If you love strawberry cheesecake, you're in for a treat! Imagine sinking your fork into a creamy slice, bursting with strawberry goodness. Whether you prefer a classic baked version or a revitalizing no-bake option, there's something here for everyone. And hey, who wouldn't want to try a vegan twist or mini cheesecakes for a fun party? Get ready to investigate these five fantastic recipes that will have your taste buds dancing in delight!
Classic Baked Strawberry Cheesecake
Classic Baked Strawberry Cheesecake is a delightful dessert that combines the rich, creamy texture of cheesecake with the fresh, fruity flavor of strawberries. This recipe features a buttery graham cracker crust, a smooth cheesecake filling infused with cream cheese and sour cream, and is topped with a luscious strawberry glaze. Perfect for special occasions or just a sweet treat at home, this cheesecake is certain to impress your family and friends.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 cups fresh strawberries, hulled and halved
- ¼ cup strawberry preserves (or jam)
Instructions:
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a mixing bowl, combine the graham cracker crumbs, melted butter, and ¼ cup of sugar until well blended. Press this mixture firmly into the bottom of the prepared pan to form the crust.
In another large bowl, beat the cream cheese and 1 cup of sugar until smooth, then add in the vanilla extract and mix until combined. Add the eggs one at a time, mixing well after each addition. Finally, fold in the sour cream until the mixture is creamy.
Pour the cheesecake filling over the crust and smooth the top. Bake in the preheated oven for about 55-60 minutes or until the center is set but still slightly jiggly. Let it cool at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, arrange the halved strawberries on top and warm the strawberry preserves in a small saucepan until just melted, then drizzle over the strawberries.
Extra Tips:
For the best texture, verify all your dairy ingredients are at room temperature before mixing. This will help prevent lumps in the cheesecake.
When baking, avoid opening the oven door frequently, as this can cause cracks in the surface. If you do end up with cracks, don't worry—just cover them with the strawberry topping!
For a more intense strawberry flavor, you can puree additional strawberries and mix them into the cheesecake batter before baking. Enjoy your Classic Baked Strawberry Cheesecake!
No-Bake Strawberry Cheesecake

No-Bake Strawberry Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the fresh, fruity flavor of strawberries, all without the need for baking. This easy-to-make dessert is perfect for warm weather gatherings, potlucks, or simply a sweet treat at home.
With a buttery graham cracker crust, a smooth cream cheese filling, and a luscious strawberry topping, this cheesecake is sure to impress your family and friends.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 1 tablespoon lemon juice
Instructions:
In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed, then press the mixture into the bottom of a 9-inch springform pan to form the crust.
In another bowl, beat the softened cream cheese until smooth, then add the powdered sugar and vanilla, mixing until fully combined.
In a separate bowl, whip the heavy cream until stiff peaks form and gently fold it into the cream cheese mixture until no streaks remain.
Pour this filling over the crust and smooth the top. Refrigerate for at least 4 hours or until set.
Meanwhile, in a saucepan over medium heat, combine sliced strawberries, granulated sugar, and lemon juice; cook until the strawberries soften and release their juices, about 5-7 minutes.
Allow the strawberry topping to cool before spooning it over the chilled cheesecake. Serve cold and enjoy!
Extra Tips:
For the best results, use room temperature cream cheese to avoid lumps in your filling.
If you want an even thicker cheesecake, consider adding an extra ½ cup of whipped cream to the filling.
You can also experiment with different fruits for the topping by replacing strawberries with blueberries, raspberries, or a mix of seasonal berries.
If you plan to make this cheesecake ahead of time, it can be stored in the refrigerator for up to 3 days, making it a convenient option for parties and gatherings.
Strawberry Swirl Cheesecake
Strawberry Swirl Cheesecake is a delightful dessert that combines the creamy richness of classic cheesecake with the vibrant flavor of fresh strawberries. This recipe isn't only visually stunning with its beautiful swirls of strawberry puree but is also incredibly easy to make. Perfect for special occasions or simply to indulge your sweet tooth, this cheesecake is sure to impress family and friends alike.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 ½ cups fresh strawberries, hulled and sliced
- ¼ cup sugar (for the strawberry puree)
- 1 tablespoon lemon juice
Instructions:
Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs and melted butter, then press the mixture into the bottom of a 9-inch springform pan to form the crust.
In a separate bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the sour cream.
For the strawberry swirl, blend the fresh strawberries, sugar, and lemon juice until smooth, then strain to remove seeds if desired.
Pour half of the cheesecake batter into the crust, then drizzle with some of the strawberry puree. Use a knife to gently swirl the puree into the batter. Repeat with the remaining batter and puree.
Bake for 55-60 minutes or until the center is set but still slightly jiggly. Let the cheesecake cool completely before refrigerating for at least 4 hours or overnight.
Extra Tips:
For the best flavor, use fresh, ripe strawberries when making the puree. If you want to boost the strawberry flavor, consider adding a splash of strawberry extract to the cheesecake batter.
To prevent cracks, make sure not to overmix your batter and avoid opening the oven door during baking. If you prefer a smoother texture, you can use a water bath while baking by placing the springform pan in a larger pan filled with hot water.
Enjoy your Strawberry Swirl Cheesecake with a dollop of whipped cream and extra strawberry slices for an extra touch!
Vegan Strawberry Cheesecake

If you're looking for a delicious and creamy dessert that aligns with a vegan lifestyle, this Vegan Strawberry Cheesecake recipe is perfect for you. Made with wholesome ingredients, this cheesecake boasts a rich, velvety texture and a delightful strawberry flavor that will impress everyone at the table.
It's a great option for a summer gathering or a special occasion, and best of all, it's simple to prepare!
Ingredients:
- 1 ½ cups raw cashews (soaked for at least 4 hours)
- 1 cup coconut cream
- ½ cup maple syrup
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries (plus extra for topping)
- 1 ½ cups almond flour (for crust)
- ½ cup pitted dates
- ¼ teaspoon salt
- 2 tablespoons coconut oil (melted)
Instructions:
To make the Vegan Strawberry Cheesecake, start by preparing the crust by blending the almond flour, pitted dates, melted coconut oil, and salt in a food processor until a sticky mixture forms.
Press this mixture into the bottom of a springform pan to create an even layer.
Next, drain the soaked cashews and place them in a blender along with the coconut cream, maple syrup, lemon juice, vanilla extract, and fresh strawberries.
Blend until smooth and creamy, then pour this mixture over the crust in the springform pan.
Smooth the top with a spatula and refrigerate for at least 4-6 hours or until set.
Once ready to serve, top with additional fresh strawberries for an extra burst of flavor.
Extra Tips:
For an even creamier cheesecake, make certain the cashews are thoroughly soaked and blended until completely smooth.
You can also experiment with adding other flavors like mint or a hint of almond extract for a unique twist.
If you prefer a sweeter cheesecake, adjust the amount of maple syrup to your liking.
Finally, make sure to let the cheesecake sit at room temperature for a few minutes before slicing; this will help achieve cleaner cuts and a perfectly smooth texture.
Enjoy your delicious vegan dessert!
Mini Strawberry Cheesecakes
Mini strawberry cheesecakes are a delightful treat that combines the creamy richness of cheesecake with the bright, fresh flavor of strawberries, all in a charming, bite-sized format. Perfect for parties, gatherings, or simply as a sweet indulgence, these mini desserts are easy to make and certain to impress your guests.
With a buttery graham cracker crust, a velvety cheesecake filling, and a layer of strawberry topping, they're a mouthwatering option for any occasion.
Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 large egg
- 1 cup fresh strawberries, hulled and sliced
- 2 tbsp strawberry jam
- Fresh mint leaves for garnish (optional)
Instructions:
Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter, mixing until well combined.
Press about a tablespoon of the mixture into the bottom of each liner to form the crust. In a separate bowl, beat the softened cream cheese, 1/4 cup sugar, and vanilla extract until smooth.
Add the egg and mix until fully incorporated. Spoon the cheesecake filling over the crust in each liner, filling them about three-quarters full. Bake for 18-20 minutes or until the centers are set.
Allow them to cool completely before refrigerating for at least 2 hours. Once chilled, top each mini cheesecake with sliced strawberries and a dollop of strawberry jam for an added touch of sweetness.
Extra Tips:
When preparing mini strawberry cheesecakes, make sure that your cream cheese is at room temperature for a smoother filling.
You can experiment with different toppings such as crushed graham crackers, whipped cream, or even a drizzle of chocolate for a unique twist. If you want to make these ahead of time, they can be stored in the refrigerator for up to three days.
For an added burst of flavor, consider adding a splash of lemon juice to the cheesecake filling. Enjoy your delicious creations!