Chocolate Covered Strawberry Cheesecake

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.

Looking for more cheesecakes? This classic vanilla cheesecake recipe is always a hit and this strawberry cheesecake recipe (without the ganache or chocolate covered strawberries) is amazing!

Chocolate Covered Strawberry Cheesecake overhead view


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 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.  The cheesecake uses both strawberry puree and strawberry extract to achieve the perfect strawberry flavor. And with both a chocolate crust and chocolate ganache topping, there’s plenty of chocolate to go around. They compliment each other well, without either overpowering the other.

And the best part? Even though this strawberry cheesecake looks fancy, it is actually pretty simple to put together. I’ve broken everything down for you in this post!

slice of cheesecake



To get started with the cheesecake, you’ll make the chocolate crust. Grind up about 25 or so Oreos in a food processor until you get crumbs. Add just four tablespoons of butter and mix it all together, then press it into the bottom of your springform pan. You don’t need a whole lot of butter in an Oreo crust, since the filling of the Oreo also helps do the job of holding the crumbs together.

Also, I tend to like having the crust going up the sides of my pan too, but decided for this cheesecake that it was best to have it just on the bottom. With the strawberry and pink being a center part of the cheesecake and it being topped with chocolate, I wanted to be sure to be able to see the filling without having to slice it first. I loved the final look it gave.

Whole Chocolate Covered Strawberry Cheesecake side view


When it comes to the filling, the strawberry flavor comes from both strawberry puree and extract. Three cups of strawberries are pureed and then cooked down to thicken it and create a good, strong strawberry flavor. When added to the cheesecake filling, it adds a nice, light strawberry flavor. The strawberry extract accentuates that fresh strawberry flavor and really gives it the best strawberry flavor!

While you don’t have to, I added a little red food coloring to the filling to give it a nice pink color. It’ll have a little color to from the puree already, but I wanted a bit brighter shade. You don’t have to add much.


This recipe uses a classic water bath technique to create a smooth, creamy strawberry cheesecake. If you are unsure about how to make cheesecake using a water bath, check out this post with 7 tips for success with water bath baking and this post with 10 tips for perfect cheesecake.

Slice Chocolate Covered Strawberry Cheesecake with bite taken


Once the cheesecake is baked and cooled, it’s topped with chocolate ganache. This is very easy to make in the microwave by melting chocolate chips and heavy cream together. Just pour the chocolate ganache over the cheesecake, spread it over the surface and allow it to cool.


I finished off this strawberry cheesecake with pink whipped cream and chocolate covered strawberries. I made my chocolate covered strawberries, but you could certainly buy them already made. If you want to go the DIY route, check out my recipe for chocolate covered strawberries. I like to dip them in this dark chocolate and drizzle them with the white chocolate. It’s delicious and super easy!

slice of cheesecake close up

The final cheesecake really is so fun and even more delicious. The creamy strawberry cheesecake with the chocolate crust and chocolate ganache are a wonderful combination! A great cheesecake for a special occasion and perfect for Valentine’s Day!

Read transcript

You might also like these cheesecake recipes:

Easy No Bake Chocolate Cheesecake
Easy Strawberry Cheesecake
Mini Strawberry Cheesecakes
Strawberry Brownie Cheesecake
Strawberry Shortcake Cheesecake

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Full image of Chocolate Covered Strawberry Cheesecake

Chocolate Covered Strawberry Cheesecake

  • Author: Lindsay
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 2 hours 45 minutes
  • Total Time: 4 hours
  • Yield: 12-14 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Chocolate Covered Strawberry Cheesecake recipe is made with a strawberry cheesecake filling and chocolate Oreo crust, all covered in chocolate ganache and chocolate covered strawberries!



Chocolate Crust

  • 2 1/4 cups (302g) Oreo cookie crumbs (2530 Oreos)
  • 4 tbsp (56g) salted butter, melted

Strawberry Cheesecake

  • 3 cups (380g) chopped strawberries
  • 24 oz (678g) cream cheese
  • 1 cup (207g) sugar
  • 3 tbsp (24g) flour
  • 1/2 cup (115g) sour cream
  • 1 1/2 tbsp strawberry extract
  • 4 large eggs, room temperature
  • 8 drops red food coloring

Chocolate Ganache

  • 8 oz (227g) semi sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream

Whipped Cream Topping

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 tsp vanilla extract
  • Pink gel icing color
  • Chocolate covered strawberries


Make the Crust

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare a pan for a water bath). Set prepared pan aside.

Make the Cheesecake Filling

1. Add the strawberries to a food processor or blender and puree until smooth, then strain through a fine mesh sieve to discard the seeds.
2. Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a boil and continue to boil, stirring consistently to keep it from burning, until it has thickened and reduce to 1/2 cup, about 20 minutes. To measure, pour the puree into a measuring cup. If it’s more than 1/2 cup, add it back to the pan and continue to cook it.
3. When the puree has thickened and reduced, pour into a small bowl and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like.
4. When ready to proceed with the filling, set oven temperature to 300°F (148°C).
5. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
6. Add the sour cream and mix on low speed until well combined.
7. Add the strawberry puree and strawberry extract and mix on low speed until well combined.
8. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
9. Stir in the red food color to your desired shade of pink.
10. Pour the cheesecake batter evenly into the crust.

Bake Your Cheesecake

1. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
2. Bake for 1 hour 10 minutes. The center should be set, but still jiggly.
3. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
4. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
5. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
6. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.

Make the Chocolate Ganache

1. To make the chocolate ganache, put the chocolate chips in a heat proof bowl.
2. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
3. Pour the ganache onto the cheesecake and spread into an even layer. Allow to cool and firm.

Decorate with Pink Whipped Cream and Chocolate Covered Strawberries

1. To make the whipped cream, add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form. Add some pink icing color to your desired shade of pink.
2. Pipe the whipped cream around the edge of the cheesecake, then top with chocolate covered strawberries. The fresh chocolate covered strawberries are best added fresh before serving, since they can spoil more quickly.
3. Refrigerate cheesecake until ready to serve. Cheesecake is best when stored well covered and eaten within 3-4 days.

Keywords: chocolate covered strawberry cheesecake, strawberry cheesecake, valentines recipes, strawberry desserts, strawberry topping for cheesecake


Collage of Chocolate Covered Strawberry Cheesecake - slice, whole cake

This Chocolate Covered Strawberry Cheesecake is made with a strawberry cheesecake filling and chocolate Oreo crust, all covered in chocolate ganache and chocolate covered strawberries!

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Recipe rating

  1. Kristen

    I just made this this week for my husband’s birthday. He specifically requested it, and I was terrified THE WHOLE TIME!! 😳 This was my very first try EVER at cheesecake and I had heard about how delicate the whole process was. Anyway, it turned out surprisingly good!!! 😁 I’m not a cheesecake fan myself but my husband liked it and that’s what I was going for. Anyway, thank you for the recipe and I’m definitely going to continue to perfect my technique.

  2. Ramona

    Hi Lindsay
    Thank you for this recipe, I made it a couple of days ago for a friend’s birthday at work & it was a great hit!

    However, when I make it again, to make it less rich, I would use only half the recipe for a thinner layer of ganache. I did not strain the strawberry puree, & I don’t believe it changed much, however I did cook it down to a paste. The chocolate covered strawberries were soooo good & were a great compliment with the cream cheese! I will make it make it again.

    Ps, I would like to post a picture but not sure how to do that.

  3. Kay

    Hello! I wanted to make this recipe for Valentines Day. What brand of strawberry extract did you use/do you recommend? Thank you!

  4. MaryAnn

    I saw this recipe posted on FB and decided to try it. Since then, I have made this many times and it is always perfect. I use raspberries rather than strawberries and don’t change anything else about the recipe. It is this year’s requested Christmas Eve dessert. Thanks for a great recipe.

  5. Taylor

    First of all, I had a friend make this cheesecake and it was literally the best dessert I’ve ever had. I want to make it myself but I’m having trouble finding strawberry extract where I live and I don’t want to wait the 8 weeks to make my own because the cake is too delicious! Do you have any suggestions for substitutions? If I either forgo the strawberry extract or substitute vanilla extract, do you think it will have enough strawberry flavor? Thanks!

    1. Lindsay

      So glad to hear you enjoyed it! I’m sorry you’re having trouble finding the extract. Have you checked Walmart? They usually have it in our area. As for substitutions, the only suggestion I think of at the moment would be to double up on the strawberry puree reduction so that you have 1/2 cup more for 1 cup total and leave out the sour cream. Having not tried it though, it’s hard to say if it’ll have the same amount of strawberry flavor.

  6. Eddie

    This recipe was very easy to follow, and turned out SOOOO good! My son wanted strawberry cheesecake for his birthday cake, this did NOT disappoint!! I wish I could include a picture of my final product. 

  7. Huma

    Hi Lindsay
    I tried this recipe it turned out delicious but the texture looked little grainy, after eating it was smooth and moist
    I’ve made your lemon blueberry one as well but it looked smooth after cutting into slices
    Can you please tell me why this happened with strawberry one?

    1. Lindsay

      It’s hard to say why that happened without being there and seeing it. That’s not a result I’ve ever gotten or heard from anyone else, so I’m not sure why that would happen. Did you strain the strawberry puree?

  8. Anna

    We don’t actually have sour cream in Greece. Any ideas on what I can use to substitute the sour cream? Many thanks, Anna

      1. Sana Danyal

        Hey! We don’t have it in Pakistan also but I make my own. It’s pretty simple. I tried youghurt but I Think sour cream is better.

  9. Zehra

    Made this on Valentines Day and it was amaaaazing! Cannot thank you enough for the recipe n the strawberry flavours is just like a subtle hint n it works wonders!
    this was my first time ever making cheesecake in a water bath had a bit of water seeping into it but not much damage was done! And the cheesecake texture coz of water bath was very soft n yumm! I can taste it even now!

      1. Zehra

        Can you recommend a mocha cheesecake? And a request how to do the chocolate covered strawberry you way! Do you use chocolate or candy melts?xx

  10. Gloria

    The cake was beautiful and tasted great, however, it did not set. I followed all the instructions. Any ideas why this happened?

    1. Lindsay

      It just might not have baked long enough. All ovens are a little different, so it’s possible it needed a little more baking time in your oven. It’s best to check it before you turn off the oven and make sure that the edges are set and the center is relatively set but still a little jiggly.

  11. Lori Sebastian

    Absolutely delicious. I ended up putting 14 strawberries (and whipped cream circles around the edge). And then piped some more circles for a 2nd ring, and then had one large whipped cream heart/strawberry in the middle. The strawberries I used may have been a bit tinier than the ones shown in your picture (so I could fit that many on). It worked well – to make the crust / cheesecake on a Friday evening. Refrigerated once baked, then did the ganache in the morning. Then refrigerated. Late afternoon finished with the whipped cream and dipped strawberries. I have not always had luck with a water bath, but by using 18″ heavy duty foil, it worked like a charm – no leaks. My only “complaint” was the strawberry puree – straining that was a pain, but it did cook up nicely. I made it this weekend – really would be a lovely dessert for Valentine’s Day or a special birthday. Even one of my kids – who is not a cheesecake eater – ate it tonight!

  12. Leslie

    This recipe is fantastic! I made it for a friends birthday and they absolutely loved it. I also used your brownie base and served it with a strawberry coulis. I bake a lot of cheesecake and I have to say Lindsay, that I trust your recipes 100 percent. Thanks you so much. 🙂

  13. Jude

    Hi there, I admire this recipe and wanted to make it for my granddaughter’s birthday party. For the adults..
    I am a very good cook and very really do I ever file doing a recipe. This recipe turned out an absolute disaster I just cannot figure out what went wrong. I followed it strictly to the letter. Can say I noted when I opened the silver paper as there was a little butter in the bottom.

    1. Lindsay

      This recipe already uses fresh strawberries. The purpose of cooking them down is to remove the excess water and make the strawberry flavor more concentrated. It gives you a stronger strawberry flavor in the cheesecake. If you just add regular purée, you likely will not to get as nice of a strawberry flavor.

  14. Jill Phillips

    Was wondering since the strawberry reduction takes the longest, if you made double and froze it would it be ok for the next cheesecake.

  15. Claudia

    I just made this and it turned out soo well! It took a long time to make, but it was definitely worth it!

    1. Lindsay

      I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!

  16. ali

    Lindsay…the cheesecake is on parchment and then the base of the spring form…i am terrified of trying to slide it off without breaking the cheesecake! please advise!

  17. Mona

    Lindsay, I made this cheesecake for Valentine’s Day and it was the hit of the party.  It turned out so beautiful that no one wanted to the be the first one to cut into it.  I had to slice pieces so people would eat it and everyone absolutely loved it!!!  This was my first attempt at making cheesecake from scratch and although it was very time consuming, it turned out wonderful!  Thanks for a dessert that was just perfect for Valentines Day.

    1. Lindsay

      Did you use cold heavy whipping cream? The heavy whipping cream has a higher fat content, so it’ll whip better and stay more stable for longer. Check out my post on Strawberry Whipped Cream for more details. I hope that is helpful!

  18. Maria

    Love your recipes Lindsey ! I made this and the crust got stuck to the bottom of the pan. I don’t know what went wrong? I did not put the parchment paper because I really don’t know how you can remove it after cheesecake is done. Any suggestions? 

    1. Lindsay

      I would recommend using the parchment paper. Once the cheesecake cools, you should be able to slip the cheesecake off onto a plate. I hope that helps!

  19. Megan

    Hi, I love your recipes <3 I just made this for work for Valentines tomorrow in my heart shaped spring form pan and it looks beautiful! I did change the whipping cream with strawberry emulsion rather than vanilla so it would have a touch of pink/strawberry in it. Anyhoot just wanna say thank you!


    Oh my goodness! This cheesecake looks so stinking good! And as always, your cakes are beautiful. This looks great for Valentine’s Day.

  21. Jennifer Rainey

    I just poured my filling into my Oreo crust and it seemed very thin. My son said the batter tasted amazing so I’m cooking it! Crossing my fingers it works. 

  22. Suzy-q

    Oh, Lindsay, your killing me!!!! This is a beautiful cheesecake, too pretty to cut! I’m going to give in to
    temptation and make this dessert for Valentines Day. I made your Boston Cream Cake two days ago and there is not a slice left! Thanks and keep them coming!!

  23. Arti

    Hi Lindsay,

    Beautiful recipe and gorgeous display. Can I use frozen strawberrries instead of fresh for purée? 

    Many thanks. 

      1. Arti

        Hi Lindsay,

         You are a miracle worker when it comes to cakes. I used  frozen strawberries and they turned out perfect. I love your chocolate brownie recipe so instead of Oreo, i used your brownie base and the results are great.  I don’t get as beautiful of the finish as you do but it still is amazing and tastes divine. 

        Thank you so much for the beautiful creations. 

  24. Madeline G Bailey

    I’ll have to try this for Valentine’s day! Sounds delicious and looks absolutely gorgeous ❤️

  25. Jen Vasquez

    Do you think you could substitute other fresh fruits (specifically raspberries, blueberries or cherries) in this recipe? Would extra flour be needed to compensate for any extra moisture?

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12