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

Read transcript

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Strawberry Cheesecake 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
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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



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


  • 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


  • 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


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


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.


  • Serving Size: 1 Slice
  • Calories: 459
  • Sugar: 47.4 g
  • Sodium: 363.6 mg
  • Fat: 19.8 g
  • Carbohydrates: 63.8 g
  • Protein: 7.5 g
  • Cholesterol: 91 mg

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



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

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Recipe rating

  1. Clare

    OMG, this is simply the best cooked cheesecake I’ve ever made and possibly even eaten! The texture is perfect, not too heavy, not too light and so creamy.
    I didn’t put sugar in the base as I used Digestive biscuits which are sweet enough plus used half the sugar in the topping and it was more than sweet enough.
    Next time I’m going to try using lemon zest and juice instead of vanilla and also put the fresh strawberries on top of the glaze instead of in it. I think that will help cut through the lovely richness of this dessert.

  2. Linda Lee Bell

    How soon ahead can I make this cheesecake? It’s Monday and I want it for Thanksgiving on Thursday. Thanks.

    1. Lindsay

      The cheesecake will be fine for a couple of days, though I’d recommend adding the strawberry topping either the day of or the day before you are going to serve it.

  3. Shay Holloday

    i wanted to ask you if you are making this in an 8×8 pan, are you suppose to change the cooking time? I don’t think I’m suppose to cook it that long or it will burn. Im making 3 in 8×8 pans but i wanted to know how to adjust the cooking time and the ingredients? I wanted to make this for my family for thanksgiving this year. Please if you could help me adjust i don’t want to make it wrong or mess it up looks to amazing.Please HELP!!! Please and thank you so much.

    P.s. you just gained a new fan!

    1. Lindsay

      Cutting it in half might give you a little too thin of a cheesecake, so you might want like 2/3 of the recipe. Baking time wouldn’t be too much different – maybe 20-25 minutes.

      1. sav

        if youre making it in separate round pie tins, would you bake it normal or in a water bath? this is gonna be my first time making a cheesecake from scratch for my boyfriend!!! im a sucker for no bakes haha. any tips?

      2. Lindsay

        I haven’t tried cheesecake in a pie pan before. My guess is that it will be thicker than a 9 x 13 Pan but thinner than a 9 inch spring form pan. Since I haven’t tried it before, it’s hard for me too suggest a baking time, but it might be best to try with a water bath to be sure that it doesn’t crack.

  4. R

    I’m looking to make this recipe as a gift for a friend of ours, and was wanting to make it easy and bake it in a disposable pan. Would that work? Or would that affect the baking times, etc? And could you half the recipe and make it in an 8×8 pan?

    1. Lindsay

      I haven’t ever made a cheesecake in a disposable pan, but I would think it’d be fine. And 8×8 should be ok.

      1. Melody

        I wanted to use a round dish for this recipe. What size would you recommend and how would it change the cooking temp/length of cooking?

    2. Kathy J Burrell

      This cheesecake was excellent! My men raved over it!!! I’ve baked cheesecakes for years. I never really craved them because they were too tart for me. But, this recipe has just the right amount of sweetness. Not too tart and not too sweet. My husband says its better than Cheesecake Factory. My son requested strawberry cheesecake for his birthday. As a rule, I don’t like trying new recipes for special occasions. Man was I glad I broke my own rule! The recipe is a keeper. And, what a brilliant idea to bake in a 9 x 13 pyrex. My son loves cheesecake so I did doubled the recipe and the bake time (from 20 to 40 min.). I had to waste a bit of the batter, but it was worth it. The glaze fit nicely at the top and the end result was wonderful. Thank you for this delicious recipe.

    1. Roxy

      What happened to my cheesecake? I followed all the steps and it ended up gooey. 🙁 It taste good tho but the presentation is off as the cream cheese itself is still runny even if its is already in the fridge overnight. 🙁 

  5. sandy j Richardson

    This is a wonderful dessert! The cheesecake is so smooth and creamy. Your instructions for the cheesecake were great and was the best I’ve ever made! My family went crazy over it . thank you for sharing.

  6. Naomi Aguirre

    Question. Do you have to let cheesecake cool the 3-4 hours before adding the strawberry sauce and cool another 3-4 hours?
    My first time doing.

    1. Lindsay

      It’s up to you. The recipe is written that way, yes. But if you’d prefer to serve the cooled cheesecake with strawberry sauce warm on top, you certainly can.

      1. Roxy

        when I take the cheesecake out the oven after it is cooked can I add the strawberry topping then refrigerate overnight

  7. Madison

    This cheesecake looks delicious but I just wondering how did you make the strawberry purée and what ingredients did you use

  8. Carolyn McIntyre

    Oh My! I made the cheesecake last night and been in the refrigerator….just made the sauce and it is wonderful….cant wait to put it on the cheesecake and take to friends for dessert later! I guarantee it is going to be a hit!

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!

Scripture I’m Loving

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