Easy Strawberry Cheesecake Recipe

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If you’re “team cheesecake” but don’t like the dense texture of many recipes, you’re going to love this easy strawberry cheesecake recipe! It’s a well-balanced recipe with just the right amount of sweetness, especially when paired with my syrupy strawberry topping.

Plus, you’ll find many more delicious strawberry recipes from my blogging friends in this monthly Pinterest Challenge!

Strawberry cheesecake topped with strawberry sauce with text reading "Strawberry Cheesecake Easy Recipe"

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Easy Strawberry Cheesecake Recipe: A Pinterest Challenge

Welcome to another Pinterest Challenge…with a new spin! This challenge is hosted monthly by my lovely friend Cindy from County Road 407.

Summer Pinterest Challenge logo

Usually, we find inspiration in a home decor idea or craft from Pinterest. This time, my blogging friends and I are bringing you various recipes using strawberries!

If you’re coming over from Christy at Our Southern Home, you’re probably drooling after seeing her strawberry whipped cream recipe. Is there anything better than fresh strawberry desserts in the summer?

In the past, I’ve shared recipes for a strawberry trifle dessert and cheesecake flan. I figured it was high time to make a rich and creamy strawberry cheesecake recipe!

Cheesecake Crust

My favorite crust for a cheesecake is hands-down graham cracker crust. The fun part about cheesecakes, though, is you have limitless options on which type of cracker to use.

(I think I see more cheesecake experiments in my future!)

Strawberry cheesecake topped with fresh strawberry syrup with slice removed
Cheesecake with a graham cracker crust

You have several options when it comes to making your crust. You can buy premade graham cracker crumbs, blend whole crackers in a blender or food processor, or pound graham crackers in a ziplock.

This recipe calls for adding a stick of salted butter and two tablespoons of sugar to the crumbs. You can always opt for less butter or increase the amount of graham cracker crumbs for a crust with higher walls.

I have more FAQs at the end of this post if your crust is too dark…because sometimes that happens to the best of us.

Cheesecake Filling

This cheesecake filling comes out creamy and rich without feeling dense and heavy. One key ingredient to give it a lighter texture is sour cream.

Cheesecake filling in bowl before adding sour cream to mixture
Cheesecake filling before adding sour cream

You’ll notice my filling looks quite yellow in this picture. I’m using farm fresh eggs from my brother’s ranch, and the yolks are bright yellow! Let’s just say grocery store eggs pale in comparison (literally).

I’m adding four whole medium-sized eggs in my recipe, but you can experiment with adding fewer eggs if you feel the texture is too custard-like. Fewer eggs could result in a more “fudgy” texture.

Strawberry Topping for Cheesecake

Ah, my favorite part of this whole recipe is the strawberries on top! There’s no fighting for the coveted few strawberries on this cheesecake because there are plenty to go around!

Cheesecake topped with halved strawberries in syrup with a slice cut out

The trick to nailing this strawberry topping is balancing the water and cornstarch. I’d recommend adding as little water as possible to the cornstarch before combining it with the strawberries and sugar mixture. Then, add more water as needed.

Also, it’s important to cook down the diced strawberries very well before adding the strawberry halves just to coat. This will yield a thicker, gooey texture as opposed to a runny one.

Water bath or no water bath?

The reason some recipes call for a water bath is due to the oven temperature in relation to the egg content. Cooking at a higher heat could lead to curdling of the eggs. A water bath helps regulate the temperature.

Strawberry cheesecake slice in front of full  cheesecake

Since this recipe calls for cooking at a reasonably low temperature, there’s no need for a water bath. Just make sure you don’t overcook the cheesecake.

A cheesecake will still be wobbly in the middle when it is ready. It will finish setting as it cools and is chilled in the refrigerator.

One thing is for sure. This strawberry cheesecake recipe is bound to be a hit with your guests if my family was any indication!

Soon, I’ll share a video outlining all the steps. For now, you can follow along with my other tutorials over on “the tube!”

Strawberry cheesecake topped with strawberry halves in syrup

Easy Strawberry Cheesecake Recipe

Author: firstdayofhome.com
This easy recipe for strawberry cheesecake turns out moist and creamy every time. The strawberry topping for the cheesecake is also syrupy and gooey without being overly sweet.
5 from 2 votes
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Additional Time 8 hours
Total Time 10 hours
Course Dessert
Cuisine American
Servings 12
Calories 329 kcal


Cheesecake Crust

  • 2 cups graham cracker crumbs
  • 2 tbsp white granulated sugar
  • ½ cup butter (melted)

Cheesecake Filling

  • 4 8-ounce packages cream cheese, softened
  • 1 ⅓ cup sugar
  • 1 tbsp vanilla extract
  • 4 medium eggs
  • 1 cup sour cream

Strawberry Topping for Cheesecake

  • 1 lb strawberries (half diced, half halved)
  • ½ cup white granulated sugar
  • 1 tsp cornstarch
  • 1-2 tbsp water or lemon juice
  • 1 tsp vanilla extract



  • Preheat the oven to 350°F.
  • Grease a 9-inch springform pan, or line with parchment paper if desired.

Cheesecake Crust

  • If using whole graham crackers, break the crackers into manageable pieces, and pulse the pieces in a blender or food processor.
  • Combine the sugar and graham crackers in a medium-sized bowl.
  • Add melted butter to the mixture, and combine well.
  • Press the crust into the bottom and sides of a springform pan. Use a measuring cup or drinking glass to press the crust into an even thickness.
  • Bake the crust in the oven for 10 minutes. If too much browning occurs, cover the pan with foil.

Cheesecake Filling

  • Lower the oven temperature to 325°F.
  • Beat the cream cheese at medium speed in a stand mixer until fluffy. Then add 1 1/3 sugar, and continue mixing until combined.
  • Add vanilla and eggs (one at a time), just until the yolk is mixed in. Do not over blend, since this will make the cake denser.
  • Gently fold in the sour cream.
  • Pour the mixture into the springform pan, and bake for 1 hour.
  • Turn the oven off, and let the cheesecake stand in the oven for another 30-40 minutes.
  • Remove the cheesecake from the oven, and run a knife around the edge. Do not remove the sides of the pan yet.
  • Let the cheesecake cool for 15 minutes. Then, cover with plastic wrap and refrigerate for 8 hours.
  • Remove the sides of the pan when ready to serve.

Strawberry Topping

  • Rinse and dry strawberries. Then, cut half of the strawberries in half, and dice the remainder.
  • Combine strawberries and sugar in a saucepan. Cook on low to medium heat for about 10 minutes or until the fruit breaks down to create a jammy texture.
  • Reduce the heat, and continue stirring. Then, add a small amount of water to the cornstarch before pouring the cornstarch into the saucepan.
  • Add vanilla to the strawberry syrup, and stir until blended.
  • Add the strawberry halves, and stir until just coated.
  • Remove the strawberry topping from the heat. Let cool before refrigerating until ready to serve.
  • When adding the topping, flip the strawberry halves face down on the cheesecake for a prettier presentation.


The cheesecake may still wobble in the center when done. The cake will become firmer as it cools. Overbaking may result in a cracked or cratered cheesecake.
No water bath is needed if the cheesecake is cooked at a low temperature and allowed to sit in the oven until done.
For best results, add the strawberry topping just before serving.
The cheesecake will last in the refrigerator for 3-5 days. You can also freeze the cheesecake for 1-2 months, if desired. Cut the cheesecake into portions, and add the strawberry topping after defrosting for best results.


Serving: 1sliceCalories: 329kcalCarbohydrates: 47gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 85mgSodium: 199mgPotassium: 137mgFiber: 1gSugar: 38gVitamin A: 440IUVitamin C: 23mgCalcium: 50mgIron: 1mg
Tried this recipe?Mention @firstdayofhome or tag #firstdayofhome!

More Strawberry Recipes

Pin this page for later so you can come back to try more great recipes from my friends below. We have excellent bakers and makers in this group, so you’re in for a real treat…literally!

Next on your stop is Cindy from DIY Beautify. She’s serving up strawberry mini pies for those needing a little portion control…like me! Enjoy!

You are invited to the Inlinkz link party!

Click here to enter

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What if my cheesecake crust is too dark?

If you feel your crust darkened too much during baking, you can skip the pre-baked step and simply chill the crust in a fridge or freezer for an hour before adding the filling. u003cbru003eUsing parchment paper around the inside edges of the springform pan may also help prevent browning.

How do I get a denser cheesecake, like New York-style cheesecake?

New York-style cheesecake tends to have more cream cheese and may skip the sour cream ingredient. You can also get a firmer cheesecake by adding a starch like flour or cornstarch rather than relying on eggs to thicken the batter.

Why do you add sour cream to this recipe?

Sour cream adds fat to the cake, which results in a moister, richer cheesecake.

Why did my cheesecake crack?

This happens often with cheesecakes and is usually the result of overbaking. Remember, the center of a cheesecake may still wobble a bit when it’s done but will set as it cools.

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  1. Your cheesecake looks amazing, and I always love sour cream in a cheesecake recipe! Makes it richer and moister, like you said! I need to try your glaze recipe, too!

    1. Thanks so much, Julie! I may experiment with other types of cheesecakes now, but I think my family won’t have a problem with that. LOL!

    1. Thank you, Christy. Yes, my husband isn’t really into desserts, which makes it very dangerous for me to bake a lot of things! Let’s just say some of this cheesecake had to go in the freezer.

    1. Thank you, Carol! I’m sure you could give me some good lessons. I feel like I’m still experimenting with the crust, but that’s the fun of baking…trying new things.

    1. Thanks, Michelle! Yes, I’m wanting to try all the cheesecake varieties now. This has been a fun challenge. I’m so glad we have some new recipes to try now.

  2. Just the words “curdling of the eggs” makes me cringe so a water bath would be it for me! This looks scrumptious and I can hardly wait to make a real homemade cheesecake. Watch out Jell-O brand, I’m leaving your box on the shelf! Thanks for joining in. Have fun on your trip. Pinned!

    1. LOL! You’re too funny. I always look better after a water bath too, so maybe it’s the best thing for a cheesecake as well! I’ll admit, I’ve been partial to the jello no-bake variety for a quick dessert fix. No shame in that, girlfriend! Thanks for hosting again!

    1. Thank you, Laura! It’s a bit of work, but I do think (hope?) the hard work pays off in the end. This was such a fun hop. I really enjoyed seeing the variety of recipes.