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 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.
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.
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.
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.
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
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.
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.
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.
Melt chocolate in short bursts in the microwave or using a double boiler. Stir frequently. Overheated chocolate can seize or burn.
Moisture is the enemy of melted chocolate. Wash and dry your strawberries thoroughly before dipping to help the chocolate adhere and set properly.
Decorate each slice with a fresh chocolate-dipped strawberry, a drizzle of melted chocolate, or some graham cracker crumbs to echo the crust.
Use a hot knife to slice the cheesecake cleanly. Dip it in hot water, wipe dry, and repeat between cuts for neat edges.
Serve with a glass of rosé wine, champagne, or rich coffee. These complement the creamy, fruity, and chocolatey notes beautifully.
Use a muffin tin and cupcake liners to make individual chocolate-dipped strawberry cheesecakes for easier serving at events or buffets.
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.
Yes, you can freeze it! Freeze the whole cheesecake or individual slices:
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.
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.
Instead of topping the cheesecake with dipped strawberries, swirl in strawberry puree before baking for a beautiful marbled effect.
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.
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.
Swap out the graham cracker crust for a crushed Oreo cookie crust to add chocolatey crunch to every bite.
Make a layered cheesecake with one vanilla layer and one strawberry layer, topped with chocolate-dipped strawberries for extra height and drama.
Use dairy-free cream cheese, coconut cream, and a nut-based crust. Opt for vegan dark chocolate for dipping the strawberries.
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.
