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!
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.
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.
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.
- 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!
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.
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.
(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
- 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 ultimate dessert 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
- 1 pint of strawberries, sliced
- 2 oz semisweet chocolate melted
- Preheat oven to 350°
- Mix crushed cookies and butter and press into the bottom of an ungreased 9 or 10- inch spring-form pan.
- Mix on medium the 3 pkgs of cream cheese, sugar and vanilla until combined and smooth.
- Reduce speed to low and add eggs, one at a time until fully incorporated.
- Pour 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.
- When the cheesecake is cooled make your mousse topping.
- Mix your 8 ox softened cream cheese in a mixing bowl with the sugar and vanilla with mixer until smooth.
- 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.
- When cheesecake is completely chilled arrange your sliced strawberries on top.
- Drizzle the melted chocolate on top of strawberries.
- Slice and serve!
- Serving Size:
- Calories: 461
- Sugar: 40.6 g
- Sodium: 457.1 mg
- Fat: 24.3 g
- Carbohydrates: 50.4 g
- Protein: 11 g
- Cholesterol: 105.4 mg
Keywords: strawberry cheesecake, strawberry cheesecake recipe, easy strawberry cheesecake
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76 comments on “Chocolate Covered Strawberry Cheesecake”
I have made this recipe several times and everyone always loves it!
Love hearing this!!!
Can I make this with a gram cracker crust?
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!!!!!!
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.
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 🙂