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Chocolate Covered Strawberry Cheesecake Recipe

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3.8 from 3 reviews

This luscious Chocolate Covered Strawberry Cheesecake features a buttery cookie crust, a rich and creamy baked cheesecake layer, topped with a light and fluffy cream cheese mousse, fresh sliced strawberries, and drizzled with melted semisweet chocolate. Perfectly balanced between rich and fresh flavors, this dessert is ideal for special occasions or a decadent treat.

Ingredients

Crust

  • 40 Nilla wafers, crushed
  • 3 Tbsp butter, melted

Cheesecake Filling

  • 3 (8 oz) packages cream cheese, softened
  • 3/4 cup sugar
  • 1 Tbsp vanilla extract
  • 3 eggs

Mousse Topping

  • 1 (8 oz) package cream cheese, softened
  • 1 (8 oz) tub Cool Whip, thawed
  • 1/4 cup sugar
  • 1 tsp vanilla extract

Topping

  • 1 pint strawberries, sliced
  • 2 oz semisweet chocolate, melted

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake.
  2. Prepare Crust: In a bowl, mix the crushed Nilla wafers with melted butter until combined. Press this mixture firmly into the bottom of an ungreased 9 or 10-inch springform pan to form the crust.
  3. Make Cheesecake Filling: Using a mixer on medium speed, blend the three packages of softened cream cheese with 3/4 cup sugar and 1 tablespoon vanilla extract until smooth and combined.
  4. Add Eggs: Lower the mixer speed to low and add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This prevents over-mixing and keeps the batter smooth.
  5. Bake Cheesecake: Pour the cheesecake batter over the crust in the springform pan. Bake in the preheated oven for 45-50 minutes, or until the center is set. A cracked top is normal and does not affect taste.
  6. Cool in Pan: Remove the cheesecake from the oven and carefully run a knife around the edge to loosen it from the pan sides. Allow it to cool completely in the pan on a wire rack.
  7. Make Mousse Topping: In a mixing bowl, beat the 8 oz softened cream cheese with 1/4 cup sugar and 1 teaspoon vanilla extract until smooth. Gently whisk in the thawed Cool Whip until just combined—avoid over-mixing to keep the topping light and fluffy.
  8. Spread Mousse: Spread the cream cheese mousse evenly over the cooled cheesecake layer. Cover the cake and refrigerate for at least 4 hours or overnight to set.
  9. Add Strawberries: Once chilled, arrange the sliced strawberries evenly on top of the mousse layer, creating an attractive fresh fruit layer.
  10. Drizzle Chocolate: Drizzle the melted semisweet chocolate over the strawberries for a decadent finish.
  11. Serve: Slice the cheesecake carefully and serve chilled, savoring the creamy layers with fresh strawberries and rich chocolate.

Notes

  • Ensure the cream cheese is softened to room temperature for smooth mixing and a creamy texture.
  • Avoid over-beating the batter once eggs are added to prevent cracking.
  • If cracks appear on the cheesecake surface, don’t worry—they won’t affect the flavor and will be covered by the mousse topping.
  • Refrigerating overnight helps develop the flavors and ensures the mousse topping sets properly.
  • Use high-quality semisweet chocolate for the best flavor and smooth drizzle.
  • For easier slicing, dip your knife in hot water and wipe dry between cuts.

Find it online: https://bitezly.com/chocolate-covered-strawberry-cheesecake-recipe/