If you’re craving a dessert that’s as stunning as it is delicious, the Cheesecake Stuffed with Chocolate Covered Strawberries Recipe is here to steal the show. This treat combines the creamy, dreamy indulgence of cheesecake with the rich, luscious surprise of chocolate-dipped strawberries hidden right inside. Every bite offers a delightful contrast of textures—the silky smooth cheesecake, the crisp chocolate shell, and the juicy freshness of the berries. Whether you’re celebrating a special moment or simply spoiling yourself (and your loved ones), this recipe is pure magic on a plate.
Ingredients You’ll Need
To create this show-stopping cheesecake, you’ll want to gather some simple yet essential ingredients that each play a crucial role in building flavor, texture, and visual appeal. From the buttery crust to the fluffy cream cheese filling and the glossy chocolate coating on strawberries, every component is thoughtfully chosen.
- Graham cracker crumbs (2 cups): Provides a crunchy, buttery base that perfectly supports the cheesecake filling.
- Sugar (2 Tablespoons): Adds a touch of sweetness to the crust, balancing the tang of the cream cheese.
- Butter, melted (1/2 cup): Binds the crust ingredients together, creating a rich and firm foundation.
- Cream cheese, softened (3 x 8-ounce packs): Gives the cheesecake its iconic creamy texture and tangy flavor.
- Heavy cream (2 cups): Whipped to add lightness and airiness to the filling.
- Half & Half (1/2 cup): Enhances creaminess and ensures the cheesecake is silky smooth.
- Vanilla extract (1 Tablespoon): Infuses warm, aromatic notes that brighten the filling.
- Powdered sugar (2 cups): Sweetens the filling without any graininess for a perfectly smooth texture.
- Salt (1/4 teaspoon): Balances flavors and enhances sweetness subtly.
- Unflavored gelatin (2 Tablespoons): Stabilizes the filling to hold its shape around the chocolate-covered strawberries.
- Cold water (1/2 cup): Used to bloom gelatin, activating it for the filling.
- Boiled water (1/3 cup): Helps dissolve the gelatin completely for a smooth finish.
- Large strawberries (6): Centerpiece of the dessert, fresh and juicy, destined for a chocolate coat before being hidden inside.
- Chocolate Almond Bark (3 squares): Melts into a shiny, crisp shell that beautifully covers the strawberries.
- Heavy cream (1/3 cup): Mixed with chocolate for a rich, glossy dip.
- More berries for garnish (optional): Adds fresh color and an extra fruity hint on top when serving.
How to Make Cheesecake Stuffed with Chocolate Covered Strawberries Recipe
Step 1: Prepare the Crust
Start by combining the graham cracker crumbs and sugar in a bowl. Pour in the melted butter and mix until the crumbs are evenly coated and hold together when pressed. Press this mixture firmly into the base of your springform pan or serving dish. This crust acts as the perfect crunchy base to contrast the smooth cheesecake mousse you’ll make next.
Step 2: Make the Chocolate Covered Strawberries
Rinse and dry your strawberries carefully—any moisture will keep the chocolate from adhering properly. In a microwave-safe bowl, melt the chocolate almond bark together with 1/3 cup heavy cream, stirring every 20 seconds until you get a silky smooth ganache. Dip each strawberry in the chocolate, allowing excess to drip off, and place them on parchment paper to set. These chocolate-covered berries will be nestled inside the cheesecake, creating a stunning surprise.
Step 3: Prepare the Gelatin
Sprinkle the unflavored gelatin over the cold water and let it bloom for about 5 minutes. Then add the boiled water to the gelatin mixture and stir until fully dissolved, ensuring there are no lumps. This step is vital to help your cheesecake filling set perfectly around the strawberry centers.
Step 4: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until it is smooth and creamy. Add the powdered sugar, salt, and vanilla extract and mix until just combined. Then, slowly add the half & half and gelatin mixture, blending gently. In a separate bowl, whip the heavy cream to soft peaks, then fold it carefully into the cream cheese mixture to keep the filling light and airy.
Step 5: Assemble the Cheesecake Stuffed with Chocolate Covered Strawberries Recipe
Pour a layer of cheesecake filling over the crust, enough to cover the bottom. Gently place the chocolate-covered strawberries in a circle or pattern of your choice on top, spacing them evenly. Carefully pour the remaining cheesecake filling over the berries until they are completely encased and smooth the top with a spatula. Refrigerate for at least 4 hours, or until fully set and firm.
How to Serve Cheesecake Stuffed with Chocolate Covered Strawberries Recipe
Garnishes
When it’s time to serve your cheesecake, add a sprinkle of fresh berries around the edge or a dusting of cocoa powder or powdered sugar for that elegant finish. A few mint leaves can also brighten the presentation and add a fresh scent that complements the rich flavors.
Side Dishes
This cheesecake shines on its own, but if you want to build a dessert spread, consider pairing it with lightly sweetened whipped cream or a drizzle of berry coulis. Fresh fruit salads or a crisp citrus sorbet are also excellent companions, providing refreshing contrasts to the indulgent cheesecake.
Creative Ways to Present
For a dramatic reveal, slice the cheesecake so guests can see the hidden chocolate-covered strawberries inside. Serving individual portions in clear dessert cups or jars can also showcase the layers beautifully. If you’re feeling adventurous, you can even sprinkle edible gold leaf on top for a luxurious touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake in an airtight container in the refrigerator. It should stay fresh for up to 4 days, allowing the flavors to deepen and the texture to remain creamy. Cover it well to prevent the cheesecake from absorbing other fridge odors.
Freezing
You can freeze the cheesecake for up to a month. Wrap it tightly in plastic wrap, then aluminum foil to protect it from freezer burn. When you’re ready to enjoy, thaw overnight in the refrigerator — this helps maintain that perfect texture and flavor balance.
Reheating
This cheesecake is best served chilled, so reheating is not recommended. However, if the edges seem a bit firm after refrigeration, let it sit at room temperature for 15 minutes before slicing for the easiest cut and best creaminess.
FAQs
Can I use other types of berries in this recipe?
Absolutely! While strawberries are classic and pair wonderfully with chocolate, you can experiment with raspberries or blackberries for a slightly different but equally delicious twist.
Do I have to use gelatin in the cheesecake filling?
Gelatin is essential here because it helps the filling set firmly around the strawberries, preventing them from sinking or moving. If you skip it, the filling may be too soft to hold its shape neatly.
Can I make this cheesecake without chocolate?
If you’re not a fan of chocolate, you could use white chocolate or skip the coating altogether, simply adding fresh strawberries inside for a lighter strawberry cheesecake experience.
How do I ensure the chocolate-covered strawberries don’t get soggy inside the cheesecake?
Make sure the strawberries are completely dry before dipping them in chocolate, and allow the chocolate to fully set before assembling the cheesecake. This creates a moisture barrier that keeps them crisp.
What’s the best way to slice this cheesecake to reveal the chocolate-covered strawberries inside?
Use a warm, sharp knife for clean cuts. Dip the knife in hot water and wipe it dry between slices to prevent the filling from sticking and to show off those beautiful hidden berries perfectly.
Final Thoughts
There’s something so wonderfully charming about the Cheesecake Stuffed with Chocolate Covered Strawberries Recipe—it combines gorgeous presentation with incredible flavor and fun texture contrasts. It’s perfect for impressing guests or simply treating yourself to an extraordinary dessert. Trust me, once you try this recipe, it’ll become a beloved classic in your sweet recipe repertoire.
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Cheesecake Stuffed with Chocolate Covered Strawberries Recipe
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 6 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This no-bake cheesecake is a delightful dessert featuring a creamy, smooth filling made with cream cheese and heavy cream, set on a classic graham cracker crust. It is uniquely stuffed with chocolate-covered strawberries, combining rich cheesecake flavors with fresh, fruity sweetness and a hint of chocolate. Perfect for special occasions or a luxurious treat.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 2 Tablespoons sugar
- 1/2 cup butter, melted
Cheesecake Filling
- 3 (8 ounce) packages cream cheese, softened
- 2 cups heavy cream
- 1/2 cup Half & Half
- 1 Tablespoon vanilla extract
- 2 cups powdered sugar
- 1/4 teaspoon salt
- 2 Tablespoons unflavored gelatin
- 1/2 cup cold water
- 1/3 cup water, boiled
Stuffed Strawberries
- 6 large strawberries
- 3 squares chocolate almond bark
- 1/3 cup heavy cream
Garnish (Optional)
- More berries for garnish
Instructions
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs with sugar and melted butter until well combined. Press this mixture firmly into the base of a springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
- Make the gelatin mixture: Sprinkle the unflavored gelatin over 1/2 cup cold water and let it bloom for about 5 minutes. Then, add 1/3 cup of hot water (boiled in the microwave) to dissolve the gelatin completely, stirring well. Set aside to cool slightly.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, salt, and vanilla extract, beating until creamy. In a separate bowl, whip the heavy cream and Half & Half until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, then fold in the dissolved gelatin while still fluid to combine evenly.
- Prepare chocolate-covered strawberries: Melt the chocolate almond bark with 1/3 cup heavy cream in a microwave-safe bowl in short intervals, stirring until smooth and glossy. Dip each strawberry into the chocolate mixture, coating evenly, and place on parchment paper to set.
- Assemble the cheesecake: Pour half of the cheesecake filling onto the chilled crust. Arrange the chocolate-covered strawberries on top of the filling, then pour the remaining cheesecake filling over them to cover completely. Smooth the top with a spatula. Refrigerate the cheesecake for at least 4 hours or until fully set.
- Serve: Once set, remove the cheesecake from the springform pan, garnish with additional berries if desired, slice, and serve chilled.
Notes
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Blooming the gelatin properly is crucial for the cheesecake to set correctly.
- Chocolate-covered strawberries can be made a few hours in advance and stored in the fridge.
- For best results, chill the cheesecake overnight before serving.
- This recipe is a no-bake dessert, ideal for warm weather or when avoiding oven use.
