Want to make a strawberry cheesecake that looks impressive but is actually easy? This recipe uses simple steps for big results: a buttery graham cracker crust, creamy filling, and fresh strawberries on top. Everyone will ask for another slice!

The first time I made this cheesecake, I thought for sure I had messed it up. I pulled it out of the oven, and the middle was still jiggly. Total panic! But I left it alone to chill overnight, and the next morning it was perfectly creamy and easy to slice. So here’s my biggest tip: patience really is the secret ingredient.

Ingredients For Strawberry Cheesecake

Graham cracker crumbs form the base of the crust, giving it that classic, sweet, slightly crunchy texture.
Granulated sugar sweetens both the crust and the filling, balancing the cream cheese’s tanginess.
Unsalted butter binds the crust and delivers rich, buttery depth.
Cream cheese is the heart of the filling, creating that signature, dense, creamy texture.
Sour cream imparts subtle tang and keeps the filling smooth and light.
Vanilla extract and salt enrich the flavor and balance the sweetness.
Eggs give structure and bind the cheesecake as it bakes.
Fresh strawberries top the cheesecake for a vibrant, fruity flourish.

How To Make Strawberry Cheesecake

Start by moving your oven rack to the lower third position and preheating to 350°F.

Let’s start with the crust. Just mix graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press it into the bottom and up the sides of your pan, and bake for 10 minutes. Your kitchen will smell so good! Set it aside to cool while you prepare the filling.
Lower your oven to 300°F. In a large bowl, beat the cream cheese until smooth. Add sugar and sour cream and mix. Add vanilla and salt. It already smells amazing!
Now comes the gentle part. Fold in your eggs with a spatula until just combined. Don’t overdo it, or you’ll get cracks, and we want this cheesecake to look as good as it tastes! Pour the batter over your cooled crust and pop it in the oven.

Bake for one hour, until the edges are set and the center jiggles. Turn off the oven and leave the cheesecake untouched for another hour. This slow cooling makes it creamy and helps prevent cracking.
After an hour, run a knife around the edge. Let the cheesecake cool on a rack for 1.5 hours. Chill in the fridge for at least 4 hours or overnight.
When you’re ready to serve, remove the springform pan, transfer your cheesecake to a platter, and pile on the fresh strawberries. Slice it up and get ready for lots of compliments!

Looking for more strawberry desserts? We have a lovely collection here.

Tips For Making Strawberry Cheesecake

Ensure all ingredients, especially cream cheese, eggs, and sour cream, are at room temperature. Cold ingredients make the batter lumpy.
Do not overmix after adding eggs. Overbeating adds air, which causes cracking or sinking.
Use full-fat, block-style cream cheese. The higher fat content gives a rich, creamy texture.
Pick strawberries that are bright red, firm, fragrant, and medium-sized. Larger berries often have more water and less flavor.
Plan ahead. Baking, cooling, and chilling take a full day. This cheesecake is perfect to make ahead.
For clean slices, dip your knife in hot water and wipe it dry between cuts.

Variations To Try

Make a simple strawberry sauce and spoon it over each slice just before serving. You can find a recipe for strawberry sauce here.
Pour a thin layer of cooled strawberry gelatin over your arranged strawberries for a stunning, glossy finish that also keeps the fruit fresh longer.
Swap the strawberries for raspberries, blueberries, blackberries, or sliced peaches for a fun seasonal twist.
Try an Oreo cookie crust instead of graham crackers for a chocolate-and-strawberry combination hard to beat.

Are you ready to make a creamy, delicious strawberry cheesecake everyone will love? Download the recipe below. don;t forget to pin the recipe, so you can find it later when the cravings hit!

Easy Baked Cheesecake

A rich and creamy baked cheesecake with a buttery graham cracker crust, velvety cream cheese filling, and a gorgeous topping of fresh strawberries.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 15

Refrigerator time 6

Total Time 7 45

Servings: 12

Course: Dessert

Cuisine: American

Calories: 422

Ingredients Equipment Method Notes

Ingredients

For the crust

2 cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter

For the filling

32 ounces cream cheese
1 ⅓ cups granulated sugar
1 cup sour cream
1 tablespoon vanilla extract
¼ teaspoon salt
4 large eggs

For the topping

Whole strawberries halved or sliced

Equipment

9-inch springform pan
Electric mixer
Large mixing bowl
Silicone spatula
Small knife
Wire rack

Method

Preheat oven to 350°F and move the rack to the lower third position.

For The Crust

Mix graham cracker crumbs, sugar, and melted butter, and press firmly into the bottom and up the sides of the pan. Bake for 10 minutes and set aside to cool.
Reduce oven temperature to 300°F.

For The Filling

Beat cream cheese until smooth and creamy, about 1 minute. Add sugar and sour cream and beat until combined. Mix in vanilla and salt on low speed.
Gently fold in the eggs with a silicone spatula just until combined. Pour the batter over the cooled crust.
Bake for 1 hour until the edges are set, and the center is slightly jiggly. Turn the oven off and leave the cheesecake inside the stove for another hour.
Run a small knife around the edge of the pan to loosen the cheesecake. Cool on a wire rack for 1½ hours.
Cover and refrigerate for at least 4 hours or overnight.
Remove the sides of the springform pan and transfer to a serving platter. Arrange fresh strawberries on top and serve.

Notes

Use full-fat, block-style cream cheese. The higher fat content gives a rich, creamy texture.
Plan ahead. Baking, cooling, and chilling take a full day. This cheesecake is perfect to make ahead.
For clean slices, dip your knife in hot water and wipe it dry between cuts.
Leaving the cheesecake in the stove after turning off the oven prevents cracking