Chocolate Covered Strawberry Cheesecake Cake

 Chocolate Covered Cheesecake Cake {}

Tomorrow happens to be a very special day.  It’s Mother’s Day and if you are just finding out about that than you are gonna need the recipe I’m sharing with you today.  Mom will never know that the one person in the world she loves the most forgot about the one day that honors her for all the sacrifices she made to bring you into this world.

Chocolate Covered Strawberry Cheesecake Cake

And speaking of the sacrifices mothers make for their youngin…I seriously lucked out in that department.  I have the best mothers on this planet.  True story.  From my grandmothers to my mother and my mother-in-law.  They have guided me on the path that I am on today and all I can really say is thank you.  And share a slice of this strawberry cheesecake with them.

Chocolate Covered Strawberry Cheesecake Cake

There really isn’t a day that goes by that I am not reminded of my mothers.  They are in everything that I do from styling my hair in the morning {down cuz that’s how mamacita likes it}, being addicted to freezer jam {and only freezer jam cuz that’s how mom-in-law makes it}, or answering my kids with “because I told you so”.

Chocolate Covered Strawberry Cheesecake Cake

I hope all the women in my life know how much I appreciate them whether they are a mother, sister, or friend.  I truly believe all women should be honored on Mother’s Day.  We are, after all, a very mothering group.  Who like cheesecake.

Chocolate Covered Strawberry Cheesecake Cake

Chocolate Covered Strawberry Cheesecake Cake


    Cake Layers
  • 1 - 16 oz box white cake mix
  • 1 - .30 oz sugar free strawberry jello
  • 1/2 cup warm water
  • 1/2 cup oil, canola or vegetable
  • 4 egg whites
  • Cheesecake Layers
  • 3 - 8 oz boxes cream cheese, softened
  • 3/4 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup sour cream
  • Frosting
  • 1 cup butter, softened
  • 1 lb powdered sugar
  • 1 teaspoon vanilla
  • Chocolate Ganache
  • 2 cups dark chocolate chips
  • 1 tablespoon shortening


  1. Preheat oven to 325° and spray four 9 inch disposable cake pans with cooking oil and lined with a circle of parchment paper {do not skip the parchment paper in this recipe}
  2. In a medium bowl mix the gelatin and the warm water. Add the cake mix and the oil and mix until combined.
  3. In a separate bowl beat the egg whites until stiff. Carefully fold into the cake batter.
  4. Pour into two of the disposable cake pans. Bake for 25 minutes or until a toothpick comes out clean.
  5. Cheesecake Layers
  6. While the cake is baking beat the cream cheese, sugar, eggs, vanilla and sour cream until smooth.
  7. Divide in half and pour into the remaining two cake pans.
  8. Bake for 25 minutes in the 325° oven.
  9. Assembling the Cake
  10. Once the cakes are cooled flip out of the cake pans and remove the parchment paper on everything except one of the cheesecake layers.
  11. Place the cheesecake layer with the parchment paper still on at the bottom, parchment paper down. Place a layer of the strawberry cake on top, the second cheesecake layer on top of that, and top with remaining strawberry cake.
  12. Chill in the freezer while you make the frosting.
  13. Frosting
  14. In a medium bowl beat the butter, powdered sugar, and vanilla until smooth.
  15. Spread around the chilled cake.
  16. Ganache
  17. In a microwave safe bowl melt the dark chocolate chips and shortening for 30 second intervals, stirring in between, until melted.
  18. Pour and spread over the frosted cake.
  19. Chill immediately for at least 3 hours before serving.


  1. What a perfect cake for Mother’s Day! My dad is planning on making chocolate covered strawberries for mother’s day this year so I’ll have to send him this recipe! Maybe he’ll make it to go along with his strawberries!
    And Happy Early Mother’s Day to you!!

  2. THIS CAKE! I must, must have it…wow. Absolutely beautiful photos!!

  3. What a beautiful cake, and some lovely sentiments to go along with it. Stunning photos!! Happy Mother’s Day to you!!

  4. Beautiful cake! I’m totally loving the chocolate on top mmmm.

  5. This cake look so pretty and I love all that delicious layers!

  6. Wow! This cake is sooooo pretty! Happy I found your blog today :-)

  7. Annalise says:

    This looks fabulous, Krista!

  8. Sherry says:

    I just tried making this cake and have yet to taste it but it turned into a disaster frosting, tha ganache and one cheesecake was horrible. When I poured the ganache on top of the frosting it literally slid completely off the cake onto the pan.

    • Krista says:

      Oh that’s too bad Sherry! I’m sorry that happened. If it’s not chilled well the frosting will melt when the ganache is poured on. I’ll check my directions again on that. As for the cheesecake, I’m not really sure what to say. I hope it still tasted good.

      • Michelle says:

        Sad to say that mine was a disaster as well. The cream cheese layers did not bake well and the cake itself was very very rich…too rich. I have looked back through the recipe several times looking to see if I may have missed something, am confident that I followed it to a tee. On a good note, I have made three of your other desert recipes posted and they were fabulous.

        • Krista says:

          Oh I’m so sorry this didn’t meet expectations. SO happy to hear that other recipes have though! Here’s to hoping the next couple are winners too!

  9. Thanks for sharing this recipe. The cake looks delicious. I love chocolate covered strawberries. If you get a chance stop by my blog Recipe for Life and check out some of my family favorites at:
    Deborah H. Bateman – Author

  10. Nutmeg Nanny says:

    Oh goodness, this cake is amazing! I need this :)

  11. Look at that drippy chocolate!

  12. Rebecca says:

    Wow, looks so good!
    How would I exchange the box-cake for real cake though, as they’re not at all nice in the UK! Just a regular 3-egg type sponge cake mixed with the jam (jelly)? Or would something like a strawberry Angel’s food or pink lady cake work better do you think?? :-)

    • Krista says:

      I am always up for real cake Rebecca! I think a sponge cake or Angel’s food cake would be fabulous in this recipe as the cake layers tend to be less heavy. Hope it’s wonderful!

  13. Julie says:

    I made this cake today and it was so yummy! I had one question about cutting the cake, Is there a trick to cutting through the chocolate? I kinda destroyed it while cutting pieces. The chocolate was so hard my knife wouldn’t cut it! This is my first time working with chocolate like this :)

    • Krista says:

      Confession: When I cut my cake the chocolate was a bit difficult as well. I used a serrated knife and, a little trick I learned a long time ago, between each cut dip the knife in a very hot glass of water. It heats the knife and removes any scraps of cake left on the knife. I use this trick for ALL my cakes and the slices come out wonderfully!

  14. Michelle says:

    OMG doesn’t evem begin to explain this cake! I made it for the other day for a coworker’s bday and I am making it again today for another one with another request for next month as well. It was absolutely delicious. The only hard part for me was layering the cake. It was a mess, but overall it came out great. Oh and before you ice your cake make sure it sits in the freezer for at least an hour.

  15. Letty D says:

    Hi :) ok this sounds really good and yes I do have plans on making it but… Why the disposable pans?

    • Krista says:

      I used the disposable pans for numerous reasons. One was for the size. Believe it or not, I don’t have four pans that are all the same size. Second, and most importantly, they can be cut which makes getting the cheesecakes out much easier. Hope it turns out great Letty!


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