Introduction
There is something undeniably romantic and indulgent about the combination of strawberries and chocolate. Whether it’s a Valentine’s Day treat or a summer potluck centerpiece, these Chocolate Covered Strawberry Cheesecake Bars are designed to impress. As a food writer, I’ve seen many variations of the classic cheesecake, but this version—featuring a crunchy Oreo base, a velvety cream cheese center, and a glossy ganache—is the gold standard.
The contrast between the tart, fresh berries and the deep, dark chocolate is elevated by the tanginess of the sour cream in the cheesecake layer. If you love the flavor profile of a No-Bake Oreo Cream Pie, you are going to flip for this baked version that takes those flavors to a whole new level of sophistication.
Why I Love This Recipe
I am a firm believer that the best desserts balance textures. You have the snap of the chocolate ganache, the juiciness of the strawberries, the creaminess of the cheesecake, and the crunch of the Oreo crust.
This recipe is also incredibly reliable. Unlike a full-sized cheesecake that requires a stressful water bath and hours of worrying about cracks, bars are much more forgiving. Even if the top isn’t perfectly smooth, the layer of fresh fruit and ganache hides any “character lines,” making this a foolproof choice for home bakers. It’s a secret weapon recipe, much like my Copycat Neiman Marcus Chocolate Chip Cookies.
Ingredients List
For the Crust:
- 2 cups Oreo cookie crumbs (approx. 20-24 cookies)
- 6 tbsp Unsalted butter, melted
For the Cheesecake Layer:
- 16 oz Cream cheese, softened to room temperature
- 1/2 cup Granated sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- 1/2 cup Full-fat sour cream
For the Topping:
- 1 1/2 cups Fresh strawberries, sliced
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Heavy cream
- Garnish: Fresh strawberries, blackberries, and optional shaved dark chocolate
Swaps and Notes
- The Crust: If you want a more colorful look, you could use Golden Oreos. If you’re looking for more easy cookie-based ideas, check out these Cake Mix Cookies.
- The Berry: While strawberries are the star, you can easily swap them for raspberries or even a mix of forest berries.
- The Chocolate: I prefer semi-sweet for the ganache to balance the sugar in the cheesecake, but dark chocolate (60% cacao) works beautifully for a more “grown-up” flavor profile.
Step-by-Step Instructions
1. Prepare the Oreo Base
Preheat your oven to 325°F (160°C). Pulse your Oreo cookies in a food processor until they are fine crumbs. In a mixing bowl, combine the crumbs with the melted butter. Press the mixture firmly into the bottom of a 9×9-inch baking pan lined with parchment paper. Bake for 10 minutes, then remove and let it cool completely. This sets the crust so it doesn’t get soggy.
2. Create the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar together. It is vital that the cream cheese is at room temperature to avoid lumps. Add the eggs one at a time, mixing just until incorporated. Fold in the vanilla and sour cream. Pour the velvety mixture over your cooled crust.
3. The Bake
Bake for 30–35 minutes. You are looking for the “jiggle test”—the edges should be firm and slightly puffed, but the center should still have a slight wobble. Do not overbake!
4. The Big Chill
This is the hardest part: waiting. Allow the bars to cool to room temperature, then refrigerate for at least 4 hours(overnight is best). The structure of the cheesecake needs this time to set properly.
5. Add the Fruit and Ganache
Arrange your sliced strawberries in an even layer across the chilled cheesecake. To make the ganache, heat the heavy cream until simmering, then pour over the chocolate chips. Let it sit for 2 minutes, then stir until glossy. Drizzle or pour the ganache over the berries and chill for another 30 minutes to set.
Tips for Success
- Parchment Paper is Key: Leave an “overhang” of parchment paper on the sides of the pan. This allows you to lift the entire block of bars out of the pan for clean, professional slicing.
- Clean Slices: For those perfect “Instagrammable” squares, run a sharp knife under hot water and wipe it dry between every single cut.
- Room Temp Ingredients: Cold cream cheese leads to a lumpy batter. If you’re in a hurry, you can microwave the bricks for 15 seconds, but natural softening is always better.
Serving Suggestions and Pairings
These bars are quite rich, so they pair beautifully with a light, acidic beverage. For a summer party, I highly recommend serving these alongside a Refreshing Strawberry Mojito.
If you are hosting a themed party (like Valentine’s Day), these bars look stunning next to Chocolate Oreo Hearts. For a cold summer treat, you might also enjoy my Easy Ice Cream Sandwich Cake.
Nutritional Information (Per Serving)
Servings: 12 bars
- Calories: 385 kcal
- Total Fat: 26g
- Carbohydrates: 34g
- Protein: 5g
- Sugar: 24g
Storage and Leftover Tips
- Fridge: Keep these in an airtight container in the refrigerator for up to 3-4 days. Note that the strawberries may release some moisture over time.
- Freezing: You can freeze the cheesecake layer and crust, but I do not recommend freezing the fresh strawberry topping as the fruit will become mushy upon thawing.
Final Thoughts
These Chocolate Covered Strawberry Cheesecake Bars are the epitome of “luxury made easy.” They look like they came from a high-end bakery but are simple enough for a weekend project. I’d love to hear how yours turned out! Did you stick with the Oreo crust or try something new?
Leave a comment below, and don’t forget to follow us on social media for more daily recipe inspiration!
Leave a Reply