Strawberries and Cream Cheesecake Bliss

Name: Strawberries and Cream Cheesecake
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; 16 oz cream cheese, softened; 1 cup granulated sugar; 1 cup sour cream; 2 tsp pure vanilla extract; 2 cups fresh strawberries, sliced; 1 cup heavy whipping cream

Published: April 7, 2025

by Lionel Ramon

Why You'll Love This Recipe

This strawberries and cream cheesecake is simple enough for beginners but impressive enough to wow guests
Its luscious flavor profile combines tangy cream cheese with sweet strawberries
Visually stunning, it adds a pop of color to any gathering
Perfect for birthdays, holidays, or just because!

Last summer, I whipped up this strawberries and cream cheesecake for my sister’s birthday party. The joy on her face when she took that first bite was priceless!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Graham Cracker Crumbs: Opt for finely crushed crumbs for an even crust; you can also use store-bought.
Unsalted Butter: Use melted butter to bind the crust together; it adds richness without overwhelming flavors.
Cream Cheese: Make sure it’s softened to room temperature; this ensures a smooth and creamy filling.
Sugar: Granulated sugar works best here; it balances the tartness of the cream cheese beautifully.
Sour Cream: This adds tanginess and helps create that rich cheesecake texture we all love.
Vanilla Extract: Use pure vanilla extract for the best flavor; it elevates the taste profile significantly.
Fresh Strawberries: Choose ripe, juicy strawberries; they should be vibrant red for maximum sweetness.
Heavy Whipping Cream: Whipped to soft peaks, this will give your cheesecake a light and airy texture.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prepare Your Crust: Preheat oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted butter until evenly mixed. Press this mixture firmly into the bottom of a springform pan for an even crust.

Bake the Crust: Bake the crust in preheated oven for about 10 minutes until lightly golden and fragrant. Remove from oven and let cool completely while preparing the filling.

Create Your Filling: In another bowl, beat softened cream cheese until smooth. Gradually add sugar and continue mixing until fluffy and well combined, scraping down sides as necessary.

Add Sour Cream and Vanilla: Mix in sour cream and vanilla extract until fully incorporated. This will enrich the filling with flavor and help achieve that creamy texture.

Fold in Whipped Cream: In another bowl, whip heavy cream to soft peaks. Gently fold into the cream cheese mixture until no streaks remain; be careful not to deflate that fluffiness!

Pour Filling into Crust: Pour your luscious filling over the cooled crust. Smooth out the top with a spatula, then refrigerate for at least four hours or overnight if possible—a little patience goes a long way here!

With these fun steps, you’re well on your way to creating an unforgettable strawberries and cream cheesecake that everyone will adore! Make sure to keep some extra strawberries handy for garnish—the more fruit, the merrier! vanilla buttermilk pound cake.

You Must Know

Strawberries and Cream Cheesecake is a delightful treat that combines the sweetness of strawberries with the richness of cheesecake
The vibrant colors and creamy texture make it an irresistible dessert for any occasion
Trust me; your taste buds will thank you for this one!

Perfecting the Cooking Process

Start by preparing your crust first, then move on to the filling while it cools, ensuring a smooth assembly.

Add Your Touch

Feel free to swap strawberries for other berries or add a splash of vanilla extract to enhance flavor.

Storing & Reheating

Store leftover cheesecake in an airtight container in the fridge for up to five days. No reheating needed!

Chef's Helpful Tips

Use room temperature cream cheese to avoid lumps that ruin your cheesecake’s silky texture
Always let the cheesecake cool completely before serving; patience pays off!
And don’t skip the chilling time; it makes slicing a breeze and enhances flavor

The first time I made Strawberries and Cream Cheesecake, my friends devoured it faster than I could slice! Their compliments still echo in my kitchen.

FAQ

How long does Strawberries and Cream Cheesecake last in the fridge?

It lasts up to five days if stored properly in an airtight container.

Can I use frozen strawberries instead of fresh?

Yes, but thaw them and drain excess liquid before adding to avoid sogginess.

Is there a gluten-free option for the crust?

Absolutely! Use gluten-free cookies or almond flour mixed with melted butter for the crust.

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📖 Recipe Card