This post may contain affiliate links. See my disclosure policy.
My refreshing strawberry cheesecake recipe is so easy and yields the most satisfying cheesecake ever. It’s sweet, rich, and creamy.
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.
Table of Contents
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.
My homemade graham cracker crust
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.
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.
Step 1- Prep. Preheat the oven and prepare the crust as needed. In a medium bowl, beat the cream cheese, sour cream, and sugar until smooth. Fold in the vanilla and eggs.
Step 2- Bake. Pour the batter into the crust and bake until the edges are set and the center slightly jiggles. Let it cool before adding the topping.
Step 3- Make the strawberry topping. Blend most of the strawberries and xanthan gum, then transfer it to a saucepan with the sugar. Simmer until thick, then stir in the remaining berries.
Step 4- Add the topping and chill. Spread the berry topping over the cheesecake and chill until firm. Then, slice and serve.
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
Cracks can develop in cheesecake for any number of reasons, such as if it was overmixed, overbaked, or baked at too high of a temperature. If this happens to you, don’t worry about it. The strawberry topping will cover them.
As the name suggests, cheesecake is always better with cream cheese. Not only does it lend a more balanced flavor, but it has a richness and thickness that mascarpone lacks.
This cheesecake differs a little from the New York version. The latter uses almost twice as much cream cheese to yield a richer, denser dessert.
More strawberry desserts
Strawberry Cheesecake
Video
Ingredients
- 1 9-inch pie crust * See notes
- 4 cups cream cheese softened
- 1 cup sour cream
- 1 1/3 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs whisked
For the strawberry sauce
- 4 cups strawberries sliced and divided
- 1 teaspoon xanthan gum
- 1 cup sugar
Instructions
- Preheat the oven to 150C/300F. Prepare the pie crust and set aside. To make the pie crust, combine the graham cracker crumbs, sugar, and butter until coarse then press into a 9-inch pie crust.
- In a large mixing bowl, beat the cream cheese until smooth. Add the sour cream and sugar and beat until smooth. Add the vanilla, before gently fold in the eggs until combined.
- Transfer the mixture into the prepared pie crust. Bake for 60-70 minutes, until the edges are set and the middle is still slightly jiggly. Allow the cheesecake to cool completely.
- In a food processor or blender, add 3 cups of the strawberries with xanthan gum and blend until smooth. Transfer to a small saucepan and add the sugar. Cook over medium heat for around 15 minutes, until thick. Remove from the heat and add the remaining chopped strawberries. Let the mixture cool for 40 minutes, stirring several times throughout.
- Spread over the cheesecake and refrigerate to firm up.
Super easy to make (a little pricey,about $37 for ingredients) but if no one told you this was keto friendly you would not know it. This taste amazing.