I still remember the first time this Strawberry Cheesecake set in my fridge. My kitchen smelled like sweet strawberries and fresh cream, a cool, promise-filled scent that made the summer heat outside feel miles away. I was looking for a dessert that felt special but wouldn’t heat up my kitchen, and this recipe was my happy discovery. It’s become my go-to for bringing a little joy to the table—a dessert that truly lets you spread love with every silky, berry-filled bite. I’m so excited to share it with you.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (optional)
- 16 oz (2 blocks) full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups heavy whipping cream, cold
- 1 1/2 cups fresh strawberries, hulled and finely chopped, plus more for garnish
- 1/4 cup strawberry jam (for swirl and glaze)
When I gather these ingredients, I’m always reminded of the non-negotiables that make this cheesecake perfect. First, you must use full-fat cream cheese. I tried the reduced-fat kind once, and the filling never set properly—it was a soupy, sad disappointment. Trust me, do not skip this. The heavy cream also needs to be ice-cold to whip into those lovely, sturdy peaks. As for the fresh strawberries, taste one first! If they’re not sweet and fragrant, your cheesecake won’t be either. A tiny splash of lemon juice on the chopped berries can really make their flavor pop.
Equipment Needed
- 9-inch springform pan
- Food processor or zip-top bag and rolling pin
- Electric hand mixer or stand mixer
- Large mixing bowls (2)
- Rubber spatula
- Measuring cups and spoons
The right tools make this process a breeze, not a battle. Your springform pan is the star here—its removable sides are key for that picture-perfect slice. If you don’t have a food processor for the crumbs, a sturdy zip-top bag and a rolling pin work just as well (and it’s a great way to relieve a little stress!). I’ve learned my lesson about whipping cream in a warm bowl; I now pop my mixing bowl and beaters in the freezer for 10 minutes before starting. It makes a world of difference in getting that cream to whip up quickly and hold its shape.
Step-by-Step Instructions
Making the crust is your foundation, and getting it right sets the stage. I combine the graham cracker crumbs with the melted butter and that optional sugar right in the springform pan—less dishes to wash! The key is to press it firmly and evenly into the bottom and about an inch up the sides. I use the bottom of a measuring cup to really tamp it down. I then pop the whole pan in the freezer for 15 minutes. This chills the butter, solidifying the crust so it doesn’t crumble apart when you add the lush filling later.
For the filling, this is where the magic happens. In my largest chilled bowl, I whip the heavy cream until it forms soft peaks, then set it aside. In another bowl, I beat the softened cream cheese, powdered sugar, and vanilla until it’s completely smooth and lump-free. This is crucial; I once got impatient and had little cream cheese bits throughout. Now, I beat it for a full two minutes. Then, with my trusty spatula, I gently fold the whipped cream into the cream cheese mixture. It should be light, airy, and dreamy. I then gently fold in the chopped strawberries.(See the next page below to continue…)