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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 16 oz cream cheese, softened - ½ cup sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup sour cream - 1 ½ cups fresh strawberries, hulled and sliced - 8 oz dark chocolate, chopped - 2 tablespoons coconut oil

Chocolate Covered Strawberry Cheesecake

Satisfy your sweet tooth with this Chocolate Covered Strawberry Cheesecake Delight, a heavenly blend of rich cheesecake and luscious chocolate that will wow your guests! This easy recipe features a crunchy graham cracker crust, creamy filling, and a silky chocolate ganache that’s sure to impress. Perfect for any occasion, follow the step-by-step guide to create this stunning dessert. Click through to discover the full recipe and start baking your new favorite treat today!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

16 oz cream cheese, softened

½ cup sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1 ½ cups fresh strawberries, hulled and sliced

8 oz dark chocolate, chopped

2 tablespoons coconut oil (or vegetable oil)

Whipped cream for garnish (optional)

Instructions
 

Preheat Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes and then set aside to cool slightly.

      Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with ½ cup sugar using an electric mixer until smooth and creamy, about 2-3 minutes.

        Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and sour cream, mixing until completely blended and smooth.

          Incorporate Strawberries: Fold in half of the sliced strawberries into the cheesecake batter gently using a spatula—this will give your cheesecake a delightful fruity flavor throughout.

            Bake the Cheesecake: Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula. Bake for 50-60 minutes, until the center is set but slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour to prevent cracking.

              Chill the Cheesecake: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cool, cover and refrigerate for at least 4 hours, or overnight for best results.

                Prepare the Chocolate Ganache: In a heatproof bowl, combine the chopped dark chocolate and coconut oil. Melt in the microwave in 30-second intervals, stirring between each, until smooth and completely melted.

                  Top with Chocolate: Once the cheesecake is chilled, pour the melted chocolate ganache evenly over the top of the cheesecake, allowing it to drip down the sides.

                    Decorate with Strawberries: Arrange the remaining sliced strawberries artistically on top of the chocolate ganache.

                      Serve: To slice, dip a knife in hot water and wipe it dry; this will give you cleaner cuts. If desired, serve with a dollop of whipped cream on each slice.

                        Prep Time: 30 minutes | Total Time: 6 hours | Servings: 12