Strawberries and chocolate are a classic dessert combo, and when you add cheesecake to the mix you have one irresistible treat! I mean, what’s not to love about creamy strawberry cheesecake with an Oreo cookie crust, chocolate ganache topping and chocolate covered strawberries?
This Chocolate Covered Strawberry Cheesecake recipe is made with strawberry cheesecake filling and chocolate Oreo crust, all covered in chocolate ganache and chocolate covered strawberries! It’s an amazing cheesecake recipe and a favorite strawberry dessert.
This cheesecake recipe is perfect for Valentine’s Day, but honestly you could make it anytime you’re in the mood for a decadent strawberry dessert.
4 tbsp salted butter, melted
24 Oreo cookies
1 pound cream cheese room temperature
1/2 cup powdered sugar
1/4 cup sugar
1 envelope unflavored gelatin
2 teaspoons vanilla extract
1/2 cup heavy cream
1 pound fresh or frozen strawberries rinsed and stemmed
1/2 cup plus 2 tablespoons dark chocolate chips
1/2 cup heavy cream
Make the Crust
Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
In the bowl of the food processor, process the Oreo cookies to fine crumbs. Add the melted butter and pulse a few more times until the mixture starts to clump. Press the crumb mixture into the bottom and halfway up the side of the springform pan. Bake in the preheated oven for about 10 minutes, then set aside to cool.
Make the Cheesecake Filling
Cut the strawberries in halves and place them in a medium saucepan with the sugar, 1 teaspoon vanilla extract, and 2 tablespoons water.
Cook for 5 to 8 minutes over medium heat, or until the berries have softened. Remove from the heat and blend until smooth using a blender.
In a small bowl, add 2 tablespoons of cold water then sprinkle the gelatin over the top and let sit for about 1 to 2 minutes.
Pour the gelatin mixture into the strawberry sauce and cook, stirring often, over low heat about 5 minutes until the gelatin has dissolved and the sauce has thickened. Remove from the heat and set aside to cool slightly.
In a large bowl, beat together the cream cheese, powdered sugar, 1 teaspoon vanilla and a pinch of salt for about 3 to 5 minutes until light and fluffy. Stir in about 2/3 of the strawberry sauce.
Whisk the heavy cream in another bowl on high until soft peaks form. Add the cheesecake filling and fold gently until combined.
Pour the filling into the chilled crust and then top with the remaining strawberry sauce and swirl slightly. Chill in the fridge, uncovered, until firm, at least 4 hours or overnight.
Make the ganache
Put the chocolate in a heat proof bowl.
Microwave the cream until it just begins to boil, then pour it over the chocolate. Allow it to sit for 2-3 minutes, then whisk until smooth.
Remove the sides of the springform pan from the chilled cheesecake, and pour the ganache on top. Spread out into an even layer.
Garnish the top with fresh whipped cream and the chocolate covered strawberries. Cut and serve immediately. Leftovers can be stored in the fridge for up to 2 days. Enjoy!