"Mom, is it a giant strawberry wearing a chocolate hat?" Max giggled, pointing a sticky little finger at the beautiful pink slice on the counter. I laughed, wiping warm ganache from his cheek. We spent our afternoon creating this Chocolate Covered Strawberry Cheesecake, turning our kitchen into a delightfully chaotic bakery. Watching him sneak extra berries while the ganache set made every messy dish worthwhile.
Jump to:
- Why This Recipe Is Special
- How To Make Chocolate Covered Strawberry Cheesecake
- Chocolate Covered Strawberry Cheesecake Variations
- Substitutions
- Equipment
- Storage Tips
- Family Secret Worth Sharing
- Chocolate Covered Strawberry Cheesecake FAQs
- A Slice of Sweet Romance
- Related
- Chocolate Covered Strawberry Cheesecake
Why This Recipe Is Special
Finding desserts everyone loves can be tricky, but this cake feels like pure magic. It combines the romance of a classic strawberry chocolate dessert with the comforting richness of homemade baking. It is the perfect centerpiece for Valentine's food treats or simply celebrating a sweet weekend together. Watching Max eagerly wait for the chocolate drip to fall makes this rich, creamy masterpiece truly unforgettable.
How To Make Chocolate Covered Strawberry Cheesecake
During my first attempt making this, I poured the hot ganache too fast and it completely melted the cold pink filling. Max hilariously declared it a "chocolate volcano disaster." Now, we patiently let the topping cool before drizzling. Working together to carefully arrange the chocolate covered strawberries cake decorations is our favorite shared success moment.
Main Ingredients
- 2 cups chocolate graham cracker crumbs (creates a rich dark crust that balances the sweet filling perfectly)
- 24 oz full fat cream cheese (provides the incredibly thick and creamy traditional cheesecake texture)
- 1 cup fresh strawberry puree (gives the filling its beautiful natural pink color and fruity flavor)
- 1 cup semi sweet chocolate chips (melts down beautifully to form the glossy ganache drip)
- 1 pound fresh strawberries (used for the gorgeous topping and dipping into leftover chocolate)
Step by Step Instructions
Prepare the Chocolate Crust
- Mix the chocolate graham cracker crumbs with melted butter until it feels like wet sand.
- Press the dark mixture firmly into the bottom of a springform pan to build the base.
- Bake the crust for ten minutes so it sets up firmly before adding the wet batter.
- Let the baked crust cool completely on a wire rack while you prepare the pink filling.
Blend the Strawberry Filling
- Beat the softened cream cheese with sugar until it looks completely smooth and fluffy.
- Blend in the fresh strawberry puree gently to give the batter a vibrant pink hue.
- Add the eggs one at a time, mixing on low speed to prevent air bubbles from forming.
- Pour the finished pink batter smoothly over the cooled chocolate crust in your pan.
Bake and Chill
- Bake the cheesecake in a gentle water bath so the top does not crack in the oven.
- Turn the oven off and let the cake sit inside for an hour to cool down gradually.
- Transfer the pan to the refrigerator and chill it for at least six hours until firm.
- Run a warm knife around the edges before releasing the springform ring so the sides stay neat.
Decorate with Ganache
- Pour warm heavy cream over the chocolate chips and stir until a glossy ganache forms.
- Let the chocolate mixture cool slightly so it does not melt the chilled pink cheesecake layer.
- Drizzle the ganache over the top, letting it drip beautifully down the sides of the cake.
- Garnish the wet chocolate top with freshly dipped strawberries before serving your masterpiece.
Chocolate Covered Strawberry Cheesecake Variations
Chocolate Covered Strawberry Cheesecake No Bake
Skip the oven entirely by folding whipped cream and gelatin into the cream cheese and strawberry puree. It sets up beautifully in the fridge and makes an easy chocolate covered strawberry cheesecake for hot days without heating up your house.
Chocolate Covered Strawberry Cheesecake Blizzard
Max loves this idea for summer afternoons when we have leftover slices in the fridge. Simply blend a thick piece of the chilled cake with vanilla ice cream and an extra splash of milk for a decadent fun milkshake.
White Chocolate Romance
Swap the dark chocolate ganache drip for a silky white chocolate version. It changes the entire flavor profile, making it a fantastic lighter variation for delicate desserts for couples.
Substitutions
- Chocolate Sandwich Cookies: If you cannot find chocolate graham crackers, crushed chocolate sandwich cookies work beautifully and provide an even darker, richer crust.
- Freeze Dried Strawberries: Swap the fresh puree for pulverized freeze dried strawberries if you want an intense flavor without adding extra moisture to the batter.
- Philadelphia Cream Cheese: Using a high quality block cheese like chocolate covered strawberry cheesecake philadelphia style ensures the firmest, creamiest texture possible.
- Dark Chocolate: Use bittersweet dark chocolate for the ganache drip to cut through the sweetness of the strawberry filling perfectly.
Equipment
- 9 inch springform pan
- Food processor
- Stand mixer or hand mixer
- Large roasting pan
- Mixing bowls
Storage Tips
Make Ahead Strategy
Cheesecake always tastes better on the second day, so bake the entire pink layer a day before your event. Wait to add the ganache drip and fresh berries until right before you plan to serve it so the fruit stays fresh.
Refrigeration
Store leftover slices in an airtight container in the fridge for up to four days. Keep the fresh strawberry garnish separate if possible, as the fruit will release water over time and ruin the chocolate top.
Freezing
Wrap the un garnished cheesecake tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw the cake completely overnight in the refrigerator before adding the final chocolate layer and serving it to guests.
Family Secret Worth Sharing
The trick to getting perfect strawberry cheesecake decoration ideas to actually work is mastering the ganache drip temperature. I used to pour boiling hot chocolate straight onto my cakes, resulting in a slippery, melted mess. One afternoon, Max got distracted by a cartoon, and we accidentally left the ganache sitting on the counter for fifteen minutes. When we finally poured it, the chocolate was thick, glossy, and stopped perfectly halfway down the side of the pink cake. Now, we always take a forced cartoon break to let the chocolate cool, ensuring a professional looking drip every single time we bake.
Chocolate Covered Strawberry Cheesecake FAQs
Why did my strawberry cheesecake recipe crack in the middle?
Cracks happen when the cake cools too quickly or lacks moisture in the oven. Using a proper hot water bath and letting it cool inside the turned off oven prevents this issue completely.
Can I make this an easy chocolate covered strawberry cheesecake without a water bath?
Yes, you can skip the water bath, but the edges might brown faster and the texture may be slightly less creamy. Placing a pan of water on the rack beneath the cake helps mimic the gentle baking effect.
How do I keep the chocolate covered strawberries cake decorations from sweating?
Condensation forms when cold berries hit warm air. Dip your strawberries right before serving, or dab them completely dry with a paper towel before dipping them into the melted chocolate to ensure the coating sticks perfectly.
A Slice of Sweet Romance
As we sat at the kitchen island, Max happily licked chocolate off his fork, completely ignoring the messy crumb trail he left behind. Making treats for a party is fun, but sharing a quiet slice of this pink masterpiece on a random afternoon is even better. If you need more berry inspiration later, my Strawberry Cheesecake Cookies are a massive hit, or you could try baking my dense Chocolate Covered Strawberry Brownies. This cake is honestly just as magical as my classic Roasted Strawberry Cheesecake, but with a much more dramatic chocolate flair.
Don't forget to snap a picture of your Chocolate Covered Strawberry Cheesecake before that first slice disappears (trust me, it will disappear quickly!), and leave a rating below. We'd love to hear how this recipe becomes part of your Baking story. Star Rate this recipe and join our kitchen family!
Related
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Chocolate Covered Strawberry Cheesecake
Equipment
- 1 9-inch springform pan (For baking)
- 1 Food processor (For pureeing strawberries)
- 1 Stand mixer (For beating cream cheese)
- 1 Large roasting pan (For the water bath)
Ingredients
- 2 cups chocolate graham cracker crumbs - For the crust
- ½ cup butter - Melted
- 24 oz full fat cream cheese - Softened to room temperature
- 1 cup granulated sugar - For sweetness
- 1 cup fresh strawberry puree - Strained to remove seeds if desired
- 3 large eggs - Room temperature
- 1 cup semi sweet chocolate chips - For the ganache
- ½ cup heavy cream - Warm for the ganache
- 1 lb fresh strawberries - Dipped in chocolate for garnish
Instructions
- Mix the chocolate crumbs and melted butter in a bowl until the mixture resembles wet sand so the crust holds together.
- Press the crust firmly into the bottom of a springform pan to build a sturdy base so the slice stays neat.
- Beat the softened cream cheese and sugar in a mixer until fluffy to create a smooth texture so the filling is creamy.
- Blend the fresh strawberry puree into the cheese mixture gently to add flavor so the batter turns vibrantly pink.
- Mix the eggs in one at a time on low speed to prevent trapped air so the cheesecake does not crack.
- Pour the pink batter over the cooled crust and bake in a water bath to ensure gentle even cooking so the center sets.
- Chill the baked cheesecake in the refrigerator for at least six hours to firm the filling so it slices cleanly.
- Pour warm cream over chocolate chips and stir until glossy to create a rich ganache so the cake has a decadent drip.
- Drizzle the cooled ganache over the top and garnish with chocolate dipped berries to decorate so it looks completely beautiful.
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