Easy Strawberry Cheesecake with Fresh Strawberry Topping

The strawberry flavor here comes through in two layers — jam is folded right into the filling for that gorgeous pink swirl, and then a luscious cooked strawberry sauce goes on top just before serving. The result is every bit as stunning as it is delicious, and you do not need any special baking skills to pull it off.

If you love berry desserts, you will also want to check out this Triple Berry Layer Cake for another showstopper, or these No Bake Cherry Cheesecake Jars when you want something quick and fuss-free.

Reasons You’ll Love This Recipe

• Strawberry flavor in every bite: Strawberry jam is mixed directly into the cheesecake filling and then a fresh strawberry topping is layered on, so you get that sweet, fruity flavor throughout the entire slice.
• Beginner-friendly bake: No water bath, no fancy techniques, and no special equipment beyond a springform pan and a stand mixer. If you can stir and pour, you can make this.
• Made ahead with ease: The cheesecake needs at least 4 hours in the fridge to set, which makes it perfect for preparing the day before a dinner party or special occasion.
• Stunning presentation: The glossy strawberry topping makes this look far more impressive than the effort involved. It is the kind of dessert that gets people reaching for their phones to take photos before they even take a bite.

Easy Strawberry Cheesecake Ingredients

See the recipe card below for a complete list of ingredients and measurements.

• Graham crackers — Two sleeves of graham crackers crushed into fine crumbs form the base. They give the cheesecake that classic buttery, slightly sweet crust with just the right amount of crunch.
• Unsalted butter — Melted butter binds the graham cracker crumbs together so the crust holds its shape when you slice it. Unsalted keeps the flavor balanced.
• Cream cheese — Full-fat cream cheese, softened to room temperature, is the heart of the filling. Softening it fully before mixing is key to getting a completely smooth, lump-free batter.
• Sugar — Granulated sugar sweetens the filling without overpowering the cream cheese flavor or the strawberry notes.
• Eggs — Four eggs give the cheesecake its structure and that signature dense, creamy texture. Add them in one at a time and mix well between each addition.
• Vanilla extract — A touch of vanilla rounds out the filling and adds warmth to the flavor without stealing the spotlight from the strawberries.
• Lemon juice — Just two tablespoons of lemon juice brighten the filling and add a subtle tang that beautifully balances the sweetness.
• Sour cream — Sour cream adds richness and a slight tang that keeps the cheesecake from being overly sweet. It also contributes to the silky texture.
• Flour — Three tablespoons of flour help stabilize the filling during baking, so the cheesecake sets up with a firm, sliceable texture.
• Strawberry jam or preserves — Used in both the filling and the topping. In the filling, it adds flavor and a rosy color throughout. For the topping, it acts as a glaze that coats the fresh strawberries.
• Diced and halved fresh strawberries — Fresh strawberries in the topping are cooked briefly in the jam to create a thick, glossy sauce that looks incredible poured over the top of the chilled cheesecake.

Substitutions and Additions

• Graham crackers — Swap for digestive biscuits, vanilla wafers, or Golden Oreos for a different crust flavor.
• Sour cream — Full-fat Greek yogurt works well as a substitute in a pinch and keeps the filling creamy.
• Strawberry jam — Raspberry jam or mixed berry preserves make a delicious variation if you want to change up the fruit flavor.
• Add a touch of almond extract — A small amount (about a quarter teaspoon) alongside the vanilla adds a subtle depth that pairs beautifully with strawberries.
• Lemon zest — Stir a teaspoon of fresh lemon zest into the filling along with the lemon juice for a more pronounced citrus note.

How to Make Easy Strawberry Cheesecake (Step-by-Step)

STEP 1.  Preheat the oven to 325 degrees. Line a 9-inch springform pan with parchment paper and set it aside. Combine the crushed graham cracker crumbs and melted butter in a medium bowl. Stir until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom and up the sides of the prepared springform pan. (Photos 1, 2 & 3)

STEP 2. In the bowl of a stand mixer, beat the softened cream cheese and sugar together until completely smooth with no lumps. Scrape down the sides of the bowl frequently. Add the eggs, mixing well and scraping down the sides after each one. (Photos 4 & 5)

STEP 3. Mix in the lemon juice, vanilla, and sour cream until fully combined. Add the flour and mix once more. Finally, add the strawberry jam and mix thoroughly, scraping down the bowl to make sure everything is evenly incorporated. (Photos 6 & 7)

STEP 4. Pour and smooth the filling into the prepared crust. Bake for 50 to 60 minutes, until the edges are set but the center still has a slight jiggle. Remove the cheesecake from the oven and allow it to cool to room temperature on the counter. Transfer it to the refrigerator to chill for at least 3 to 4 hours, or overnight if you want to make it ahead. (Photos 8 & 9)

STEP 5. Combine the diced strawberries and strawberry jam in a small saucepan over medium-low heat. Stir frequently for about 10 minutes until the strawberries start to break down and the sauce thickens. Add the halved strawberries and heat for just 2 to 3 minutes — you want them to warm through and combine with the sauce without breaking down into mush. Allow the topping to cool in the fridge until ready to use. (Photos 10 & 11)

STEP 6: Pour the cooled strawberry topping over the fully set cheesecake and spread evenly. Chill until ready to slice and serve. (Photos 12 & 13)

Recipe Tips

• Make sure your cream cheese is truly at room temperature before mixing. Cold cream cheese will leave lumps in the batter, no matter how long you mix it.
• Do not overmix once the eggs are added. Overbeating incorporates too much air, which can cause the cheesecake to crack on top during baking.
• Use a springform pan rather than a regular cake pan. The removable sides make it easy to release the cheesecake without breaking it.
• Check for doneness at the 50-minute mark. Every oven runs slightly differently, and you want to pull the cheesecake while there is still a gentle jiggle in the center.
• Let the topping cool completely in the fridge before adding it to the cheesecake, or it can melt the surface of the set filling.

Storing Tips

• Refrigerator: Store the assembled cheesecake loosely covered in the fridge for up to 2 days. If you want a longer shelf life, store the topping separately and add it just before serving.
• Freezing: Freeze the cheesecake without the topping in an airtight container for up to 2 months. Thaw overnight in the refrigerator before adding the strawberry topping and serving.
• Make ahead: This cheesecake is a great make-ahead dessert. Bake it a day in advance and prepare the topping the day you plan to serve it for the freshest presentation.

Serving Suggestions

This cheesecake is delicious on its own, but a dollop of whipped cream on each slice takes it to another level. It also pairs beautifully alongside other spring and summer desserts for a dessert spread — try serving it next to this No Bake Banana Split Dessert for a crowd-pleasing combination.

If you are hosting a party, these Sopapilla Crescent Roll Cheesecake Bars make a great addition to the table alongside the cheesecake for guests who want something handheld.

Easy Strawberry Cheesecake Recipe FAQs