Make the perfect creamy Strawberry Cheesecake from scratch! This simple recipe includes all our tips and tricks for the best cheesecake with sweet strawberry flavor in every bite.
Which cheesecake is best? It’s hard to choose between today’s Strawberry Cheesecake and this classic Cheesecake Recipe. You’ll just have to make them both! OR give our no bake strawberry cheesecake a try next.
What Makes this the Best Strawberry Cheesecake
Most Strawberry Cheesecakes are really vanilla cheesecakes with a strawberry topping. This recipe uses freeze dried strawberries beaten into the creamy filling so you get that authentic strawberry flavor throughout the cheesecake.
What I CAN tell you without a doubt: this is truly the most delicious Strawberry Cheesecake you’ll ever taste. I don’t make this claim lightly!
It has . . .
- Strawberry flavored cheesecake filling.
- Crisp vanilla wafer crust.
- Creamy whipped cream topping.
- Fresh strawberries on top!
Naturally, we added the FRESH strawberries on top too! No Strawberry Cheesecake is complete without them.
- Cheesecake Crust – We use fine Nilla wafer crumbs blended with melted butter and a little sugar to form a crust for this cheesecake. You could totally use our guide for how to make a graham cracker crust too!
- Freeze dried strawberries – The freeze drying process removes the moisture from the berries while leaving behind a more concentrated sweetness and flavor. You can find them in many grocery stores or get them on Amazon.
- Cream cheese and sour cream – Provides the creamy, tangy base for the cheesecake filling. Be sure to use full fat varieties with no added flavoring or fillers. And choose cream cheese bricks, not the spreadable tubs.
- Eggs – Thicken the filling to a perfect custard-like consistency. Let your eggs come to room temperature before adding them to the cheesecake.
- Toppings – A layer of cool whip or fresh whipped cream and sliced strawberries is spread over the baked cheesecake. It tastes great and works to hide any cracks or flaws in the cheesecake appearance.
There’s nothing complicated about making Strawberry Cheesecake from scratch. Scroll down to the recipe card for detailed instructions.
- Combine the ingredients for the crust. Press it into a round springform pan.
- Make the filling. Beat together all the filling ingredients, including freeze dried strawberry crumbs.
- Bake. Pour the filling over the crust and bake over a water bath.
- Cool and chill. Let cheesecake cool for 30 minutes, then chill it for several hours.
- Top. Spread cool whip over the cooled cheesecake. Arrange fresh strawberries over the whipped topping.
Slice, serve and enjoy!
Cheesecake Tips and Tricks
- Always use a water bath. A water bath is a pan filled with water that’s placed on the bottom of the oven. As the cheesecake bakes, the water bath creates steam that humidifies the oven, reducing the risk of cracks.
- Cool the cheesecake slowly. Leave strawberry cheesecake inside the oven and turn off the heat when it’s done baking. Crack the oven door open and wait 15 minutes before removing the cheesecake. This helps slow down the cooling process so the cheesecake is less likely to crack.
- Run a knife around the edge of the pan before chilling. This loosens the cheesecake so it’s easy to slide out of the springform pan once its set.
- Room temperature ingredients are best. Plan ahead and let any refrigerated products (like the cream cheese and eggs) sit on the counter for 15 – 20 minutes before adding them to the cheesecake filling. This makes them easier to incorporate so you don’t end up overmixing.
Add the cool whip and strawberries AFTER the cheesecake has cooled and chilled. Remove the rim of the springform pan, then add the toppings before slicing and serving.
You may not be able to mend a cracked cheesecake but you can disguise it! If you find cracks on top of your cheesecake, don’t fret. Just pile on the whipped cream and strawberries to cover the crack. No one will be able to tell.
No, fresh (or frozen) strawberries should not be substituted for the freeze dried strawberries in this cheesecake recipe. The water content of fresh strawberries would disrupt the ratio of liquids and solids, resulting in a watery cheesecake that never sets.
Strawberry Cheesecake can be stored covered in the refrigerator for about 5 days. You can also freeze this cheesecake for longer storage. Frozen cheesecake should be double wrapped in foil and freezer bags to preserve freshness.
Freeze dried strawberries are the secret to sweet, creamy, smooth Strawberry Cheesecake with a beautiful pink color!