Cheesecake Stuffed with Chocolate Covered Strawberries

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!

Prep Time30

Chill Time8

Total Time8 30

Course: Cheesecake, Dessert

Cuisine: American

Keyword: cheesecake with strawberries, chocolate covered strawberry cheesecake, strawberry stuffed cheesecake

Servings:

Calories: 862kcal

Author: Jill

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 & 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!

Notes

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

Nutrition