Craving more cheesecake recipes? Try my no-bake chocolate cheesecake, cherry cheesecake, Biscoff cheesecake, and peach cheesecake next. Very few people make cheesecakes at home, which is a tragedy. In truth, they’re one of the easiest desserts you can make at home. Not to mention, they’re the most rewarding. For my strawberry cheesecake recipe, I start with a foolproof cheesecake base. Then, it’s taken over the top (literally) with a light and refreshing stewed strawberry topping.
Why I love this recipe
No water bath needed. Saving you one more step and one more dish to wash! It’s ready in just a few hours. Most cheesecake recipes need to chill overnight, but this one can be enjoyed shortly after you make it! Works with other berries, too. I’m partial to the nostalgic flavor of strawberries, but I’ve also had luck with using a mix of assorted berries. That color! The strawberry topping is vibrant, and it has a flavor to match. No one will be able to resist. Easy to make in advance. In fact, I recommend it.
Ingredients needed
Pie crust. I used a graham cracker crust, but any 9-inch pie crust works. I left a tip below on making a cookie crust from scratch. Cream cheese. Don’t skimp here! Full-fat cream cheese makes all the difference. It will need to be softened to room temperature. Sour cream. Balances out the thickness and tartness of the cream cheese. Granulated sugar. To sweeten the base. Eggs. Room temperature eggs are preferred. Vanilla extract. A must for any good cheesecake recipe.
For the strawberry sauce:
Strawberries. Washed and with the stems removed. I don’t recommend using frozen strawberries as they get mushy when cooked. But if you don’t mind a strawberry puree consistency, go ahead and use frozen and thawed strawberries. Xanthan gum. Thickens the sauce. Cornstarch will also work. Sugar. Fresh strawberries tend to have a bit more acidity, so I find a dash of sugar helps to bring out the true strawberry flavor.
How to make strawberry cheesecake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Combine 1 ½ cups crushed graham cracker crumbs with 6 tablespoons sugar and 6 tablespoons melted butter. Mix until coarse, then press into a 9-inch springform pan.
Arman’s recipe tips
Tap the cheesecake before baking to remove any air bubbles. This is my (not-so) secret trick to guarantee a perfect cheesecake every time (no cracks!). You may need to bake it for longer. Oven make and models differ, so while mine was done in about 70 minutes, yours may take longer. You’ll know it’s done when the edges are slightly darker, and there’s a slight jiggle when you move the cheesecake. Don’t overdo it on the xanthan gum. I know it may not seem like enough, but trust me, a little bit goes a long way. Add a splash of lemon juice to the topping. While optional, I find a little citrus helps amplify the strawberry flavor.
Storage instructions
To store: Store leftover strawberry cheesecake in an airtight container in the refrigerator for up to 1 week. Let it come to room temperature for 30 minutes before serving so the topping softens. To freeze: Cover the cheesecake in aluminum foil and store it in the freezer for 6 months. Let the cheesecake thaw overnight in the fridge.
Frequently asked questions
More strawberry desserts
Strawberry banana bread Vegan strawberry cake Strawberry crisp Strawberry brownies
