Strawberry Cheesecake Recipe

This Strawberry Cheesecake Recipe is the ultimate dessert for cheesecake lovers—rich, creamy, and topped with a glossy strawberry topping that takes it to the next level. With a buttery graham cracker crust and smooth vanilla filling, this classic cheesecake is perfect for holidays, birthdays, date nights, or when you just need something sweet and show-stopping.

🛒 Ingredients

For the Crust

1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling

3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
¾ cup sour cream
2 tablespoons all-purpose flour

For the Strawberry Topping

2 cups fresh strawberries, sliced
⅓ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water

🔄 Substitutions

Graham crackers: Use vanilla wafers, digestive biscuits, or chocolate cookies
Sugar: Swap granulated sugar with coconut sugar or monk fruit sweetener
Sour cream: Use Greek yogurt for a protein boost
Flour: Omit if gluten-free, or substitute with cornstarch
Strawberries: Use frozen strawberries (thawed and drained) if fresh aren’t available

👨‍🍳 How to Make

Step 1: Make the Crust
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan
Mix graham cracker crumbs, sugar, and melted butter until evenly moistened
Press mixture into the bottom of the pan. Bake for 10 minutes, then let cool

Step 2: Prepare the Cheesecake Filling
In a large bowl, beat cream cheese until smooth
Add sugar and vanilla, and beat until combined
Mix in eggs one at a time on low speed
Add sour cream and flour, mixing until just combined—do not overmix
Pour filling over the crust and smooth the top

Step 3: Bake the Cheesecake
Place springform pan in a water bath (wrap bottom in foil to prevent leaks)
Bake for 55–65 minutes, until center is just set and slightly jiggly
Turn off oven, crack the door, and let cheesecake cool for 1 hour
Chill in fridge for at least 4 hours, preferably overnight

Step 4: Make the Strawberry Topping
In a saucepan over medium heat, combine strawberries, sugar, and lemon juice
Cook for 5–7 minutes until strawberries soften and release juices
Add cornstarch slurry and stir until thickened (1–2 minutes)
Let cool completely before spooning over chilled cheesecake

🍓 Mix-ins & Toppings

Add strawberry jam swirl into the cheesecake batter
Top with whipped cream or white chocolate shavings
Sprinkle crushed graham crackers or chopped nuts on top
Add a chocolate drizzle or ganache for extra decadence

✅ Recipe Tips

Use room temperature ingredients to avoid lumps
Don’t overbeat the batter—too much air can cause cracks
A water bath helps the cheesecake bake evenly and prevents cracking
Cool slowly and chill completely for the best texture

📦 Storage

Refrigerator: Store covered in the fridge for up to 5 days
Freezer: Freeze whole or sliced (without topping) for up to 2 months
Thaw: Defrost overnight in the fridge and add topping just before serving

🌀 Recipe Variations

No-Bake Strawberry Cheesecake: Use a cream cheese + whipped cream filling and chill
Mini Strawberry Cheesecakes: Use a muffin tin for individual portions
Chocolate Strawberry Cheesecake: Add cocoa powder to the filling or crust
Strawberry Shortcake Cheesecake: Layer with vanilla cake for a bakery-style twist

❓ FAQs

Can I make this ahead of time?
Yes! It’s actually best made a day in advance for the flavors to set perfectly

Why did my cheesecake crack?
Usually from overbaking or sudden temperature changes—top with strawberries to cover it beautifully

Do I have to use a water bath?
It’s not required but highly recommended for a smooth, creamy texture without cracks

Can I use store-bought topping?
Absolutely—store-bought strawberry glaze works in a pinch

Creamy, tangy, sweet, and packed with berry flavor, this Strawberry Cheesecake is a timeless dessert that never fails to impress. Let me know if you’d like a printable version or Pinterest graphic to save or share! 🍓🍰❤️