This Strawberry Cheesecake Recipe has it all— a buttery graham cracker crust, a rich and creamy filling, and the most gorgeous strawberry topping! The best part? No need to mess with a water bath. It’s the ultimate cheesecake experience, and it’s way easier than you think!
This is just one of our many cheesecake recipes! We’ve spent years perfecting our desserts. So, whether you're a cheesecake pro or a total newbie, we’ve got you covered with all the tips and tricks to make your dessert game strong!
Cheesecakes are always my go-to for special occasions! Whether it’s Thanksgiving, Christmas, dinner parties, or birthdays, these decadent cheesecakes are guaranteed to impress. They’re rich, creamy, and perfect for making any celebration feel a little more special! This one is extra special because it is:
- Gorgeous: The strawberry topping is seriously beautiful!
- Amazing flavor: Classic cheesecake flavors shine through in this one, no distractions.
- No Fuss: No water bath needed! We’ve made tons of cheesecakes over the years, and the easiest ones skip the water bath but still give you that creamy, crack-free finish.
- Make-Ahead Friendly: This cheesecake is perfect for making ahead and freezing, which is a total lifesaver during busy times like the holidays! It is always a favorite amongst our Easter recipes and Thanksgiving recipes.
Fair warning – this post is packed with images! But I really want to make sure you know how to make cheesecake successfully, so I’ve included step-by-step pictures and plenty of tips along the way. For a quick rundown of the most important tips, be sure to check out the Tips & Tricks section right above the recipe!
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Strawberry cheesecake ingredients
This recipe only requires a few ingredients that are pantry staples! Ingredient quantities are in the recipe card below, but here are a few noteworthy tips.
- Cream cheese: Full-fat cream cheese is the way to go here. Lower fat products are not a good substitute as they do not behave the same.
- Heavy cream: Adds just a touch of lightness and richness.
- Sugar: Granulated sugar is a simple, clean sweetener that won’t add any extra flavors to the filling batter.
- Graham crackers: Our favorite option for this type of cheesecake. Check out our post on how to make a graham cracker crust for cheesecake for even more details.
- Butter: Helps the crust hold together and provides a great flavor.
- Eggs: Make sure they are at room temperature before incorporating into the batter.
- Lemon juice: A bit in both the batter and the topping to ad a touch of tang that balances the richness of the filling.
- Cornstarch: Thickens the strawberry sauce on top.
- Strawberries: Just a few fresh strawberries are all you need.
- Vanilla: Real vanilla extract has the best flavor to round out the batter.
- Salt: Just a bit enhances all the other flavors.
Helpful tools for making...
Springform PanTamperSaucepan w/CoverStay Flat Parchment PaperStand Mixer
How to make strawberry cheesecake
Begin by prepping a 9 inch springform pan with parchment paper across the bottom and spraying the inside with baking spray.
Place graham crackers, butter, and sugar into a food processor and pulse until it resembles damp sand.
Press into the prepared pan until it is 1.5 or 2 inches up the side. Use a flat bottomed measuring cup, glass, or tamper to really push the crumbs together. A bit of pressure here helps it hold together after baking.
Bake at 350ºF for 8-9 minutes. Set aside to cool. At this time adjust the oven to 325ºF.
In a large mixing bowl or in the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, salt, and vanilla on medium-high until smooth.
This usually takes about 2 minutes. Scrape the bowl 1-2 times. The mixture should be very smooth.
Add the eggs one at at time and mix on low. Beat until each egg is well combined before adding in the next one. Scrape the bowl occasionally.
It is very important at this point to keep the speed very low. Incorporating too much air will increase the risk of cracking.
Add the heavy cream and lemon juice on low until just combined.
Pour the filling into the cooled crust and place the pan on a rimmed cookie sheet.
Place the cheesecake in the oven. Place a roasting pan on the rack underneath the cheesecake and carefully pour the water into it.
Bake for 55 minutes. Then turn off the oven and prop the oven door slightly - I like to use a wooden spoon - and allow to cool for 1 hour. Do not open the door all the way at any point. We want the heat to stay in the oven and to continue cooking the cheesecake.
After one hour remove from oven and cool 3-4 hours at room temperature. Refrigerate, uncovered, overnight or until fully chilled.
To serve, remove from springform pan and top with strawberry sauce.
For a step-by-step process see this strawberry topping for cheesecake recipe.
Mix the topping ingredients together in small saucepan off the heat.
Place on the heat and bring to a boil over medium high. Reduce to low and cook for another 12-15 minutes, stirring frequently, until it is thickened and a deep red color.
Cool completely before topping the cheesecake.
The topping can be made and stored in the refrigerator on week ahead of time.
Hint: To make sure this process goes smoothly make sure that all the ingredients are room temperature. Before baking, place one oven rack on the bottom and the other in the center of the oven. Place a 9x13 baking pan on the lower rack. Now everything will be ready when you need it.
Variations and substitutions
- Try a chocolate Oreo cookie crust in place of the graham cracker base. See this cheesecake for amounts.
- There is not a good substitute for the full fat cream cheese. Stick with the real stuff!
- A little lime in place of the lemon will add a nice zip.
- Almost any berry made into a topping, like this triple berry topping, would be delicious on this cheesecake.
- If you can't get your hands on tasty berries try this microwave caramel pecan sauce instead.
How to store strawberry cheesecake
If making a day or more ahead, we like to store the cheesecake and strawberry topping in the refrigerator separately. Add the topping closer to serving.
Store the cheesecake itself uncovered until it is very cold to minimize the chance of condensation.
FAQ
Cheesecake is good for up to a week if stored in the refrigerator. Once it is completely cold it can be placed in an airtight container, like this cake carrier, to extend its freshness.
Yes! Cheesecake freezes like a dream. After it’s completely cooled and chilled in the fridge, place it on a cookie sheet and freeze it unwrapped for 2-3 hours. This keeps it from getting dented or damaged when you wrap it up. Once it’s firm, wrap it in plastic wrap, followed by a layer of tinfoil, and freeze for 1-2 months.
Tips and tricks
- Use really soft cream cheese to avoid lumps and help it cook evenly. You can use the microwave at 30-40% power for 30 seconds to help soften it if needed.
- Use a firm pressure on the crust.
- Trust the baking process. Just follow the instructions exactly.
- Store it uncovered overnight in the fridge to avoid condensation.
More cheesecake recipes
Looking for other recipes like this? Try these:
Recipe
Strawberry Cheesecake Recipe
Equipment
- Tamper or flat measuring cup
- 9 x 13 pan or deep roasting pan for baking process
Ingredients
Crust
- 16 sheets graham crackers about 2 cups of crumbs
- 4 tablespoon sugar
- 8 tablespoon butter
Filling
- 32 oz cream cheese (4 packages) very soft
- 1¼ cup granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon vanilla
- 3 large eggs room temperature
- ⅓ cup heavy cream room temperature
- 2 tablespoon lemon juice
Strawberry Topping
- 12 oz strawberries stems removed and cut into ¼ths
- 6 tablespoon sugar
- 4.5 tablespoon water
- 1.5 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
Preparation
- Preheat the oven to 350℉. Prep a 9 inch springform pan with parchment, then spray lightly with baking spray.baking spray
Crust
- Combine crust ingredients until it resembles damp sand.16 sheets graham crackers, 4 tablespoon sugar, 8 tablespoon butter
- Press it firmly into the prepared pan about 1.5-2 inches up the side.
- Bake 8-9 minutes, then set aside to cool.
Filling
- Reduce the oven temperature to 325°F and position two racks—one in the middle and one on the lowest level. Start heating 3 cups of water in the microwave; you’ll need it when the cheesecake goes into the oven.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, salt, and vanilla on medium-high until smooth, about 2 minutes, scraping 1-2 times. The mixture should be very smooth.32 oz cream cheese, 1¼ cup granulated sugar, ½ teaspoon kosher salt, 1 teaspoon vanilla
- Add the eggs one at a time and mix on low, beating until each is well combined before adding the next one. Scrape the bowl occasionally.3 large eggs room temperature
- Add the heavy cream and lemon juice on low until just combined. Pour the filling into the cooled crust and place the pan on a rimmed cookie sheet.⅓ cup heavy cream room temperature, 2 tablespoon lemon juice
- Place cookie sheet with cheesecake on middle rack. Place roasting pan on bottom rack and pour in hot water.
- Bake at 325 for 55 minutes. Then turn the oven off and prop the oven door slightly (I used a wooden spoon) and allow to cool for 1 hour. Don't’ open the oven all the way or the heat will escape.
- Remove from oven and cool 3-4 hours at room temperature, then refrigerate overnight or until fully chilled. Once completely chilled you can remove from the springform pan.
Strawberry Topping
- Mix the topping ingredients together in a small saucepan off the heat.12 oz strawberries, 6 tablespoon sugar, 4.5 tablespoon water, 1.5 tablespoon lemon juice, 1 tablespoon cornstarch
- Bring to a boil over medium high. Reduce to low and cook for 12-15 minutes, stirring often, until it is a deep red and thickened.
- Cool before topping the cheesecake.
Notes
- To make sure this process goes smoothly make sure that all the ingredients are room temperature. Before baking, place one oven rack on the bottom and the other in the center of the oven. Place a 9x13 baking pan on the lower rack. Now everything will be ready when you need it.
- Use really soft cream cheese to avoid lumps and help it cook evenly. You can use the microwave at 30-40% power for 30 seconds to help soften it if needed.
- Use a firm pressure on the crust.
- Trust the baking process. Just follow the instructions exactly.
- Store it uncovered overnight in the fridge to avoid condensation.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
This is an all-time favorite!