Cheesecake Stuffed with Chocolate Covered Strawberries
User Reviews
5
Cheesecake Stuffed with Chocolate Covered Strawberries
Description
Cheesecake Stuffed with Chocolate Covered Strawberries features a buttery graham cracker crust topped with a rich, gelatin-stabilized cream cheese filling sweetened with powdered sugar and flavored with vanilla. The filling is lightened with heavy cream and half-and-half, whipped to smoothness before setting. The chocolate-covered strawberries are individually coated twice in a warm chocolate and cream mixture, chilled until firm, then nestled within the cheesecake for a striking and flavorful surprise. The crust is prepared by mixing crumbs, sugar, and melted butter, then pressed into molds and frozen briefly for firmness.
The chocolate-covered strawberries contribute a fruity sweetness and a crisp shell that contrasts the smooth cheesecake filling, while the vanilla and powdered sugar add balanced sweetness throughout. The cheesecake needs refrigeration to set the gelatin and ensure the filling holds its shape when sliced. The layered textures—from creamy filling to crunchy crust to chocolate-coated berries—create an engaging dessert experience.
This cheesecake lends itself well to presentation in individual molds, making it suited for portioned servings at gatherings or special occasions. Chilling after assembly allows flavors to meld and maintains the integrity of the chocolate coating. Leftover cheesecake should be stored refrigerated and can be frozen for longer preservation.
The recipe notes recommend keeping the cheesecake refrigerated and note it keeps up to three days in the fridge or a week in the freezer, helping manage leftovers and serving timing.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 2 Tablespoons sugar
- 1/2 cup butter melted
Cheesecake
- 3 (8 ounce) cream cheese softened
- 2 cups heavy cream
- 1/2 cup half-and-half
- 1 Tablespoon vanilla extract
- 2 cups powdered sugar
- 1/4 teaspoon salt
- 2 Tablespoons gelatin unflavored
- 1/2 cup water cold
- 1/3 cup water boiled in the microwave
Chocolate Strawberries
- 6 large strawberries
- 3 quares chocolate almond bark
- 1/3 cup heavy cream
- berries if desired, for garnish
Instructions
Chocolate Covered Strawberries
- Wash and dry strawberries.
- Melt heavy cream and chocolate almond bark in the microwave on 10 second intervals, until melted.
- Coat the berries in chocolate, placing on a parchment paper covered baking sheet. Let them sit for 5 minutes and pour more chocolate over to fully coat the berries.
- Place in the refrigerator for an hour or until hard.
Make the Crust
- Place a piece of parchment paper in the bottom of each of the 6 molds.
- Place the graham cracker crumbs, sugar, and melted butter in a bowl, and stir well to coat all the graham cracker crumbs. Spoon 1 to 2 Tablespoons of graham cracker crumbs in the bottom of the molds, pressing firmly.
- Place in the freezer to harden.
Make the Cheesecake
- Begin mixing the softened cream cheese on low until it becomes smooth. Add the heavy cream a little at a time, mixing between additions until all the cream is added. Mix in half & half, vanilla, powdered sugar and salt. Mix on high until the cream cheese mixture is smooth and creamy.
- Place the gelatin in a separate bowl, add the cold water and stir. Allow the gelatin to sit for about 3 minutes until thickened. Boil 1/3 cup of water in the microwave, and carefully pour it into the gelatin, and stir the gelatin until it's completely dissolved. Allow it to cool for 1 minute, and then pour it into the cheesecake mixture.
- Mix on low to incorporate the gelatin into the mixture, and then mix on high speed for another minute to completely blend the ingredients.
Assemble
- Gently loosen the strawberries one at a time from the parchment paper, and place one each in the center of each molds. Place the berry stem down on top of the graham cracker crust. Ladle the cheesecake mixture over the berries, filling to the top.
- Place in the freezer overnight.
Serving
- Place a piece of Parchment paper on a cookie sheet and turn the mold pan upside down onto it. Let it sit for about 2 - 5 minutes, then tap the bottom of the molds to loosen the cheesecakes.
- With a thin metal frosting spatula, carefully pick up the cheesecakes from the parchment paper, and place them on the dessert plate.
- Top with additional strawberries and chocolate curls if desired. Enjoy!
Notes
- Keep the cheesecake refrigerated to maintain texture and freshness.
- Stored properly, the cheesecake lasts up to three days in the fridge or one week when frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 862 kcal
% Daily Value*
| Calories | 862kcal | 43% |
| Carbohydrates | 80g | 27% |
| Protein | 8g | 16% |
| Fat | 59g | 91% |
| Saturated Fat | 36g | 180% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 153mg | 51% |
| Sodium | 452mg | 19% |
| Potassium | 256mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 62g | 124% |
| Vitamin A | 1915IU | 38% |
| Vitamin C | 17mg | 19% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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