My strawberry cheesecake recipe makes a smooth, creamy vanilla cheesecake crowned with a brightly flavored, fresh strawberry topping. It’s made completely from scratch and made WITHOUT a water bath! Recipe includes a how-to video!
Sweet Strawberry Cheesecake
Hellooooo sweet summertime dessert. It’s downright shocking how long it’s taken me to get this strawberry cheesecake up on the blog to share.
Perhaps my most requested cheesecake twist (and one of the most classic flavors), this site has been sorely missing this sweet-tart-tangy-creamy-out-of-this-world treat. Today I add it to the ranks of my other decadently jazzed-up cheesecakes like my key lime cheesecake and peppermint bark cheesecake, and let me say it’s a welcome addition.
My recipe uses my crisp graham cracker crust, creamy, classic cheesecake filling, and a vibrant, sweet strawberry topping. Like my other cheesecake recipes, this strawberry cheesecake is made without a water bath and is 100% from scratch. The topping comes together quickly and can be made with fresh OR frozen berries. So easy!
Cracks aren’t much of a concern here since we will be covering the top of our cheesecake, but I’m personally a stickler about making sure my cheesecake never ends up with them. If you are a beginner or also are a perfectionist, definitely read through this post in its entirety for lots of tips for smooth, crack-free results.
What You Need
Surprisingly, this strawberry cheesecake requires just 11 ingredients, and that’s accounting for the crust, filling, and the strawberry topping. As a bonus, I’d be willing to bet most of them are already in your kitchen. Here are a few key notes before we begin:
- Cream cheese. If you’ve made any of my other cheesecakes, you know just how important it is to use full-fat, brick-style cream cheese. Low-fat cream cheese or the type sold in tubs just won’t give you the proper texture, unfortunately. Let the bricks come completely to room temperature before beginning so you have smooth, lump-free results.
- Eggs. It’s very important that your eggs are at room temperature; eggs that are too cold won’t incorporate easily, which can cause you to over-beat your batter. Not only can this cause cracks, but it can also cause your strawberry cheesecake to puff up, then sink.
- Sour cream. I love the depth of flavor from sour cream; to me, you simply can’t make cheesecake without it! Plain, full fat Greek yogurt will also work here. And yes, this ingredient should ideally be at room temperature too, though it’s not as critical as the cream cheese or eggs.
- Strawberries. The flavor of your strawberry topping is highly dependent on the flavor of your berries, so make sure yours are juicy, ripe, and flavorful. This recipe is perfect for fresh-picked summer strawberries, but it also works well with frozen berries.
- Cornstarch. This creates a stable strawberry topping, but it will slightly cloud the vibrant red color. I include notes in the recipe card if you prefer to not use the cornstarch (just save the sauce separately and top individual slices after cutting).
SAM’S TIP: In case you can’t tell, it’s important to make sure ALL of your cheesecake ingredients are at room temperature before starting! This is critical for ensuring a smooth, beautifully-textured cheesecake.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Strawberry Cheesecake
Graham Cracker Crust
- Combine the graham cracker crumbs and sugars, then stir in the melted butter.
- Press the mixture into the bottom and up the sides of a springform pan. Try to get the crust as high up the sides as possible–this will help prevent cracks. Set this aside while you prepare your filling.
Cheesecake Filling
- Beat the cream cheese and sugar until smooth, creamy, and well combined. Use a spatula to scrape the sides and bottom of the bowl to make sure everything is incorporated, then stir in the sour cream and vanilla.
- Add the eggs one at a time, mixing only until just combined after each.
- Pour the mixture into your prepared springform pan and bake at 325F for 45-50 minutes or until the cheesecake is mostly done, but the center is still jiggly.
- Remove the cheesecake from the oven and let it sit at room temperature until it no longer warm to the touch. Transfer the cheesecake to the fridge to chill for at least 6 hours, or if possible, overnight.
Strawberry Topping
- Whisk together the sugar and cornstarch in a small saucepan, then add the water, lemon juice, and half of the strawberries. Turn the heat to medium-low and cook, stirring constantly.
- Remove the sauce from the heat once the berries have broken down and the sauce begins to thicken.
- Stir in the butter and remaining berries until combined, then pour into a heatproof bowl to cool. You can place this in the fridge to speed up the cooling process.
- Spoon the cooled topping over the chilled cheesecake, slice, and serve.
SAM’S TIP: As tempting at it may be, do not open the oven to check on your strawberry cheesecake unless you are very close to the end of the bake time. Opening the oven frequently or too soon can cause a drastic change in temperature which causes…you guessed it: cracks!
Frequently Asked Questions
I tried making this strawberry cheesecake quite a few ways, including adding strawberries into the batter. I didn’t personally like how the berries affected the texture of the cheesecake though; they tended to weep and make things a bit mushy. So I recommend keeping them on top only!
One of the best things you can do to prevent cracks is to make sure your crust is pressed higher up the sides of the springform pan than the batter is. Doing this allows the crust to shrink with the cheesecake as it cools, eliminating the tension that would cause cracks.
Another thing you can do is make sure your strawberry cheesecake cools slowly; don’t take it straight from the oven to the fridge. I let mine cool at room temperature before chilling, but you can turn the oven off and open the door partway to help it cool even more slowly.
I personally think a crisp graham cracker crust works best as it’s subtle, classic, and lets the other flavors of the cheesecake shine through. If you’d like to make an Oreo crust for your strawberry cheesecake, you can combine 35 pulverized Oreo cookies (just the cookies, not the cream filling!) with 5 tablespoons of butter and press it into your pan as directed below. This is the crust I use for my Oreo cheesecake; I don’t recommend using my regular Oreo crust for this cheesecake, as it could leak out the springform pan.
Love fruity cheesecakes? Try my blueberry cheesecake or lemon cheesecake next!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Strawberry Cheesecake
Ingredients
For the Crust
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar firmly packed
- 5 Tablespoons (74 g) unsalted butter, melted
For the Cheesecake
- 24 oz (680 g) cream cheese softened (use full-fat)
- 1 cup (200 g) granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs lightly beaten (room temperature preferred)
For the Topping
- 1 ½ lb fresh or frozen strawberries rinsed, hulled, and quartered
- ¼ cup (50 g) granulated sugar
- 1 ½ Tablespoon cornstarch see note
- 1 Tablespoon lemon juice
- 2 Tablespoon water
- 1 Tablespoon butter salted or unsalted
Recommended Equipment
Instructions
- Preheat your oven to 325F (160C).
Graham Cracker Crust
- In a medium-sized bowl, stir together the graham cracker crumbs, granulated sugar, and brown sugar. Stir in the melted butter until all of the graham cracker crumbs are moistened.1 ½ cups (170 g) graham cracker crumbs, 2 Tablespoons granulated sugar, 1 Tablespoon light brown sugar, 5 Tablespoons (74 g) unsalted butter, melted
- Press the graham cracker mixture evenly into the bottom and up the sides of a 9” springform pan. Use the bottom and sides of a glass to help do this. Set aside.
Cheesecake Filling
- In a large mixing bowl, combine the softened cream cheese and sugar using an electric mixer on medium-low speed until smooth, creamy, and completely combined. Scrape the side and bottom of the bowl with a spatula to ensure the ingredients are thoroughly combined.24 oz (680 g) cream cheese, 1 cup (200 g) granulated sugar
- Stir in the sour cream and vanilla extract until just combined.½ cup sour cream, 1 teaspoon vanilla extract
- Add the eggs, one at a time, stirring until just combined after each addition. Do not over-mix or cheesecake will puff in the oven when baking.3 large eggs
- Pour the batter evenly into the prepared springform pan and bake at 325F (160C) for 45-50 minutes. The center will be slightly jiggly but the cheesecake should be mostly set (video offers a visual at 7:50).
- Allow the cheesecake to cool at room temperature until it’s no longer warm then transfer it to the refrigerator to chill for at least 6 hours. Preferably, let it sit overnight. Do not remove the springform collar until you are ready to serve.
Strawberry Topping
- In a small saucepan, whisk together the sugar and cornstarch. Add half of the strawberries, the water, and the lemon juice and set the stovetop to medium/low heat. Stir constantly until the strawberries release their juices and begin to fall apart easily when pierced with a fork and the sauce thickens.1 ½ lb fresh or frozen strawberries, ¼ cup (50 g) granulated sugar, 1 ½ Tablespoon cornstarch, 2 Tablespoon water, 1 Tablespoon lemon juice
- Remove the sauce from heat, add the remaining strawberries and butter and stir until combined. Pour the mixture into a heatproof bowl and let it cool until no longer warm to the touch (you can place in the refrigerator to speed up the process) before pouring over set cheesecake.1 Tablespoon butter
- Serve immediately (topping will be loose and messy if served immediately) or let topping set for at least an hour in the fridge for neat slicing.
Notes
Strawberries
Fresh or frozen will work. If using fresh, I weigh my strawberries before hulling/quarteringCornstarch
Cornstarch makes for a thicker, more stable topping. Once the topping has cooled completely, it will be easier to cut and won’t spill over the sides of the pan or be messy. If you prefer a looser consistency or intend to simply spoon the topping over individual slices after cutting, you may omit this ingredient.Storing
Cover springform pan with foil or plastic wrap and store in the refrigerator for up to 5 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Steve
I followed this recipe step-by-step, and it was perfect once again. This was my first attempt at fruit with cheesecake so I did a test run with blueberries (following your strawberry recipe first). The taste was amazing, so I went ahead and made the strawberry topping as well. I ended up with two cheesecakes for the child’s birthday.
All were very pleased with the cheesecakes. In fact, my MIL wants me to enter my cheesecakes into state fair competitions.
Sending this blueberry success in light of you having had blueberry as your newsletter’s subject today
Emily @ Sugar Spun Run
Thanks for the review, Steve! We’re so happy your cheesecakes turned out beautifully 🥰
Marianna
Hi Sam,
I baked a cheesecake for a first time, and I loved the recipe. I am definitely going to do it again.
Only one question: The cake seems a bit thin (and not so soft).
I did not open the oven and the ingredients were in room temperature. What did I do wrong? I would love to have it softer and thicker.
Emily @ Sugar Spun Run
Hi Marianna! What size was your pan? If you used a larger pan, your cheesecake will be thinner and may have over-baked, causing the firmer texture.
Teresa Devine
I made this cheesecake for my best friend’s daughter’s 1st wedding anniversary. It turned out fantastic! The young couple were overjoyed!
Sam
I’m so glad everyone enjoyed it so much, Teresa! 🙂
Cathline Mugandani
Can I bake a cheesecake using a normal tin which is not a springform tin and not a loose bottom???
Sam
Hi Cathline! Cake pans are typically a bit smaller so may not hold all of the batter. Getting the cheesecake out could prove to be pretty difficult as well. That being said, it will bake in a regular cake pan, just be prepared for some struggles getting it out.
rebecca sue shaw
I just finished cooking this cheesecake. it looks absolutely wonderful. the only thing I did different was gave it a water bath while cooking it
Sam
I’m so glad you enjoyed it, Rebecca! 🙂
NICOLA CALABRESE
OK,adding my review post tasting! What a great recipe, and so easy.
I’m in France, so I had to adapt ingredients. I used digestive biscuits for the crumb base (this is a common UK cheesecake base and works perfectly). We have Philadelphia in France but the fat content is lower than the US version. I used Kiri cream cheese which had a slightly higher fat content. For sour cream I used crème fraiche with a 40% fat content. All good!
Emily @ Sugar Spun Run
Thanks for coming back to leave a review, Nicola! We’re so happy the cheesecake was such a success for you 😊
Shawanna
The Best Strawberry Cheesecake recipe! Thank you so much for sharing your recipe
Sam
I’m so glad you enjoyed it so much, Shawanna! 🙂
Tom E
Excellent recipe. It even works if you only use 2 bricks of cream cheese. I did by accident and it turned out great. Next time I will pay closer attention.
Sam
I’m so glad you enjoyed it so much, Tom! 🙂
Lauren
Hello!
Could I substitute light sour cream for the recipe or would it give a different texture?
Sam
Hi Lauren! I honestly am not sure how it would turn out. I usually don’t work with low fat ingredients but since it isn’t the cream cheese there’s a chance it could turn out.
Judy
Can the cheesecake be frozen for a few days?
Sam
Sure thing! 🙂
Paul
Hi, first time making and it turned out great! I didn’t do any toppings though and made my own cream cheese. I’ll keep enhancing this as an awesome base to move forward with. Thanks so much
Sam
I’m so glad you enjoyed it so much, Paul! 🙂
Kacie
Hi Sam! I want to make this but in a cake. Like your carrot cheesecake cake. Should I leave out the crust ? Will this hold between 2 cake layers? Any tips? Thanks!
Sam
Hi Kacie! The cheesecake portion would work well in between a cake, but I’m not sure how the strawberry topping would work. You may be able to do it with a dam but I can’t say for sure. I would definitely do it without a crust. 🙂
Daniella
Hello !
I will be making cheesecake – for the first time ! for a friend’s Birthday party !
Is the oven temperature 325F meant for a convection vs conventional mode ?
Can the corn starch be replaced with arrowroot?
Once cooked, how long can it stay at room temperature and how long can it keep in the fridge?
Apparently for a moister, creamier cake, one can turn off the heat when the center’s still loose and let cool in the oven. what are your thoughts? For how long to cool in the fridge?
Thankyou !
Sam
Hi Daniella! The oven temperature is for a conventional oven. Arrowroot should working instead of cornstarch. You just want to let the cake cool completely at room temperature before transferring to the refrigerator where it will be good for several days. 🙂
Mary
Can these cheesecakes be made ahead? Can they be frozen?
Sam
Hi Mary! Yes it can be frozen.
Nicki
Could I make these in mini size in a cupcake pan?
Sam
Sure thing! 🙂
Jessica Sharpe
I made this for my brother’s birthday and it was ABSOLUTELY amazing. He is picky about his cheesecake and gave it rave reviews. For future reference, can I shorten the cool down time by putting it in the freezer or would that ruin it?
Sam
Hi Jessica! While you can freeze the cheesecake, I don’t recommend freezing it until it has completely cooled and set. 🙂
Nicola Calabrese
My cake tin is, I think, smaller than the suggested size. I had too much cheesecake mix, so I made two mini cheesecakes in small glass moulds. Great way to quality control the recipe before serving to guests! I baked these for 20 mins.
I wrapped a wet tea towel around the cake tin before baking; I’d read this is a way to bake cheesecake without needing a water bath. Seemed to work.
Sam
I’m so glad you enjoyed it so much, Nicola! 🙂
Mel
In the UK we only have the tubs of philadelphia, what would be an equivalent to the brick style for us to use?
Thank you
Sam
Hi Mel! Can I ask you what the ingredients are on that tub cream cheese? I have heard of people using goat cheese, but I’ve never tried it personally.