Servings
Font
Back
Cheesecake Stuffed with Chocolate Covered Strawberries
5 from 15 votes

Cheesecake Stuffed with Chocolate Covered Strawberries

This cheesecake combines a classic graham cracker crust with a creamy vanilla-infused cream cheese filling. At its center, chocolate-covered strawberries add a rich, fruity contrast that elevates the dessert beyond a traditional cheesecake. The chocolate coating on the strawberries is made smooth with melted heavy cream, while the crust is pressed firmly and chilled for a sturdy base. The final assembly involves chilling to set the delicate gelatin-thickened cheesecake mixture for a smooth yet firm texture.

Prep Time
30 mins
Chill Time
8 hrs
Total Time
8 hrs 30 mins
Servings: 6
Calories: 862 kcal
Course: Dessert, Cake
Cuisine: American

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
    Cup of Yum
  1. Wash and dry strawberries.
  2. Melt heavy cream and chocolate almond bark in the microwave on 10 second intervals, until melted.
  3. 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.
  4. Place in the refrigerator for an hour or until hard.
Make the Crust
  1. Place a piece of parchment paper in the bottom of each of the 6 molds.
  2. 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.
  3. Place in the freezer to harden.
Make the Cheesecake
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. Place in the freezer overnight.
Serving
  1. 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.
  2. With a thin metal frosting spatula, carefully pick up the cheesecakes from the parchment paper, and place them on the dessert plate.
  3. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 862

% 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.