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Strawberry Cheesecake

This Strawberry Cheesecake features a creamy cheesecake on a graham cracker crust topped with fresh strawberry sauce.

side view of slice of strawberry cheesecake on white plate

Strawberry cheesecake

It’s no secret that I love a silky smooth cheesecake. I’ve made several of them over the last two years. My most popular one being a luscious Nutella cheesecake and followed by that is my favorite triple chocolate cheesecake.

But today we’re celebrating my supremely creamy cheesecake and I’ve topped it off with a homemade fresh strawberry topping.

You guys, this is one swoon-worthy dessert. I sent one to my husband’s new boss and got rave reviews.

There’s really nothing fancy with today’s recipe. It’s simple, light, and fresh. You’ll probably be able to enjoy more than one slice without feeling bogged down and heavy.

And with strawberries coming into season soon, I can think of no better way to highlight this bright red, juicy fruit.

If it’s too hot to make a baked cheesecake, give this no bake strawberry cheesecake a try! It’s just as delightful.

cheesecake topped with strawberry sauce on white plate

How do you make a cheesecake base?

The base for this strawberry cheesecake is made with graham cracker crumbs, sugar, and melted butter. Mix all this together until the mixture resembles wet sand.

Press the crumb mixture into the bottom and halfway up the sides of a springform pan. Bake it in a 350°F oven for 10 minutes then let it cool completely.

Main ingredients for strawberry cheesecake

Cream cheese – choose a high quality, full-fat cream cheese for the best results.

Sugar – regular granulated sugar works best for baked cheesecakes.

Sour Cream – the secret ingredient to light and creamy cheesecakes.

Strawberries – pick ripe strawberries to use for the sauce. They’ll taste much better if they are in season!

How to make strawberry cheesecake?

Step 1: Make the graham cracker crust

Combine cream cracker crumbs, sugar, and melted butter. Press the crumb mixture in the bottom and up the sides of a 9-inch springform pan. Bake in a 350°F oven for 10 minutes. Set aside to cool.

graham crackers in food processor
graham cracker crumbs
graham cracker crust pressed into pan with spoon

Step 2: Make the creamy cheesecake filling

Beat the cream cheese with an electric mixer until smooth and creamy. Beat in the sugar, sour cream, salt, and vanilla until well combined. Gently stir in lightly beaten eggs until well combined.

Pour the filling over the prepared crust and set inside a water bath. Bake in a 300°F oven for 1 hour then turn the oven off and let the cheesecake sit in the oven for another hour with the door closed.

Remove the cheesecake from the oven and set it on a wire rack to cool completely.

cheesecake filling being poured in graham cracker crust

Step 3: Make the strawberry topping

Puree fresh strawberries with cornstarch. Add puree and sugar to a medium saucepan and cook over medium heat until thickened. This may take anywhere between 10 to 20 minutes.

Once thickened, stir in chopped strawberries and set aside to cool. Top the cheesecake with the strawberry sauce and refrigerate for at least 4 hours but overnight is best.

diced strawberries in glass bowl
strawberry puree in food processor
Fresh strawberry topping for cheesecake in a saucepan.
strawberry cheesecake on white plate

Tips for this strawberry cheesecake recipe

  • Read my post on how to make the best cheesecake recipe for full details on how to achieve a creamy texture and zero cracks.
  • Plan ahead. Cheesecakes take time to prepare and must refrigerate for several hours once finished.

More strawberry recipes

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side view of slice of strawberry cheesecake on white plate

Strawberry Cheesecake

Yield: 20 servings
Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Resting Time: 2 hours 20 minutes
Total Time: 4 hours 20 minutes

This Strawberry Cheesecake features a creamy cheesecake on a graham cracker crust topped with fresh strawberry sauce. 


For the crust

  • 2 cups (200 g) graham cracker crumbs, about 2 sleeves
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons unsalted butter, melted

For the filling

  • 32 ounces (904 g) cream cheese, room temperature
  • 1 ⅓ cups (266 g) granulated sugar
  • 1 cup (227 g) sour cream, room temperature
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • 4 large eggs, room temperature, lightly beaten

For the sauce

  • 16 ounces (400 g) whole strawberries, diced
  • 2 tablespoons cornstarch
  • 1 cup (200 g) granulated sugar
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt
  • 2 cups (334 g) finely chopped strawberries


Make the crust

  1. Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. 
  2. Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

Make the filling

  1. Reduce the oven temperature to 300ºF. 
  2. In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. 
  3. Add the sugar and sour cream, beat until well combined. Add the vanilla and salt, beat on low speed until smooth. 
  4. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.
  5. Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center. 
  6. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. 
  7. Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool at room temperature for about 1 ½ hours. Meanwhile, make the sauce. Alternatively, you can refrigerate the cheesecake for at least 4 hours or overnight after it has cooled and make the sauce about 1 hour before serving. Top the chilled cheesecake with the sauce or top individual slices when ready to serve.

Make the sauce

  1. Add the diced strawberries and cornstarch to the bowl of a food processor and process until smooth. Transfer to a medium saucepan and add the sugar.
  2. Cook over medium heat, stirring constantly until thickened, about 15 minutes.
  3. Remove from heat and stir in the vanilla, salt, and chopped strawberries. Set aside to cool for about 40 minutes, stirring occasionally.
  4. Spread the topping evenly over the cheesecake and refrigerate for at least 4 hours, preferably overnight.
  5. Remove the sides of the pan just before serving.


Oven temps can vary which means your cheesecake may need more time to bake. You'll know it is done cooking when the outer edges of the cheesecake feel firm to the touch while the center looks wet and jiggles when shaken. If the cheesecake doesn't look this way after an hour of cooking, let it cook until it does. Then you can turn the oven off and let the cheesecake rest for another hour in the oven.

Make ahead tip

  1. The cheesecake will keep for up to 4 days covered and stored in the refrigerator.
  2. The cheesecake can be frozen for up to 3 months. Thaw overnight in the refrigerator.

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Nutrition Information:
Yield: 20 Serving Size: 20 servings
Amount Per Serving: Calories: 366Saturated Fat: 12gCholesterol: 97mgSodium: 267mgCarbohydrates: 36gSugar: 30gProtein: 4g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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Wednesday 18th of August 2021

Best cheesecake I ever baked! Made it for a birthday and my whole family raved about how delicious it was. Recipe was clear and directions easy to follow. I've never gotten so many compliments. My only problem was not wrapping the pan well enough and a bit of water seeped into the crust. Make sure you do that and you won't have a problem. I'll also be using that excellent strawberry sauce as a topping for other cakes and ice cream. Absolutely fantastic!

Jen Sobjack

Thursday 19th of August 2021

Glad to hear everyone enjoyed the cheesecake, Karen! It's a shame about the crust though.

Cara snover

Thursday 5th of August 2021

Instead of using a roasting pan can I use something like a 12" round pan?

Jen Sobjack

Friday 6th of August 2021

That should be fine, just keep an eye on the water level. You may need to top it off during baking because it will evaporate.


Friday 16th of July 2021

First time making this recipe tonight for serving tomorrow! I messed up the first time and water got to the crust. Would it still be ok after setting overnight? I also remade it because I’m a perfectionist when it comes to baking. After resting in the oven for an hour can I put it right into the fridge? I’m so tired lol

Jen Sobjack

Sunday 18th of July 2021

Unfortunately, the crust will be soggy if water seeped in. There's no way to correct that. Also, the cheesecake needs to cool to room temperature before you place it in the refrigerator.


Monday 12th of July 2021

This was so easy to make and such a pleasure to follow the recipe. I followed it exactly, but swirled some of that delicious sauce in the top of the cheesecake before baking. Everyone who tried it has told me it’s the best cheesecake they’ve ever had - ever. So ya, it’s good :)


Tuesday 6th of July 2021

Hi! I just have a 10 inch springform Pan. Would you recommend doubling the recipe and how long would I bake it?

Jen Sobjack

Wednesday 7th of July 2021

I don't recommend doubling the recipe for a 10-inch pan. That would be far too much batter. You can use the 10-inch pan but keep in mind the cheesecake will not be as tall. The bake will also need to be adjusted but I can't say for how long because I've not baked it in a 10-inch pan before and have no idea how long it will take.

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