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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!
Do I pour the purée on the cheesecake after the cheesecake has refrigerated for 3 hours?
You can add the sauce before or after the cheesecake has been chilled.
I love this recipe so much!
So glad to hear that!
I’ve hD so many compliments on this dessert. I love it and it’s easy.
Can you freeze ahead of time?
So glad to hear that! You could freeze the cheesecake itself, but I would add the strawberry topping before serving.
Excellent ! But this is a lot of cheesecake for a smaller family. I’m wondering if I cut recipe in half what the pan size and cooking/cooling times would be
I’m glad you enjoyed it! If you cut the recipe in half, you could try an 8 or 9 inch pan. Not sure of the exact bake time.
I tried this recipe and was amazing!
Glad you enjoyed it!
Total time to make this is about 3 hours too short if you add all the times in the recipe together…
Could you do this in two 6” springform pans?
I would check out my guide to adjusting cheesecake sizes. https://www.lifeloveandsugar.com/guide-to-adjusting-cheesecake-sizes/
I’m not quite sure that you would have enough better for two 6 inch cheesecakes. You might, but they would just be smaller/shorter cheesecakes.
Ever since I used this recipe the fam and friends kept asking me to make it again 💕 thank you so much!
I love this cheesecake soo much! It always works out. Everyone eats this cheesecake in minutes!
So glad to hear that!
I’ve tried several of your cheesecake recipes and they are perfect every single time. Thank you
So glad to hear that. Thank you!
So this can be made completely a day before and then refrigerate? I just want to make sure because I am thinking of Easter and try to do as much assembly of all food as possible as not to be so rushed after church services. Thank you.
Yes, definitely. As long as the strawberries are fresh.
Thank you so much for letting me know. You just made Easter easier!
I’ve made this recipe twice. Each time it was absolutely delicious. I would not call this a hard recipe but I wouldn’t call it easy, either. No matter, it’s worth the time and effort!
Hello there! So I want to make two cakes. Do I double everything if I want to just mix it all together or do recommend doing them mixing each cake individually?
You could probably do it either way, if you’re able to divide everything evenly after mixing it and your bowl is big enough for a double batch.
So just to be clear, after adding the strawberry topping, does it get refrigerated again for another 3-4 hours or just set aside at room temperature for 3-4 hours?
You can add the strawberry topping during the initial cooling time, when the cheesecake is cooling. You mainly want the strawberry topping to have time to cool completely and thicken up a bit.
Probably the best cheesecake ever!! And I’ve made plenty!! I love the thinner cheesecake too. The thick ones get to be too much!! Let be made this several times, and each time people rave and want the recipe!! Feeds more this way too!!
This is the best! It was requested I make it again for Christmas, so here we are! Yum! Can I also make this same recipe with peach purée?
Glad it’s a hit! I would think peaches would be fine.