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.
Pancakes.
CANNOT. MAKE. THEM.
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?
Never.
Ever.
-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?
Cheesecake.
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!

Print

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

Description:

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!


Ingredients:

Cheesecake:

  • 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

Instructions:

  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

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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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 🙂

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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