Cream cheese cheesecake with a graham cracker crust, sour cream, eggs, and a homemade strawberry topping.
Table of Contents
This Easy Strawberry Cheesecake came into my life during a phase when I was convinced cheesecake and I were not meant to be friends. Too many rules. Too many opinions. Too many internet videos telling me to water-bath everything like it’s a spa day. Sound familiar? I remember making this the first time on a quiet afternoon when I just wanted to bake something nice without needing a game plan taped to the fridge.
It reminded me of summer gatherings growing up—paper plates, strawberries everywhere, someone always sneaking into the kitchen early to “check” dessert. The topping wasn’t perfect. The slice leaned a little. But no one cared. They went back for seconds. That’s when it hit me: cheesecake doesn’t need to be flawless to be wonderful. This easy strawberry cheesecake became my reminder that desserts can be relaxed, friendly, and still feel special.
Why you’ll Love this Easy Strawberry Cheesecake?
There’s something comforting about a dessert that doesn’t demand perfection. This easy strawberry cheesecake is creamy but not heavy, sweet but not overwhelming, and honestly… forgiving. The filling stays smooth without fancy tricks, the crust holds together without drama, and the strawberry topping adds freshness without stealing the spotlight.
I also love that it works for real life. Birthdays, holidays, last-minute dinners, or one of those weekends where you just feel like baking something cozy. Sometimes I serve it neat and tidy. Other times I lean into the mess and let the strawberries spill. Both versions disappear just as fast. And isn’t that kind of the goal?
Ingredient Notes
This recipe keeps things simple, but every ingredient has a reason for being here.
- Graham Cracker Crumbs: Classic, familiar, and sturdy. Press them well and they won’t crumble on you later.
- Granulated + Brown Sugar: The mix adds sweetness and a subtle warmth to the crust.
- Butter: Melted butter binds everything together. It’s doing more work than it gets credit for.
- Cream Cheese: Full-fat only. This is cheesecake, not a compromise.
- Sour Cream: Adds a gentle tang and keeps the texture creamy instead of dense.
- Eggs: Structure builders. Room temperature helps them blend smoothly.
- Strawberries: Fresh or frozen both work. Fresh feels bright; frozen is convenient and reliable.
- Cornstarch: Thickens the topping so it behaves (mostly).
- Lemon Juice: Just enough to wake everything up.
How to Make Easy Strawberry Cheesecake?
This easy strawberry cheesecake comes together without the need for deep breaths or pep talks.
- I start by preheating the oven to 325°F. For the crust, I mix the graham cracker crumbs with both sugars and melted butter until everything looks evenly moistened. Then I press it into the bottom and sides of a springform pan—usually with a glass, because it works and I don’t question that anymore.
- For the filling, I beat the softened cream cheese and sugar on medium-low speed until smooth. Slow mixing matters here. I scrape the bowl (always), then stir in the sour cream and vanilla. The eggs go in one at a time, mixed just until combined. I stop the second it looks smooth. Overmixing is where cheesecake starts getting dramatic.
- The batter goes into the crust and bakes for 45–50 minutes. The edges should look set, but the center should still have a gentle jiggle—think gelatin, not soup. I let it cool at room temperature, then chill it for at least 6 hours. Overnight is ideal, even if waiting feels personal.
- For the strawberry topping, I cook half the strawberries with sugar, cornstarch, lemon juice, and water until thick and glossy. Off the heat, I stir in the rest of the strawberries and butter. It cools, I spread it on, and suddenly everything looks like it belongs on a dessert table—even if it’s just my kitchen counter.
Storage Options
This easy strawberry cheesecake keeps beautifully in the fridge for up to five days when covered. Honestly, I think it tastes better on day two. You can also freeze the cheesecake without the topping for up to two months. Thaw overnight in the fridge and add fresh topping before serving. It’s a very forgiving dessert—another reason I love it.
Variations & Substitutions
Once you make this once, your brain will start suggesting ideas. That’s normal.
- Different Berries: Blueberries, raspberries, or mixed berries all work.
- Chocolate Crust: Chocolate graham crackers for a richer base.
- Mini Cheesecakes: Cute, practical, and easier to share.
- Extra Lemon: Add zest to the filling for brightness.
- Store-Bought Topping: Totally fine on busy days. I won’t tell.
Some versions you’ll love more than others. That’s baking—it’s allowed to be a little unpredictable.
What to Serve With Easy Strawberry Cheesecake?
This cheesecake doesn’t need much, but it plays well with others.
- Coffee or Espresso: Balances the richness.
- Prosecco or Champagne: Makes it feel celebratory.
- Whipped Cream: Always welcome.
- Fresh Strawberries: Because more strawberries rarely hurt.
- Nothing at All: A fork and a quiet moment count.
FAQ:
Why did my cheesecake crack?
Usually from overmixing or cooling too quickly. It still tastes great—promise.
Can I make this ahead of time?
Yes, and you should. It’s better the next day.
Can I use frozen strawberries?
Absolutely. They work beautifully for the topping.
Do I really need to chill it that long?
Short answer: yes. Long answer: yes, and future you will be glad.
If you’ve been thinking about making cheesecake but felt a little unsure, this Easy Strawberry Cheesecake is a good place to start. It’s calm, forgiving, and quietly impressive. Make it once, make it your own the next time, and tell me—did you wait overnight… or sneak a slice early like a normal human?
Easy Strawberry Cheesecake
Ingredients
Graham Cracker Crust
- 1½ cups 170 g graham cracker crumbs
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar firmly packed
- 5 tablespoons 74 g unsalted butter melted
Cheesecake Filling
- 24 oz 680 g full-fat cream cheese softened
- 1 cup 200 g granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs lightly beaten (room temperature preferred)
Strawberry Topping
- 1½ lb fresh or frozen strawberries rinsed, hulled, and quartered
- ¼ cup 50 g granulated sugar
- 1½ tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 tablespoon butter salted or unsalted
Instructions
Prepare the Oven:
- Preheat the oven to 325°F (160°C).
Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and brown sugar. Add the melted butter and stir until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Set aside.
Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar on medium-low speed until smooth and fully combined, scraping the bowl as needed. Add the sour cream and vanilla extract and mix until just combined.
Incorporate the Eggs:
- Add the eggs one at a time, mixing gently after each addition until just incorporated. Avoid overmixing.
Bake the Cheesecake:
- Pour the filling into the prepared crust and smooth the top. Bake for 45–50 minutes, until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 6 hours or overnight. Keep the springform collar on until ready to serve.
Prepare the Strawberry Topping:
- In a small saucepan, whisk together the sugar and cornstarch. Add half of the strawberries, water, and lemon juice. Cook over medium-low heat, stirring constantly, until the mixture thickens and the strawberries soften. Remove from heat, stir in the remaining strawberries and butter, and allow to cool completely.
Assemble and Serve:
- Spoon the cooled strawberry topping over the chilled cheesecake before serving. For cleaner slices, refrigerate the topped cheesecake for an additional hour before slicing.
Notes
