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This strawberry cheesecake recipe is amazing! My creamy and light classic cheesecake recipe is finished off with a delightful strawberry topping. The cheesecake is nestled in a simple graham cracker base that adds a touch of texture to each bite. Who needs the Cheesecake Factory?

side view of slice of strawberry cheesecake on white plate

Recipe Details

  • Taste – Rich, vanilla flavored cheesecake with the sweetness of strawberries.
  • Texture – Silky smooth and creamy with a crunch from the graham cracker crust.
  • Ease – Cheesecakes are quick to assemble but can be temperamental when baking.
  • Time – From start to finish, including chilling time, it is about 4 hours 15 minutes.

My Favorite Strawberry Cheesecake

It’s no secret that I love a silky smooth cheesecake. I’ve made several of them over the last few years. One of my secrets is the hot water bath. It keeps the cheesecake top from cracking.

My most popular cheesecake recipe on this site is a luscious Nutella cheesecake and followed by that is my favorite triple chocolate cheesecake. You guys seem to love cheesecakes as much as I do.

Cheesecake is a decadent, delicious and well-loved desserts. It’s impressive and delicious. Don’t be nervous about trying to make this! It’s really not difficult and it is well worth any effort.

Today, with summer around the corner, we’re celebrating my supremely creamy cheesecake which I’ve topped it off with a homemade fresh strawberry topping. This has been my go-to cheesecake recipe for many years now. It’s absolutely delicious.

There’s really nothing fancy with today’s recipe. It’s simple, light, and fresh. Not that I’m suggesting you do this, but you might even be able to enjoy more than one slice without feeling bogged down and heavy.

Depending on where you live, strawberries are coming into season in a matter of days or weeks. Truly, there is no better way to highlight this bright red, juicy summer fruit than to make a strawberry topping for cheesecake.

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 crust for this strawberry cheesecake is made with graham cracker crumbs, sugar, and melted butter. Mix all this together in a large bowl until the mixture resembles wet sand.

Press the crumb mixture into the bottom and halfway up the sides of a springform cake 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 Base

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. Preheat the oven to 350°F and bake for 10 minutes. Set aside to cool.

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 extract until well combined. Gently stir in lightly beaten eggs.

Pour the filling over the prepared crust and set it inside a water bath. A water bath is just a pan of water placed in the oven in which you put the cake pan during baking. It ensures the cheesecake bakes at an even temperature and keeps the top of the cheesecake from cracking.

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 then refrigerate for 4 at least 4 hours or overnight.

cheesecake filling being poured in graham cracker crust

Step 3: Make the Strawberry Topping

Puree fresh strawberries with cornstarch using a blender or a food processor. Add the 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 the chopped strawberries and set aside to cool. Top the cheesecake with the strawberry sauce just before serving. You can cover the entire cheesecake with the strawberry topping or you can drizzle it over each piece if you are serving pieces individually.

strawberry cheesecake on white plate

Tips for The Best Strawberry Cheesecake

  • 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.
  • Don’t overbeat the filling. It can cause cracking.

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

A light and creamy cheesecake topped with sweet strawberry sauce topping. It’s undoubtedly the best cheesecake you’ll ever have. There are quite a few steps but each one is straightforward and easy to follow.


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. Cover and refrigerate for at least 4 hours or overnight. Remove the sides of the pan And transfer the cheesecake to a serving platter.

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 or over individual slices 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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  1. 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

    1. 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.

  2. 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 🙂

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

    1. 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.

  4. Worked perfectly even without the water bath and foil. Everyone absolutely loved it. Thank you for this recipe!

  5. Hello! I’m excited to try this recipe, but I’m wondering if there was any way I could incorporate strawberries into the filling? Could I add strawberry pieces or perhaps a puree into the filling mixture before baking? How would adding a puree into the filling mixture affect my baking time? Do you recommend it? Or should I just leave it for the top? Thanks! 🙂

    1. Unfortunately, I can’t recommend something I’ve not personally tested. I’ve yet to incorporate strawberries directly into the filling so I can’t give suggestions on the best way to do it without sacrificing the integrity of the cheesecake.

  6. Amazing cheesecake recipe! Worth the long bake times and wait. First time making it, followed directions, and came out amazing! I read notes about making sure to wrap the bottom to prevent the water wetting the crust from the water bath! Definitely helped. Saving this recipe as one of the greats! Thank you!!

  7. Absolutely the BEST cheesecake I have made. It was so creamy and delicious! This will be my go to cheesecake recipes.

  8. Greta Friesen says:

    Hello so I’m wanting to make make this for a baby shower and planning on making it ahead of time and then freezing it. I know you said to leave it in the pan till serving, but does this also apply if your freezing it? And also Im wanting to make an 11.5″ cheese cake do you think if I 1.5x the recipe that would work for the pan size?

    1. You can leave it in the pan, wrap it tightly and freeze it. Or you can refrigerate it overnight, remove from the pan, wrap it tightly and freeze. I’ve never attempted to make this in any size larger than listed so I’m unsure how much batter you’d need. There are online pan conversion charts that can guide you with this.

  9. It looks amazing but when I unwrapped the foil (multiple layers), some water leaked through into springform pan. Ugh! I’m worried the bottom crust is a little wet. What can to do to fix it?

    1. @Rosa, this happened to me as well 🙁 still good to eat but not the same

  10. Delenn Roberts says:

    So is this a recipe that needs to be baked in the oven or can it be just cooled?