Strawberries and Cream Cheesecake takes the traditional tennis tournament dessert and turns it into a two-tiered, smooth and creamy treat stacked together on a crunchy crust. Decorated with dollops of whipped cream and fresh strawberries to finish.
Our easy Strawberries and Cream Cheesecake recipe is a fruity fusion of my classic cheesecake and my Cheesecake Stuffed Strawberries; made like my Strawberry Swirl Cheesecake, but with both a pink strawberry cheesecake layer and vanilla cheesecake layer sitting above a buttery graham cracker crust.
The creamy filling is slightly tangy from the cream cheese but is beautifully balanced by powdered sugar and sweet strawberry syrup, while the cookie crumbs on below create the perfect crunch and contrasting texture.
Don’t worry about the springform pan or baking the cake in a water bath because I will walk you through the simple steps to create the best-tasting cake with a pretty pink bottom layer and pop of sweet flavor folded into the batter.
Why We Love Strawberry Cheesecake Recipes
- Quick and easy to prepare with pretty pink color.
- Uses simple ingredients.
- A water bath creates the creamiest cheesecake and reduces the chance of cracking.
- Smooth cream cheese mixture is a delicious contrast to the crunchy crust below.
- Pretty pillows of whipped cream piped on each piece make this strawberry cream cheesecake feel fancy.
- Perfect dessert for a dinner party, Valentine’s Day and Galentine’s Day, spring celebrations, potlucks, or simply when you crave a slice.
Strawberries and Cream Cheesecake Ingredients
- Graham cracker crumbs – you can make your own or buy them already crushed in the baking section of your grocery store.
- Granulated sugar
- Unsalted butter
- Boiling water (for water bath)
- Full-fat cream cheese – I recommend using the full-fat version and not low-fat or fat- free.
- Vanilla extract
- Eggs
- Full-fat sour cream
- Heavy whipping cream
- Strawberry syrup: I used Mix Masters brand but feel free to use your favorite.
- Strawberry extract: The extract is optional and can be added if you want a more intense strawberry flavor.
- Whipped topping
- Fresh whole strawberries
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Create Your Crust: Instead of graham crackers, you can use digestive biscuits, crushed shortbread cookies, Nilla wafers, or another kind of cookie with a firm crumble to create the cheesecake crust.
- Create Without Cream Cheese: If you don’t have cream cheese, you could try using a similar type of cheese, such as Neufchâtel cheese, which has a slightly lower fat content. Be aware that this may affect baking time and final texture.
- Substitute The Sour Cream: If you don’t have sour cream, you could try using greek yogurt or crème Fraiche as a substitute.
How to Make Strawberries and Cream Cheesecake
- Prepare The Pan: Wrap the springform pan with heavy-duty foil, line it with parchment paper, and spray with baker’s spray.
- Create The Crust: Combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the pan and bake at 375 degrees Fahrenheit for 10 minutes (Image 1). Set the springform pan into a large roasting pan to cool.
- Boil For Water Bath: Reduce the oven temperature to 325 degrees Fahrenheit. Boil the water for the water bath.
- Form Cheesecake Filling: Beat the cream cheese and sugar until smooth. Add the vanilla extract and eggs, then mix in the sour cream and heavy whipping cream. Remove half of the cheesecake batter and set it aside in a separate bowl.
- Stir In The Strawberry: Stir the strawberry syrup and extract (optional) into the cheesecake batter until light pink in color. (Image 2)
- Pour In The Pan: Spread the strawberry-flavored cheesecake batter into the graham cracker crust. Spread the plain cheesecake batter over the top of the strawberry cheesecake layer. (Image 3)
- Water Bath and Bake: Place the roasting pan with cheesecake in the oven and pour boiling water around it (Image 4). Bake at 325 degrees Fahrenheit for 1.5 hours. Cool in the oven for 1 hour with the door open a crack and the oven off. (Image 5)
- Chill: Refrigerate for a minimum of 8 hours, to overnight overnight.
- Garnish: Pipe dollops of whipped cream around the edges and place a strawberry into the center. (Image 6)
- Slice and Serve: Enjoy your delicious cheesecake!
What is a Water Bath for Cheesecakes
A water bath, or bain marie, is a method for baking delicate desserts. It helps create a humid environment while your cheesecake cooks and adds extra insurance against cracking. The process involves surrounding the springform pan with boiling water in a larger pan. This will help the cheesecake bake more evenly and keep the cake from drying out.
While you can make a cheesecake without a water bath, you won’t get the same results.
How To Remove Cheesecake from the Springform Pan
To remove your cheesecake from the springform pan, you must first make sure the cheesecake has been properly cooled. Then, unbuckle the springform pan and remove the circular band. If it sticks, you can run a small knife around the inside edge of the cake pan, starting at the top and working your way down.
Baked Vs No Bake Cheesecake
Baked cheesecakes most often contain eggs and are baked low and slow. The texture is generally dense, rich, creamy, and smooth.
No-bake cheesecakes usually contain gelatin, which acts as a natural thickening agent. The texture is generally more light and fluffy than its baked counterpart. In my no-bake cheesecakes, I use a whipped topping in my filling; it sets up firm in the fridge and has a soft and silky smooth texture.
Tips For Making Strawberries and Cream Cheesecake
- Use full-fat, brick-style cream cheese for the creamiest filling. Low-fat cream cheese or the spreadable kind sold in tubs won’t give you the proper texture.
- Make sure your cream cheese has softened to room temperature when making the filling or it will not mix smoothly and you will have a lumpy batter.
- Be sure that the foil is tightly wrapped around the edges of the springform pan to ensure that no water from the water bath seeps into the pan as the cheesecake bakes.
- This Strawberries and Cream Cheesecake should be kept refrigerated until ready to serve. Do not add the garnish until ready to slice and serve.
- You can check the cheesecake at the 1 hour to 1 hour 15-minute mark to see if the top of the cheesecake is getting too dark. You can lightly tent the cheesecake with a piece of aluminum foil; however, do not tightly cover it so as not to trap any moisture while the cheesecake is baking.
How to Store Strawberries and Cream Cheesecake
- To Store: You can store this cheesecake in the refrigerator, covered with plastic wrap, for 3-4 days.
- To Freeze: You can freeze this cheesecake tightly wrapped for up to 2 months. Be sure to thaw completely in the refrigerator from frozen.
More Easy Cheesecake Recipes
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Strawberries and Cream Cheesecake
Serves — 10
Strawberries and Cream Cheesecake is rich and creamy with a fruity twist on the classic. Two delicious layers of batter baked inside a crunchy crust.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Chill Time 8 hours
Total Time 9 hours 50 minutes
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
- 4-5 cups boiling water for water bath
Cheesecake Filling
- 32 ounces (from four 8-ounce blocks) of full-fat cream cheese softened to room temperature
- 1½ cups granulated sugar
- 1½ teaspoons vanilla extract
- 4 large eggs room temperature
- ½ cup full-fat sour cream
- ¼ cup heavy whipping cream
- ¼ cup strawberry syrup Mix Masters brand
- ½-1 teaspoon strawberry extract optional – if a more intense strawberry flavor is desired
Garnish
- 4 ounces frozen whipped topping thawed
- 10 small fresh whole strawberries
Instructions
Crust
- Preheat oven to 375°F.
- Tear off two large pieces of heavy-duty aluminum foil. Using a 9-inch springform pan, set the pan on the first piece of foil and bring the foil up around the sides of the pan. Repeat with the second piece of foil. Be sure that the foil is tightly wrapped around the edges of the pan to ensure that no water from the water bath seeps into the pan as the cheesecake bakes.
- Place a parchment paper round into the bottom of the springform pan, then spray the bottom and sides of the pan with baker’s spray. Set aside.
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter together until the mixture resembles wet sand.2 cups graham cracker crumbs, 4 tablespoons granulated sugar, 6 tablespoons unsalted butter
- Firmly press the graham cracker crust mixture into the bottom and halfway up the sides of the prepared springform pan.
- Bake in the middle rack of the oven for 10 minutes. Remove and set the springform pan into a large roasting pan to cool as you make the cheesecake filling.
- Reduce the oven temperature to 325°F. Start the water to boil for the water bath.
Cheesecake Filling
- To make the cheesecake filling, beat the cream cheese and granulated sugar in a large mixing bowl with a hand mixer on medium speed for 2-3 minutes or until smooth. Be sure to scrape the sides and bottom of the bowl to ensure that the cream cheese is fully and evenly combined.32 ounces (from four 8-ounce blocks) of full-fat cream cheese, 1½ cups granulated sugar
- With the mixer on low, add the vanilla extract and eggs, one egg at a time, beating just until each egg has been incorporated. You do not want to over-mix or incorporate too many air bubbles into the cheesecake batter.1½ teaspoons vanilla extract, 4 large eggs
- Add the sour cream and heavy whipping cream to the cheesecake batter and mix on low just until fully incorporated.½ cup full-fat sour cream, ¼ cup heavy whipping cream
- Remove half of the cheesecake batter from the large mixing bowl and add it to a separate bowl. Set aside.
- Stir in the strawberry syrup and optional strawberry extract, if using it, to the cheesecake batter remaining in the original mixing bowl until the batter is uniformly colored light pink. You should not have any white streaks remaining.¼ cup strawberry syrup, ½-1 teaspoon strawberry extract
- Pour the strawberry-flavored cheesecake batter into the graham cracker crust and spread it into an even layer.
- Very slowly and carefully add the plain cheesecake batter to the top of the strawberry cheesecake layer. You can use a large spoon to gently spoon the batter over the strawberry layer so as not to combine the two layers. Use an offset spatula to carefully spread the plain cheesecake layer so that it bakes evenly.
- Place the roasting pan with the cheesecake into the middle rack of the oven. Slowly pour the boiling water into the pan until it comes up about one inch on the side of the springform pan. Be very careful not to get any water into the cheesecake batter.4-5 cups boiling water
- Bake the strawberries and cream cheesecake for 1 hour and 30 minutes or until set. The cheesecake should not look like a liquid but should wobble just a bit in the pan when nudged. It will continue to cook as it cools.
- At the end of the cooking time, turn off the oven, crack the oven door open (1-2 inches at most), and leave the cheesecake in the oven to sit for one hour. The cheesecake will finish cooking as the oven cools.
- After the cheesecake has cooled in the oven for an hour, remove the roasting pan from the oven, then remove the springform pan from the aluminum foil. Carefully run a sharp knife, with a thin blade, around the edges of the cheesecake to make sure it is not sticking to the sides of the pan (which would cause cracks in the cheesecake as it cools).
- Refrigerate the strawberries and cream cheesecake for a minimum of 8 hours, but preferably overnight, to ensure that the cheesecake chills and sets up completely before slicing.
- When ready to serve, garnish the cheesecake by placing the thawed whipped topping into a large piping bag fitted with a large piping tip and dollop ten decorative dollops around the edges of the cheesecake. Place a fresh whole strawberry into the center of each whipped cream dollop. Slice the cheesecake so each slice has the whipped cream and a strawberry.4 ounces frozen whipped topping, 10 small fresh whole strawberries
Jenn’s Notes
Storage:
- To Store: You can store this cheesecake in the refrigerator, covered with plastic wrap, for 3-4 days.
- To Freeze: You can freeze this cheesecake tightly wrapped for up to 2 months. Be sure to thaw completely in the refrigerator from frozen.
- Use full-fat, brick-style cream cheese for the creamiest filling. Low-fat cream cheese or the spreadable kind sold in tubs won’t give you the proper texture.
- Make sure your cream cheese has softened to room temperature when making the filling or it will not mix smoothly and you will have a lumpy batter.
- This Strawberries and Cream Cheesecake should be kept refrigerated until ready to serve. Do not add the garnish until ready to slice and serve.
- You can check the cheesecake at the 1 hour to 1 hour 15-minute mark to see if the top of the cheesecake is getting too dark. You can lightly tent the cheesecake with a piece of aluminum foil; however, do not tightly cover it so as not to trap any moisture while the cheesecake is baking.
- You can find strawberry syrup online in a variety of brands. It is commonly used to flavor cold drinks or alcoholic cocktails. The brand used for this recipe is easily found in grocery stores or in local liquor stores, where you would find other flavored or plain simple syrups and sweeteners used for making drinks.
- Depending on how strong the strawberry flavor is for your brand of strawberry syrup, you can add an additional ½-1 teaspoon of strawberry extract to intensify the strawberry flavor in your cheesecake batter. Please note that some brands of strawberry extract are clear, but some are colored. If you use a colored extract, you will need to note that it will add to the color of your cheesecake batter. Be sure to choose a good quality brand of extract for your cheesecake.
Nutrition Info
Calories: 700kcal | Carbohydrates: 63g | Protein: 10g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 190mg | Sodium: 453mg | Potassium: 247mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1704IU | Vitamin C: 7mg | Calcium: 148mg | Iron: 1mg
Can you use fresh strawberries to the cream mixture instead of the syrup?
very, very, very, good!