There’s nothing quite like the decadent combination of creamy cheesecake and the sweet, tangy burst of strawberries. This Strawberry Cheesecake is a showstopper that will have everyone reaching for seconds. Whether it’s a family gathering, a holiday celebration, or simply a treat-yourself dessert, this recipe is guaranteed to impress.
My love for this cheesecake started on a lazy Sunday afternoon, experimenting with leftover cream cheese and fresh strawberries from the farmer's market. What began as a simple idea has now become one of my most requested desserts. Let’s dive into why this recipe will steal your heart!
Why You’ll Love This Strawberry Cheesecake
Get ready to meet your new go-to dessert for every occasion. This Strawberry Cheesecake is as delicious as it is beautiful, with layers of luscious flavor in every bite.
First, it’s surprisingly easy to make! While cheesecake can seem intimidating, this recipe breaks it down into simple steps that even beginners can master. No water bath required!
The flavor is out of this world. From the creamy, velvety cheesecake base to the bright, sweet strawberry topping, each component perfectly complements the others for a balanced and indulgent dessert.
This cheesecake is also incredibly versatile. Want to make it ahead? No problem – it stores wonderfully and tastes even better the next day.
Finally, it’s a crowd-pleaser. Whether you’re serving kids or adults, this dessert is sure to disappear from the table in no time. Let’s talk ingredients so you can get started.
Ingredients Notes

The magic of this Strawberry Cheesecake lies in its thoughtfully chosen ingredients. Each one plays a vital role in achieving that perfect flavor and texture.
Graham crackers form the foundation of the crust. Crushed and combined with melted butter and a touch of sugar, they create the perfect base – crumbly, yet sturdy enough to hold the creamy filling.
Cream cheese is the heart of this recipe. Use full-fat cream cheese for the richest flavor and smoothest texture. Be sure it’s softened to room temperature before you start mixing, as this prevents lumps in the batter.
Fresh strawberries are the star of the topping. Their natural sweetness and vibrant color make the cheesecake irresistible. Feel free to use frozen strawberries if fresh ones aren’t in season.
Heavy cream adds silkiness to the filling, helping it achieve that signature melt-in-your-mouth texture. Whip it to soft peaks for the best results.
Gelatin is a key player in the strawberry topping, ensuring it sets perfectly without becoming rubbery. It keeps the topping glossy and holds the berries in place beautifully.
Before starting, make sure you have a springform pan. This specialty pan makes it easy to remove the cheesecake without damaging its delicate edges.
How To Make This Strawberry Cheesecake

Making this Strawberry Cheesecake is simpler than you think. Follow these steps for a dessert that looks and tastes bakery-worthy.
Begin by preparing the crust. Crush your graham crackers into fine crumbs and mix them with melted butter and sugar. Press this mixture firmly into the bottom of a greased springform pan, creating an even layer. Bake the crust for 8-10 minutes to set it, then let it cool completely.
While the crust cools, prepare the cheesecake filling. Beat softened cream cheese and sugar until smooth and creamy. Add vanilla extract and a pinch of salt for flavor. Next, gently fold in whipped heavy cream to lighten the mixture, ensuring a silky texture. Pour the filling over the cooled crust, spreading it evenly. Refrigerate for at least 6 hours, or overnight for the best results.
For the strawberry topping, heat fresh strawberries, sugar, and a splash of lemon juice in a saucepan. Cook until the strawberries release their juices and become soft. Dissolve gelatin in water, then stir it into the strawberry mixture to help it set. Once cooled, pour the topping over the chilled cheesecake. Refrigerate again until the topping is firm.
Before serving, carefully remove the cheesecake from the springform pan. Garnish with extra fresh strawberries or a dollop of whipped cream for an extra-special touch.
Storage Options
This cheesecake is perfect for making ahead or storing leftovers. Keep it refrigerated in an airtight container for up to 5 days. The flavors only improve as it sits, making it an excellent dessert to prepare the day before a big event.
If you want to freeze it, wrap the cheesecake tightly in plastic wrap, followed by aluminum foil. Freeze for up to 2 months. When ready to serve, let it thaw in the refrigerator overnight.
To reheat a slice (yes, some people enjoy it slightly warm!), pop it in the microwave for 10-15 seconds. Just enough to soften the cheesecake without melting the topping.
Variations and Substitutions
This Strawberry Cheesecake is highly adaptable, so you can make it your own with a few creative tweaks.
Swap out the strawberries for another fruit, like raspberries, blueberries, or even peaches, for a fresh twist.
If you prefer a chocolate spin, drizzle melted dark chocolate over the top or mix cocoa powder into the crust.
For a gluten-free option, use gluten-free graham crackers in the crust. The process and flavor remain just as delicious.
Need a non-dairy version? Use dairy-free cream cheese and coconut cream in place of the heavy cream.
You can also turn this cheesecake into mini desserts by using a muffin tin with cupcake liners. Perfect for parties and portion control!
Now it’s your turn to get creative in the kitchen. This Strawberry Cheesecake is a delightful canvas for your imagination, so don’t be afraid to try something new. Enjoy every bite!
PrintStrawberry Cheesecake Recipe
Indulge in this decadent strawberry cheesecake recipe featuring a velvety cream cheese filling, a buttery graham cracker crust, and a sweet homemade strawberry topping. Perfect for celebrations or casual desserts!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes (includes chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- 2 cups fresh strawberries, chopped
- ½ cup strawberry jam
Instructions
- Preheat oven to 325°F (163°C).
- Combine graham cracker crumbs and melted butter, then press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- In a large bowl, beat cream cheese and sugar until smooth. Add vanilla, eggs (one at a time), sour cream, and flour, mixing until just combined.
- Pour the batter over the crust and bake for 50-60 minutes, or until the center is set. Cool completely.
- In a small saucepan, heat strawberry jam until smooth. Add chopped strawberries and stir.
- Spread the strawberry topping over the cheesecake. Chill for 4 hours or overnight before serving.
Notes
- For a smoother filling, ensure all ingredients are at room temperature before mixing.
- You can substitute fresh strawberries with frozen, but thaw and drain them beforehand.
- Store leftovers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice (1/12th of the cheesecake)
- Calories: 360
- Sugar: 25g
- Sodium: 240mg
Leave a Reply