Description
This Chocolate Dipped Strawberry Cheesecake is an indulgent dessert that combines the creamy richness of classic cheesecake with the sweet, juicy flavor of fresh strawberries, all topped with elegant chocolate-dipped strawberries. A buttery graham cracker crust forms the base, while a smooth cheesecake filling is infused with hints of vanilla. Perfect for Valentine’s Day, anniversaries, or any special occasion!
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/4 cup heavy cream
For the Chocolate Dipped Strawberries:
- 12–15 fresh strawberries, washed and dried
- 8 oz semi-sweet or dark chocolate, chopped
- 1 tablespoon coconut oil or vegetable oil (optional, for smoother melting)
- White chocolate (optional, for drizzling)
Optional Garnish:
- Whipped cream
- Crushed graham crackers
- Chocolate shavings
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes, then set aside to cool while preparing the filling.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, beating on low speed after each addition just until blended.
- Stir in the sour cream and heavy cream, mixing until smooth.
- Pour the batter over the cooled crust and smooth the top.
- Bake the Cheesecake:
- Place the springform pan in a large roasting pan. Fill the roasting pan with hot water halfway up the sides of the cheesecake pan to create a water bath (this helps prevent cracking).
- Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Chill the Cheesecake:
- Remove the cheesecake from the water bath and let it cool to room temperature.
- Refrigerate for at least 4 hours or overnight before adding the chocolate-dipped strawberries.
- Prepare the Chocolate Dipped Strawberries:
- Line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt the chocolate with the coconut oil (if using) in 30-second intervals, stirring until smooth.
- Dip each strawberry into the melted chocolate, letting the excess drip off. Place the dipped strawberries on the prepared baking sheet.
- If desired, drizzle with melted white chocolate for decoration.
- Chill the strawberries in the refrigerator until the chocolate is set.
- Assemble the Cheesecake:
- Once the cheesecake is fully chilled, carefully remove it from the springform pan.
- Arrange the chocolate-dipped strawberries on top of the cheesecake.
- Garnish with whipped cream, crushed graham crackers, or chocolate shavings if desired.
- Serve:
- Slice the cheesecake with a clean, sharp knife (wiping between cuts for neat slices) and enjoy!
Notes
- Make sure the strawberries are completely dry before dipping them in chocolate to help the coating stick.
- For an extra chocolatey twist, add a thin layer of melted chocolate over the cheesecake before adding the strawberries.
- The cheesecake can be made 1–2 days in advance, but add the strawberries just before serving for the freshest presentation.