If you’re craving a dessert that’s creamy, rich, and bursting with fresh strawberry flavor, this homemade strawberry cheesecake is for you! With a buttery graham cracker crust, a silky smooth cheesecake filling, and a luscious strawberry topping, every bite is pure indulgence. Plus, it’s easier to make than you think—I’ll guide you through every step so you can bake with confidence.
Whether you’re celebrating a special occasion or just treating yourself, this classic strawberry cheesecake is sure to impress. Keep reading for the full recipe!
Table of Contents
Ingredients for Strawberry Cheesecake
For the Graham Cracker Crust:
- 2 cups (200g) graham cracker crumbs (about 2 sleeves)
- ¼ cup (50g) granulated sugar
- 6 tablespoons unsalted butter, melted
Strawberry Cheesecake Filling:
- 32 ounces (904g) cream cheese, room temperature
- 1 ⅓ cups (226g) granulated sugar
- 1 cup (227g) sour cream, room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 4 large eggs, room temperature, lightly beaten
Strawberry Cheesecake Sauce:
- 16 ounces (400g) whole strawberries, diced
- 2 tablespoons cornstarch
- 1 cup (200g) granulated sugar
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 2 cups (334g) finely chopped strawberries
This combination creates a rich, creamy cheesecake with a perfect balance of tangy and sweet flavors.
Step-by-Step Instructions for Strawberry Cheesecake
1: Prepare the Graham Cracker Crust
- Preheat your oven to 350°F (175°C).
- Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil to prevent leaks.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom and about 2 inches up the sides of the springform pan.
- Bake for 10 minutes, then set aside to cool.
2: Make the Strawberry Cheesecake Filling
- Reduce the oven temperature to 300°F (150°C).
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth (about 1 minute).
- Add the sugar and sour cream, and mix until well combined.
- Mix in the vanilla extract and salt on low speed until smooth.
- Gently stir in the beaten eggs, being careful not to overmix (this helps prevent cracks).
- Pour the cheesecake batter over the prepared crust.
3: Bake the Strawberry Cheesecake
- Place the springform pan in a large roasting pan. Fill the roasting pan with a few inches of boiling water (this creates a water bath for even baking and prevents cracking).
- Bake for 1 hour, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake sit inside for another hour with the door closed.
- Remove from the oven, run a knife around the edges, and let it cool at room temperature for 1 ½ hours.
- Cover and refrigerate for at least 4 hours or overnight before serving.
4: Make the Strawberry Cheesecake Topping
- In a food processor or blender, puree diced strawberries with cornstarch until smooth.
- Transfer the puree to a saucepan and add sugar.
- Cook over medium heat, stirring constantly, until thickened (about 10-15 minutes).
- Remove from heat and stir in vanilla extract, salt, and chopped strawberries.
- Let the topping cool for 40 minutes, stirring occasionally.
Just before serving, spread the strawberry topping evenly over the cheesecake or drizzle it over individual slices for a beautiful presentation!
Tips for the Best Strawberry Cheesecake
- Use Full-Fat Ingredients – Full-fat cream cheese and sour cream give the cheesecake its rich, creamy texture. Avoid low-fat versions for the best results.
- Don’t Overmix the Batter – Overbeating introduces too much air, leading to cracks. Mix just until combined.
- Bake in a Water Bath – This ensures even baking and prevents cracks by keeping moisture in the oven.
- Cool Gradually – Letting the cheesecake sit in the oven after baking helps it set properly. Cooling too fast can cause cracks.
- Chill Before Serving – Cheesecake needs at least 4 hours in the fridge (overnight is best) for the perfect texture.
Storage & Freezing Instructions
Refrigerator:
- Store leftover Strawberry Cheesecake covered in the fridge for up to 4 days.
Freezing:
- Wrap the cheesecake tightly in plastic wrap and aluminum foil.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before serving.
Nutrition Information (Per Slice)
- Calories: 377 kcal
- Carbohydrates: 39g
- Protein: 5g
- Fat: 23g
- Sugar: 32g
- Fiber: 1g
This Strawberry Cheesecake is a decadent treat—perfect for special occasions or when you’re craving something indulgent!
Strawberry Cheesecake Recipe
Ingredients
Equipment
Method
- Step 1: Make the Graham Cracker Crust
- Preheat oven to 350°F (175°C).
- Wrap the bottom of a 9-inch springform pan tightly with aluminum foil to prevent leaks.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
- Press into the bottom and 2 inches up the sides of the pan.
- Bake for 10 minutes, then let cool while preparing the filling.
- Step 2: Make the Cheesecake Filling
- Lower oven temperature to 300°F (150°C).
- Beat cream cheese in a large bowl with an electric mixer until smooth (about 1 minute).
- Add sugar, sour cream, vanilla extract, and salt—mix until combined.
- Stir in lightly beaten eggs gently (avoid overmixing).
- Pour the cheesecake batter over the crust.
- Step 3: Bake the Cheesecake
- Place the springform pan inside a large roasting pan.
- Fill the roasting pan with boiling water (about 1-2 inches deep) for a water bath.
- Bake for 1 hour, or until the edges are set and the center slightly jiggles.
- Turn off the oven and let the cheesecake sit inside for 1 more hour.
- Remove from the oven and let cool at room temperature for 1½ hours.
- Cover and refrigerate for at least 4 hours or overnight before serving.
- Step 4: Make the Strawberry Topping
- Puree diced strawberries and cornstarch in a blender until smooth.
- Transfer to a saucepan, add sugar, and cook over medium heat until thickened (about 10-15 minutes).
- Remove from heat and stir in vanilla extract, salt, and chopped strawberries.
- Let the topping cool for 40 minutes, then spread over the cheesecake before serving.
Video
Notes
Storage: Refrigerate for up to 4 days or freeze for 3 months.
Alternative Crusts: Swap graham crackers for Oreo cookies or vanilla wafers.
Make Ahead: Cheesecake tastes better the next day! Prepare 1-2 days in advance.
Frequently Asked Questions (FAQs)
1. Can I make this cheesecake ahead of time?
Yes! This cheesecake actually tastes better the next day because it has time to fully set. You can make it 1–2 days in advance and keep it refrigerated until serving.
2. Do I really need a water bath?
While it’s not absolutely required, a water bath helps prevent cracks and ensures even baking. If you skip it, your cheesecake may have a drier texture or crack on top.
3. Can I use frozen strawberries for the topping?
Yes! If fresh strawberries aren’t available, you can use frozen strawberries. Just thaw and drain them before making the sauce.
4. How do I know when the cheesecake is done?
The edges should be firm while the center is slightly jiggly. If it looks too runny, bake for an additional 5–10 minutes, checking frequently.
5. Can I use a different crust?
Absolutely! Instead of graham crackers, try using:
- Oreo cookie crumbs for a chocolatey twist
- Vanilla wafers for a lighter flavor
- Gluten-free cookies for a GF-friendly option
Final Thoughts
This Strawberry Cheesecake is the perfect balance of creamy, rich, and fruity flavors. Whether you’re making it for a holiday, birthday, or just because—you’ll love every bite!
👉 Tried this recipe? Let us know in the comments how it turned out! And don’t forget to share your cheesecake creations on social media. 🍓🍰
Enjoy baking! 🎂💕