Fresh Strawberry Cheesecake

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Instead of topping your cheesecake with fresh strawberries, bake ’em straight in!  This Fresh Strawberry Cheesecake is a fun dessert for warm summer days!

Summer is almost here!  Oh, who am I kidding?  Forget what the calendar says, summer is here in my book.  It was an especially long winter here in upstate New York this past year, and I’m ready for some heat!

Speaking of summer, do you have any cool vacations scheduled?  We try not to travel much in the winter since there’s about a 50-50 chance (or better) that our flights will get delayed or cancelled.  Instead, we make up for it in the summer and early Autumn.  This year we’ve got a river cruise from Prague to Berlin on the agenda.  I’ve never traveled into Eastern Europe, and I’ve been hearing amazing things about Prague for years now.

Fresh Strawberry Cheesecake

Switching over from travel to food, I have a confession to make about this Fresh Strawberry Cheesecake.  Did you happen to see this Fresh Blueberry Cheesecake that I posted last summer?  That cheesecake turned out surprisingly well!  Not only did it look cool thanks to the blueberries, but the taste was quintessential summer.  Well, in the post, a reader asked about making a strawberry cheesecake in the same way.  And the rest was history.  This Fresh Strawberry Cheesecake is literally the exact same recipe, just with strawberries instead of blueberries.  Oh, and I used a graham cracker crust (instead of a vanilla wafer crust) to keep this one a bit more traditional.  The result?  Just as delicious!

I love pairing cheesecake with fresh berries, but I’ve gotta say that I’m a huge fan of blending the berries right into the cheesecake.  In this case, the strawberries got roasted up with a bit of sugar and honey until they were soft.  The berry puree then got mixed straight into the cheesecake batter.  Done and done!  If you’re looking for a fun summer dessert, then this Fresh Strawberry Cheesecake deserves a spot on the list!

Quick side story before we wrap up: I always freeze my cheesecakes (pan and all) after baking as it makes removing them from the pan a bit easier.  It also makes ’em easier to slice.  When I served this Fresh Strawberry Cheesecake, it was still slightly frozen in the center.  Oops.  But Angie pointed out that it tasted like strawberry cheesecake ice cream.  Kinda fun idea, huh?  Enjoy!

Fresh Strawberry Cheesecake

Instead of topping your cheesecake with fresh strawberries, bake ’em straight in!  This Fresh Strawberry Cheesecake is a fun dessert for warm summer days!

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes


For the Strawberries

  • 4 cups chopped strawberries fresh or frozen
  • 2 Tbsp sugar
  • 1 Tbsp honey

For the Graham Cracker Crust

  • 7 full-sized graham crackers
  • 3 Tbsp brown sugar
  • 4 Tbsp unsalted butter melted

For the Cheesecake

  • 32 oz cream cheese room temperature
  • 1¼ cups granulated sugar
  • 3 Tbsp all-purpose flour
  • 4 large eggs
  • 2 additional large egg yolks
  • ¼ cup sour cream
  • ½ Tbsp vanilla extract
  • whipped cream for topping
  • additional fresh strawberries for serving


For the Strawberries

  1. Preheat oven to 400°F.
  2. Line a rimmed baking sheet with foil; set aside.
  3. Using a medium bowl, mix together strawberries, sugar and honey; spread berries on prepared baking sheet.
  4. Bake for 20 minutes. Remove from oven and let cool.
  5. Transfer strawberries (and any liquid) into a food processor; puree mixture until smooth. Set strawberry puree aside.

For the Graham Cracker Crust

  1. Reduce oven temperature to 375°F.
  2. Using a food processor or mini-chopper, pulse the graham crackers until finely ground.
  3. Using a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir until well combined.
  4. Lightly butter or grease a 9” springform pan. Line the bottom of the pan with a circle of parchment paper. Press the crust mixture evenly into the bottom of the pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)
  5. Bake crust at 375°F for 15 minutes. Remove from oven and let cool.

For the Cheesecake

  1. Reduce oven temperature to 325°F.
  2. Using a countertop mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (~3 minutes).
  3. Add sugar and flour; mix until well combined. (Tip: Don’t forget to scrape the bottom and sides of the mixing bowl to fully incorporate the sugar.)
  4. Whisk the eggs and egg yolks together and add to the bowl in 3 additions, mixing fully after each addition.
  5. Add the sour cream and vanilla; mix until well combined. Add the strawberry puree; mix until well combined and no streaks appear. (Tip: Don’t forget to scrape the bottom and sides of bowl.)
  6. Pour the batter on top of the cooled crust.
  7. Wrap the bottom of the pan with a piece of aluminum foil and place on a rimmed baking sheet. Fill pan with ½”-¾” of water. Bake at 325°F until center of cake is just barely set (about 90-95 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1″ ring of “looser” filling left in the center of the cake.)
  8. Remove cake from oven and cool for 10 min. Wrap entire pan in plastic wrap and freeze overnight.
  9. The next day, remove the cake from the freezer and release the springform pan. Transfer the cake to a serving platter and defrost in a refrigerator for 4-5 hours.
  10. Top with additional fresh strawberries before serving.

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