Indulge in the ultimate fusion of elegance and decadence with Chocolate Dipped Strawberry Cheesecake—a dessert that’s as beautiful as it is delicious.
This show-stopping treat features rich, creamy cheesecake infused with the sweet-tart flavor of fresh strawberries, all wrapped in a luscious coating of smooth, melted chocolate. Perfect for special occasions, romantic evenings, or when you simply crave something extraordinary, this dessert combines the classic charm of chocolate-dipped strawberries with the luxurious texture of cheesecake.
Each bite delivers a heavenly balance of flavors and textures, making it a guaranteed crowd-pleaser and a centerpiece-worthy delight that looks as good as it tastes.
Chocolate-dipped strawberries and creamy cheesecake are two of the most beloved desserts in the world. When combined, they create a rich, luscious treat that’s perfect for special occasions like Valentine’s Day, anniversaries, or even a romantic weekend.
This Chocolate Dipped Strawberry Cheesecake has a buttery chocolate crust, a silky smooth strawberry-infused cheesecake filling, and is topped with chocolate-dipped strawberries that make it visually stunning and utterly delicious.
CHOCOLATE DIPPED STRAWBERRY CHEESECAKE
Description
Chocolate Dipped Strawberry Cheesecake is an indulgent dessert that combines the rich, creamy flavor of classic cheesecake with the irresistible charm of chocolate-covered strawberries.
A velvety cheesecake base, often with a buttery graham cracker crust, is topped or layered with fresh strawberry swirls and then chilled to perfection.
Once set, it's sliced and each piece is partially or fully dipped in silky melted chocolate, creating a luscious coating that adds texture and sweetness.
This elegant treat is perfect for romantic occasions, festive celebrations, or any time you want to impress with something beautiful, fruity, and decadently delicious.
Ingredients
For the Strawberry Cheesecake Filling:
For the Strawberry Purée:
For the Chocolate Ganache Topping:
For the Chocolate-Dipped Strawberries:
Instructions
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Prepare the Strawberry Purée:
Wash, hull, and slice your strawberries. Add them to a blender or food processor and purée until smooth. Taste for sweetness—if needed, add 1–2 tablespoons of sugar. Strain through a fine sieve to remove seeds for a smoother texture. Set aside 1 cup of purée for the cheesecake batter.
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Make the Chocolate Crust:
Preheat your oven to 325°F (163°C). In a mixing bowl, combine chocolate cookie crumbs and sugar. Pour in melted butter and stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup or glass. Bake for 10 minutes, then let cool.
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Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar and beat again until fully incorporated and fluffy. Mix in vanilla extract and lemon juice.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the sour cream and strawberry purée, mixing just until combined. Do not overmix to avoid cracking during baking.
Pour the batter over the cooled crust and smooth the top with a spatula.
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Bake the Cheesecake:
Place the springform pan inside a larger roasting pan. Carefully pour hot water into the outer pan (about halfway up the side of the springform pan) to create a water bath. This helps prevent cracks and keeps the texture creamy.
Bake at 325°F (163°C) for 55–65 minutes, or until the center is slightly jiggly but set around the edges. Turn off the oven, crack the door, and let the cheesecake sit in the oven for 1 hour.
Remove the cheesecake from the water bath and cool completely on a wire rack. Then cover and refrigerate for at least 6 hours or overnight.
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Prepare Chocolate Ganache:
Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer (do not boil). Remove from heat and pour over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy. Cool slightly before pouring over the chilled cheesecake.
Spread the ganache gently over the top, letting some drip down the sides for a beautiful effect.
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Make Chocolate-Dipped Strawberries:
Melt the chocolate and coconut oil (if using) in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth. Dip each strawberry into the melted chocolate, coating about ¾ of the berry. Place on a parchment-lined tray to set. Refrigerate for 15 minutes or until firm.
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Decorate and Serve:
Once the ganache is set, arrange the chocolate-dipped strawberries in a circle on top of the cheesecake. Add a few mint leaves or a drizzle of white chocolate for an elegant touch.
Slice with a warm knife for clean cuts, wiping between slices. Serve chilled and enjoy the dreamy combination of creamy cheesecake, sweet strawberries, and rich chocolate!
Nutrition Facts
- Amount Per Serving
- Calories 550kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 22g111%
- Cholesterol 120mg40%
- Sodium 300mg13%
- Total Carbohydrate 50g17%
- Dietary Fiber 2g8%
- Sugars 35g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Chocolate Dipped Strawberry Cheesecake is a luxurious dessert that blends the creamy richness of cheesecake with the fruity brightness of strawberries and the indulgent finish of chocolate.
Whether you’re making it for Valentine’s Day, a romantic dinner, or a festive gathering, this dessert never fails to impress. Below is your complete guide to nailing it perfectly every time.
Tips for the Perfect Chocolate Dipped Strawberry Cheesecake
1. Choose Quality Ingredients
- Cream Cheese: Always use full-fat cream cheese at room temperature to ensure a smooth filling.
- Strawberries: Pick ripe, firm strawberries for dipping. Overripe ones may leak moisture or get mushy.
- Chocolate: Use high-quality semi-sweet or dark chocolate for dipping. Couverture chocolate melts smoothly and sets with a beautiful sheen.
2. Use a Water Bath for Baking
To prevent cracks and ensure even cooking, bake your cheesecake in a water bath. Wrap the springform pan tightly in foil to prevent leaks, then place it in a larger pan filled with hot water halfway up the sides.
3. Avoid Overmixing the Batter
Overmixing introduces air, which can cause your cheesecake to rise too much and crack as it cools. Mix until just combined, especially after adding the eggs.
4. Cool Gradually
Let the cheesecake cool in the oven with the door cracked open for about an hour. Then move it to the fridge to set overnight. This prevents sudden temperature changes that cause splitting.
5. Melt Chocolate Gently
Melt chocolate in short bursts in the microwave or using a double boiler. Stir frequently. Overheated chocolate can seize or burn.
6. Dry Strawberries Before Dipping
Moisture is the enemy of melted chocolate. Wash and dry your strawberries thoroughly before dipping to help the chocolate adhere and set properly.
Serving Tricks to Wow Your Guests
1. Add Freshness with Garnishes
Decorate each slice with a fresh chocolate-dipped strawberry, a drizzle of melted chocolate, or some graham cracker crumbs to echo the crust.
2. Slice Cleanly
Use a hot knife to slice the cheesecake cleanly. Dip it in hot water, wipe dry, and repeat between cuts for neat edges.
3. Pair with Drinks
Serve with a glass of rosé wine, champagne, or rich coffee. These complement the creamy, fruity, and chocolatey notes beautifully.
4. Mini Cheesecakes for Parties
Use a muffin tin and cupcake liners to make individual chocolate-dipped strawberry cheesecakes for easier serving at events or buffets.
Storage Advice
1. Refrigeration
Store the cheesecake covered in the refrigerator for up to 5 days. Use an airtight container or wrap the springform pan tightly with plastic wrap to prevent it from absorbing fridge odors.
2. Freezing
Yes, you can freeze it! Freeze the whole cheesecake or individual slices:
- Whole Cheesecake: Wrap it (without strawberries) tightly in plastic wrap and then foil.
- Individual Slices: Wrap each slice in parchment paper, then plastic wrap, and store in a freezer bag.
Cheesecake will keep in the freezer for up to 2 months. Thaw overnight in the fridge before serving. Dip fresh strawberries in chocolate after thawing for best texture.
3. Strawberry Dipping Timing
If freezing, don’t dip strawberries ahead of time. Chocolate-covered strawberries are best fresh—dip and place them atop the cheesecake just before serving for best texture and flavor.
Creative Variations
1. Strawberry Swirl Cheesecake
Instead of topping the cheesecake with dipped strawberries, swirl in strawberry puree before baking for a beautiful marbled effect.
2. No-Bake Version
Make a no-bake cheesecake using gelatin or whipped cream to set the filling. It’s easier and perfect for hot weather, but still rich and satisfying.
3. White Chocolate Dip
For a sweeter, creamy contrast, dip your strawberries in white chocolate instead of dark or semi-sweet. You can even drizzle them with colored candy melts for a festive look.
4. Oreo Crust
Swap out the graham cracker crust for a crushed Oreo cookie crust to add chocolatey crunch to every bite.
5. Layered Cheesecake
Make a layered cheesecake with one vanilla layer and one strawberry layer, topped with chocolate-dipped strawberries for extra height and drama.
6. Vegan Version
Use dairy-free cream cheese, coconut cream, and a nut-based crust. Opt for vegan dark chocolate for dipping the strawberries.
Final Thought
Chocolate Dipped Strawberry Cheesecake is an elevated dessert that’s surprisingly doable with the right planning and a few expert tips. Focus on quality ingredients, patient cooling, and creative presentation, and your cheesecake will be the showstopper of any occasion.
Whether you go classic or experiment with new flavors, the creamy center, chocolate coating, and fresh fruit combo is simply irresistible.
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Frequently Asked Questions
What is Chocolate Dipped Strawberry Cheesecake?
This dessert is a rich and creamy cheesecake flavored with fresh strawberries and topped (or coated) with a layer of melted chocolate.
Sometimes, mini versions are made by dipping slices or bites of cheesecake into chocolate—mimicking chocolate-covered strawberries in cheesecake form. It combines the tartness of strawberries, the richness of cheesecake, and the sweetness of chocolate for a decadent treat.
Can I use frozen strawberries instead of fresh?
Yes, but with a few tips. Frozen strawberries can be more watery, so it’s best to thaw and drain them thoroughly, then pat dry to avoid adding excess moisture to your batter. If you're blending them into the cheesecake base, cook them down slightly to concentrate flavor and remove water.
What kind of chocolate is best for dipping?
Use high-quality melting chocolate or couverture chocolate for a smooth and glossy finish. Semi-sweet or dark chocolate balances the sweetness of the cheesecake nicely, but you can use milk or white chocolate depending on your preference. Always temper the chocolate or use melting wafers for best results.
How do I store Chocolate Dipped Strawberry Cheesecake?
Store the cheesecake in the refrigerator, tightly covered, for up to 4–5 days. If it’s already dipped in chocolate, make sure the chocolate has set fully before wrapping to avoid smudging. For longer storage, you can freeze slices, but note that the texture of strawberries may soften after thawing.
