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My Strawberry Cheesecake recipe is made with an easy homemade strawberry sauce, and has a smooth and creamy base that will make it the creamiest and most delicious cheesecake you’ve ever tasted! This is an easy baked cheesecake recipe with no water bath required and less than 1 hour of baking time. It’s my most popular dessert!
Jump to:
- Strawberry Swirl Cheesecake
- Strawberry Cheesecake Ingredients
- How to Make Strawberry Cheesecake
- Strawberry Cheesecake Recipes Tips
- Strawberry Swirl Cheesecake FAQ
- How to Get Strawberry Cheesecake Out of the Pan
- How to Store a Strawberry Swirl Cheesecake
- How to Freeze a Cheesecake
- How to Thaw and Serve a Frozen Cheesecake
- How to Cut a Slice of Cheesecake
- Baked vs. No Baked Cheesecake
- Strawberry Dessert Recipes
- Recipe
- Reviews
Strawberry Swirl Cheesecake
My family loves this strawberry swirl cheesecake and is constantly asking me to make it again. It’s a perfect dessert! Thankfully, it’s really easy to make even if you’re a beginner.
I am not a baker by any means, so trust me when I say that even if you are totally new to making homemade cheesecake from scratch, you will be able to make this strawberry cheesecake. It’s a stress-free, beautiful cheesecake recipe that doesn’t call for a water bath or any special technique.
Always my base for cheesecake I did this recipe recently with an Oreo crust and my dad and bf ate it up in a day. I always forget to leave a review. Amazing recipe. My bf is a cheesecake lover and said don’t ever buy me any store bought cheesecake again.
Tyara
Strawberry Cheesecake Ingredients
- Graham Crackers: Crushed graham crackers form the graham cracker crust for the cheesecake.
- Cinnamon: Adds a gentle cinnamon flavor to the crust.
- Ground Ginger: Balances out the sweetness of the cinnamon and graham crackers.
- Butter: Make sure you’re using melted, unsalted butter. Avoid salted butter.
- Cream Cheese: It’s easier to mix if you let the cream cheese sit out to soften beforehand.
- Sugar: White granulated sugar is what you need to make cheesecake. I don’t recommend using other kinds.
- Vanilla Extract: A little bit of vanilla extract goes a long way for flavor when it comes to cheesecake.
- Eggs: You want your eggs to be room temperature – this is important! Leave them out before making your cheesecake. Don’t use fridge-cold eggs.
- Egg Yolk: Just like the eggs, the separated egg yolk should also be room temp.
- Sour Cream: You will also want your sour cream to be room temp, so leave that out ahead of time, too.
- Lemon: You’ll need a lemon for juicing and zesting. This balances out the sweetness and is the perfect complement to the other flavors in the cake.
- Salt: Just a pinch!
- Strawberry Sauce: My homemade strawberry sauce makes the most beautiful strawberry swirl cheesecake. You’ll just need strawberries, sugar, cornstarch, and water to make it.
Top my homemade cheesecake recipe off with Easy Whipped Cream!
How to Make Strawberry Cheesecake
Making Graham Cracker Crust
- Crush graham crackers in a food processor until they are a fine crumb. Add the cinnamon and ginger and combine.
- Combine the graham cracker crumbs with the melted butter and press into the bottom and sides of a springform pan.
- Bake for 10 minutes, then set aside while you make the filling.
Strawberry Swirl Cheesecake Filling
- Using a mixer, beat the cream cheese on low-med speed for about 2 minutes until smooth and creamy.
- Add the sugar and vanilla and beat well.
- Mix in the eggs.
- Add the sour cream, salt, lemon juice, and zest, and beat well.
- The mixture should now be smooth, glossy, and ready to pour into the graham cracker crust.
Strawberry Sauce for Cheesecake
What brings this strawberry swirl cheesecake recipe together is my strawberry sauce recipe. It’s fresh, delicious, and very easy to make using just a handful of simple ingredients.
- Add frozen strawberries to a saucepan with the sugar, water, and cornstarch.
- The strawberries will begin to thaw and reduce into a thick sauce.
- Puree with an emulsion blender or add to a blender and blend until smooth.
Delicious (first piece)! Second piece – tasted even better leaving it in the fridge overnight.
Pinterest Review
Assembling and Baking Strawberry Cheesecake
- Using a teaspoon, dollop half of the strawberry sauce in small blobs over the top of the cheesecake mixture.
- Carefully spoon over the remaining cheesecake mixture.
- Smooth out the top a little, then use a teaspoon to dollop over the remaining strawberry sauce.
- Drag a knife or toothpick through the patches of strawberry sauce to give it a swirl effect.
- Bake 45-50 minutes on the middle shelf of the oven. There should be a slight wobble in the center.
- Turn the oven off. Allow the cheesecake to cool in the oven for half an hour with the door closed. Do not open the oven door.
- After 30 minutes, remove the cheesecake from the oven. Let it cool another 45 minutes at room temperature before covering. A plate over the top of the tin is fine!
- Place the cheesecake in the fridge to set completely for 4 hours. Remove from the pan, serve, and enjoy!
Strawberry Cheesecake Recipes Tips
- Always bring all your ingredients to room temperature. This is key to making a silky smooth cheesecake.
- Don’t over-mix. This is hard, because personally I always think the more mixing, the better. But, that’s not true when it comes to cheesecake. You just want to mix everything until it is well-blended without allowing it to become too liquidy by over-mixing.
- You always want to make sure your cheesecake is completely cool before taking it out of the pan. It is essential to give it lots of time to cool after baking, otherwise it will fall apart completely. And trust me – it tastes much better cooled.
Strawberry Swirl Cheesecake FAQ
You can add a crust to the sides if you wish. If you would like to have a crust on the sides, press the graham crackers up the sides of the pan, too. I have made this cheesecake with just a bottom crust and with crust on the sides, and both ways are delicious.
If you over-mix cheesecake batter, it will come out too liquidy and soft. Carefully mix the batter with an electric hand mixer or stand mixer. Do not use a blender or food processor and make sure to only mix as instructed and not for long.
The trick to stopping your cheesecake from cracking is to allow it to cool slowly. You do this by allowing it to cool in the oven for half an hour after the oven has been turned off. Then, remove it from the oven and let it come to room temperature. Finally, cover the top and place it in the fridge to finish cooling.
You can refrigerate for 4-5 days. So, take your time and enjoy eating it for dessert every day! 😉 You might even want a slice for breakfast. I won’t tell!
To freeze homemade cheesecake, place it on a flat plate or the baking tin base. Then wrap it 2-3 times in plastic wrap so that it’s very well sealed. Place in the freezer and freeze for up to 2 months. Label with the freezing date.
How to Get Strawberry Cheesecake Out of the Pan
Springform pans are designed to make it easy to remove cheesecake from the pan by coming apart. However, if your cheesecake sticks to the inside, or if you just want to be extra careful, you can use a knife to help remove it.
- Heat a sharp knife under hot water.
- Gently run the knife along the inside edge of the pan.
- Use the knife to release any sides sticking to the pan carefully.
- Unlatch and remove the sides of the pan.
How to Store a Strawberry Swirl Cheesecake
- Cool to Room Temperature: After baking your cheesecake, allow it to cool to room temperature in the pan. This usually takes about an hour.
- Refrigerate: Once the cheesecake has cooled, cover the pan with plastic wrap or aluminum foil, making sure it’s airtight. Place it in the refrigerator to chill for at least 4 hours or, ideally, overnight. This helps the cheesecake set and develop its flavor.
- Remove from the Pan: When you’re ready to serve or freeze the cheesecake, carefully remove it from the pan. You can use a springform pan for easy removal.
How to Freeze a Cheesecake
- Flash Freeze: Cut the cheesecake into individual slices or leave it whole if you prefer. Place the cheesecake slices or the whole cheesecake on a baking sheet lined with parchment paper.
- Pre-Freeze: Put the baking sheet in the freezer and allow the cheesecake to pre-freeze for about 1-2 hours. This helps prevent sticking and keeps the cheesecake’s shape during long-term freezing.
- Wrap Tightly: After pre-freezing, wrap each slice or the whole cheesecake tightly with plastic wrap. You can also double-wrap it with aluminum foil or place it in an airtight container if you have one that fits.
- Label and Date: Don’t forget to label the cheesecake with the date of freezing so you can keep track of its freshness.
- Freeze: Place the wrapped cheesecake slices or whole cheesecake in the freezer. It can be stored in the freezer for up to 2-3 months.
How to Thaw and Serve a Frozen Cheesecake
- Thaw in the Refrigerator: When you’re ready to enjoy the cheesecake, transfer the wrapped slices or the whole cheesecake to the refrigerator. Allow it to thaw slowly for 6-8 hours, or overnight. Thawing in the refrigerator helps maintain the texture and flavor.
- Serve: Once fully thawed, serve the cheesecake chilled, just like you would if it had never been frozen.
By following these simple steps, you can easily store and freeze your cheesecake, ensuring it stays fresh and delicious for an extended period.
How to Cut a Slice of Cheesecake
- Make sure your cheesecake is freshly cold out of the refrigerator.
- Wipe your knife clean between slices, preferably with hot water.
- Cut down the middle, then turn and cut again, to cut into fourths. Cut down each fourth cut into 8 slices.
My first time baking a cheesecake. It turn out great – light and creamy!
@jordanmariedelory
Baked vs. No Baked Cheesecake
Every cheesecake lover asks themselves this question every time they make a cheesecake. Although similar, they have completely different textures and eating experiences.
When making a baked cheesecake, you mix the cream cheese, egg, and other ingredients without allowing much air in the mixture.
In the no-bake version, you whip the cream cheese and other ingredients and then fold in the whipped cream at the end. This makes for a light and fluffy dessert.
I have two methods for a no-bake version: Instant Pot Cheesecake and No Bake Strawberry Cheesecake! These methods create a super moist and decadent cheesecake. It is a must-try! You can make my strawberry swirl cheesecake in the Instant Pot by following the same instructions.
Strawberry Dessert Recipes
My Biscoff Cheesecake Squares are also a must-try!
Recipe
Strawberry Cheesecake Recipe
Equipment
- Springform pan*
- Toothpick for swirling
Ingredients
- 2 packages graham crackers crushed
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 1 stick unsalted butter melted
- 3 packages cream cheese softened; 8 oz. packages
- ¾ cup sugar
- 1½ teaspoons vanilla extract
- 2 large eggs room temp
- 1 egg yolk room temp
- 1 cup light sour cream room temp
- ½ lemon juice and zest
- pinch of salt
- ⅔ cup strawberry sauce
Instructions
Creating the graham cracker crust
- Preheat the oven to 160°C / 325°F / 140°C fan forced. Grease the base and sides of an 8-inch round springform tin with butter or nonstick spray.Crush graham crackers in a food processor until they are a fine crumb. If you don’t have a food processor or blender, put them in a bag and crush them with a rolling pin.2 packages graham crackers
- Add the cinnamon and ginger and combine.¼ teaspoon cinnamon, ¼ teaspoon ground ginger
- Mix through the melted butter.1 stick unsalted butter
- Press firmly into the bottom of the prepared tin.
- Bake for 10 minutes then set aside while you make the filling.
Creating the cheesecake filling
- Using a stand mixer with the paddle attachment or an electric hand mixer, beat the cream cheese on low-med speed for about 2 minutes until smooth and creamy. Scrape down the sides of the bowl as required.3 packages cream cheese
- Add the sugar and vanilla and beat well. Again, scrape down the sides as necessary.¾ cup sugar, 1½ teaspoons vanilla extract
- Mix in the eggs and beat through.2 large eggs
- Then, add the extra yolk and beat until fully incorporated.1 egg yolk
- Add the sour cream, salt, lemon juice, and zest, and beat well. The mixture should now be completely smooth and glossy.1 cup light sour cream, pinch of salt, ½ lemon
- Pour half of the cheesecake mixture over the base.
Putting the strawberry swirl cheesecake together
- With a teaspoon, dollop about half the strawberry sauce in small blobs over the top of the cheesecake mixture you just added to the base.⅔ cup strawberry sauce
- Carefully spoon over the remaining cheesecake mixture.
- Smooth out the top just a little, then again use a teaspoon to dollop over the remaining strawberry sauce.
- Drag a knife or toothpick through the little strawberry patches to give it a swirl effect.
- Bake for 45-50 minutes on the middle shelf of the oven. There should be a slight wobble in the center.
- Turn the oven off and allow the cheesecake to cool in the oven for half an hour with the door closed.
- After a half hour, remove it from the oven and let it cool at least a further 45 minutes at room temperature before covering (a plate over the top of the tin is fine) and placing in the fridge to set completely. Let it set for at least 4 hours.
- Remove from the pan, serve, and enjoy!
Alicia says
Hello! Thank you for this easy to follow recipe! I have a question regarding the pan to use. I have an 8in pan as well as 8in tin foil pans, but I do not have the pan stated in the recipe. Does this make a difference? Thanks I’m advance 🙂
Em Beitel says
Thank you so much for your comment and question, Alicia! You can use a regular 8″ baking pan to make your cheesecake. The only difference the springform pan will make is that it’s easier to remove a cheesecake from a springform pan than it is to remove it from a regular pan, since you can remove the sides of a springform pan.
If you use a tin foil pan, you could carefully cut it away from the cheesecake after it’s done chilling. You can also line the inside of a regular pan with parchment paper. Hope this helps!
Angela says
Has anyone ever used yogurt instead of sour cream. I have only a 1/2 cup so I hope it comes out.
Em Beitel says
Hi Angela! Greek Yogurt should work just fine in place of sour cream, but regular yogurt might be too thin. We would love to hear how your cheesecake turns out and hope it’s delicious!
Angela says
I’m trying it out tonight. I will let you know soon!
Angela says
I tried it out and it came out creamy, but still firm. I used a cup of full fat greek yogurt and used 3 whole eggs. The top cracked, but tasted great. Too bad I can’t post my picture.
Em Beitel says
Hi Angela! That is great news! I wish we could have seen it as well, but we’re happy to know that using Greek yogurt worked well for you. Thank you so much for sharing with us!
Janet says
If I wanted to do individual servings how would I do that and how long would I cook it for
Em Beitel says
Hi there, Janet! Thank you so much for your question. We are planning on making mini cheesecakes soon and will let you know!
Sunshine says
How much lemon juice and zest? 1/2 tsp?
Em Beitel says
Hi Sunshine! It’s the juice and zest from half a lemon. Hope this helps – thank you!
Michelle says
A couple things, everyone in my house was fighting over how much is 7oz of graham cracker crumbs ? Do I use a measuring cup? That would be a little less than a cup of crumbs- 8oz in a cup- Or do I use half a box of graham cracker crumbs ? The box says 13 oz and that would come out to 1.75 cups of crumbs.
Also in several of the photos you show crust all the way up the sides of the pan but the recipe only says press in the bottom of the pan.
Em Beitel says
Hi Michelle! Thank you for your question. We’re updating the recipe to reflect it but we would recommend 1 full cup of graham cracker crumbs.
The crust is up to preference – you can build it up to the sides of the pan for a crust on the sides, or only coat the bottom if you don’t want a crust around the edge. We made this cheesecake both ways, so some of our photos show the crust only on the bottom and others show it on the sides. It will come out just as delicious either way, so it’s up to how you like it!
Rima says
Hii,
mine is still in the oven after 60 min and is still very wobbly.. I am afraid it is not cooked enough theough yet.
I am not sure why but could be the kind of cheese? mine looked a bit more liquid than yours in the pics.
anyway how long can I still keep it in the oven without overcooking it?
Em Beitel says
Hi Rima! It’s hard to say what could have gone wrong but if you think it might be the cheese, we recommend using the block cream cheese and not whipped or another variety. It’s also possible it might have gotten overmixed. If you overmix cheesecake batter it can become too soft, so you want to be super careful making the mix and not use a blender or food processor. Thank you for letting us know and we hope it turned out alright for you!
Oriana Reed says
Has anyone tried using fruity pebbles as a crust before?
Em Beitel says
Hi Oriana! We haven’t had anyone try that yet, but would love to know what you think of it if you do!
Ginny says
The beginning of the recipe says 325 f oven temperature. Mine has been in for 50min and is still wobbly and not browning. Do you raise the temperature and I missed it?
Em Beitel says
Hi Ginny! 325 is the correct temperature – you definitely don’t want to raise it for a cheesecake – but all ovens vary when it comes to timing. It should have a slight wobble at the center when you remove it from the oven. If you’re not sure of its doneness, an instant read thermometer inserted at the center should read 145°F when you turn off the oven. I hope this helps. Please let us know how it turns out!