Our homemade Strawberry Cheesecake is the perfect balance of rich, creamy cheesecake with bright, fresh fruit flavor. With a traditional buttery graham cracker crust, we use freeze-dried strawberries in the filling to give you that pop of concentrated fruit flavor without adding excess moisture.
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Baking using a water bath creates a silky-smooth texture with no cracks, so this cheesecake looks just as good as it tastes. Once chilled, top with our simple two-ingredient strawberry sauce. If you are celebrating a special occasion or just craving a timeless dessert, this strawberry cheesecake is a stunning and delicious choice.
How to make Strawberry Cheesecake
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this Strawberry Cheesecake recipe, you will need the following ingredients:
- Graham Cracker Crumbs
- Granulated Sugar
- Unsalted Butter
- Freeze-Dried Strawberries
- Granulated Sugar
- Cream Cheese
- All-Purpose Flour
- Greek Yogurt
- Pure Vanilla Extract
- Large Eggs
- Fresh Strawberries
- Strawberry Preserves
If you don’t have graham cracker crumbs, you can make your own. Try cinnamon or chocolate graham crackers for a fun twist! Pulse in a food processor until they form a fine crumb.
If you don’t have Greek yogurt, you can sub in equal amounts of sour cream.
Cooking Strawberry Cheesecake
Strawberry Cheesecake is a simple recipe that can be made in just a few steps. Here is how to make it.
First, prepare the crust – Mix graham cracker crumbs, sugar, and melted butter until combined. Press into a greased and lined 9-inch springform pan. Bake at 325°F for 10 minutes, then let cool.
Next, make the filling by blending freeze-dried strawberries with sugar into a fine powder. Beat with cream cheese and flour until smooth. Mix in Greek yogurt, vanilla, and eggs one at a time. Pour over the cooled crust.
Bake the Cheesecake – Use a water bath by placing the cheesecake in a silicone pan, then in a larger pan filled with hot water. Bake at 300°F for 1 hour 25 minutes until set with a slight jiggle in the center. Let cool in the oven gradually before refrigerating for 6-8 hours.
Make the Topping – Simmer fresh strawberries and preserves for about 15 minutes until thickened. Cool completely and refrigerate until ready to use.
Pro Tip
I learned the water-bath trick using the silicone pan instead of wrapping the pan in foil or using an oven-safe bag and it has worked wonders!! This setup has changed my baking life! No more leaky springform pan problems!
Leftovers
Store leftovers covered in the refrigerator for 4-5 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this Strawberry Cheesecake recipe! Let me know if you try it.
More Recipes Like This
- This simple No Bake Pumpkin Cheesecake is delicious and is a special treat for all of the pumpkin lovers in your life!
- If you love Oreos, our No Bake Oreo Cheesecake is a decadent and easy dessert to whip up, full of Oreo flavor!
- Bright, fresh flavors are the centerpiece of this No Bake Lemon Cheesecake. It is perfect with a cup of tea or after a heavy dinner.
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Inspiration for using freeze-dried strawberries in this cheesecake filling came from this Strawberry Frosting Recipe on Live Well, Bake Often!
Strawberry Cheesecake
This incredibly flavorful Strawberry Cheesecake is the perfect dessert to serve at your next gathering! We infuse freeze-dried strawberries into the batter to really pack in that strawberry flavor in every bite.
Ingredients
For the Crust
- 2 cups graham cracker crumbs 240 grams
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter melted
For the Filling
- 1 .8 ounce bag 23 grams freeze dried strawberries
- 1 cup granulated sugar
- 24 ounces brick-style cream cheese softened at room temperature (3, 8-ounce packages)
- 2 tablespoons all purpose flour 18 grams
- 1 cup greek yogurt whole milk plain version (240 grams)
- 2 teaspoons pure vanilla extract
- 4 large eggs room temperature
For the Topping –
- 1 pound fresh strawberries leaves removed & quartered
- 1/2 cup strawberry preserves
Instructions
Make the crust
- Preheat the oven to 325°F. Grease a 9-inch round springform pan with baking spray and line with a parchment paper circle at the bottom (grease the parchment paper too).
- In a large bowl, mix together the graham cracker crumbs, sugar and butter until a wet sandy texture is formed. Transfer to the prepared pan and press firmly into the bottom and sides of the pan.
- Bake for 10 minutes, then let cool completely while you make the filling.
Make the filling
- If you haven’t already, blend the freeze-dried strawberries with the sugar in a blender or food processor until the strawberries resemble a sandy texture.
- In a bowl of a stand mixer fitted with a paddle attachment (or using a handheld electric mixer), beat the cream cheese, strawberry-sugar mixture and flour on low speed until creamy, about 1-2 minutes.
- Add the greek yogurt and vanilla extract and beat until well combined, scraping down the sides of the bowl as needed.
- Mix in the eggs one at a time, mixing on medium-low speed just until well combined.
- Scrape down the sides of the bowl to ensure everything is well combined and give a quick mix again.
- Pour the batter over the cooled crust.
- Optionally, place the cheesecake into a 10-inch silicone pan and place both pans into a larger pan to create a water-bath. Fill the larger outer pan with hot sink water, so it comes halfway up the side of the silicone pan.
- Bake the cheesecake in the center rack of the oven at 300°F for 1 hour 25 minutes until the edges are fully set and the center is ever-so-slightly jiggly. Then, turn off the oven, and let the cheesecake cool in the oven for 30 minutes (with the door closed). Open the oven door and let the cheesecake sit to cool in the oven for another 30 minutes.
- Remove the cheesecake from the oven and set on a wire rack to cool completely, about 1-2 hours. Then, cover with foil and transfer to the fridge for 6-8 hours (or best overnight) to chill.
Make the topping
- Place the strawberries and preserves in a medium pot and mix together. Bring to a simmer and cook over low heat for about 15 minutes, mixing occasionally.
- Allow the mixture to cool completely (about 30 minutes), then set in the fridge until ready to serve the cheesecake.
- Remove the cheesecake from the springform pan and set onto a serving plate. Spoon the strawberry topping over the cheesecake and enjoy immediately.
Recipe Notes
- If you can’t find store bought graham cracker crumbs, you can make them easily by pulsing graham crackers in a food processor until it resembles a sandy texture. Then, measure out 2 cups of it for the recipe.
- Be sure to add the topping right before serving because it will seep off the sides a bit and can make the crust soggy.
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