Chocolate Covered Strawberry Cheesecake

Chocolate Covered Strawberry Cheesecake | Cookies and Cups

Chocolate Covered Strawberry Cheesecake is creamy, sweet, and perfect for using fresh strawberries. Cheesecake meets chocolate covered strawberries in this recipe – and it’s ultumate perfection!

So there are some foods that I am scared of. Not scared to eat…pshh, don’t be ridiculous.

Scared to make…or more like nervous, I guess.
Some of these fears derived from epic fails in the kitchen:
-Anything involving a candy thermometer.
I think this must come from deep-rooted trust issues…
Like is it REALLY 250°?  What if it’s wrong?  What if it is 5 degrees off?  Maybe I should just let it go for a few more minutes. What if , what if, what if?
And the candy thermometer consistently requires me to pull my mind out of the gutter…I mean, it’s a kitchen tool that literally says, “firm ball” on it.
I get it, I’m immature, move along.
I have tried over and over and over…and they just aren’t that good.  They are acceptable to the unsophisticated palette of my children, children who deem Kid Cuisine a good dinner. But would I serve them to a guest?
-Yeast.  The rising, the waiting, the correct room temperature…AHHH
Shoot me now.
-Pudding.  Hate making it, hate eating it, just hate.
Seriously how long does it take milk to boil?
Wait, I’ll answer that for you…7,000 minutes.
Too long with the stirring, too long with the waiting…and no matter how much you stir it always sticks on the bottom.
No pudding for me.
And you know what else I had a fear of?
The cracking, the spring-form pan, cream cheese vs. ricotta… I think half of my insecurity stemmed from the fear that if I learned to make it I would eat it all. Because cheesecake is my most favorite food. Like if I were on death row and I had one more meal it would be cheesecake. Or if I was stranded on a deserted island and I could bring one thing it would be cheesecake. I’m not practical, don’t be shocked. So, I decided that I am 35 years old and I need to hurdle some of these obstacles.
(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!)

Chocolate Covered Strawberry Cheesecake

A simple Nilla Wafer crust…

Trust me, if I can do this, so can you!
The only fear left now is eating the whole pan!


Chocolate Covered Strawberry Cheesecake

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: Serves 10 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Chocolate Covered Strawberry Cheesecake is creamy, sweet, and perfect for using fresh strawberries. Cheesecake meets chocolate covered strawberries in this recipe – and it’s ultumate perfection!



  • 40 Nilla wafers crushed
  • 3 Tbsp butter, melted
  • 3 (8 oz) pkgs of cream cheese, softened
  • 3/4 cup sugar
  • 1 Tbsp vanilla
  • 3 eggs

Vanilla mousse topping:

  • 1 (8oz) pkg of cream cheese softened
  • 1 (8 oz) tun of Cool Whip thawed
  • 1/4 cup sugar
  • 1 tsp vanilla

Strawberry topping:

  • 1 pint of strawberries, sliced
  • 2 oz semisweet chocolate melted


  1. Preheat oven to 350°
  2. Mix crushed cookies and butter and press into the bottom of an ungreased 9 or 10- inch spring-form pan.
  3. Mix on medium the 3 pkgs of cream cheese, sugar and vanilla until combined and smooth.
  4. Reduce speed to low and add eggs, one at a time until fully incorporated.
  5. Pour mixture over the crust and bake 45-50 minutes until center is set. If it cracks, don’t worry.
  6. Remove from oven and run a knife around the edges to loosen from sides.
  7. Cool completely in pan.
  8. When the cheesecake is cooled make your mousse topping.
  9. Mix your 8 ox softened cream cheese in a mixing bowl with the sugar and vanilla with mixer until smooth.
  10. Whisk in your Cool Whip until combined. Don’t over mix.
  11. Spread the mousse layer on top of cheesecake. Cover and refrigerate for 4 hours or overnight.
  12. When cheesecake is completely chilled arrange your sliced strawberries on top.
  13. Drizzle the melted chocolate on top of strawberries.
  14. Slice and serve!

Keywords: strawberry cheesecake, strawberry cheesecake recipe, strawberry cheesecake topping, strawberry cheesecake shortcake, chocolate strawberry cake, strawberry cake recipe, homemade strawberry cake, strawberry cake from scratch

71 Responses

  1. Lauren at Keep It Sweet

    I have way too many of those same fears! This cheesecake looks amazing, like you've done it a million times before! Such a great idea to top it with chocolate and strawberries!

  2. Amy from She Wears Many Hats

    Lawsie mercy child … the fat cells in hiney just quivered.

    If you can make this, you can make pudding, puddin.

  3. Julia

    Your first attempt, good work!!!! I'd say cheesecake as the one meal you can bring with you on a dessert island is WAY practical. But, I also think bringing 2 large suitcases on a weekend getaway, filled with my own snacks, drinks and baked good is practical. Sooooo, maybe I'm not the best judge.

  4. Sabrina

    fear no more!!! This is absolutely amazing! I am making this soon…like tomorrow! I love the cheesecake and cream topping with the chocolate and strawberries! its perfect!

  5. Toriisen

    I'm also scared silly of making cheesecake! But maybe just maybe I'll try it this weekend. It's so yummy and I hate thats there a food I'm scared to make. Btw on the pudding just do the instant and teach your kids how to make it. My 3 year daughter makes it for us all the time

  6. Trish - Sweetology101

    Well the CHEESE no longer stands ALONE…it has chocolate and strawberries…nice job. I have a fear of macarons and my mother in law. Any advice? HA

  7. Joanne

    You know, the best part of covering it with strawberries is that no one will know if it cracks!

    (ha. cracks. See, I'm five too!)

    And yeast really isn't so bad.

    Macarons. They frighten the balls out of me.

  8. Ann

    Good for you for conquering your fear! If your cheesecake cracks – top it!

    I love to make pancakes, work with yeast, candy thermometers…anything like that.

    I'm afraid of clarifying butter….

  9. Kristan

    I am going to go ahead and assume that one of these is packed in an ice chest and headed to Arkansas via overnight mail.

    Because no Blog BFF would dare post such a thing without sharing.

  10. Aimee & Brennen Fuller

    Delicious! I could eat that right about now.

    I CANNOT make rice krispies. Seriously. Rice Krispies. I'm pretty sure that recipe is in cooking 101. Yeah…epic failures every time.

  11. plumbing supplies

    You could even cover dark cookie sheets with aluminum foil. The reflective quality of the pan insures even baking and browning of your cookies. With the right cookie sheet, you will produce perfectly browned cookies each time you bake.

  12. Alison @ Ingredients, Inc.

    What a cute site! I am so glad yo stopped by mine so I could find yours. So many great looking desserts oh my!

  13. Monica H

    As soon as I saw the vanilla mousse I knew this was the Kraft cheesecake I've been drooling over. This looks absolutely perfect. Strawberries and cheesecake with chocolate- holy yum!

    Good for you for conquering your fear 🙂

  14. The Procrastobaker

    This certainly does look like a wonderful success! Its absolutely gorgeous, congrats on conquering your fear! I am too yet to make a cheesecake, hopefully someday soon 🙂


    wait . . . am i reading someone else's blog . . . or are you an imposter having hijacked this blog previously in control of its rightful owner? because the intro said you were afraid of making cheesecake and yet . . . and yet the photos of this cheesecake most certainly do NOT look like someone who's afraid of making said cheesecake. and in fact, look very much like a PROFESSIONAL who has been making cheesecakes for years . . . IMPOSTER – YOU ARE AN IMPOSTER!!! i am so tellin' mom . . .

  16. Lydia

    You always crack me up!! You're hilarious! And I'm just about with you on the pancakes. I almost burned down my house trying to make them Tuesday. That was just dumb on my part, but I still have a hard time with getting them just right! Fortunately my hubby eats them anyway! Can't wait to try the cheesecake. I've been hesitant to try cheesecake too, but I'm trusting you that it's doable! 🙂

  17. Rian

    This is my first time on your blog….I completely enjoyed this post. My first cheesecake was just 1 month ago, I made the Brandy Alexander Cheesecake from Southern Living. I had the magazine article for almost 2 years before I attempted it, and it was way easier than expected. My sister’s birthday is next week and this is going on the menu!!!! Thanks!

  18. You scared of cheesecake? I would never have guessed looking at that awesome one you just made! It looks amazing!!! Now being scared of eating it all??? I know that feeling all too well;-)

  19. southernkygurl

    I love that your recipe ingredients say a “ton” of cool whip…ha ha.. I know what you ment but NOTHING is bad with a ton of cool whip. And I’m definately making this cheesecake this weekend!! It looks amazing!!

  20. Val

    This might be a silly question, but did you use a 10″ inch springform pan? I’m making this cheesecake for our pie stand at our local Firemen’s Picnic this weekeend. Thanks for the great recipe. Love a cheesecake that’s covered with lots of deliciousness and don’t have to worry about cracks or an uneven top!

  21. My fear is not the cheesecake itself, it’s the springform pan and water bath. My one attempt was a disaster. Water leaked through the aluminum foil barrier, and then the springform came apart in my hand and my beloved pumpkin gingerbread cheesecake fell to the floor. The night before Thanksgiving.

  22. Lauren

    I really don’t like to cook but had some family coming in town. I looked at the directions and figured it was easy enough I could do it. I got amazing reviews from everyone who tried it and the strawberries with chocolate on top made it look super gorgeous (I love pretty food presentation). I was asked that this be my families Christmas gift and official birthday cake! It was not too rich like that of cheese cakes made with ricotta cheese so it didn’t weigh everyone down after a big mean. Thanks so much for sharing!

  23. Kendra

    This was my very first attemp at cheesecake. Made it today, it came out absolutely amazing!!! I am definitely keeping this recipe in my book for sure. Thank you soooo much!!!

  24. Candi

    I love all your recipes!! Your website is my go-to for desserts 🙂 I always messed up pancakes, until I made them on a griddl…never going back to a pan again! I u se Bisquick, and I make them small…theyareperfect every time!! Maybe this will help you, I have used so many of your recipes, thank you!!! 🙂

  25. E

    Super easy to make. I too was scared about making cheesecakes. My first attempt. Worried about baking the crust prior to putting cheesecake filling in – didn’t and it turned out ok. Brought it here to work and everyone LOVED it! will keep this recipe in my recipe box! Thanks for sharing this!

  26. Andrea

    I made this cheesecake a year ago, and I couldn’t believe how well it turned out. So easy. So, I am making it again tonight. It’s going to be the 1 year anniversary cake for a wonderful man whose treated me, well, nothing short of wonderful. If he wasn’t wonderful, I’d be eating it alone. 😉

  27. Caroline Pyne

    Am making the cheesecake right now for a function tomorrow night and all is going smoothly….when do I take it out of the pan?

  28. Lyric

    Amazing recipe! I want to make this for my grad school poetry workshop but I was wondering – could you suggest a modification to make it more chocolatey? I was thinking about maybe adding chocolate to the cool whip section, but I don’t want to mess with the chemistry and have it all fall apart. Any suggestions?

  29. Eli

    I really wish I could rate this higher but i can’t. Nowhere in this recipe did you mention the SIZE of your pan, which is really important for measurements. My cheesecake is probably going to burn, and it rose entirely too much, and could be ruined. I desperately hope this turns out or this is money wasted.

    1. Shelly

      you can use a 9 or 10 inch springform pan. It will rise slightly, but if it rose too much you might have over-mixed it. If you think it’s going to burn you should tent a piece of foil over the top to prevent that from happening 🙂

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