strawberry filled cheesecake recipe

Written ByJenny Smyth Posted on
strawberry filled cheesecake recipe
Jump to Recipe Jump to Video Print Recipe

The Best strawberry filled cheesecake recipe

I’m so excited to share with you my favorite strawberry filled cheesecake recipe. As a busy mom of two, I’m always on the lookout for delicious and easy-to-make desserts that my family will love. This recipe is a game-changer – it’s perfect for special occasions like birthdays and holidays, but also works well for everyday snacking.

The combination of creamy cheesecake and sweet strawberry filling is absolute perfection. Plus, it’s surprisingly easy to make, even for a beginner baker like me. I’ve made this recipe countless times, and every time it turns out perfectly.

My kids can’t get enough of it, and I love watching them enjoy their favorite dessert. But what really sets this recipe apart is the health benefits – the Greek yogurt in the cheesecake gives it a nice tanginess without adding extra sugar, and the strawberries are packed with antioxidants and fiber. It’s a win-win all around!

I’ve been making this recipe for years, and it’s always a crowd-pleaser. Whether you’re serving it at a party or just need a quick dessert for your family, this strawberry filled cheesecake is sure to impress. The best part?

It’s incredibly easy to customize – add some chocolate chips or nuts to give it an extra boost of flavor. And don’t even get me started on the leftovers – this cheesecake freezes beautifully, so you can enjoy it all week long.

Strawberry Filled Cheesecake

Strawberry Filled Cheesecake

4.8 from 662 votes

A creamy cheesecake with a sweet strawberry filling baked into the center. The buttery graham cracker crust and smooth vanilla filling make a delightful dessert for any occasion.

Prep Time25 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 20 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted

For the Strawberry Filling

2 cups fresh strawberries, hulled and chopped
1/3 cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch mixed with 2 tbsp water

For the Cheesecake Filling

24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Wrap the outside of a 9-inch springform pan with a double layer of aluminum foil to prevent water from seeping in during the water bath.
3In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar.
4Pour in the melted butter and stir until the mixture resembles wet sand.
5Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes, then set aside to cool.
6In a saucepan over medium heat, combine the chopped strawberries, 1/3 cup sugar, and lemon juice.
7Cook for 5 to 7 minutes until the strawberries release their juices and soften, then stir in the cornstarch mixture and continue cooking for 2 to 3 minutes until the sauce thickens and becomes glossy.
8Remove from heat and let cool completely.
9In a large mixing bowl, beat the softened cream cheese and 1 cup sugar on medium speed until smooth and creamy, about 2 minutes.
10Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and sour cream until fully incorporated.
11Pour half of the cheesecake batter over the cooled crust.
12Spoon the cooled strawberry filling evenly over the batter, leaving a 1-inch border around the edges.
13Pour the remaining cheesecake batter over the strawberry layer and smooth the top with a spatula.
14Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
15Bake at 350°F for 50 to 55 minutes, until the edges are set but the center still jiggles slightly.
16Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
17Remove the cheesecake from the water bath and let it cool completely on a wire rack.
18Refrigerate for at least 4 hours or overnight before removing the sides of the pan and serving.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric hand mixer or stand mixer
Saucepan
Rubber spatula
Aluminum foil
Large roasting pan for water bath

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 120mg🧂Sodium: 380mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 7g

📝Notes

Tips: Use full-fat cream cheese for the best texture. For a smoother strawberry filling, puree the cooked strawberries before thickening. Chill the cheesecake overnight for the cleanest slices.

Watch Video Of How Strawberry Filled Cheesecake Works

This strawberry filled cheesecake is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick dessert for your family. And don’t even get me started on the leftovers – this cheesecake freezes beautifully, so you can enjoy it all week long!

One tip I have is to store it in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. When reheating, simply thaw overnight in the fridge or reheat at room temperature for about 30 minutes.

❓ Frequently Asked Questions About Strawberry Filled Cheesecake

Q: Can I use fresh strawberries instead of frozen?

Yes, you can use fresh strawberries instead of frozen! In fact, fresh strawberries will give your cheesecake an even more vibrant color and a sweeter flavor. Just be sure to chop them up finely before mixing them into the filling.

Q: What type of cheese should I use?

I recommend using a high-quality cream cheese that’s specifically labeled as ‘softened.’ This will ensure that your cheesecake has a smooth and creamy texture.

Q: Can I make this recipe gluten-free?

Yes, you can easily make this recipe gluten-free by substituting the graham cracker crust with a gluten-free alternative like almond flour or coconut flour.

Q: How long does this cheesecake take to prepare?

This cheesecake is relatively quick to prepare – just 20 minutes of prep time before baking! The rest of the time is spent letting it cool and setting in the fridge.

Q: Can I use other types of fruit in place of strawberries?

While strawberries are my personal favorite, you can definitely experiment with other types of fruit like blueberries or raspberries!

Similar Posts