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This 9×13 Strawberry Cheesecake recipe is super easy to make, and it’s a fail-proof dessert for a crowd! Smooth and creamy, it’s topped with delicious strawberries and homemade strawberry sauce – the perfect summer recipe treat!
If you love strawberry cheesecake but don’t want to have to do any baking, be sure to try this easy No Bake Strawberry Cheesecake recipe instead.
Easy Homemade Strawberry Cheesecake
So I chatted a bit about our IVF transfer yesterday over on the Lifestyle section. It was officially a week ago today and we have until Monday before we know if it was successful or not. Ahh! Thank goodness it’s Friday and we have plans every day this weekend. 🙂
We are getting together with our church group tonight, pedicures with friends tomorrow and hanging out with some other friends on Sunday. Busy! Distracted! That’s how I like it. 🙂
The only thing that could make a weekend better is sitting down with a pan full of this Easy Strawberry Cheesecake! It’s got all the things I love – a good thick crust, super creamy vanilla cheesecake and it’s covered in strawberry sauce and strawberries. No joke, I could demolish this thing. Just pass me the pan and a fork!
If you think you’ll feel the same way, you should totally whip it up. It’s such an easy cheesecake to make. I love making my beautiful round 9 inch-ers that are nice and fancy, but sometimes fancy is unnecessary and more than you want to deal with. Plus, baking in this 9×13 pan makes it especially easy to transport for sharing. And isn’t summer all about getting together with friends and sharing? I think so.
How to Make the Best Strawberry Cheesecake
So to put the cheesecake together, we start with the graham cracker crust. A total classic! I like to add a touch of sugar to sweeten things up because I’m me and I like things sweet. No surprise there. 🙂 Plus, it really does make the crust just that much better.
Next you’ve got the cheesecake filling. Pretty straight forward, just try not to over mix things too much. You’re more likely to add air bubbles to your batter and get cracks, although this cheesecake should do a good job of not cracking.
Then the best part – it’s baked without a water bath. Yay! No extra step of wrapping a pan and putting it in another pan – just bake! I do still utilize the slower cooling process to help make sure you don’t get cracks. It’s just good practice. 🙂
The topping is the most delicious homemade strawberry sauce with fresh chopped strawberries! It’s not super thick like Jello, it’s more like a sauce. It’s baked right on the stove and the longer it cools after cooking, the more it thickens up. If you prefer an even thicker sauce, feel free to add another tablespoon of cornstarch and cook it a bit longer. Either way the flavor is amazing and SO good with the tasty crust and creamy cheesecake.
This Easy Strawberry Cheesecake is a delight to eat! So summery, light and fresh. Grab a fork and dig in!
Watch How To Make It
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Strawberry Cheesecake
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12-15 Servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This easy Strawberry Cheesecake recipe is perfect for the summer! Smooth and creamy, it’s topped with delicious strawberries and homemade strawberry sauce. !
Ingredients
CRUST
- 2 1/4 cups (302g) graham cracker crumbs
- 3 tbsp (39g) sugar
- 1/2 cup (112g) salted butter, melted
FILLING
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 3/4 cup (173g) sour cream, room temperature
- 1 1/2 tbsp vanilla extract
- 3 large eggs, room temperature
STRAWBERRY TOPPING
- 1 1/2 cups (310g) sugar
- 2 tbsp cornstarch
- 1 1/2 cups pureed strawberries (from about 1 lb strawberries)
- 1/2 tsp vanilla extract
- 2 cups chopped strawberries
WHIPPED CREAM
- 1/2 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
1. Preheat oven to 325°F (163°C). Grease a 9×13 pan.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Reduce the oven temperature to 300°F (148°C).
5. In a large bowl, blend the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
6. Add the sour cream and vanilla extract mix on low speed until well combined.
7. Add eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
8. Pour the batter into the pan with the crust and spread evenly.
9. Bake the cheesecake for 30 minutes.
10. Turn off the oven and leave the cheesecake in the oven with the door closed for 20 minutes.
11. Crack the door of the oven, with the cheesecake inside, for 15 minutes. This slow cooling process helps prevent the cheesecake from cracking.
12. Put the cheesecake in the fridge to cool completely, 3-4 hours.
13. To make the strawberry topping, combine the sugar and cornstarch in a large saucepan. Stir in the strawberry puree.
14. Cook over medium heat, stir constantly until mixture thickens and come to a boil, about 15 to 20 minutes.
15. Allow to boil for 1 1/2 minutes, then remove from heat.
16. Stir in vanilla extract and chopped strawberries and allow to cool for about 15-20 minutes.
17. Pour the topping over the cheesecake. You can add the sauce while the cheesecake is chilling and let it all cool together, or let the sauce cool on its own and add it to cheesecake before serving, or even add it as you cut slices. The topping will thicken as it cools.
18. To make the whipped cream, add everything to a large mixer bowl and whip on high speed until stiff peaks form. Serve slices of the cheesecake with the whipped cream, if desired.
Nutrition
- Serving Size: 1 Slice
- Calories: 459
- Sugar: 47.4 g
- Sodium: 363.6 mg
- Fat: 19.8 g
- Carbohydrates: 63.8 g
- Protein: 7.5 g
- Cholesterol: 91 mg
Enjoy!
I’m looking to make this recipe as a gift for a friend of ours, and was wanting to make it easy and bake it in a disposable pan. Would that work? Or would that affect the baking times, etc? And could you half the recipe and make it in an 8×8 pan?
I haven’t ever made a cheesecake in a disposable pan, but I would think it’d be fine. And 8×8 should be ok.
I wanted to use a round dish for this recipe. What size would you recommend and how would it change the cooking temp/length of cooking?
I would make my Classic Cheesecake Recipe and then use the strawberry sauce on it.
This cheesecake was excellent! My men raved over it!!! I’ve baked cheesecakes for years. I never really craved them because they were too tart for me. But, this recipe has just the right amount of sweetness. Not too tart and not too sweet. My husband says its better than Cheesecake Factory. My son requested strawberry cheesecake for his birthday. As a rule, I don’t like trying new recipes for special occasions. Man was I glad I broke my own rule! The recipe is a keeper. And, what a brilliant idea to bake in a 9 x 13 pyrex. My son loves cheesecake so I did doubled the recipe and the bake time (from 20 to 40 min.). I had to waste a bit of the batter, but it was worth it. The glaze fit nicely at the top and the end result was wonderful. Thank you for this delicious recipe.
So glad you enjoyed it!
I made this today and it was super Yummy!!! Thanks for posting it!
What happened to my cheesecake? I followed all the steps and it ended up gooey. 🙁 It taste good tho but the presentation is off as the cream cheese itself is still runny even if its is already in the fridge overnight. 🙁
It really just sounds like it was under baked.
This is a wonderful dessert! The cheesecake is so smooth and creamy. Your instructions for the cheesecake were great and was the best I’ve ever made! My family went crazy over it . thank you for sharing.
I’m glad you enjoyed it! Thanks Sandy!
Question. Do you have to let cheesecake cool the 3-4 hours before adding the strawberry sauce and cool another 3-4 hours?
My first time doing.
It’s up to you. The recipe is written that way, yes. But if you’d prefer to serve the cooled cheesecake with strawberry sauce warm on top, you certainly can.
when I take the cheesecake out the oven after it is cooked can I add the strawberry topping then refrigerate overnight
Yes, you can.
This cheesecake looks delicious but I just wondering how did you make the strawberry purée and what ingredients did you use
I was wondering the same thing. I found this recipe that I will be trying for it: https://m.joyofbaking.com/healthydesserts/StrawberryPuree.html
I will adjust the amount of strawberries to 1lb since that is what this recipe calls for. Hope this helps!
Oh My! I made the cheesecake last night and been in the refrigerator….just made the sauce and it is wonderful….cant wait to put it on the cheesecake and take to friends for dessert later! I guarantee it is going to be a hit!
I’m so glad you’re happy with it! Thanks Carolyn!
I’ve never tried baking it alone. Is it the same if you water bake it?
How do you make the strawberry purée?
Just add strawberries to a food processor and puree them.
will blending be the same?
Yes, a blender would be fine.
So you don’t add sugar to the strawberry puree you just pure strawberries only correct?
Yes, just puree the strawberries. Sugar is added when you make the topping.
WOW! This looks amazing..I am making this for 4th of July BBQ..ITS EASY TO MAKE..BUT TIME CONSUMING..I will let you know how it turns out!..thank you for posting..I dont like to cook..Im not good at it..but I do like to make amaaazzing desserts with clear directions..You did an awesome job from step 1..Thank you THANK You!
Best and most delicious cheesecake ever! I skipped a few steps for the topping so it was more runny but regardless was so delicious! Actually sad it’s all gone that I need to make another one! Haha.
So glad you enjoyed it!
Amazing recipe I tried this today and cut down on the sugar for the strawberry sauce by 100gram and no sugar in my whipped craem too. Everyone in my family loves it. I still have the strawberry sauce and the filling left. How many days can they hold in the fridge as I would like to make this into cupcakes on Monday.
Yvonne
Busy! Distracted! That’s the way to go. 🙂 Praying and hoping for the best Lindsay! This cheesecake looks killer 🙂
Do you think this could be done individually in cupcake cups? Thanks! It looks delicious!
Here is something similar in cupcake form.
I just wanted to say THANK YOU for this delicious recipe !!! It was my first time trying to make cheesecake and I was extremely nervous. My husband and I loved it !!! So so happy :))))
Great! I’m so happy you liked it!
I can upon your blog while searching for cake recipes and I’m so impressed!!! I signed up to your news letter and received this cake recipe today which I’m going to try out for my son’s birthday next weekend.
I am not good at baking but I’m hopeful.
I don’t have a food processor and was wondering if an electric hand blender, at what speed should I use it?
Thanks Marvis! I’m not sure, I’d just crush them up into crumbs – whatever speed you need for that.
Lindsay – I’m big on presentation and I love the 9×13 with the rows of heart-shaped strawberries with dollops of whipped cream. Thanks for sharing!
Lindsay you’ve done it again! I absolutely cannot wait to try this recipe out!!
That looks so refreshing and delicious! I make cheesecakes all the time but I can’t wait to try this one. That strawberry topping looks divine and I imagine it would be great on ice cream too.
Yes, I’m sure it’d be awesome on ice cream!
Strawberry cheesecake is my husbands favorite and he says this is the best cheesecake he’s ever had! He absolutely LOVES it!! And so do I …the strawberry topping is so delicious…and so worth making this!!
So glad it was a hit!
how many eggs?