Strawberry Cheesecake

5 from 4 votes

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By: Jill Mills Updated: May 10, 2025

This Strawberry Cheesecake recipe features a smooth, creamy cheesecake filling topped with strawberry sauce and whipped cream in a thick graham cracker crust. Fresh strawberries and that classic sweet-tangy flavor make this cheesecake a favorite!

Cheesecake is everything. It just is. I would try almost anything that has even a hint of cheesecake flavor. A few favorites include Banana Cream Cheesecake Bars, Sopapilla Blueberry Cheesecake Bars, and this incredible Strawberry Cheesecake recipe I’m sharing today. I seriously can’t get enough of it!

Why This Is The Best Strawberry Cheesecake Recipe

As a cheesecake fanatic, you can trust me when I say this is the best strawberry cheesecake recipe! Here are a few reasons why I love it so much:

• Smooth and creamy. The cheesecake filling is super smooth and creamy with the classic tangy-sweet flavor. It’s made with a combination of cream cheese, sour cream, and heavy cream to create that perfect texture.
• Fresh strawberries! This recipe features fresh strawberries in the sauce, which really makes this cheesecake stand out from the rest. Not to mention the strawberry sauce is super easy to make.
• Great for beginners. If the idea of baking a cheesecake feels overwhelming, this strawberry cheesecake recipe is for you. It’s on the easy side as far as cheesecakes go, there’s no water bath required, and it’s honestly hard to mess up. Plus I’ve included LOTS of tips and tricks for you below!

If you love the flavors of strawberry cheesecake, be sure to check out my strawberry cheesecake bites, and strawberry cheesecake cookies too.

What You’ll Need

Below are all the ingredients you’ll need to make this creamy cheesecake. Don’t be alarmed by the length – many ingredients appear in multiple parts of the recipe. Scroll down to the recipe card below for measurements.

Crust:

• Graham cracker crumbs – You can buy crumbs at the store but I prefer to just crush the graham crackers myself.
• Unsalted butter – Melted to help the crumbs stick together.
• Sugar – Adds some extra sweetness to the crust.

Cheesecake filling:

• Cream cheese – It’s important that the cream cheese is softened to room temperature so you get a smooth, creamy consistency. Full-fat cream cheese is best.
• Granulated sugar
• Vanilla extract
• Eggs – Your eggs should also be at room temperature.
• Sour cream – Adds the classic tangy flavor to the filling.
• Heavy cream – Stabilizes and thickens the filling.
• All-purpose flour

Strawberry sauce topping:

• Strawberries – Look for fresh, ripe, and juicy strawberries for the absolute best flavor.
• Granulated sugar
• Cornstarch – Thickens the topping.
• Water
• Lemon juice

Whipped cream topping:

• Heavy whipping cream – Be sure to keep it cold in the fridge until needed. Otherwise, it won’t whip up properly.
• Powdered sugar – Sweetens and stabilizes the whipped cream.
• Vanilla extract

Recipe Variations

Here are a few variations & ingredient substitutions for your cheesecake.

• Can I use frozen strawberries? Yup! Frozen strawberries can be a convenient option, especially when fresh ones are not in season. Just thaw them completely and drain any excess liquid before cooking to avoid a watery sauce.
• Use different fruits. You can use a variety of fruits to make a different sauce. Blueberries, raspberries, or even a combination of fruits can create delicious variations. Adjust the sugar and cooking time based on the fruit’s sweetness and juiciness for the best results.
• Get creative with the crust. Try using cookie crusts made from Oreos or graham crackers with added spices like cinnamon for a flavorful twist. Nut-based crusts, such as those made with almonds or pecans, can also add a delightful crunch and nutty flavor.
• Other topping options. You can omit the whipped cream topping if desired. Alternatively, you can dust the cheesecake with powdered sugar before serving or add a drizzle of chocolate sauce for extra flavor.

How To Make Strawberry Cheesecake

Here’s an overview of how to make this strawberry cheesecake recipe. You can find the printable version of the instructions in the recipe card below.

• Prep. Preheat the oven to 325F. Grease the springform pan and line the bottom with parchment paper.
• Make the crust. Combine the crust ingredients. Press the mixture evenly into the bottom and up the sides of the pan, using the spoon or the bottom of a glass to press it down firmly. Bake for 10-12 minutes until lightly golden. Let cool.

• Make the filling. Beat the cream cheese until smooth then add in the sugar and vanilla. Mix until fluffy then add the eggs. In a separate bowl, combine the sour cream and heavy cream. Sift the flour into the mixture and combine. Fold the sour cream mixture into the cream cheese with a spatula.
• Bake. Pour the filling into the cooled crust, using a spatula to ensure it’s spread evenly. Bake for 55-60 minutes, until the edges are set but the center of the cheesecake is jiggly.
• Cool. Turn off the oven, crack the door, and let the cheesecake slowly cool for an hour. Then remove from the oven and cool completely at room temperature before refrigerating for at least 4 hours.

• Make the strawberry sauce. Combine the strawberry topping ingredients in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens to the desired consistency and the strawberries soften. Let cool then spread over the chilled cheesecake.

• Make the whipped cream. Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe on the chilled cheesecake before serving.

Uh-Oh. My cheesecake cracked!

It happens to the best of us! And, truthfully, a cracked cheesecake is only aesthetic. It still tastes amazing. Just cover up the crackers with the strawberry sauce and whipped cream – no one will know!

But if you do want to avoid a cracked cheesecake, here are some tips:

• Beat on low speed. Cheesecakes don’t like to have lots of air beaten into them, so be sure to dial back the mixer to a low speed. Go slow. Baby your cheesecake mixture. Be gentle.
• Unstick from the pan. Once it comes out of the oven, quickly run a knife along the edges of the pan. If the cheesecake is stuck to the edges of the pan, it will crack as it cools.
• Use a water bath. Additionally, you can use a water bath (bain-marie) while baking the cheesecake. To do a water bath, wrap the bottom of your springform pan with a double layer of aluminum foil to prevent water from leaking in. Place the pan in a larger baking dish and fill the dish with hot water so that it comes about halfway up the sides of the springform pan. This provides gentle, even heat to the cheesecake while baking and helps prevent cracks.

Proper Storage

• Fridge. This strawberry cheesecake will last in the fridge for 3-4 days. Just keep it tightly wrapped in plastic or transfer it to an airtight container.
• Freezer. You can also freeze the cheesecake. Be sure to allow it to set completely in the fridge then wrap tightly in plastic wrap and foil. Freeze for 2-3 months. Thaw overnight in the fridge.

More Cheesecake Recipes To Try

• Caramel Apple Cheesecake
• Funfetti Cheesecake
• Twix Cheesecake
• Best Chocolate Cheesecake
• Lemon Cheesecake
• Baileys Cheesecake

5 from 4 votes

Strawberry Cheesecake

This Strawberry Cheesecake recipe features a smooth, creamy cheesecake filling topped with strawberry sauce and whipped cream in a thick graham cracker crust. Fresh strawberries and that classic sweet-tangy flavor make this cheesecake a favorite!

Servings: 12 slices

Prep: 30 minutes mins

Cook: 1 hour hr

Cooling Time: 4 hours hrs

Total: 5 hours hrs 30 minutes mins

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Ingredients

  

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For the crust:

• ▢ 2 cups graham cracker crumbs
• ▢ 1/2 cup unsalted butter melted
• ▢ 1/4 cup granulated sugar

For the cheesecake filling:

• ▢ 24 oz cream cheese, softened (3 packages)
• ▢ 1 cup granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 4 large eggs at room temperature
• ▢ 1/2 cup sour cream at room temperature
• ▢ 1/2 cup heavy cream
• ▢ 1/4 cup all-purpose flour

For the strawberry sauce topping:

• ▢ 1 pound fresh strawberries sliced
• ▢ 1/4 cup granulated sugar
• ▢ 1 tablespoon cornstarch
• ▢ 1/4 cup water
• ▢ 1 teaspoon lemon juice

For the whipped cream topping:

• ▢ 1 cup heavy whipping cream
• ▢ 2 tablespoons powdered sugar
• ▢ 1 teaspoon vanilla extract

Instructions

• Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
• In a bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar for the crust. Mix until evenly coated. Press the mixture firmly into the bottom of the prepared pan and slightly up the sides to create an extra-thick crust. Use the back of a spoon or a flat-bottomed glass to press it down firmly.
• Bake the crust in the preheated oven for 10-12 minutes until lightly golden. Remove from the oven and let it cool while you prepare the cheesecake filling.
• In a large mixing bowl, beat the softened cream cheese until smooth. Add the 1 cup granulated sugar and 1 teaspoon vanilla extract; beat until fluffy and well combined.
• Add the eggs one at a time to the cream cheese mixture, scrape down the sides of the bowl as needed.
• In a separate bowl, mix together the room-temperature sour cream and heavy cream. Sift 1/4 cup all-purpose flour into the sour cream and heavy cream mixture. Stir until just combined.
• Gently fold the sour cream, heavy cream, and flour mixture into the cream cheese mixture using a spatula.
• Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.
• Bake the cheesecake in the preheated oven for 55-60 minutes or until the edges are set but the center is slightly jiggly.
• Turn off the oven, crack open the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
• After cooling in the oven, remove the cheesecake and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to set completely.
• For the strawberry sauce topping, combine the sliced fresh strawberries, 1/4 cup granulated sugar, cornstarch, water, and lemon juice in a saucepan.
• Cook the strawberry mixture over medium heat, stirring constantly, until it thickens and the strawberries soften (about 5-7 minutes). Remove from heat and let it cool slightly. If you want a thicker sauce, cook it for an additional 5-7 minutes, stirring constantly.
• Pour the slightly cooled strawberry sauce over the chilled cheesecake. Spread it evenly with a spatula.
• For the whipped cream topping, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
• Pipe or spoon the whipped cream onto the chilled cheesecake before serving.
• Slice and serve the cheesecake with extra strawberry sauce on the side.

Last Step:

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Video

Equipment

• 1 large piping bag with star tip

Notes

Prep time 40 minutes
Baking time 1 hour
Cooling time 2 hours

Nutrition

Calories: 504kcal | Carbohydrates: 49g | Protein: 9g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 142mg | Sodium: 335mg | Potassium: 298mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1102IU | Vitamin C: 23mg | Calcium: 146mg | Iron: 1mg

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