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Cheesecake Stuffed with Chocolate Covered Strawberries Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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Find it online: https://homecookinggenius.com/cheesecake-stuffed-with-chocolate-covered-strawberries-recipe/