Strawberry Cheesecake Recipe

April 27, 2024
Shanika | Orchids + Sweet Tea

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Indulge in dessert heaven with this Strawberry Cheesecake recipe! With a buttery crust, creamy middle, and fresh juicy strawberries on top, it's a delight. Plus, it's incredibly easy to whip up, perfect for beginners.

Strawberry Cheesecake Recipe

Dive into dessert heaven with this Strawberry Cheesecake recipe! It's a creamy, fruity delight that'll have you reaching for seconds. With a buttery graham cracker crust, velvety cream cheese filling, and a pile of juicy strawberries on top, it's a treat for any occasion—or just a regular Tuesday night. Gluten-free Option.

Up close shot of cheesecake slices with strawberries and a fork.

With strawberry season in full swing, I've been on a roll whipping up all kinds of strawberry recipes! From strawberry birthday cake to strawberry milk and even some yummy strawberry donuts --- Safe to say I've been making the most of them. Haha. I wanted to make something extra special and that's where this Strawberry Cheesecake recipe comes in. It's super creamy + smooth, loaded with fruity strawberries and of course, has an irresistible buttery crust.

I have a cheesecake recipe obsession and LOVE to get creative with flavors. As you can see, when you search 'cheesecake' on Orchids + Sweet Tea you will find some of my all-time faves like Sweet Potato Caramel Cheesecake, Creamy Spiced Orange Cheesecake, and White Chocolate Cranberry Cheesecake.

Okay but let's get back to this strawberry cheesecake recipe ---- Prepare to be captivated by the perfect balance of tangy, sweet fruity, + buttery notes in every delightful bite. Of course, the filling is velvetysoftfluffy, and light. Definitely melts-in-your-mouth. This spring + summer dessert recipe is sure to be a crowd-pleaser!

Jump to:

Why You’ll Love This Strawberry Cheesecake

  • Jam-packed with sweet strawberry flavor! The bold flavors from crust to filling are EVERYTHING!
  • It’s super easy to make + ready in under 1 hour.
  • Only requires ONE baking dish—a Cheesecake Baking Pan allows for an easy slip-out!
  • The epitome of DELICIOUS.
  • Super velvety + smooth.
  • Did I mention that it’s just TOO GOOD TO PASS UP!?
Strawberries on a white tile table.

How To Make Strawberry Cheesecake

To make this strawberry cheesecake recipe, you'll need to make a Graham cracker crusta classic creamy filling + strawberry topping. The good news is that everything comes together quickly and the ingredients are simple. Here's what you'll need for each component:



  • Graham crackers. Provide a sweet, sturdy base for the crust. Use GF graham crackers for a GF option.
  • Brown sugar. Enhances sweetness and caramel undertones.
  • Butter. Make sure it's unsalted + melted. This is what binds the crust ingredients for the perfect texture.


  • Cream cheese. Softened at room temp. 
  • Cane sugar. Sweetens and helps to achieve the desired texture.
  • Organic all-purpose flour. This is optional but it prevents the cheesecake from cracking. I use and love the brand Bob's Red Mill.
  • Eggs. At room temp. 
  • Vanilla extract. Use pure vanilla extract for the best vanilla flavor. 
  • Greek yogurt or sour cream. Offers tanginess and creaminess to the filling.
  • Lemon juice. Freshly-squeezed


  • Fresh strawberries. Hulled + thinly sliced (Also have extra strawberries for garnish)
  • Cane sugar. To enhance the sweet strawberry flavor.
  • Lemon. Freshly-squeezed


Here, I’ve curated a list of baking essentials that I use to achieve my favorite baked goods, especially with this Strawberry Cheesecake recipe. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!

Strawberry cheesecake slices on a plate.

Tips for Making The Perfect Strawberry Cheesecake


Always, ALWAYS soften your cream cheese at room temperature for a minimum of 30 minutes to ensure that it can be fully smooth when you beat it in an electric mixer.


Be sure to add in the eggs ONE AT A TIME and always keep the mixer's speed on low to avoid over-mixing. A light mix always does the trick!


I find that using the correct baking pan helps to make a great cheesecake as well. I like using the traditional cheesecake pans that pop out at the bottom for whole cheesecakes. When making cheesecake bites, I prefer lining the pan with cupcake liners for ease.


I like to add a small pot of water on the lower rack of the oven while I bake my cheesecakes, cakes, cupcakes, etc. However, you can always add your cheesecake pan within another pan that has a small amount of water as your bath. Either way, it keeps in the proper moisture and helps everything to bake nicely.


Yup, that's right. No quick peeking every few minutes. Every time that the oven door is open, it causes your cheesecakes to inflate from the sudden shift in temperature. That's why it's imperative to end the baking of your cheesecakes by turning off the oven and cracking open the oven door slightly for a few minutes before removing them from it entirely.


When checking to see if your cheesecake is done, always do the jiggle test to ensure that it only jiggles slightly in the middle. Don't worry---while it cools, the trapped heat will continue to cook the center nicely.


Lastly, be sure that it is FULLY cooled before covering. This avoids condensation from forming. Once fully cooled at room temperature, you're free to refrigerate it for an hour (uncovered) and then you can place foil or plastic wrap over it after that.

Slice of cheesecake with a fork and strawberries.

How Do You Know When The Cheesecake Is Done Baking?

When the edges look set and are slightly pulling away from the pan, and the center has a gentle jiggle when you shake it, it's likely done. You can also do the toothpick test: insert one into the center, and if it comes out with a few moist crumbs, it's ready. Just remember, it'll continue setting as it cools, so a slightly underdone cheesecake is better than an overdone one.

How To Serve Strawberry Cheesecake

Once chilled and set, slice the cheesecake into portions using a sharp knife dipped in hot water and wiped clean between cuts for smooth edges. You can enhance the experience by adding a scoop of vanilla ice cream or even strawberry shortcake ice cream.

Front shot of slice of cheesecake with a piece removed with a fork and strawberries.

Common Q + A's For Strawberry Cheesecake

How To store?

Leftover cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.

Can I make it ahead of time?

Absolutely! This is a great make-ahead dessert! It needs to chill for at least an hour, but it's even better if you make it the day ahead of time and let it firm up in the fridge. Just be sure to tightly wrap the cake in plastic wrap. You can assemble the cake just before serving.

Can I make mini cheesecake bites instead?

Absolutely! You can turn this recipe into cute bite-sized mini cakes. Simply use a muffin tin to assemble and bake the cheesecake. It will make about 2 dozen cheesecake bites. You will need to reduce the baking time because the cakes are smaller, so check on things after about 20 minutes.

Could I add strawberries to the batter?

Yes, you can definitely add strawberries to the batter, but keep in mind that it may affect the overall texture of the cheesecake. Personally, I prefer to keep them just on top to maintain the creamy consistency inside.

What if my cheesecake cracks while baking?

If you develops cracks while baking, don't worry, it happens to the best of us! The good news is that the strawberry topping you'll add later can help cover any imperfections. Once the cheesecake is cooled and topped with those luscious strawberries, no one will even notice the cracks.

How to make gluten-free?

Simply swap graham crackers for GF graham crackers.

Slice of cheesecake in a plate with a fork and strawberries.

More Creamy Cheesecake Recipes To Try

If you love this Strawberry Cheesecake recipe, you'll love my other delicious cheesecake recipes!


If you tried this Strawberry Cheesecake recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea! I love hearing from you!

Slice of cheesecake with a fork and strawberries.

Strawberry Cheesecake Recipe

April 27, 2024
5 from 7 votes
Dive into dessert heaven with this Strawberry Cheesecake recipe! It's a creamy, fruity delight that'll have you reaching for seconds. With a buttery graham cracker crust, velvety cream cheese filling, and a pile of juicy strawberries on top, it's a treat for any occasion—or just a regular Tuesday night. Gluten-free Option.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 8 servings



  • 2 cups Graham crackers, chopped (That's about 15-16 whole crackers)
  • 2 Tbsps organic brown sugar
  • 5-6 Tbsps unsalted butter, melted


  • 24 ounces organic cream cheese, softened at room temp. (That's 3 packs!)
  • 1 cup organic cane sugar
  • 2-3 Tbsps organic all-purpose flour (This is optional but it prevents the cheesecake from cracking)
  • 3 large organic eggs, at room temp. 
  • 2 tsps vanilla extract
  • ¼ cup Greek yogurt or sour cream
  • ½ lemon, freshly-squeezed


  • 1 lb. fresh strawberries, hulled + thinly sliced (Also have extra strawberries for garnish)
  • ½ cup organic cane sugar
  • ½ lemon, freshly-squeezed



  • Preheat oven to 350 degrees Fahrenheit and prepare a 7 or 8-inch springform cheesecake pan by lightly greasing it with butter or oil spray.
  • Grind the Graham crackers until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Graham cracker, brown sugar and melted butter in a small bowl and mix with a spoon or spatula until combined.
  • Add the mixture into the prepared pan and press down into the bottom with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
  • Bake the crust for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.


  • In the bowl of an electric mixer, mix together on low speed: the cream cheese, cane sugar, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
  • Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add the Greek yogurt and lemon juice and continue mixing.
  • Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth.
  • Pour the batter into the prepared pan until ¾ filled. NOTE: Leaving a bit of room at the top prevents the cheesecake from spilling over while baking.
  • Bake the cheesecake for 35-40 minutes, then turn off the oven and allow it to sit in the oven for another 5 minutes with the oven door halfway open to avoid the cheesecake from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
  • Remove cheesecake from the oven and allow it to continue to cool for another 30 minutes or until it's at room temperature, before putting it in the refrigerator for at least an hour.


  • In a saucepan, add together all ingredients over medium-high heat, stirring until combined. Once strawberries begin to soften, continue stirring until mixture begins to thicken a bit, about 5-6 minutes. Remove from heat and let cool.
  • Once the cheesecake has cooled, top with strawberry topping, sliced fresh strawberries (if using) and enjoy.
  • Bon Appetit!

Tips & Tricks

  • STORAGE: Leftover Cheesecake can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecake in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
  • CHEESECAKE BITES: If you turn this recipe into cheesecake bites, you’ll make about 2 dozen bites.


Calories: 424kcal | Carbohydrates: 67g | Protein: 18g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 774mg | Potassium: 343mg | Fiber: 1g | Sugar: 51g | Vitamin A: 368IU | Vitamin C: 7mg | Calcium: 335mg | Iron: 2mg


Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Xx, Shanika in script writing

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Love this Recipe?

  1. Waw those are so very beautiful! They look so fluffy too and the strawberries look so fresh! I would love to have those for my Valentine's day too <3 Great idea to make bites!

    • Thanks so much, Michelle! Yes, I so love the bite-size---that way you can eat two or three and feel less guilty! Haha.

  2. These mini cheesecake bites look so delicious. With the strawberry topping, they have just turned gorgeous! Perfect for a valentines day treat!

  3. Love this combination and the fact that you made this bite-size, perfect for entertaining. That strawberry sauce looks so luscious.

  4. I may be tempted to have these for breakfast! Cream cheese, nuts and fruit - it's practically a parfait - breakfast it is then!!!

  5. The PERFECT dessert in my opinion!! I love how you cut some of the calories and made them a little healthier too - I love all Organic Valley products!

  6. These little cheesecakes are so darling! I love tiny, individual servings of something that we're used to seeing larger. That strawberry topping sounds delicious, and is so perfect for Valentine's Day -- especially since strawberries are so reminiscent of hearts.

    • I so agree, Valentina! I always make the original big version of cheesecakes (or I use to!). But now, I'm hooked on making them bite-sized and enjoy them more this way! And yes, strawberries are reminiscent of hearts---such a great analogy! Happy early Valentine's Day!