Chocolate-Covered Strawberry Cheesecake

Chocolate-Covered Strawberry Cheesecake // Savvy Eats

Happy National Cheesecake Day!

I’ve teamed up with more than 60 other bloggers so that we can bring you a whole slew of cheesecakes and cheesecake-flavored goodies today. I’m not sure how you’re going to decide which ones to make first – I know I’m having trouble deciding! But I’m going to put in a vote that you try this chocolate-covered strawberry cheesecake ASAP for a few reasons:

1. First of all, it is made with strawberry jam. Unlike some fruit-flavored cheesecakes, where the flavor is so subtle that it gets lost among the crust and other filling ingredients, you can really taste the strawberries here.

2. Chocolate cookie crust on the bottom, chocolate ganache on the top. Enough said.

3. As a kid, I hated cheesecake. Chocolate and fruit cheesecakes like this one are what won me over, and now I’m an equal opportunity cheesecake lover.

So, let’s celebrate! Go make a cheesecake for tonight – if the weather is unusually brisk near you like it is here, you won’t mind the hour of oven time. If it is hot and humid, there are plenty of no-bake options for you, not to mention some beverages and frozen treats!

Chocolate-Covered Strawberry Cheesecake on Savvy Eats

Chocolate-Covered Strawberry Cheesecake

Prep Time: 12 hours

Cook Time: 1 hour, 20 minutes

Yield: Serves 8-12

Chocolate-Covered Strawberry Cheesecake

This cheesecake gets its strawberry flavor from strawberry jam. Between the fruity filling, chocolate cookie crust and chocolate ganache on top, the cake tastes just like a chocolate-covered strawberry! To mix it up, try making it with a cherry or blueberry jam instead!


    For the crust:
  • 2 cups chocolate cookie crumbs
  • 6 tablespoons unsalted butter, melted
  • For the filling:
  • 24 ounces cream cheese
  • 3/4 cup granulated sugar
  • 1/2 cup strawberry jam
  • 1/2 cup heavy cream
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 eggs
  • For the ganache:
  • 1/2 cup heavy cream
  • 7 ounces semi-sweet chocolate


    For the crust:
  1. Preheat the oven to 325F. Grease a springform pan (bottom and sides) well, and wrap the outside of the pan in aluminum foil. This will keep water from your water bath from leaking into your cheesecake!
  2. Stir the cookie crumbs and butter together, and press them into an even layer in the bottom of the pan. Bake at 325F for 12 minutes.
  3. For the filling:
  4. While the crust bakes, beat the cream cheese and sugar together until completely smooth.
  5. If your jam has big pieces of fruit in it, puree it for a few seconds in a small food processor or blender so that there aren't any lumps. Beat in the jam, cream, cornstarch, vanilla and salt until smooth.
  6. With the mixer running on low, add the eggs, one at a time. Stop mixing as soon as the last egg is incorporated - overbeating will make your cheesecake a lot less airy, and more prone to cracking!
  7. Pour the filling into the baked crust, place the springform pan into a rimmed baking sheet. Pour water into the baking sheet to create a water bath, and bake the cheesecake at 325F for 50-55 minutes. The cheesecake is done when the edges are beginning to pull away from the pan, and just an inch or two area in the middle is a little jiggly.
  8. Turn off the oven and crack the door open to allow the cheesecake to slowly cool for one hour.
  9. Move the springform pan to a wire rack to cool completely overnight.
  10. For the ganache:
  11. In the morning, pour the chocolate into a bowl and bring the cream to a bare simmer. Pour the hot cream over the chocolate and whisk until the ganache is smooth.
  12. Spoon the ganache over the cheesecake, and smooth it out so that the entire top is covered. Refrigerate to allow the ganache to firm up, at least 30 minutes.
  13. Chill until ready to serve.

Check out all these other amazing cheesecake recipes from my fellow bloggers, too. So many to choose from!

Apricot-Swirl Cheesecake from Take A Bite Out of Boca

Black Raspberry Cheesecake Milkshake from Blahnik Baker

Blackberry Cheesecake Popsicles from The Girl In The Little Red Kitchen

Blackberry Goat Cheese Cheesecake from Baking a Moment

Blueberry Ricotta Cream Cheesecake from Hungry Couple

Butter Pecan Caramel No-Bake Mini Cheesecakes from Simply Southern Baking

Caramel Cheesecake Martini from Happy Food, Healthy Life

Caramel Macchiato Cheesecake from Wishes and Dishes

Caramel Overload Cheesecake Bars from Crumbs and Chaos

Cherry Cheesecake Brownies from Inside BruCrew Life

Cherry and Pistachio No Bake Cheesecake with Animal Cracker Crust from Cravings of a Lunatic

Chocolate Brownie Cheesecake Cookies from Lemons for Lulu

Chocolate Caramel Cheesecake Ice Cream from Chocolate Moosey

Chocolate Cheesecake w/ Whisky Toffee Shards from girlichef

Chocolate-Covered Strawberry Cheesecake from Savvy Eats

Chocolate Nutella Cheesecake Cake from gotta get baked

Chocolate Peanut Butter Cheesecake Bars from Chez CateyLou

Coconut Cheesecake with Macadamia Crust from All Day I Dream About Food

Frozen Peanut Butter Cheesecake with Nutter Butter Crust from Crazy for Crust

Frozen PB&C Cheesecake from Noshing With The Nolands

Hawaiian Chantilly Layer Cheesecake from Wallflour Girl

Hawaiian Mini Cheesecakes from Pint Sized Baker

Healthier Peanut Butter Cheesecake Brownie Bars from Texanerin Baking

Key Lime Pie Cheesecake from Love and Confections

Key Lime Trifles from Hoosier Homemade

Lemon Blueberry Cheesecake Bars from Cooking In Stilettos

Lemon Cheesecake from Shugary Sweets

Lemon Ginger Panna Cotta Cheesecake with Blueberry Sauce from Girl Versus Dough

Lilikoi Cheesecake with Macadamia Nut Shortbread Crust from Dieter’s Downfall

Mango Cheesecake (vegan) from Jessiker Bakes

Mini Cheesecakes with a Toasted Coconut Crust (gluten free) from Quarter Life (Crisis) Cuisine

Mini Mascarpone Cheesecakes with Strawberry Balsamic Topping from Boulder Locavore

Mini No Bake Lime Cheesecakes from Miss in the Kitchen

Mom’s Cheesecake from Magnolia Days

New York Style Cheesecake from URBAN BAKES

No-Bake Berry Cheesecake from Food Lust People Love

No Bake Blackberry Cheesecake from You Made That?

No Bake Coconut Lime Cheesecake Bars from Beyond Frosting

No Bake Cookies and Cream Cheesecake Bars from Garnish with Lemon

No Bake Dulce de Leche Cheesecake with Caramelized Peaches from The Food Charlatan

No-Bake Limoncello Cheesecake from Cake Duchess

No Bake Oatmeal Chocolate Chip Cookie Dough Cheesecake from White Lights on Wednesday

No Bake Peanut Butter Cheesecake from Dinners, Dishes, and Desserts

No-Bake Peanut Butter Cheesecake from Crunchy Creamy Sweet

Oreo Cheesecake (vegan) from Namely Marly

Oreo Ripple Cheesecake from Overtime Cook

Peanut Butter Cheesecake with Nutella Ganache Topping from The Redhead Baker

Pear cheesecake with gingersnap crust from Roxana’s Home Baking

Pumpkin Cheesecake from Lady Behind The Curtain

Rainbow Cheesecake from In Katrina’s Kitchen

Raspberry Cheesecake with Oreo Crust from Hip Foodie Mom

Ricotta Cheesecake from French Press

Salted Caramel Apple Cheesecake from Jane’s Adventures in Dinner

S’mores Cheesecake from The Gunny Sack

Snickers Cheesecake from Life, Love and Sugar

Strawberry Cheesecake Pots from Barbara Bakes

Strawberry Chocolate Ganache Cheesecake Bars from A Kitchen Addiction

Sugar Cookie Cheesecake from Munchkin Munchies

Triple Brigadeiro Cheesecake Tart from From Brazil To You

Vanilla Bean Cheesecake from Wine & Glue

Very Berry Cheesecake with Chocolate Oreo Crust from JavaCupcake

White Chocolate Cheesecake with Macadamia Nuts and Caramel from Taste and Tell

White Chocolate Frangelico Cheesecake from That Skinny Chick Can Bake

White Chocolate Raspberry Swirl Cheesecake from Will Cook For Smiles

Strawberry Balsamic & Black Pepper Preserves

Strawberry Black Pepper Preserves // Savvy Eats

I am so indecisive. When I brought home my 11 pounds of strawberries this weekend, I just could not for the life of me decide how to use them. A batch of strawberry red wine jam was an obvious choice, as was two or three big batches of plain strawberry jam for a big project I’m working on.  But I had too many ideas and too few strawberries for the remainder. So naturally, I turned to the Savvy Eats Facebook page to get your input. The choices:

1. Strawberry chipotle jam

2. Strawberry black pepper preserves

3. Strawberry balsamic preserves

The votes came out to be fairly evenly split between the last two, so I decided that I simply wouldn’t decide – I’d combine them into one preserve!

Strawberry Black Pepper Preserves // Savvy Eats

Strawberry Balsamic & Black Pepper Preserves

Yield: About 4 half pints

Strawberry Balsamic & Black Pepper Preserves

In these strawberry preserves, balsamic vinegar adds a depth to the sweetness, while the black pepper adds a little heat at the end of each spoonful.


  • 3 pounds strawberries, washed and hulled
  • 2 cups granulated sugar
  • 1 1/2 tablespoon lemon juice
  • 1 1/2 tablespoon balsamic vinegar
  • 1/2 teaspoons freshly ground black pepper


  1. Gently stir the strawberries and sugar together. Cover and refrigerate overnight.
  2. The next morning, prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and cover with hot water. Heat over high heat to keep the jars hot. Place the lids in a heat-proof bowl.
  3. By now, the strawberries will have released a lot of juices. Pour the berries and all the accumulated juices into a large saucepan, making sure to scrape any sugar out of the bottom of the container. Bring to a simmer for 5 minutes, then pour the berries into a colander set over a large bowl.
  4. Return the juice to the saucepan and boil for 15 minutes to reduce.
  5. Add the berries, lemon juice and balsamic vinegar to the saucepan, and cook, stirring often, until the preserves are 220F. Skim off the foam every few minutes.
  6. Remove from the heat and stir in the black pepper.
  7. Move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.
  8. Fill the jars up to 1/4” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.