This Simple Strawberry Cheesecake with Fresh Strawberries is a delightful treat that combines creamy cheesecake with the sweet, tart flavor of fresh strawberries. No baking required, making it the perfect dessert for when you want something decadent but easy to prepare. With a buttery graham cracker crust, a smooth cheesecake filling, and a topping of juicy strawberries, this dessert is sure to become your go-to summer favorite!
Why You’ll Love This Recipe?
This cheesecake is perfectly balanced, with a rich, velvety filling and a burst of freshness from the strawberries. It’s no-bake, which means it’s super easy to make without turning on the oven, and it’s sure to impress at any gathering. The combination of sweet strawberries and creamy cheesecake is an unbeatable match that everyone will love.
Ingredients
Here’s a sneak peek at the ingredients you’ll need. Full details are below.
- Graham cracker crumbs
- Unsalted butter
- Cream cheese
- Heavy cream
- Granulated sugar
- Vanilla extract
- Fresh strawberries
- Lemon juice (optional for a little extra tang)
- Powdered sugar (for the strawberry topping)
Directions
- Start by preparing the crust. In a bowl, combine graham cracker crumbs and melted butter. Stir until well combined and the crumbs are fully coated. Press the mixture into the bottom of a springform pan (or a pie dish) to form an even layer. Refrigerate while you prepare the filling.
- In a mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, and continue to beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and well incorporated.
- Spread the cheesecake filling over the chilled graham cracker crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or overnight, to allow it to set.
- While the cheesecake is chilling, prepare the strawberry topping. Slice the fresh strawberries and place them in a bowl. Sprinkle with powdered sugar and let them sit for 15-20 minutes to release their juices.
- Once the cheesecake is fully set, top it with the sliced strawberries and any juices that have accumulated.
- Slice and serve chilled, and enjoy the creamy, fruity goodness!
Expert Tips and Tricks
- Make sure the cream cheese is softened before you start, so it blends easily into the filling without lumps.
- Don’t skip the chilling step—it’s crucial for the cheesecake to firm up and hold its shape.
- For a decorative touch, you can garnish the cheesecake with a few whole strawberries around the edges or drizzle with strawberry syrup.
Recipe Variations and Possible Substitutions
- If you prefer a different fruit, you can top the cheesecake with raspberries, blueberries, or even a mix of fruits.
- Swap the graham cracker crust for a digestive biscuit or shortbread cookie crust for a different flavor.
- For a dairy-free version, use dairy-free cream cheese and whipped coconut cream instead of heavy cream.
Serving and Pairing Suggestions
This strawberry cheesecake is delicious on its own, but it pairs wonderfully with a scoop of vanilla ice cream, a cup of coffee, or a glass of dessert wine like Moscato. It’s also fantastic with a drizzle of chocolate sauce or caramel for extra indulgence.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. This cheesecake is best served chilled, and it doesn’t need to be reheated. If you want to make it ahead of time, it can be prepared up to 2 days before serving.
FAQs
Can I make this cheesecake in advance?
Yes! This cheesecake is perfect for preparing ahead of time. Just make sure it has plenty of time to chill and set.
What if I don’t have a springform pan?
You can use a regular pie dish or a round cake pan—just be sure to line it with parchment paper to make it easier to remove the cheesecake.
Can I use frozen strawberries instead of fresh?
Fresh strawberries are ideal for this recipe because of their texture, but if frozen strawberries are all you have, be sure to thaw and drain them before using.
Can I use a store-bought crust?
Definitely! If you’re short on time, a pre-made graham cracker crust works just fine.
Conclusion
This Simple Strawberry Cheesecake with Fresh Strawberries is a creamy, refreshing dessert that’s perfect for any occasion. With its smooth cheesecake filling, buttery crust, and sweet strawberry topping, it’s a dessert that’s sure to impress. No-bake and easy to make, it’s perfect for warm weather gatherings, or whenever you’re in the mood for a light yet indulgent treat. Enjoy!
Print
Simple Strawberry Cheesecake with Fresh Strawberries
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 20 minutes (including cooling and chilling)
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Simple Strawberry Cheesecake with Fresh Strawberries is the perfect dessert for any occasion. A smooth and creamy cheesecake base sits atop a buttery graham cracker crust, topped with a layer of sweet, fresh strawberries. It’s a simple yet elegant dessert that will impress your guests and satisfy your sweet tooth.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
For the Topping:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed.
- Bake for 10 minutes, then remove from the oven and set aside to cool while you prepare the cheesecake filling.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the vanilla extract and mix until combined.
- Add the eggs one at a time, beating well after each addition.
- Fold in the sour cream and mix until smooth.
- Assemble and Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Tap the pan gently on the counter to remove any air bubbles.
- Bake for 50-60 minutes, or until the center is set and slightly jiggles when shaken.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 4 hours, or overnight.
- Prepare the Strawberry Topping:
- In a small bowl, toss the sliced strawberries with sugar and lemon juice. Let them sit for 10-15 minutes to release their juices and become syrupy.
- Serve:
- Once the cheesecake has chilled, remove it from the springform pan and transfer it to a serving plate.
- Top with the fresh strawberries and syrup. Slice and enjoy!
Notes
- For an extra smooth cheesecake, make sure the cream cheese is softened to room temperature before mixing.
- You can prepare the cheesecake a day in advance to give it more time to chill.
- If you prefer, you can substitute the fresh strawberries with a strawberry sauce or jam.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg