This Ultimate Strawberry Cheesecake is a show-stopping dessert that features a luscious cream cheese filling on a buttery cookie crust, topped with a glossy, sweet strawberry topping. Combining graham crackers and vanilla wafers in the crust gives an irresistible cookie-on-cookie effect, while the smooth, creamy center and vibrant fruit finish make this cheesecake a favorite for any occasion.
Why You’ll Love This Recipe
A perfect blend of creamy, crunchy, and fruity textures makes this cheesecake unforgettable.
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Cookie crust upgrade: Two types of cookies bring layered flavor and crunch.
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Rich and creamy filling: Classic cheesecake with the perfect tang and silkiness.
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Fresh strawberry topping: Bright, juicy, and balanced with just the right sweetness.
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Impressive presentation: Ideal for holidays, celebrations, or simply treating yourself.
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Make-ahead dessert: Perfect for preparing the day before serving.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cookie Crust:
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2 cups crushed graham crackers
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½ cup crushed vanilla wafer cookies (optional)
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½ cup melted butter
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¼ cup sugar
For the Cheesecake Filling:
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3 (8 oz) packages cream cheese, softened
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1 cup granulated sugar
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1 teaspoon vanilla extract
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3 large eggs, room temperature
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½ cup sour cream
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¼ cup heavy cream
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1 tablespoon lemon juice (optional for added tang)
For the Strawberry Topping:
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3 cups fresh strawberries, sliced
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½ cup strawberry jam or jelly
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1 tablespoon water
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1 tablespoon lemon juice (optional)
directions
Make the Cookie Crust:
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Preheat the oven to 325°F (163°C).
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In a mixing bowl, combine crushed graham crackers, crushed vanilla wafers, melted butter, and sugar. Stir until the texture resembles wet sand.
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Press the mixture evenly into the bottom of a 9-inch springform pan.
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Bake for 8–10 minutes or until lightly golden. Remove from the oven and let cool completely.
Prepare the Cheesecake Filling:
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In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
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Add granulated sugar and vanilla extract; mix until fully combined.
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Add the eggs one at a time, beating well after each addition.
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Mix in sour cream, heavy cream, and lemon juice (if using) until smooth and velvety.
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Pour the filling over the cooled crust and smooth the top.
Bake the Cheesecake:
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Place the springform pan on a baking sheet and bake at 325°F (163°C) for 50–60 minutes, or until the center is set but still slightly jiggly.
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Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
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Remove from oven and allow to cool completely at room temperature.
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Refrigerate for at least 4 hours or overnight before topping.
Prepare the Strawberry Topping:
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In a small saucepan, heat the strawberry jam with water and lemon juice (if using) over low heat until loosened and smooth.
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Remove from heat and let cool slightly.
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Arrange sliced strawberries on top of the chilled cheesecake.
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Gently brush or spoon the jam mixture over the strawberries to create a glossy finish.
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Refrigerate until ready to serve.
Servings and timing
This recipe serves 10–12.
Prep Time: 25 minutes
Bake Time: 50–60 minutes
Cooling & Chilling Time: 6–8 hours
Total Time: About 8½ hours
Variations
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Berry blend: Use a mix of strawberries, blueberries, and raspberries for a colorful topping.
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Chocolate twist: Add a chocolate cookie crust or drizzle with melted chocolate before serving.
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Mini cheesecakes: Bake in a muffin tin with cupcake liners for individual servings.
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No-bake topping: Skip the jam glaze and top with fresh strawberries and whipped cream.
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Citrus cheesecake: Replace vanilla with lemon or orange zest for a fresh citrus note.
storage/reheating
Store cheesecake covered in the refrigerator for up to 5 days.
To freeze, wrap the entire cheesecake or individual slices tightly in plastic wrap and foil. Freeze for up to 2 months.
Thaw overnight in the refrigerator before serving.
This dessert is best served chilled; reheating is not recommended.
FAQs
Can I make this cheesecake ahead of time?
Yes, it’s best made a day in advance to allow the flavors to develop and the texture to set.
Do I need a water bath for baking?
A water bath helps prevent cracks but isn’t required. Letting the cheesecake cool gradually in the oven helps too.
Can I use frozen strawberries?
Yes, but thaw and drain them well before using to prevent excess moisture.
What if my cheesecake cracks?
Cover with strawberry topping—it looks beautiful and hides imperfections perfectly.
Can I use a different crust?
Yes, try a crust made from shortbread, digestive biscuits, or chocolate graham crackers.
Can I make this gluten-free?
Use gluten-free cookies for the crust to make the entire cheesecake gluten-free.
Should I line the springform pan?
It’s not necessary, but lining the bottom with parchment paper can make serving easier.
What cream cheese is best?
Use full-fat brick-style cream cheese for best texture and flavor.
How do I keep the cheesecake from sticking?
Grease the springform pan and/or use parchment on the bottom for easier removal.
Can I use low-fat dairy?
Yes, but the cheesecake will be slightly less rich and creamy.
Conclusion
The Ultimate Strawberry Cheesecake is a dreamy dessert with its creamy filling, crunchy cookie crust, and vibrant fruit topping. Whether you’re hosting a dinner party or simply treating yourself, this cheesecake is guaranteed to impress with both taste and presentation. Rich, fruity, and irresistibly smooth—it’s a classic dessert with an elevated twist.
Print
Ultimate Strawberry Cheesecake
- Total Time: 1 hour 25 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
This Ultimate Strawberry Cheesecake features a buttery cookie crust, a smooth and rich cheesecake filling, and a juicy strawberry topping. It’s the perfect dessert for special occasions or when you want to impress with a classic, crowd-pleasing treat.
Ingredients
For the Cookie Crust:
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2 cups crushed graham crackers
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1/2 cup crushed vanilla wafer cookies (optional)
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1/2 cup melted butter
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1/4 cup sugar
For the Cheesecake Filling:
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3 (8 oz) packages cream cheese, softened
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1 cup granulated sugar
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1 teaspoon vanilla extract
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3 large eggs, room temperature
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1/2 cup sour cream
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1/4 cup heavy cream
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1 tablespoon lemon juice (optional)
For the Strawberry Topping:
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3 cups fresh strawberries, sliced
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1/2 cup strawberry jam or jelly
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1 tablespoon water (to loosen the jam)
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1 tablespoon lemon juice (optional)
Instructions
1. Make the Cookie Crust:
Preheat oven to 325°F (163°C).
Mix crushed graham crackers, vanilla wafers (if using), melted butter, and sugar until combined.
Press into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes or until golden. Cool while preparing the filling.
2. Prepare the Cheesecake Filling:
Beat cream cheese until smooth.
Add sugar and vanilla extract; mix until fully incorporated.
Add eggs one at a time, beating after each addition.
Stir in sour cream, heavy cream, and lemon juice (if using).
Pour filling over the cooled crust.
3. Bake the Cheesecake:
Bake at 325°F for 50–60 minutes until the center is just set but still slightly jiggly.
Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
Cool to room temperature, then refrigerate for at least 4 hours or overnight.
4. Make the Strawberry Topping:
In a saucepan, heat jam with water and lemon juice until smooth. Let cool slightly.
Arrange fresh sliced strawberries on top of the cheesecake.
Drizzle with the jam glaze and chill until ready to serve.
Notes
Use a water bath while baking to prevent cracks.
Swap strawberries for raspberries or blueberries for variation.
Best made a day ahead for flavors to fully develop.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
