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I promise you—this is the only strawberry cheesecake recipe you’ll ever need. It’s my classic, ultra-creamy cheesecake recipe with a gorgeous strawberry swirl and glossy jelly-coated strawberries on top. The filling is rich and creamy, the graham cracker crust goes all the way up the sides. It’s a showstopper every single time!
Looking for more cheesecake goodness? Try my pumpkin cheesecake, blood orange cheesecake, goat cheese cheesecake or the best ricotta cheesecake.
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Why You’ll Love This Strawberry Cheesecake
- Tried, tested, and loved for 20+ years: This is my go-to cheesecake recipe and a family favorite. I’ve made it more times than I can count and it always gets rave reviews.
- Glossy, jelly-coated strawberries on top: Gives it a shiny, bakery-style finish that looks fancy but is easy to do at home.
- Paired with a buttery graham cracker crust: Pressed up the sides for that golden, toasty crunch in every bite. It perfectly balances the creamy filling.
Strawberry Swirl Cheesecake Ingredients
Graham cracker crumbs: You can buy these already crushed or pulse them in a food processor. Use gluten-free graham crackers or your favorite GF cookie crust alternative.
Unsalted butter – Melted to bind the crust and give it that rich, buttery flavor. I use salted or unsalted grass fed organic butter with a rich yellow color.
Sugar – Granulated white sugar works perfectly here.
Cream cheese – Use full-fat and make sure it’s truly at room temperature. Cold cream cheese creates lumps in your batter. Quick tip: unwrap it and microwave it for 30–60 seconds to soften. This is the base for all my cheesecakes like ricotta cheesecake and pumpkin cheesecake.
Eggs – Room temperature eggs blend in better and make the filling smoother. Take them out early or place them in a bowl of warm water for a few minutes.
Vanilla extract – Use pure vanilla for the best flavor. I like adding a splash to everything from classic cheesecake to lemon gooey butter cake.
Heavy cream – This is what makes the cheesecake extra silky and luscious. I always use heavy cream instead of sour cream for that ultra-creamy bite.
Strawberry jam – I prefer a good-quality jam with no seeds. It blends more smoothly into the cheesecake batter.
Fresh strawberries – I use juicy, ripe strawberries, just like I do in deviled strawberries, and slice for the top of the cheesecake. For extra shine, I glaze them with a little strawberry jam and add a little lemon zest!
How to Make a Strawberry Cheesecake
- Preheat and prep. Bake the graham cracker crust for 10 minutes at 350°F in a springform pan wrapped in foil.
- Mix filling. Beat cream cheese until light, add sugar and salt, then eggs one at a time. Add vanilla, lemon zest, and heavy cream.
- Make strawberry swirl. Gently fold in chopped strawberries and jam.
- Pour and swirl. Pour filling over crust, swirl in extra jam if desired.
- Water bath. Place pan in a roasting dish. Fill halfway with boiling water.
- Bake. At 325°F for 1 hour. Turn oven off, crack the door, and let it sit for another hour.
- Chill. Cool at room temp, then refrigerate for at least 4 hours or overnight.
- Top. Glaze fresh strawberries with jam and place them on top before serving.
Don’t Fear the Water Bath – It’s Easy!
It sounds fancy, but it’s simple and so worth it for a creamy, crack-free cheesecake.
- Wrap the outside of the baked-crust springform pan with foil, all the way up the sides.
- Set the pan inside a larger baking dish and place it in the oven.
- Carefully pour hot water (from a kettle) into the outer dish, halfway up the sides.
- That’s it! Close the oven and bake.
Eden’s Cheesecake Making Tips
Use room temp cream cheese—it’s non-negotiable!
Don’t skip the water bath. It prevents cracking and ensures an even bake.
A springform pan is essential—don’t attempt this in anything else.
Check for doneness with the jiggle test – The edges should be slightly set and the center should jiggle just a bit, like Jell-O. That’s how you know it’s perfectly baked.
Cool it slowly – After baking, let the cheesecake hang out in the oven (with the door cracked) for an hour before moving it to the fridge. Then chill for at least 3 hours or overnight. Trust me, it makes a big difference in texture and flavor.
Quality matters. This is the time to use the good vanilla and cream cheese
How to Store
Fridge: Store leftover cheesecake covered in the refrigerator for up to 5 days. I recommend using a cake dome or wrapping it tightly in plastic wrap to keep it fresh and creamy.
Freezer: You can freeze the cheesecake whole or sliced, just be sure to wrap it really well with plastic wrap and foil to prevent freezer burn.
Important: If you’re freezing it, skip the fresh strawberry topping—add that once it’s thawed and you’re ready to serve. The jam swirl freezes beautifully, but fresh berries don’t hold up well in the freezer.
Frequently Asked Cheesecake Questions
Strawberry swirl cheesecake has jam and fruit swirled right into the batter, while strawberry cheesecake is usually plain with strawberries on top.
Technically yes—but you risk cracks and uneven baking. The water bath is worth it!
Drop spoonfuls of jam on top of the batter and gently swirl with a knife or skewer before baking.
Absolutely! Cheesecake is even better the next day.
Yes! You can use a 9″ to 11″ springform pan. If you’re using a 9″ pan, you’ll have some extra batter, but that’s a bonus! Use it to make a few mini cheesecakes in muffin tins for a fun little treat.
More Cheesecake Recipes
Love strawberry desserts? Try my Strawberry Rice Krispie Treats for a quick and charming no-bake option that’s perfect for spring and summer parties.
I’ve been making this cheesecake for over two decades and it’s still the one everyone asks for. If you bake it, I’d love to hear what you think—leave a comment and a star rating!
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Strawberry Cheesecake Recipe
Ingredients
Graham Cracker Crust
- 3 cups graham cracker crumbs
- 6 tbsp butter, salted or unsalted (cut salt in half if you use salted butter)
- 6 tbsp granulated sugar
- 1 tsp salt
Strawberry Cheesecake Filling
- 32 ounces cream cheese, super soft
- 1 1/3 cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 1/3 cups heavy cream
- 1/2 cup strawberry jam, plus an extra 2 tbsp to glaze the strawberries
- 1 cup fresh strawberries, washed and sliced
- 1 tbsp lemon zest , optional but adds a nice flavor to the strawberries.
Instructions
Graham Cracker Crust
- Add the graham cracker crumbs, sugar, and salt to a mixing bowl and stir to combine. Pour in the melted butter and mix until the crumbs are evenly coated and have the texture of wet sand.
- Use a buttered 9- to 10-inch springform pan — this is super important! A 9-inch pan will give you a taller cheesecake and you may have a little extra batter (which you can use to make mini cheesecakes in muffin tins!). An 11-inch pan will give you a slightly thinner cheesecake but works just as well.
- Press the crust mixture into the bottom of the pan and up the sides — this is what gives the cheesecake that gorgeous golden edge and perfect bite. I use the bottom of a measuring cup to firmly press the crust down and guide it evenly up the sides.
- Wrap the outside bottom of the springform pan with foil, all the way up the sides. This is important for the water bath later and helps prevent any leaks.
- Bake the crust at 350°F for 10 minutes until lightly golden and set.
Strawberry Swirl Cheesecake Filing
- Turn the oven to 325 degrees and boil some water in a kettle for later
- Beat cream cheese on medium (about 4 min until light and fluffy, scraping down the sides. Make sure you scrape the bottom and sides to remove any clumps of cheese.
- With the mixer running, add sugar and salt and continue to beat for another 4 mins.
- Beat in the vanilla and add eggs one at a time, beating full after each addition.
- Reduce speed to low and add heavy cream. Mix until combined.
- Spoon some of the strawberry jam over the batter and lightly swirl with a spoon.
- Pour batter on top of the crust, leaving a little room at the top for the cheesecake to rise. Add a little more strawberry jam over the top and swirl with a spoon.
- Place the foil wrapped pan in a larger roasting pan and pour boiling water around the edges, halfway up to the springform pan, kind of like when you’re baking a soufflé.
- Bake for 1 hour, until the top of the cheesecake is brown. Turn the oven off, prop the door open with a wooden spoon and let the cheesecake sit in there for another hour or 2.
- Take it out and let it cool at room temperature, then place it in the fridge for at least 4 hours or overnight.
- To make the glazed strawberry topping, gently mix sliced fresh strawberries with strawberry jam and lemon zest until the berries are fully coated and glossy. Spoon over the chilled cheesecake just before serving for a shiny, bakery-style finish.
Video
Notes
- Room Temperature Cream Cheese: Make sure your cream cheese is fully softened to avoid lumps—microwave unwrapped blocks for 30–60 seconds if needed.
- Don’t Skip the Water Bath: It helps the cheesecake bake evenly and prevents cracks. Wrap the pan tightly in foil and pour hot water into the outer pan once it’s in the oven.
- Use a Springform Pan: This allows for easy release and a beautiful presentation.
- Cool Gradually: Let the cheesecake sit in the oven (turned off, door slightly open) for an hour to prevent sudden temperature changes.
- Make Ahead Friendly: This cheesecake tastes even better after chilling overnight!
- Glazed Strawberries: Top with strawberries mixed with jam and lemon zest just before serving—don’t add them before freezing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When strawberries are ripe, I love to serve this cheesecake at all of my summer gatherings! It’s truly the best and pretty easy to make!