This Strawberry Cheesecake is the ultimate celebration of berries and cream. Featuring a buttery graham cracker crust, a rich and creamy cheesecake filling swirled with fresh strawberry puree and chopped strawberries, and topped with a silky strawberry glaze, fluffy whipped cream, and halved strawberries, it’s a visually stunning and irresistibly delicious dessert. Every bite is a perfect balance of sweet, tangy, and creamy.

Why You’ll Love This Recipe

This cheesecake offers a beautiful presentation and an even better flavor. The strawberry elements are layered throughout—from the fruit-studded filling to the glossy glaze on top—giving each bite a burst of fresh berry flavor. It’s ideal for spring and summer events, special holidays, or anytime you want to treat yourself or your guests to a classic, elevated dessert. With its smooth texture and simple ingredients, this baked cheesecake is both elegant and approachable.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling:

24 oz cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1/2 cup strawberry puree
1/2 cup chopped strawberries

For the Topping:

1/3 cup strawberry puree (for glaze)
Whipped cream
Fresh strawberries, halved

Directions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until fully combined.
Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool while you prepare the filling.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the sour cream, eggs, and vanilla extract. Mix on medium speed until well incorporated, scraping down the sides of the bowl as needed.
Fold in the strawberry puree and chopped strawberries gently with a spatula.
Pour the filling over the cooled crust and smooth the top.
Bake for 55–65 minutes, or until the edges are set and the center jiggles slightly.
Turn off the oven, crack the oven door slightly, and let the cheesecake sit inside for 1 hour.
Remove from the oven and allow the cheesecake to cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight.
Once chilled, spread the strawberry puree glaze evenly over the top.
Pipe whipped cream around the edge and decorate with halved fresh strawberries before serving.

Servings and timing

Servings: 10 slices
Prep Time: 25 minutes
Baking Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 25 minutes
Calories: Approximately 430 kcal per slice

Variations

Mixed Berry Twist: Use a combination of raspberry, blueberry, and strawberry purees for a layered berry flavor.
Chocolate Crust: Substitute the graham crackers with crushed chocolate cookies for a richer base.
Lemon Infusion: Add a teaspoon of lemon zest to the filling for a citrusy brightness.
No-Bake Option: Use the same filling and glaze, but set with gelatin for a no-bake version in a cookie crust.
Mini Cheesecakes: Divide the recipe among muffin tins for individual servings—bake for 20–25 minutes.

storage/reheating

Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator overnight before serving. Cheesecake is best served cold or at cool room temperature and should not be reheated.

FAQs

Can I use frozen strawberries?

Yes, thaw and drain them before pureeing or chopping to avoid excess moisture in the filling.

What’s the difference between puree and jam for the swirl?

Puree provides a fresh, clean strawberry flavor, while jam adds sweetness and thickness. Use puree for a lighter texture.

Do I need a water bath?

Not for this recipe, but a water bath can help reduce cracks and ensure even baking if preferred.

How do I know when the cheesecake is done?

The edges should be firm, and the center should jiggle slightly when gently shaken. It will firm up as it cools.

Can I use low-fat cream cheese?

Yes, but full-fat cream cheese yields the creamiest texture and richest flavor.

What’s the best way to slice cheesecake cleanly?

Dip a sharp knife in warm water and wipe clean between slices for neat presentation.

Can I make this cheesecake ahead of time?

Yes, it actually tastes best when chilled overnight, making it perfect for preparing in advance.

How thick should the strawberry glaze be?

It should be thick enough to spread but not too runny. Simmer it slightly if needed to thicken.

Can I skip the whipped cream?

Yes, but it adds a lovely texture and visual contrast to the berry topping.

How do I prevent cracks?

Avoid overmixing the batter, don’t open the oven during baking, and let it cool slowly with the oven door cracked.

Conclusion

Strawberry Cheesecake is a timeless dessert that’s as beautiful as it is delicious. With its buttery graham cracker crust, smooth cream cheese filling, and vibrant strawberry topping, it’s an ideal choice for spring gatherings, birthdays, or romantic dinners. This elegant yet approachable recipe is sure to become a favorite in your dessert rotation.

Strawberry Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, luscious baked cheesecake with fresh strawberries swirled into a rich filling, set on a buttery graham cracker crust, and topped with silky strawberry glaze, whipped cream, and fresh strawberry halves.

Author: Mari
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 5 hours 25 minutes
Yield: 10 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix well and press into the bottom of the prepared pan.
Bake the crust for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add sour cream, eggs, and vanilla extract. Beat until well combined and smooth.
Fold in strawberry puree and chopped strawberries gently.
Pour the filling over the cooled crust and smooth the top.
Bake for 55–65 minutes, or until edges are set and the center slightly jiggles.
Turn off the oven and let the cheesecake rest inside for 1 hour with the door slightly ajar.
Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Spread the strawberry puree glaze over the top.
Pipe whipped cream around the edge and garnish with halved fresh strawberries before serving.

Notes

Use room temperature ingredients for a smooth, lump-free batter.
Do not overmix the batter to avoid incorporating too much air.
Baking in a water bath can help prevent cracks.
Chill the cheesecake thoroughly before slicing for clean cuts.

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 26g
Sodium: 310mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg