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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 made this cake a few days ago and O…M…G!!! It was amazing! The recipe was very detailed and super easy to follow. Also it was my FIRST cheesecake and man it was a HIT! Everyone loved it! Lindsay girl, you rock. I’m a follower for life!
Wonderful! So glad you enjoyed it!
I only have a pyrex 9.5” glass pie plate How would the cooking times differ? I made a cheesecake in that pyrex using a different recipe and the cook time was way too long and my cake overcooked a little. So I don’t want that to happen again.
It’s hard to say because I haven’t actually baked a cheesecake in a pie plate before. You probably only need about half of the filling, so I’m guessing you may want to cut the baking time in half or so.
great recipe! I used burnt butter for the base- tasted amazing!
Hi! I am super interested in baking this but I prefer to use my 9″ round pan. How should I reduce the ingredients?
You actually don’t need to reduce them. It just changes the baking procedure a bit. Check out this vanilla cheesecake recipe, made in a 9 inch pan. It’s basically the same cheesecake. Then add the strawberry sauce to it.
Hi, I’m making a cheesecake for the first time and I’m using your recipe, what I’m missing is how to make the strawberry purée??
You just pop the strawberries into a food processor or blender and puree them. I hope that helps!
I’ve made this so many times and it’s so delicious! Is it possible to freeze Some of the it?
I’m so glad you enjoyed it! Cheesecake generally does freeze pretty well. I would just wrap it well and then thaw it in the fridge.
Hey Lindsey. Is the recipe and the time the same for a 9 inch spring form pan?
No, I’d recommend following this classic cheesecake recipe and then adding the strawberry sauce.
Hey! So instead of using a 9×13 is there any way I could use a 9 inch circle pan instead?? I
Definitely. I would check out this vanilla cheesecake recipe, which is basically the same but in a 9 inch pan. Then you can use the strawberry topping from the strawberry cheesecake for on top. https://www.lifeloveandsugar.com/classic-cheesecake-recipe/
This was my second time to make a cheesecake, the first tome was more than ten years ago. I was nervous how it would turn out because I didn’t follow the cardinal rule of room temperature ingredients but I did allow for some extra cooking time. The result? Minimal air pockets in the cake, no cracks, beautifully smooth and rich creamy texture, simply delicious. I will try again in the near future with room temperature ingredients and indulge once more! Thank you I will follow your recipes forever ❤️
Awesome! I’m so glad you enjoyed it!
I made this cheesecake and it was my first time ever making one. I made it and it came out perfect. I gave it to my aunt as a gift and she absolutely loved it!
Wonderful! So glad it was a hit!
This was the most amazing Strawberry Cheesecake ever! Family and friends all loved it! I would like to know if I can use the exact same recipe substituting blueberries or cherries for the strawberries? What changes if any would I need to make? Thanks in advance for any help!
Awesome, I’m so glad it was a hit! Other fruits should work just fine. You might just need to thicken the sauce with a little more cornstarch for certain fruits.
Do you think I could use this recipe for the cheesecake itself and combine the lemon blueberry cheesecake recipe topping to make a blueberry cheesecake? If so do you think I’d need to double the topping? Thank you in advance!
Yes, you could definitely do that. It depends on how much topping you want, but I would probably double it.
Do you think it is possible to make this without an automatic whisker? I only have a manual whisk…. thanks
I would imagine it would be fine. The main thing is the beginning with mixing the cream cheese. You don’t want it to be lumpy or have to whisk it too much.
Hey, might be a little late for feedback, but maybe I’ll help other people reading this. Make sure the cream cheese is room temperature, even a bit warm helps a lot when mixing by hand. Baking was invented long before the food processor and mixing stand. Get your arm workout in for the day too!
I would like the Nutritional Info on tecipes. Such as sugars, carbs and sodium etc.
I want to know if the sugar can be replaced with Splenda. We have diabetics in the family.
I haven’t tried it, but would think it’d be fine.
This looks amazing! For the sauce, will it be okay to make it, put it in the fridge overnight, and then place it on top when ready to serve? Thanks!
Yes, that should be fine.