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Chocolate Dipped Strawberry Cheesecake

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This Chocolate Dipped Strawberry Cheesecake features a rich and creamy cheesecake infused with fresh strawberries, dipped in a luscious chocolate shell. It’s the perfect dessert for Valentine’s Day, birthdays, or any special occasion!

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup (113g) unsalted butter, melted

For the Strawberry Cheesecake Filling:

  • 16 oz (450g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ½ cup sour cream, room temperature
  • 2 large eggs, room temperature
  • 1 cup fresh strawberries, pureed (or finely chopped)

For the Chocolate Coating:

  • 10 oz (280g) semi-sweet or dark chocolate, chopped
  • 1 teaspoon coconut oil or vegetable oil (for a smoother coating)

For Garnish (Optional):

  • Fresh strawberries, halved
  • White chocolate drizzle

Instructions

Step 1: Prepare the Crust

  1. Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
  3. Press the mixture firmly into the bottom of the pan.
  4. Bake for 8-10 minutes, then let cool while preparing the filling.

Step 2: Make the Strawberry Cheesecake Filling

  1. In a large bowl, beat cream cheese and sugar until smooth.
  2. Mix in vanilla extract and sour cream until fully combined.
  3. Add eggs one at a time, mixing on low speed.
  4. Gently fold in strawberry puree until incorporated.
  5. Pour the batter over the cooled crust and smooth the top.

Step 3: Bake the Cheesecake

  1. Bake at 325°F (163°C) for 45-50 minutes, or until the center is set but slightly jiggly.
  2. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
  3. Refrigerate for at least 4 hours or overnight.

Step 4: Prepare the Chocolate Coating

  1. In a microwave-safe bowl, melt chocolate and coconut oil in 30-second intervals, stirring until smooth.
  2. Let the chocolate cool slightly but remain pourable.

Step 5: Dip the Cheesecake in Chocolate

  1. Remove the cheesecake from the pan and cut into bars or slices.
  2. Using a fork or tongs, dip each cheesecake slice into the melted chocolate.
  3. Place on a parchment-lined tray and refrigerate for 15-20 minutes to set.

Step 6: Decorate & Serve

  1. Drizzle with melted white chocolate and garnish with fresh strawberries.
  2. Serve chilled and enjoy!

Notes

  • No springform pan? Use a muffin tin with liners for mini cheesecake bites!
  • Storage: Keep refrigerated for up to 5 days or freeze for up to 2 months.
  • Want more crunch? Add a layer of crushed freeze-dried strawberries on top before dipping in chocolate.