Cheesecake Stuffed with Chocolate Covered Strawberries

5 from 5 votes

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By: Jill Mills Updated: Jan 15, 2025

These Cheesecake Stuffed with Chocolate Covered Strawberries make an absolutely stunning dessert presentation. No bake cheesecake with a hidden treasure of a chocolate covered strawberry inside!

Chocolate Strawberry Cheesecake

These chocolate covered strawberry cheesecakes are really delicious, easy to assemble, and you can make them ahead, keep them in the freezer and pop them out just before serving. It’s an individual cheesecake and filled with a chocolate covered strawberry!  This cheesecake dessert will be a hit, and they’re sure to be a favorite.

Ingredients Needed

The ingredients are pretty standard with the addition of unflavored gelatin (get the full amounts in the recipe card below).

• Graham Cracker Crust – graham cracker crumbs, granulated sugar and melted butter.
• No Bake Cheesecake – cream cheese, heavy cream, half and half, vanilla extract, powdered sugar, salt and unflavored gelatin.
• Chocolate Covered Strawberries – Chocolate almond bard, fresh strawberries and half & half.

How To Make Cheesecake Stuffed With Chocolate Covered Strawberries

Making them takes a bit of time, but it isn’t difficult. You’ll start off by making chocolate covered strawberries like you usually would. Then, you’ll make a graham cracker crust, and lastly a cheesecake mixture.

• Make the Chocolate Strawberries – Melt the chocolate. Dip the strawberries in the melted chocolate and let them set.
• Make the crust – Mix the crust ingredients and press the mixture in a parchment lined muffin pan.

• Make the No-Bake Cheesecake – Mix the cheesecake ingredients.
• Assembly – Add a chocolate strawberry on top of the crust and pour the cheesecake mixture on top. Place in the freezer overnight.
• Serving – Remove the cheesecakes from the pan onto a plate or platter. Garnish with fresh strawberries (if preferred).

Other Cheesecake Recipes

• Strawberry Cheesecake
• Lemon Cheesecake
• Buckeye Cheesecake
• Red Velvet Cheesecake
• Chocolate Cheesecake
• New York Cheesecake

5 from 5 votes

Cheesecake Stuffed with Chocolate Covered Strawberries

These Cheesecake Stuffed with Chocolate Covered Strawberries make an absolutely stunning dessert presentation.  No bake cheesecake with a hidden treasure of a chocolate covered strawberry inside!

Servings: 6

Prep: 30 minutes mins

Chill Time: 8 hours hrs

Total: 8 hours hrs 30 minutes mins

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Ingredients

  

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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 & Half
• ▢ 1 Tablespoon Vanilla extract
• ▢ 2 cups powdered sugar
• ▢ 1/4 teaspoon salt
• ▢ 2 Tablespoons unflavored gelatin
• ▢ 1/2 cup cold water
• ▢ 1/3 cup water boiled in the microwave

Chocolate Strawberries

• ▢ 6 large Strawberries
• ▢ 3 squares Chocolate Almond Bark
• ▢ 1/3 cup heavy cream
• ▢ More berries for garnish if desired

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!

Last Step:

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Notes

Keep refrigerated. Will keep for up to three days in the fridge and a week in the freezer.

Nutrition

Calories: 862kcal | Carbohydrates: 80g | Protein: 8g | Fat: 59g | Saturated Fat: 36g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 452mg | Potassium: 256mg | Fiber: 2g | Sugar: 62g | Vitamin A: 1915IU | Vitamin C: 17mg | Calcium: 120mg | Iron: 2mg

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