Creamy Strawberry Cheesecake

Creamy Strawberry Cheesecake is a rich, luscious dessert with a buttery graham cracker crust, silky smooth cream cheese filling, and a sweet strawberry topping that adds the perfect fruity finish. This classic cheesecake is a showstopper that’s perfect for celebrations or simply when I want a decadent treat.

Why You’ll Love This Recipe

I love this cheesecake because it strikes the perfect balance between creamy, tangy, and sweet. The filling is dense yet smooth, the crust is crisp and buttery, and the strawberry topping adds a bright, fresh contrast. It’s the kind of dessert that feels elegant but is surprisingly easy to make at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs

• Granulated sugar

• Unsalted butter (melted)

For the filling:

• Cream cheese (softened)

• Granulated sugar

• Sour cream

• Vanilla extract

• Eggs

For the strawberry topping:

• Fresh strawberries (sliced)

• Sugar

• Lemon juice

• Cornstarch

• Water

Directions

1. I preheat the oven to 325°F and grease a 9-inch springform pan.

2. I mix the graham cracker crumbs, sugar, and melted butter until combined, then press it firmly into the bottom of the pan. I bake the crust for 10 minutes and set it aside to cool.

3. In a large bowl, I beat the cream cheese until smooth, then add sugar, sour cream, and vanilla. I mix in the eggs one at a time, just until blended.

4. I pour the filling over the crust and smooth the top.

5. I bake the cheesecake for 55–65 minutes until the center is almost set. I turn off the oven and let it sit inside with the door slightly open for 1 hour.

6. I cool the cheesecake completely, then refrigerate it for at least 4 hours or overnight.

7. For the topping, I combine strawberries, sugar, and lemon juice in a saucepan. I stir in the cornstarch-water mixture and cook until thickened and glossy. I let it cool before spooning over the chilled cheesecake.

Servings and timing

This recipe serves 10–12. It takes about 20 minutes to prep, 1 hour to bake, and requires at least 4 hours to chill—so I plan ahead and give it a full 6 hours from start to finish.

Variations

Sometimes I swirl the strawberry sauce into the filling before baking for a marbled look. I’ve also used a mix of berries or made a chocolate crust with crushed Oreos instead of graham crackers. For a lighter option, I’ve used Greek yogurt in place of sour cream.

Storage/Reheating

I store the cheesecake covered in the fridge for up to 5 days. It freezes well too—just freeze it without the topping, then add fresh strawberries after thawing in the fridge overnight.

FAQs

Can I use frozen strawberries for the topping?

Yes, I use frozen strawberries when fresh ones aren’t in season. I just cook them a bit longer to thicken the sauce.

How do I prevent cracks in the cheesecake?

I bake it in a water bath or place a pan of water on the rack below to add moisture. I also avoid overmixing the batter and let the cheesecake cool slowly.

Do I need a springform pan?

It helps a lot for easy removal and presentation, but I’ve used a deep dish pie pan in a pinch.

Can I make this ahead of time?

Yes, I usually make it a day in advance so it has plenty of time to chill and set properly.

Is this cheesecake overly sweet?

No, it’s sweet but balanced by the tanginess of the cream cheese and the tartness of the strawberries.

Conclusion

Creamy Strawberry Cheesecake is a dessert that never fails to impress. With its smooth texture, vibrant topping, and rich flavor, it’s a treat I love to make for special occasions—or simply when I’m craving a slice of something truly indulgent. Once I made it from scratch, it quickly became a staple in my dessert lineup.

Print