Why You’ll Love This Recipe

I adore how this recipe delivers velvety cheesecake and a sweet, tangy strawberry topping without any need for gelatin or elaborate techniques. It’s approachable, festive, and ideal for warm-weather gatherings or any moment I want to treat myself. The no-bake blueberry-topped mini version even enhances its versatility.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust

2 cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

Filling

32 oz (904 g) full‑fat cream cheese, room temperature
1⅓ cups granulated sugar
1 cup sour cream, room temperature
1 tablespoon vanilla extract
¼ teaspoon salt
4 large eggs, lightly beaten, room temperature

Strawberry Sauce Topper

Fresh strawberries, hulled and chopped
Sugar (to taste)
A little lemon juice or cornstarch for thickening (optional)

directions

Crust: Mix graham cracker crumbs, sugar, and melted butter until it resembles damp sand. Press into the bottom of a springform pan. Bake at 350 °F for about 10 minutes, then set aside to cool .
Filling: Reduce oven to 300 °F. Beat cream cheese until smooth, then add sugar, sour cream, vanilla, and salt—mix until creamy. Gently fold in eggs just until combined.
Bake: Pour the batter into the prepared crust. Bake until edges are set and center is slightly jiggly (about 1 hour).
Cool: Turn off oven, leave cheesecake inside with the door closed for about 1 hour to cool slowly.
Chill: Refrigerate for at least 6 hours—or overnight—for best results .
Top: Before serving, stir chopped strawberries with a bit of sugar and optional lemon juice or cornstarch; spoon the mixture over the chilled cheesecake .

Servings and timing

Servings: About 20 slices
Prep time: ~45 minutes
Bake time: ~1 hour
Cool & chill: 6–8 hours (overnight preferred)
Total time: ~7–9 hours

Variations

I sometimes swirl fruit compote or jam into the top for visual flair and flavor depth.
For mini portions, I use muffin tins to create mini cheesecakes with individual strawberry swirls
Adding lemon zest to the filling gives a bright, citrusy lift.

storage/reheating

I store leftover cheesecake covered in the fridge for up to 4 days. It keeps well in the freezer too—wrapped tightly and thawed overnight in the fridge. For mini cheesecake slices, I pick one to thaw from frozen for a quick treat .

FAQs

1. Do I need a water bath?

No—this recipe is baked without a water bath, and I still get a smooth, crack-free top

2. Why is the center still jiggly when I remove it?

That slight jiggle means it’s perfectly creamy. It finishes setting as it cools and chills .

3. Can I use a springform pan swap?

Yes—you can bake it in a regular cake or square pan. Just keep the same bake and chill times; the shape will change but not the flavor.

4. How do I prevent cracks?

I avoid overmixing, bake at lower heat, and let it cool slowly in the oven—then chill, which all together prevents cracking .

5. Can I make this no-bake?

Absolutely! There’s a no-bake version using whipped cream and strawberry jam that sets in the fridge—perfect for hot days .

Conclusion

This Strawberry Cheesecake from Baked by an Introvert blends a classic, creamy filling with a vibrant strawberry topping in an easy, foolproof recipe. Crafted without water baths or gelatin, it remains indulgent yet accessible—a dessert I make often, and I know will become a staple in your kitchen too!

Strawberry Cheesecake