Introduction

This Chocolate Covered Strawberry Cheesecake is a deliciously creamy dessert bursting with fresh strawberry flavor and topped with rich chocolate ganache. Perfect for special occasions or whenever you’re craving a decadent treat, it combines a crunchy Oreo crust with a smooth, fruity filling and elegant decoration.

A round cake with three clear layers sits on a white scalloped edge plate placed over a white marbled surface. The bottom layer is a coarse dark chocolate crumb crust, the middle layer is smooth and light pink, while the top layer is a shiny, dark chocolate glaze covering the entire surface except for a hollow circle in the center. Around the top edge, evenly placed swirls of bright pink whipped cream hold fresh strawberries dipped in dark chocolate with white chocolate drizzle, their green leaves adding contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (302g) Oreo cookie crumbs (25-30 Oreos)
4 tbsp (56g) salted butter, melted
3 cups (380g) chopped strawberries
24 oz (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) flour
1/2 cup (115g) sour cream, room temperature
1 1/2 tbsp strawberry extract
4 large eggs, room temperature
8 drops red food coloring
8 oz (227g) semi sweet chocolate chips
1/2 cup (120ml) heavy whipping cream
1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
1 tsp vanilla extract
Pink gel icing color
Chocolate covered strawberries, homemade or store bought

Instructions

Step 1: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
Step 2: Combine Oreo cookie crumbs and melted butter in a small bowl. Press the mixture into the bottom of the springform pan.
Step 3: Bake the crust for 10 minutes, then set aside to cool. Cover the outsides of the pan with aluminum foil to protect from water during the water bath, then set aside.
Step 4: Puree the chopped strawberries in a food processor or blender until smooth. Strain through a fine mesh sieve to remove seeds.
Step 5: Pour the strawberry puree into a medium saucepan and cook over medium heat, stirring constantly, until it boils and reduces to 1/2 cup thickened puree (about 20 minutes). Let cool to room temperature.
Step 6: Lower oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour together on low speed until smooth. Scrape down the sides.
Step 7: Add sour cream and mix on low speed until combined. Then add the cooled strawberry puree and strawberry extract, mixing gently.
Step 8: Add eggs one at a time, mixing slowly after each addition. Scrape the bowl sides as needed.
Step 9: Stir in red food coloring until the desired pink shade is reached. Pour the batter evenly over the crust in the pan.
Step 10: Place the springform pan inside a larger pan. Pour warm water into the outer pan until it reaches halfway up the sides of the springform pan, avoiding water above the foil.
Step 11: Bake for 1 hour 10 minutes. The center should be set but slightly jiggly. Turn off the oven and keep the door closed for 30 minutes.
Step 12: Crack the oven door open and let the cheesecake cool slowly for another 30 minutes to prevent cracking.
Step 13: Remove the cheesecake from the oven and water bath. Refrigerate until firm, at least 5-6 hours or overnight.
Step 14: To make the ganache, place chocolate chips in a heatproof bowl. Microwave heavy cream until it just begins to boil, pour over chocolate, let sit 2-3 minutes, then whisk until smooth.
Step 15: Pour ganache over the chilled cheesecake and spread evenly. Allow to cool and firm.
Step 16: For the whipped cream, whip cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Add pink gel icing color to desired shade.
Step 17: Pipe whipped cream around the cheesecake edge and top with chocolate covered strawberries. Add strawberries fresh before serving.
Step 18: Refrigerate the cheesecake until ready to serve.

Tips & Variations

Use low mixing speeds when combining cheesecake ingredients to minimize air bubbles that cause cracks.
Fresh strawberries can be swapped with frozen if strained well and cooked to remove excess moisture.
Add a splash of lemon juice to the strawberry puree for a brighter flavor.
For a richer crust, try mixing half Oreos and half graham cracker crumbs.
If you don’t have a springform pan, use a regular cake pan lined with parchment paper but expect more difficulty removing the cheesecake.

Storage

Store cheesecake covered in the refrigerator for up to 3-4 days to maintain freshness. Keep chocolate covered strawberries separate if possible and add just before serving to prevent spoilage. For reheating, serve chilled or at room temperature—avoid warming to preserve texture.

How to Serve

The image shows a layered dessert with three visible layers on a white scalloped plate. The bottom layer is dark and crumbly, resembling a cookie crust. The middle layer is thick and light pink with a smooth, mousse-like texture. The top layer is a thin, glossy dark chocolate coating. Sitting on top of the chocolate layer are eight swirled pink cream dollops evenly spaced around the edge. Each dollop holds a chocolate-covered strawberry decorated with white chocolate lines. The strawberries are fresh with green leaves on top. In front of the plate, there is a halved strawberry and some scattered dark chocolate chips, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, the strawberry puree can be made a day in advance, and the assembled cheesecake tastes best after chilling overnight to fully set and develop flavors.

What is the purpose of the water bath during baking?

The water bath helps the cheesecake bake evenly and gently by adding moisture to the oven, which prevents cracks and ensures a creamy texture.