While my No Bake Strawberry Cheesecakes will always be a favorite, I thought it was about time I shared a classic Strawberry Cheesecake recipe! This New York-style cheesecake with a homemade strawberry topping is a delicious dessert perfect for summer!

Classic Strawberry Cheesecake Recipe

Cheesecake is one of those classic desserts that is so incredibly versatile for any occasion.

While I often make one of my no-bake cheesecake recipes for enjoying with my family, a rich, luxurious New York-style cheesecake is perfect for a special occasion, like a birthday, baby shower, anniversary, etc. We made it recently for a friend’s birthday party and there were no leftovers and plenty of requests for the recipe.

This easy strawberry cheesecake recipe is light, rich and tangy with a creamy cheesecake filling, buttery graham cracker crust and the best strawberry topping for cheesecake you will ever taste. Taking it completely over the top is a simple homemade whipping cream frosting that won’t melt as quickly as plain whipped cream and adds a little something special to this cheesecake.

You can stick with a classic graham cracker crust like I did, or add some crushed pretzels in place of some of the graham crackers for a sweet-and-salty crust, or you can use chocolate cookie crumbs for a chocolate crust.

Note: this recipe makes a LOT of cheesecake. It’s perfect for a party when you want a showstopper dessert that will serve a lot of people. You can easily get 15 decent slices out of this cheesecake.

While you can use a water bath to make your cheesecake, I prefer to avoid the hassle and just allow the cheesecake to cool in the oven for an hour before moving it to the fridge. The low baking temperature and extra oven time helps prevent cracking and ensures a perfectly cooked cheesecake that avoids the rubbery texture some homemade cheesecakes can be known for.

If your cheesecake does get some small cracks, it’s not a big deal as you’ll be covering it up anyways with that strawberry topping and whipped cream!

Can you freeze cheesecake? Yes, but it can affect the texture slightly. To freeze, wrap tightly with plastic wrap AND store in a ziptop freezer bag or freezer container for up to three months. Allow to thaw completely in the fridge before serving. I do not recommend freezing with the strawberry topping and whipped cream – add those after thawing.

Check out some of our other cheesecake recipes:

• No Bake Strawberry Cheesecakes
• Snickers Cheesecake
• Orange Creamsicle Cheesecake Bars
• Mini No Bake Raspberry Lemon Cheesecakes
• No Bake Blueberry Cheesecake
• Mini No Bake Nutella Cheesecakes
• Instant Pot Gingerbread Cheesecake
• Instant Pot Pumpkin Cheesecake
• Mint Chocolate Cheesecake Brownies

Strawberry Cheesecake Ingredients

Scroll down to the printable recipe card for full measurements.

Tip: you can use store-bought strawberry topping and whipped cream, if desired.

Kitchen Tools You May Find Helpful

• 1 large piping bag with star tip <– 
• 9″ Springform baking pan
• Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
• Measuring cups and spoons
• Saucepan
• Wooden spoon or spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty

How to Make Strawberry Cheesecake

To make the Graham Cracker Crust:

Preheat oven to 350ºF.

Grease your springform baking pan and set aside.

In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter until combined and the mixture resembles wet sand.

Press the crust mixture into the bottom of the springform pan and about 2 inches up the sides.

Bake in the oven for 10 minutes, until set.

Allow the crust to cool as you prepare the filling.

To Make the Cheesecake Filling:

Reduce the oven temperature to 300ºF.

In a large mixing bowl, use an electric mixer to beat the cream cheese and sour cream until soft, at least one minute.

Beat in the sugar, vanilla extract and salt, then the eggs one at a time.

Pour the cheesecake filling into the prepared crust.

Bake in the oven on a cookie tray for 1 hour, until set and slightly golden on top.

Turn off the oven and allow the cheesecake to sit in the oven for another hour, to prevent cracks.

Transfer the cheesecake to the fridge to set overnight.

For the Homemade Strawberry Topping for Cheesecake:

In a saucepan, whisk together the cornstarch and water to form a slurry (dissolve the cornstarch).

Add the sugar, strawberries and lemon juice and turn the heat to medium. Stir occasionally, crushing a few of the strawberries as you do.

Bring the mixture to a simmer for 5 minutes and then remove from heat.

Stir in the vanilla extract.

Transfer to a mason jar and refrigerate until ready to assemble the cheesecake.

For the Whipped Cream Topping:

In a large bowl, use an electric mixer to beat together the powdered icing sugar, vanilla extract and heavy cream. Beat for 4 minutes, until stiff peaks form.

Scoop the whipping cream into your prepared piping bag.

To Assemble the Cheesecake:

Pipe the whipped cream around the edge of the cheesecake in a swirl pattern by rotating your wrist as you apply even pressure to the piping bag.

Carefully pour the strawberry topping into the center of the cheesecake. It will spread naturally without interference.

Refrigerate until ready to serve.

Pin this Classic Strawberry Cheesecake recipe for your next special occasion:

Grab your free printable for our strawberry cheesecake recipe with homemade strawberry topping:

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Yield: 10 servings

Classic Strawberry Cheesecake

Print

A tender, tart and creamy cheesecake with homemade strawberry topping and whipped cream frosting.

Prep Time 25 minutes

Cook Time 1 hour 10 seconds

Additional Time 1 hour

Total Time 2 hours 25 minutes 10 seconds

Ingredients

For the Graham Cracker Crust:

• 2 cups Graham Cracker Crumbs
• 1/4 cup White Sugar
• 6 Tablespoons Unsalted Butter, melted

For the Cheesecake Filling:

• 4- 8oz packages Cream Cheese, softened
• 1 1/3 cups White Sugar
• 1 cup Sour Cream
• 1 Tablespoons Vanilla Extract
• 1/4 tsp Salt
• 4 Eggs

For the Homemade Strawberry Sauce:

• 3 cups Strawberries
• 1/4 cup White Sugar
• 1 Tablespoon Cornstarch
• 3 Tablespoons Water
• 2 teaspoons Lemon Juice
• 1 teaspoon Vanilla Extract

For the Whipped Cream:

• 1 cup Heavy Whipping Cream
• 1/2 cup Powdered Icing Sugar
• 1 teaspoon Vanilla Extract

Instructions

To make the Graham Cracker Crust:

1. Preheat oven to 350ºF.
2. Grease your springform baking pan and set aside.
3. In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter until combined and the mixture resembles wet sand.
4. Press the crust mixture into the bottom of the springform pan and about 2 inches up the sides.
5. Bake in the oven for 10 minutes, until set.
6. Allow the crust to cool as you prepare the filling.

To Make the Cheesecake Filling:

1. Reduce the oven temperature to 300ºF.
2. In a large mixing bowl, use an electric mixer to beat the cream cheese and sour cream until soft, at least one minute.
3. Beat in the sugar, vanilla extract and salt, then the eggs one at a time.
4. Pour the cheesecake filling into the prepared crust.
5. Bake in the oven on a cookie tray for 1 hour, until set and slightly golden on top.
6. Turn off the oven and allow the cheesecake to sit in the oven for another hour, to prevent cracks.
7. Transfer the cheesecake to the fridge to set overnight.

For the Homemade Strawberry Topping for Cheesecake:

1. In a saucepan, whisk together the cornstarch and water to form a slurry (dissolve the cornstarch).
2. Add the sugar, strawberries and lemon juice and turn the heat to medium. Stir occasionally, crushing a few of the strawberries as you do.
3. Bring the mixture to a simmer for 5 minutes and then remove from heat.
4. Stir in the vanilla extract.
5. Transfer to a mason jar and refrigerate until ready to assemble the cheesecake.

For the Whipped Cream Topping:

1. In a large bowl, use an electric mixer to beat together the powdered icing sugar, vanilla extract and heavy cream. Beat for 4 minutes, until stiff peaks form.
2. Scoop the whipping cream into your prepared piping bag.

To Assemble the Cheesecake:

1. Pipe the whipped cream around the edge of the cheesecake in a swirl pattern by rotating your wrist as you apply even pressure to the piping bag.
2. Carefully pour the strawberry topping into the center of the cheesecake. It will spread naturally without interference.
3. Refrigerate until ready to serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Strawberries, 1 lb
• 
  Organic Heavy Whipping Cream
• 
  Philadelphia Original Cream Cheese Brick (8 oz Box)
• 
  Keebler Graham Cracker Crumbs, 13.5 oz
• 
  Cuisinart AMB-9SP 9-Inch Chef's Classic Nonstick Bakeware Springform Pan, Silver

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 795Total Fat: 55gSaturated Fat: 31gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 225mgSodium: 465mgCarbohydrates: 67gFiber: 2gSugar: 54gProtein: 11g

Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.

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I hope your guests love this strawberry cheesecake – but be warned, once they taste it they will be asking you to make it again and again for every occasion!

For more delicious strawberry recipes, check out our Heart-Shaped Strawberry Cream Cheese Danishes or our Strawberry Tarts recipe.