Strawberry Cheesecake Recipe

Dive into dessert heaven with this Strawberry Cheesecake recipe! It's a creamy, fruity delight that'll have you reaching for seconds. With a buttery graham cracker crust, velvety cream cheese filling, and a pile of juicy strawberries on top, it's a treat for any occasion—or just a regular Tuesday night. Gluten-free Option.

With strawberry season in full swing, I've been on a roll whipping up all kinds of strawberry recipes! From strawberry birthday cake to strawberry milk and even some yummy strawberry donuts --- Safe to say I've been making the most of them. Haha. I wanted to make something extra special and that's where this Strawberry Cheesecake recipe comes in. It's super creamy + smooth, loaded with fruity strawberries and of course, has an irresistible buttery crust.

I have a cheesecake recipe obsession and LOVE to get creative with flavors. As you can see, when you search 'cheesecake' on Orchids + Sweet Tea you will find some of my all-time faves like Sweet Potato Caramel Cheesecake, Creamy Spiced Orange Cheesecake, and White Chocolate Cranberry Cheesecake.

Okay but let's get back to this strawberry cheesecake recipe ---- Prepare to be captivated by the perfect balance of tangy, sweet fruity, + buttery notes in every delightful bite. Of course, the filling is velvety, soft, fluffy, and light. Definitely melts-in-your-mouth. This spring + summer dessert recipe is sure to be a crowd-pleaser!

Why You’ll Love This Strawberry Cheesecake

• Jam-packed with sweet strawberry flavor! The bold flavors from crust to filling are EVERYTHING!
• It’s super easy to make + ready in under 1 hour.
• Only requires ONE baking dish—a Cheesecake Baking Pan allows for an easy slip-out!
• The epitome of DELICIOUS.
• Super velvety + smooth.
• Did I mention that it’s just TOO GOOD TO PASS UP!?

How To Make Strawberry Cheesecake

To make this strawberry cheesecake recipe, you'll need to make a Graham cracker crust, a classic creamy filling + strawberry topping. The good news is that everything comes together quickly and the ingredients are simple. Here's what you'll need for each component:

Ingredients

GRAHAM CRACKER CRUST:

• Graham crackers. Provide a sweet, sturdy base for the crust. Use GF graham crackers for a GF option.
• Brown sugar. Enhances sweetness and caramel undertones.
• Butter. Make sure it's unsalted + melted. This is what binds the crust ingredients for the perfect texture.

FILLING:

• Cream cheese. Softened at room temp. 
• Cane sugar. Sweetens and helps to achieve the desired texture.
• Organic all-purpose flour. This is optional but it prevents the cheesecake from cracking. I use and love the brand Bob's Red Mill.
• Eggs. At room temp. 
• Vanilla extract. Use pure vanilla extract for the best vanilla flavor. 
• Greek yogurt or sour cream. Offers tanginess and creaminess to the filling.
• Lemon juice. Freshly-squeezed

STRAWBERRY TOPPING:

• Fresh strawberries. Hulled + thinly sliced (Also have extra strawberries for garnish)
• Cane sugar. To enhance the sweet strawberry flavor.
• Lemon. Freshly-squeezed

SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS CHEESECAKE!

Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Strawberry Cheesecake recipe. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!

Tips for Making The Perfect Strawberry Cheesecake

AVOID THOSE LUMPS!

Always, ALWAYS soften your cream cheese at room temperature for a minimum of 30 minutes to ensure that it can be fully smooth when you beat it in an electric mixer.

COMBINE CAREFULLY + SLOWLY.

Be sure to add in the eggs ONE AT A TIME and always keep the mixer's speed on low to avoid over-mixing. A light mix always does the trick!

USE THE RIGHT PAN.

I find that using the correct baking pan helps to make a great cheesecake as well. I like using the traditional cheesecake pans that pop out at the bottom for whole cheesecakes. When making cheesecake bites, I prefer lining the pan with cupcake liners for ease.

ALWAYS ADD A WATER BATH.

I like to add a small pot of water on the lower rack of the oven while I bake my cheesecakes, cakes, cupcakes, etc. However, you can always add your cheesecake pan within another pan that has a small amount of water as your bath. Either way, it keeps in the proper moisture and helps everything to bake nicely.

KEEP THE OPENING OF THE OVEN DOOR AT A MINIMUM.

Yup, that's right. No quick peeking every few minutes. Every time that the oven door is open, it causes your cheesecakes to inflate from the sudden shift in temperature. That's why it's imperative to end the baking of your cheesecakes by turning off the oven and cracking open the oven door slightly for a few minutes before removing them from it entirely.

DO THE WOBBLE, WOBBLE TEST!

When checking to see if your cheesecake is done, always do the jiggle test to ensure that it only jiggles slightly in the middle. Don't worry---while it cools, the trapped heat will continue to cook the center nicely.

COOL, COOL, AND COOL!

Lastly, be sure that it is FULLY cooled before covering. This avoids condensation from forming. Once fully cooled at room temperature, you're free to refrigerate it for an hour (uncovered) and then you can place foil or plastic wrap over it after that.

How Do You Know When The Cheesecake Is Done Baking?

When the edges look set and are slightly pulling away from the pan, and the center has a gentle jiggle when you shake it, it's likely done. You can also do the toothpick test: insert one into the center, and if it comes out with a few moist crumbs, it's ready. Just remember, it'll continue setting as it cools, so a slightly underdone cheesecake is better than an overdone one.

How To Serve Strawberry Cheesecake

Once chilled and set, slice the cheesecake into portions using a sharp knife dipped in hot water and wiped clean between cuts for smooth edges. You can enhance the experience by adding a scoop of vanilla ice cream or even strawberry shortcake ice cream.

Common Q + A's For Strawberry Cheesecake

More Creamy Cheesecake Recipes To Try

If you love this Strawberry Cheesecake recipe, you'll love my other delicious cheesecake recipes!

• Sweet Potato Caramel Cheesecake
• Eggnog Cheesecake + Snickerdoodle Crust
• Southern Peach Cobbler Cheesecake
• Caramel Apple Cheesecake
• Mango Cheesecake with Chocolate Graham Cracker Crust

MADE OUR RECIPE(S)?

If you tried this Strawberry Cheesecake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!

Strawberry Cheesecake Recipe

April 27, 2024 •

By Shanika

5 from 7 votes

Dive into dessert heaven with this Strawberry Cheesecake recipe! It's a creamy, fruity delight that'll have you reaching for seconds. With a buttery graham cracker crust, velvety cream cheese filling, and a pile of juicy strawberries on top, it's a treat for any occasion—or just a regular Tuesday night. Gluten-free Option.

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

Serves: 8 servings

Units:

US Customary|Metric

Pin It Print It

Ingredients

GRAHAM CRACKER CRUST:

• 2 cups Graham crackers, chopped (That's about 15-16 whole crackers)
• 2 Tbsps organic brown sugar
• 5-6 Tbsps unsalted butter, melted

CHEESECAKE FILLING:

• 24 ounces organic cream cheese, softened at room temp. (That's 3 packs!)
• 1 cup organic cane sugar
• 2-3 Tbsps organic all-purpose flour (This is optional but it prevents the cheesecake from cracking)
• 3 large organic eggs, at room temp. 
• 2 tsps vanilla extract
• ¼ cup Greek yogurt or sour cream
• ½ lemon, freshly-squeezed

STRAWBERRY TOPPING:

• 1 lb. fresh strawberries, hulled + thinly sliced (Also have extra strawberries for garnish)
• ½ cup organic cane sugar
• ½ lemon, freshly-squeezed

Instructions

TO MAKE THE CRUST:

• Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch springform cheesecake pan by lightly greasing it with butter or oil spray.
• Grind the Graham crackers until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Graham cracker, brown sugar and melted butter in a small bowl and mix with a spoon or spatula until combined.
• Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
• Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

CHEESECAKE + ASSEMBLY:

• In the bowl of an electric mixer, mix together on low speed: the cream cheese, cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
• Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the Greek yogurt and lemon juice and continue mixing.
• Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth.
• Pour the batter into the prepared pan until ¾ filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
• Bake the cheesecake for 35-40 minutes, then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid the cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
• Remove cheesecake from the oven and allow it to continue to cool for another 30 minutes or until it's at room temperature, before putting it in the refrigerator for at least an hour.

TO MAKE THE STRAWBERRY TOPPING:

• In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once strawberries begin to soften, continue stirring until mixture begins to thicken a bit, about 5-6 minutes. Remove from heat and let cool.
• Once the cheesecake has cooled, top with strawberry topping, sliced fresh strawberries (if using) and enjoy.
• Bon Appetit!

Tips & Tricks

• STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
• CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.

Nutrition

Calories: 424kcal | Carbohydrates: 67g | Protein: 18g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 774mg | Potassium: 343mg | Fiber: 1g | Sugar: 51g | Vitamin A: 368IU | Vitamin C: 7mg | Calcium: 335mg | Iron: 2mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Love this Post? SHARE!