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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!
Fresh strawberries like the Driscoll ones are hard to comeby in my country. The local produce are small ones. Can I use frozen ones?
Frozen would be fine. I would just thaw them and pat them dry before using.
Do you think I would be able to make this recipe into vegan? removing the eggs and using the egg replacer since I already have the vegan sour cream margarine instead of butter?
I haven’t ever worked with egg replacers, but I’d guess it’d be fine.
I made this and it was beyond delicious! I was wondering if I can use this same recipe for a strawberry “jam” to put between 2 layers of cake? Or will it make the cake mushy?
I’m glad you enjoyed it! If you were going to put something between cake layers, I’d check this recipe out. I used mixed berries, but you could easily use all strawberries.
Hi there, I tried this and everything turned out great, except the sauce!
It tasted great, but it looked nothing like yours. It quickened quickly on the stove, and it was pink! Lol.
Was I meant to put liquids in the purée?
Or maybe I’ll adjust the amount of cornstarch next time.
Everyone says it was it delish, so it was a win.
Hmm, pink? I assume it was red before you added the other ingredients? Considering it thickened quite a bit, I’m assuming maybe you used more cornstarch? That would be the only thing that would lighten the color as well. I’m glad everyone enjoyed it!
I haven’t tried this yet, but I plan on it on Thanksgiving. My question is, that in this recipe it said “vanilla” did that mean vanilla extract?
Yes, vanilla extract. I hope you enjoy it!
Thank you so much. I cant wait to make it. One more question. Could you use vanilla wafers instead of Graham crackers?
Definitely!
I have made the strawberry cheesecake twice now and have gotten rave reviews. It’s an easy recipe mand love making it.
I’m so glad you enjoyed! 🙂
Hi Lindsay! Chanced upon your recipe, looks great & I am really hoping to make it next week for a special occassion. Just a question about the baking temperature – you stated 163°C then turned down to 148°C, may I know at which oven setting (I normally bake my cookies at 180°C ‘upper/lower heat’ setting), or is this fan setting – which is normally 20 degrees less, eg some of my cakes i bake at either 160°C FAN or 180°C upp/lower heat… which temperature setting is yours? Thank you so much!
Hmm, I’m not sure. My oven doesn’t seem to have those same settings. It’s an electric oven.
It’s upper/lower heat setting! I already made it 3 days ago – followed your recipe for the crust & filling steps (with some tweaks in the ingredients list) & did my own topping with raspberries, all turned out great, thank you!
I’m so glad you enjoyed it!
I’m making this for a finnish celebration They call mid summer. Can’t wait to bake it. It’s my first time to bake cheesecake. Thanks for this
There’s no sour cream where I live, would the recipe be okay without it? I would love to try out this recipe!
You could try replacing it with some yogurt.
I made this tonight and I cannot wait to eat it! It looks perfect! No cracks. LOL!
I’m so glad you’re happy with it!
If I use a round spring form pan do I need to adjust the cooking time
Yes, you’d want to bake the cheesecake for more like 1 hour and I’d probably suggest a waterbath.
This was a fabulous cheesecake !
It turned out so creamy . I brought it to a lunch party and everyone loved it , most of them had seconds!!
Wonderful! So glad it as a hit!
how many eggs pls ?
There are 3 eggs listed in the ingredients for the cheesecake.
OMG, this is simply the best cooked cheesecake I’ve ever made and possibly even eaten! The texture is perfect, not too heavy, not too light and so creamy.
I didn’t put sugar in the base as I used Digestive biscuits which are sweet enough plus used half the sugar in the topping and it was more than sweet enough.
Next time I’m going to try using lemon zest and juice instead of vanilla and also put the fresh strawberries on top of the glaze instead of in it. I think that will help cut through the lovely richness of this dessert.
How soon ahead can I make this cheesecake? It’s Monday and I want it for Thanksgiving on Thursday. Thanks.
The cheesecake will be fine for a couple of days, though I’d recommend adding the strawberry topping either the day of or the day before you are going to serve it.
I used tried this recipe but used it on a cupcake pan! And it turned out so yummy!!
Hi,
i wanted to ask you if you are making this in an 8×8 pan, are you suppose to change the cooking time? I don’t think I’m suppose to cook it that long or it will burn. Im making 3 in 8×8 pans but i wanted to know how to adjust the cooking time and the ingredients? I wanted to make this for my family for thanksgiving this year. Please if you could help me adjust i don’t want to make it wrong or mess it up looks to amazing.Please HELP!!! Please and thank you so much.
P.s. you just gained a new fan!
Cutting it in half might give you a little too thin of a cheesecake, so you might want like 2/3 of the recipe. Baking time wouldn’t be too much different – maybe 20-25 minutes.
if youre making it in separate round pie tins, would you bake it normal or in a water bath? this is gonna be my first time making a cheesecake from scratch for my boyfriend!!! im a sucker for no bakes haha. any tips?
I haven’t tried cheesecake in a pie pan before. My guess is that it will be thicker than a 9 x 13 Pan but thinner than a 9 inch spring form pan. Since I haven’t tried it before, it’s hard for me too suggest a baking time, but it might be best to try with a water bath to be sure that it doesn’t crack.