Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chocolate-Covered Strawberry Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 33 reviews

This decadent Chocolate Covered Strawberry Cheesecake combines a rich baked cheesecake base with a crunchy Nilla wafer crust, topped with a fluffy vanilla mousse, fresh sliced strawberries, and a drizzle of melted semisweet chocolate. Perfect for special occasions or anytime you crave a luscious dessert that balances creamy, fruity, and chocolate flavors.

  • Total Time: 1 hour
  • Yield: Serves 10

Ingredients

Cheesecake

  • 40 Nilla wafers, crushed
  • 3 Tbsp butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 3/4 cup sugar
  • 1 Tbsp vanilla extract
  • 3 eggs

Vanilla Mousse Topping

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

Strawberry 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: Combine the crushed Nilla wafers and melted butter. Press the mixture firmly into the bottom of an ungreased 9 or 10-inch springform pan to form an even crust layer.
  3. Make Cheesecake Filling: In a mixer, blend the softened cream cheese, sugar, and vanilla extract on medium speed until smooth and well combined.
  4. Add Eggs: Lower the mixer speed to low and add the eggs one at a time, making sure each egg is fully incorporated before adding the next to create a silky batter.
  5. Bake Cheesecake: Pour the cream cheese mixture over the crust. Bake in the oven for 45 to 50 minutes until the center is set. Don’t worry if the top cracks slightly.
  6. Cool Cheesecake: Remove from oven and run a knife around the edges to loosen the cheesecake from the pan sides. Allow it to cool completely in the pan.
  7. Prepare Mousse Topping: In a mixing bowl, blend the softened cream cheese with sugar and vanilla extract until smooth.
  8. Fold in Cool Whip: Gently whisk in the thawed Cool Whip until fully combined, taking care not to overmix to maintain its fluffy texture.
  9. Assemble Mousse Layer: Spread the mousse evenly over the cooled cheesecake. Cover and refrigerate for at least 4 hours or overnight to set.
  10. Add Strawberry Topping: Once chilled, arrange the sliced strawberries evenly on top of the mousse layer.
  11. Drizzle Chocolate: Drizzle the melted semisweet chocolate over the strawberries for a rich finishing touch.
  12. Serve: Slice the cheesecake carefully and serve chilled for the best texture and flavor.

Notes

  • Ensure all cream cheese is softened to room temperature for a smooth, lump-free batter.
  • Do not overmix the mousse topping when folding in Cool Whip to keep it light and airy.
  • If the cheesecake cracks during baking, it will not affect the taste; the mousse topping hides imperfections.
  • Chilling the cheesecake overnight improves flavor melding and texture.
  • Use a sharp knife dipped in hot water and wiped dry for clean slices.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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