Chocolate Covered Strawberry Cheesecake

Chocolate Covered Strawberry Cheesecake is creamy, sweet, and perfect for using up fresh strawberries. Made with a Nilla wafer crust and a vanilla mousse topping, this easy strawberry cheesecake is the ultimate treat!

Chocolate covered strawberry cheesecake.

Creamy Chocolate Covered Strawberry Cheesecake

So, there are some foods that I am scared of. Not scared to eat… pshh, don’t be ridiculous. But physically making a cheesecake? Now that can be scary. The cracking, the spring-form pan, cream cheese vs. ricotta… There are so many parts. In the end, though, a creamy slice of cheesecake is too darn good to avoid. And when you pile sweet strawberries and chocolate on top of one? So much the better.

This creamy Chocolate Covered Strawberry Cheesecake is pure perfection. It’s rich, it’s sweet, and it will definitely leave you licking your plate. It starts with a cookie crust, then the cheesecake filling is added into the mix. All of that is topped with a vanilla mousse layer, and the chocolate covered strawberries are the ‘cherry’ on top.

Sliced chocolate strawberry cheesecake on a plate.

What Makes this Recipe So Perfect?

Let me answer that question with another question. What says perfect better than chocolate covered strawberries? On a cake? (Okay, two questions.) In all seriousness, this creamy, silky cheesecake is perfect for reasons that don’t just have to do with taste. It is a fantastic dessert to surprise your significant other with on Valentine’s day – especially if you drizzle it with a strawberry-based sauce. It can also be made in one hour, and you can break up the work if you want by making the crust ahead of time.

A slice of chocolate covered strawberry cheesecake.

What You’ll Need

Let’s get into these cheesecake ingredients. There are quite a few, but you probably have most of them already:

For the Crust/Cheesecake Filling

  • Cookies: You can use any plain, vanilla cookie (I used 40 Nilla wafers, crushed).
  • Butter: Melted. Salted and unsalted butter will both work.
  • Cream Cheese: Let it soften before using.
  • Sugar: Granulated sugar works best – I don’t recommend using sugar substitutes like honey, etc.
  • Vanilla Extract: For extra sweet flavor.
  • Eggs: It’s not a bad idea to let these come to room temperature.

For the Vanilla Mousse Topping

  • Cream Cheese
  • Cool Whip: Let it thaw before using.
  • Sugar
  • Vanilla Extract

For the Strawberry Topping

  • Strawberries: Horizontally sliced – I needed about a pint.
  • Chocolate: Melted – I like to use semisweet chips or wafers.

How to Make this Cheesecake

Making a chocolate covered strawberry cheesecake can be done in four sections. First you’ll make the crust, then the filling, then the mousse, and finally you’ll top the whole thing off with strawberries and chocolate.

Make the Vanilla Crust

Preheat oven to 350°: Then mix crushed cookies and butter and press into the bottom of an ungreased 9 or 10- inch spring-form pan.

Make the Cheesecake Filling

Combine Cream Cheese, Sugar & Vanilla: Mix on medium the 3 packages of cream cheese, sugar and vanilla until combined and smooth.

Add Eggs: Reduce speed to low and add eggs, one at a time until fully incorporated.

Bake and Let Cool: Pour the mixture over the crust and bake 45-50 minutes until center is set. If it cracks, don’t worry. Remove from oven and run a knife around the edges to loosen from sides. Cool completely in pan.

Make the Vanilla Mousse

When the Cheesecake is Cooled: Mix your 8 ox softened cream cheese in a mixing bowl with the sugar and vanilla with mixer until smooth.

Add Cool Whip: Whisk in your Cool Whip until combined. Don’t over mix.

Spread the Mousse Layer on Top of Cheesecake: Cover and refrigerate for 4 hours or overnight.

Make the Strawberry Topping

When the Cheesecake is Completely Chilled: Arrange your sliced strawberries on top. Drizzle the melted chocolate on top of strawberries. Slice and serve!

Sliced strawberries on top of a cheesecake.

Tips for Sucess

Try out these tips and tricks to get the best results with your homemade cheesecake:

  • Crust Substitutes: Don’t have Nilla wafers or other vanilla cookies? No problem. A homemade graham cracker crust will also work as the base for this cheesecake. If you’re really in a bind time-wise, there are usually pre-made graham cracker crusts at the store, too.
  • Don’t Use a Mixer: When adding in the eggs to the cheesecake filling, simply mix by hand until everything is combined. Extra air in the batter, caused by a mixer, can cause your cheesecake to crack, or rise and then sink.
  • Should I Make a Water Bath for My Cheesecake? I find that this is not necessary – some say that it adds moisture and prevents cracking, but I’ve found that this cheesecake still comes out moist and crack-free without one. (If it does crack, cover it up with chocolate and strawberries! Nobody will notice.)
  • How to Know When the Cheesecake is Done: The outside edges of the cake should look and feel firm, but the center should still wiggle a little when you gently shake the pan.
A slice of chocolate strawberry cheesecake.

How to Store Homemade Cheesecake

Keep this chocolate covered cheesecake in an airtight container in the fridge for 2-3 days. I doubt you’ll need that long to eat it, though!

Can I Freeze Cheesecake?

If you freeze it before adding the chocolate and strawberries, definitely. You can store this cheesecake in an airtight container for 2-3 months. Thaw it overnight in the fridge before decorating.

Chocolate covered strawberry cheesecake on a plate.

(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!)

Print

Chocolate Covered Strawberry Cheesecake

  • Author: Cookies & Cups
  • Prep Time Prep Time: 15 minutes
  • Cook Time Cook Time: 45 minutes
  • Total Time Total Time: 1 hour
  • Yield Yield: Serves 10 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine 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 ultimate dessert 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, easy strawberry cheesecake

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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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Cherylann Jeffery
November 14, 2019 9:50 am

Can I make this with a gram cracker crust?

October 4, 2019 3:44 pm

I absolutely love this recipe. This is the most requested recipe I get for parties, with lots of WOW from everyone and am more than happy to make. It is devoured in a matter on minutes, although I do warn it is messy which no one seems to mine. I use generous amount of dark chocolate drizzled on top which goes great with strawberries. Soooo delicious!!!!!!

Eli
June 8, 2018 2:04 am

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.

Lyric
April 16, 2016 1:22 pm

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?

Kathy LeRoy
February 6, 2015 7:13 pm

Hello,

If I don’t have a springform pan could I cook it in a pie or cake tin?

Thank you!

Kathy

Caroline Pyne
October 29, 2014 11:38 pm

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?

Andrea
August 5, 2014 11:26 pm

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. 😉

E
June 29, 2014 1:58 pm

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!

Molly
April 30, 2014 7:32 pm

This cheesecake looks amazing! I would love to make it. What size pan did you use?

Dessirae
April 29, 2014 1:54 pm

I’m trying this today for my sister’s birthday. 🙂

Candi
February 13, 2014 12:16 pm

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!!! 🙂

Kendra
June 29, 2013 8:55 pm

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!!!

Lauren
September 1, 2012 3:10 pm

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!

July 24, 2012 1:42 pm

Just Made this. and it was my very first attempt at cheesecake! and it was a complete success!!! sooooo good! 😀 Thanks so much for posting!! and i LOVE you fearless, shameless attitude! very inspiring!

February 25, 2012 6:13 pm

This looks AMAZING! I must make this as soon as possible!!

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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