wooden spoon or rubber spatula.
• Do not overmix the cheesecake batter, as it will add air and result in uneven baking and can cause it to crack at the end.
• Be sure to leave the cheesecake in the oven for the hour after baking to rest. This allows the cheesecake to set, thus preventing or at least lowering the chances that the cheesecake top cracks.
• If your cheesecake top does crack, cover the crack with ganache and well-placed frosting decorations.

Storage: Store chocolate covered strawberry cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts

Chocolate Covered Strawberry Cheesecake Recipe

Amount Per Serving (1 slice)

Calories 977Calories from Fat 603

% Daily Value*

Fat 67g103%

Saturated Fat 38g238%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 18g

Cholesterol 239mg80%

Sodium 763mg33%

Potassium 290mg8%

Carbohydrates 88g29%

Fiber 1g4%

Sugar 69g77%

Protein 11g22%

Vitamin A 1942IU39%

Vitamin C 8mg10%

Calcium 137mg14%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.