Strawberry Cheesecake

This Strawberry Cheesecake recipe is super easy to make, and it’s a fail-proof dessert for a crowd! Smooth and creamy, it’s topped with delicious strawberries and homemade strawberry sauce – the perfect summer recipe treat!

If you love strawberry cheesecake but don’t want to have to do any baking, be sure to try this easy No Bake Strawberry Cheesecake recipe instead.

Easy Strawberry Cheesecake Recipe

Best Strawberry Cheesecake Recipe

Easy Homemade Strawberry Cheesecake

So I chatted a bit about our IVF transfer yesterday over on the Lifestyle section. It was officially a week ago today and we have until Monday before we know if it was successful or not. Ahh! Thank goodness it’s Friday and we have plans every day this weekend. 🙂

We are getting together with our church group tonight, pedicures with friends tomorrow and hanging out with some other friends on Sunday. Busy! Distracted! That’s how I like it. 🙂

The only thing that could make a weekend better is sitting down with a pan full of this Easy Strawberry Cheesecake! It’s got all the things I love – a good thick crust, super creamy vanilla cheesecake and it’s covered in strawberry sauce and strawberries. No joke, I could demolish this thing. Just pass me the pan and a fork!

If you think you’ll feel the same way, you should totally whip it up. It’s such an easy cheesecake to make. I love making my beautiful round 9 inch-ers that are nice and fancy, but sometimes fancy is unnecessary and more than you want to deal with. Plus, baking in this 9×13 pan makes it especially easy to transport for sharing. And isn’t summer all about getting together with friends and sharing? I think so.

Homemade Strawberry Cheesecake Recipe Easy Strawberry Cheesecake Recipe

How to Make the Best Strawberry Cheesecake

So to put the cheesecake together, we start with the graham cracker crust. A total classic! I like to add a touch of sugar to sweeten things up because I’m me and I like things sweet. No surprise there. 🙂 Plus, it really does make the crust just that much better.

Next you’ve got the cheesecake filling. Pretty straight forward, just try not to over mix things too much. You’re more likely to add air bubbles to your batter and get cracks, although this cheesecake should do a good job of not cracking.

Then the best part – it’s baked without a water bath. Yay! No extra step of wrapping a pan and putting it in another pan – just bake! I do still utilize the slower cooling process to help make sure you don’t get cracks. It’s just good practice. 🙂

The topping is the most delicious homemade strawberry sauce with fresh chopped strawberries! It’s not super thick like Jello, it’s more like a sauce. It’s baked right on the stove and the longer it cools after cooking, the more it thickens up. If you prefer an even thicker sauce, feel free to add another tablespoon of cornstarch and cook it a bit longer. Either way the flavor is amazing and SO good with the tasty crust and creamy cheesecake.

This Easy Strawberry Cheesecake is a delight to eat! So summery, light and fresh. Grab a fork and dig in!

Best Strawberry Cheesecake Recipe How to Make Strawberry Cheesecake


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Strawberry Cheesecake Recipe
Recipe

Strawberry Cheesecake

  • Author: Life Love and Sugar
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12-15 Servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This easy Strawberry Cheesecake recipe is perfect for the summer! Smooth and creamy, it’s topped with delicious strawberries and homemade strawberry sauce. !


Scale

Ingredients

CRUST

  • 2 1/4 cups (302g) graham cracker crumbs
  • 3 tbsp (39g) sugar
  • 1/2 cup (112g) salted butter, melted

FILLING

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 3/4 cup (173g) sour cream, room temperature
  • 1 1/2 tbsp vanilla extract
  • 3 large eggs, room temperature

STRAWBERRY TOPPING

  • 1 1/2 cups (310g) sugar
  • 2 tbsp cornstarch
  • 1 1/2 cups pureed strawberries (from about 1 lb strawberries)
  • 1/2 tsp vanilla extract
  • 2 cups chopped strawberries

WHIPPED CREAM

  • 1/2 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 325°F (163°C). Grease a 9×13 pan.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Reduce the oven temperature to 300°F (148°C).
5. In a large bowl, blend the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
6. Add the sour cream and vanilla extract mix on low speed until well combined.
7. Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
8. Pour the batter into the pan with the crust and spread evenly.
9. Bake the cheesecake for 30 minutes.
10. Turn off the oven and leave the cheesecake in the oven with the door closed for 20 minutes.
11. Crack the door of the oven, with the cheesecake inside, for 15 minutes. This slow cooling process helps prevent the cheesecake from cracking.
12. Put the cheesecake in the fridge to cool completely, 3-4 hours.
13. To make the strawberry topping, combine the sugar and cornstarch in a large saucepan. Stir in the strawberry puree.
14. Cook over medium heat, stir constantly until mixture thickens and come to a boil, about 15 to 20 minutes.
15. Allow to boil for 1 1/2 minutes, then remove from heat.
16. Stir in vanilla extract and chopped strawberries and allow to cool for about 15-20 minutes.
17. Pour the topping over the cheesecake and allow to cool completely, 3-4 hours or overnight. You could serve the sauce immediately, but it will thicken as it cools.
18. To make the whipped cream, add everything to a large mixer bowl and whip on high speed until stiff peaks form. Serve slices of the cheesecake with the whipped cream, if desired.

Keywords: strawberry cheesecake recipe, strawberry cheesecake, strawberry cheesecake topping, easy cheesecake, easy cheesecake recipe, best cheesecake recipe, homemade cheesecake

Enjoy!

 

Easy Strawberry Cheesecake - thick crust, creamy vanilla cheesecake and a homemade strawberry topping!

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Recipe rating

137 Comments
  1. David Derrough

    Thanks so much for this recipe! It was a big hit. I cut the sugar in half, which I usually do, and the sweetness was spot on. Was wondering if I wanted to use this recipe for a blueberry cheesecake, would it work?

    1. Lindsay

      I’m not sure I understand your question. That’s how long it takes to bake. It’s not a regular 9 inch cheesecake, so it takes less time.

  2. Nathan

    I love this recipe! It’s is full proof and delicious! I am planning on making two of these cheesecake’s at the same time in separate pans but does the cooking time vary or anything of that sort? Or does everything stay the same? 

    1. Lindsay

      I would guess that if you have two in the oven at the same time, you’ll need a longer bake time. Glad you love it!

  3. Shay

    My cheesecake is in the oven now and I did exactly what the directions said. Is majority of the center of the cheesecake suppose to be really giggly when it comes out of the oven? Because I know it’s suppose to cool in the fridge for 3-4 hours.. 

    1. Lindsay

      It’s been a while since I’ve made this particular cheesecake, but I don’t think it supposed to be too jiggly. There can be variation between ovens, so it’s possible you may need to bake it a little longer.

  4. Gabriela Orozco

    Made this for my first time, followed all the steps exactly as they were and it came out PERFECT!!! It was the best cheesecake I had ever had! I had some extra filling left over, how long with the cheesecake mixture last in the fridge for?? Checkout my Instagram @sweetsbybrieluh to see the result 😍

  5. Madi

    Can you bake the cake in a 9 inch round springform pan? If so, do you add water in a pan halfway to prevent cracking? Also, how do you adjust the ingredient amounts?

  6. Carmen

    Used this recipe twice and both times it turned out very well done! I can’t seem to perfect the strawberry topping though.

  7. Diane Perris

    this looks luscious! Any thoughts on making it with a shortbread crust instead of graham crackers? I love strawberries and shortbread! Thanks!

  8. Natalee Newcomb

    Hi, I’m trying to make this for my boyfriends moms birthday, I was wondering was strawberry purée you used and if you made it or bought it from the store? 

  9. Sierra Minor

    This turned out so amazing! Like seriously, wow! My whole family had to be careful not to eat too much at once haha!

  10. Melissa Claudio

    This was my first time making cheesecake and OH MY GOD! It came out perfect. I followed your exact directions and everyone loved it! I would love to write about it on my blog and will definitely link to your post if that is ok with you! Amazing Recipe!

  11. Elizabeth G.

    I am making this for a family crawfish boil and so far, it tasted delicious. It’s in the oven, hopefully I don’t mess anything up! Needed a recipe to get rid of a bunch of strawberries and it definitely  did the job! Super excited!

  12. ShayMarie

    I made this cake a few days ago and O…M…G!!! It was amazing! The recipe was very detailed and super easy to follow. Also it was my FIRST cheesecake and man it was a HIT! Everyone loved it! Lindsay girl, you rock. I’m a follower for life!

  13. Dayana

    I only have a pyrex 9.5” glass pie plate  How would the cooking times differ? I made a cheesecake in that pyrex using a different recipe and the cook time was way too long and my cake overcooked a little. So I don’t want that to happen again. 

    1. Lindsay

      It’s hard to say because I haven’t actually baked a cheesecake in a pie plate before. You probably only need about half of the filling, so I’m guessing you may want to cut the baking time in half or so.

  14. Abigail

    Hi! I am super interested in baking this but I prefer to use my 9″ round pan. How should I reduce the ingredients?

  15. Mary Livas

    Hi, I’m making a cheesecake for the first time and I’m using your recipe, what I’m missing is how to make the strawberry purée?? 

  16. Yvonne

    I’ve made this so many times and it’s so delicious! Is it possible to freeze Some of the it?

    1. Lindsay

      I’m so glad you enjoyed it! Cheesecake generally does freeze pretty well. I would just wrap it well and then thaw it in the fridge.

  17. Erica

    This was my second time to make a cheesecake, the first tome was more than ten years ago. I was nervous how it would turn out because I didn’t follow the cardinal rule of room temperature ingredients but I did allow for some extra cooking time. The result? Minimal air pockets in the cake, no cracks, beautifully smooth and rich creamy texture, simply delicious. I will try again in the near future with room temperature ingredients and indulge once more! Thank you I will follow your recipes forever ❤️

  18. Kaycelyn Rodriguez

    I made this cheesecake and it was my first time ever making one. I made it and it came out perfect. I gave it to my aunt as a gift and she absolutely loved it!

  19. Ida Martins

    This was the most amazing Strawberry Cheesecake ever! Family and friends all loved it! I would like to know if I can use the exact same recipe substituting blueberries or cherries for the strawberries? What changes if any would I need to make? Thanks in advance for any help!

    1. Lindsay

      Awesome, I’m so glad it was a hit! Other fruits should work just fine. You might just need to thicken the sauce with a little more cornstarch for certain fruits.

  20. Stacy

    Do you think I could use this recipe for the cheesecake itself and combine the lemon blueberry cheesecake recipe topping to make a blueberry cheesecake? If so do you think I’d need to double the topping? Thank you in advance!

    1. Lindsay

      I would imagine it would be fine. The main thing is the beginning with mixing the cream cheese. You don’t want it to be lumpy or have to whisk it too much.

    2. Spencer T.

      Hey, might be a little late for feedback, but maybe I’ll help other people reading this. Make sure the cream cheese is room temperature, even a bit warm helps a lot when mixing by hand. Baking was invented long before the food processor and mixing stand. Get your arm workout in for the day too!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12