Growing up in Chicago, my childhood was a delightful mix of bustling city life and cozy family traditions, especially in the kitchen. My babcia, with her endless supply of Polish desserts, always had a knack for turning simple ingredients into something magical. One of my fondest memories is of her teaching me how to dip strawberries in chocolate, a treat that seemed to make any day special. Fast forward to today, and I’ve taken that inspiration to create a dessert that’s a bit of a showstopper at our family gatherings: the chocolate covered strawberry cheesecake. It’s a fusion of my Polish-American roots and a nod to the classic American cheesecake, with a playful twist that makes it perfect for any occasion.
Why You’ll Love This Recipe
This chocolate covered strawberry cheesecake is the epitome of indulgence. It combines the rich, creamy texture of cheesecake with the sweet, tart burst of fresh strawberries, all enveloped in a luscious chocolate shell. It’s not only a feast for the taste buds but also a visual delight, making it a perfect centerpiece for any celebration. Plus, it’s surprisingly easy to make, even if you’re not a seasoned baker. With a few simple ingredients and some love, you can create a dessert that’s both impressive and comforting.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 cups fresh strawberries, hulled and halved
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
Step-by-Step Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the sour cream until the mixture is smooth and creamy.
- Pour the cheesecake batter over the crust in the pan. Smooth the top with a spatula.
- Place the pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the center is set and the top is lightly golden.
- Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack.
- Once cooled, arrange the strawberries on top of the cheesecake.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring in between, until smooth.
- Drizzle the melted chocolate over the strawberries, ensuring they are well coated.
- Refrigerate the cheesecake for at least 2 hours before serving to allow the chocolate to set.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the perfect chocolate covered strawberry cheesecake, make sure your cream cheese is at room temperature before you start. This helps achieve a smooth, lump-free batter. When melting the chocolate, be careful not to overheat it; otherwise, it can seize up. If you don’t have coconut oil, you can substitute it with vegetable oil to achieve a glossy chocolate finish.
Cooking Tools
When I make this recipe, a few simple tools always make prep faster and cleaner. My go-to tool is the MOSFiATA 8″ Professional Chef’s Knife for slicing strawberries effortlessly. For mixing the batter, I love using a good set of silicone spatulas, like the Silicone Utensils Set – 12 pcs, which are perfect for scraping every last bit of batter out of the bowl.
Variations and Substitutions
If you’re looking to switch things up, try using different berries like raspberries or blueberries for a unique twist. For a gluten-free version, simply replace the graham cracker crumbs with gluten-free cookies. You can also experiment with white chocolate or dark chocolate for the coating, depending on your preference.
Serving Suggestions
This cheesecake is a showstopper on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a glass of chilled rosé or a hot cup of coffee for a delightful dessert experience.
FAQs
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance and stored in the refrigerator. Just add the chocolate-covered strawberries before serving.
What if my chocolate seizes?
If your chocolate seizes, try adding a teaspoon of vegetable oil and gently reheating it until smooth. Be sure to melt the chocolate slowly and stir frequently.
Final Thoughts
Making this chocolate covered strawberry cheesecake is like bringing a piece of my childhood into my home, sharing a bit of sweetness and nostalgia with my family and friends. I hope you find as much joy in making it as I do, and that it becomes a cherished part of your own family traditions. Don’t forget to share your creations and enjoy every bite!
👉 I hope you loved making this chocolate covered strawberry cheesecake—it’s a delightful blend of flavors and textures that’s sure to impress. If you’re in the mood for more sweet treats, you might enjoy trying my Lemon Blueberry Cheesecake Bars, Classic New York Cheesecake, or Raspberry Swirl Cheesecake. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Chocolate Covered Strawberry Cheesecake: 7 Amazing Tips
A rich, creamy cheesecake topped with chocolate-covered strawberries, blending classic flavors with a modern twist.
Keep the screen of your device on while you follow the steps.
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs and melted butter. Press into the pan to form the crust.
- Beat cream cheese until smooth. Add sugar and vanilla, mixing well.
- Add eggs one at a time, then stir in sour cream until smooth.
- Pour batter over crust. Bake for 50-60 minutes until set.
- Cool completely, then arrange strawberries on top.
- Melt chocolate chips and coconut oil, drizzle over strawberries.
- Refrigerate for at least 2 hours before serving.