strawberry cheese cake recipe

Written ByJenny Smyth Posted on
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The Best strawberry cheese cake recipe

I’ve always been a fan of strawberry cheesecake, and it’s a recipe that never fails to impress my family. The combination of sweet strawberries and creamy cheesecake is a match made in heaven, and it’s perfect for any occasion.

Whether we’re celebrating a special event or just need a comforting dessert, this recipe is always a good idea. I love how the strawberries add a burst of freshness to the richness of the cheesecake, and the best part is that it’s surprisingly easy to make.

In fact, I’ve been making this recipe for years, and it’s one of the first things I turn to when I need a reliable dessert option. My kids adore helping me assemble the cheesecake, and they always get excited when they get to lick the spoon after we’re done.

The best part about this recipe is that it’s not too sweet, which makes it perfect for serving at family gatherings or potlucks. Plus, it’s surprisingly healthy considering how delicious it is – the strawberries provide a boost of vitamin C, and the cream cheese adds a dose of calcium.

All in all, this strawberry cheesecake recipe is a classic for a reason – it’s easy to make, delicious to eat, and perfect for any occasion.

Strawberry Cheesecake

4.6 from 811 votes

A delightful no-bake cheesecake with a creamy cheese filling and a fresh strawberry topping. This dessert is perfect for summer gatherings and celebrations.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time2 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted

For the Filling

24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
1 cup heavy whipping cream

For the Strawberry Topping

2 cups fresh strawberries, sliced
1/4 cup granulated sugar
1 tbsp lemon juice

👨‍🍳Directions

1In a medium bowl, combine graham cracker crumbs and melted butter until well mixed.
2Press the mixture into the bottom of a 9-inch springform pan.
3Chill in the refrigerator while preparing the filling.
4In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy.
5Add vanilla extract and mix well.
6In a separate bowl, whip heavy cream until stiff peaks form.
7Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
8Pour the cheesecake filling into the chilled crust and smooth the top with a spatula.
9Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until firm.
10While the cheesecake is chilling, prepare the strawberry topping.
11In a medium bowl, combine sliced strawberries, sugar, and lemon juice.
12Mix well and let it sit for 30 minutes to allow the strawberries to release their juices.
13Once the cheesecake is set, spoon the strawberry topping over the top, spreading it evenly.
14Serve immediately or store in the refrigerator until ready to serve.

🔧Equipment

Mixing bowl
Springform pan
Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 32g💛Saturated Fat: 20g❤️Cholesterol: 120mg🧂Sodium: 350mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 5g

📝Notes

Tips: For a smoother texture, ensure the cream cheese is at room temperature before mixing. You can also use a food processor to blend the strawberries for a more uniform topping.

One of the best things about this strawberry cheesecake recipe is that it’s incredibly versatile – whether you’re serving it at a special occasion or just need a comforting dessert on an everyday basis, it’s always a crowd-pleaser.

And don’t worry about leftovers – with proper storage techniques (like storing in an airtight container in the fridge), you can enjoy this delicious dessert for days after you first make it.

❓ Frequently Asked Questions About Strawberry Cheesecake

1. What type of cheese should I use in this recipe?

The best type of cheese to use in this recipe is cream cheese. You can also use neufchâtel or ricotta cheese as substitutes if you prefer.

2. Can I use fresh strawberries instead of frozen ones?

Yes, you can use fresh strawberries instead of frozen ones if you prefer. However, keep in mind that using fresh strawberries will result in a slightly different texture and flavor compared to using frozen ones.

3. How do I prevent my cheesecake from cracking?

To prevent your cheesecake from cracking, make sure to bake it at a low temperature (around 325°F) and avoid overmixing the batter.

4. Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by assembling the cheesecake up to 24 hours before serving.

5. What’s the best way to store leftover cheesecake?

To store leftover cheesecake, wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days.

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