Simple Strawberry Cheesecake with Fresh Strawberries

Save this recipe on:

Lush, creamy, and crowned with a glossy layer of vibrant red strawberries—this Simple Strawberry Cheesecake with Fresh Strawberries is the kind of dessert that turns any ordinary day into something memorable. With a buttery graham cracker crust and a no-bake cream cheese filling that melts in your mouth, it’s the perfect balance of tangy and sweet. The fresh strawberries on top are not just for show—they add a juicy, refreshing bite that pairs beautifully with the rich filling.

This cheesecake is perfect for spring and summer gatherings, weekend treats, or any occasion where you want to impress without spending hours in the kitchen. It’s wonderfully easy to put together, especially since there’s no baking involved. Just chill, top, and serve! Whether you’re a novice baker or a seasoned dessert lover, this recipe is guaranteed to win hearts.

---

Ingredients for Simple Strawberry Cheesecake with Fresh Strawberries

• For the crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
• For the filling:
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, cold
• For the topping:
  • 2 cups fresh strawberries, hulled and halved
  • ½ cup strawberry jam or preserves, gently warmed

---

Step-by-Step Instructions for Simple Strawberry Cheesecake with Fresh Strawberries

---

Step 1: Prepare the Crust

In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the bottom of a glass or measuring cup to compact it well. Place the crust in the refrigerator to chill while you prepare the filling.

---

Step 2: Make the Creamy Filling

In a large mixing bowl, beat the softened cream cheese until smooth and lump-free using a hand mixer or stand mixer. Add in the powdered sugar and vanilla extract, mixing until fully incorporated.

In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the air. This step gives the cheesecake its light and airy texture.

---

Step 3: Assemble the Cheesecake

Spoon the cream cheese mixture over the prepared crust and smooth the top with a spatula. Make sure the filling is evenly distributed and level. Cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight to allow it to set fully.

---

Step 4: Add the Strawberry Topping

Once the cheesecake is firm and chilled, gently spread a thin layer of warmed strawberry jam or preserves over the top. Arrange the fresh strawberry halves over the jam in a decorative pattern. You can drizzle a little extra jam over the strawberries for a glossy finish.

---

Step 5: Slice and Serve

Carefully run a knife around the edge of the cheesecake before releasing the springform pan. Slice with a sharp knife, wiping it clean between cuts for the best presentation. Serve chilled and enjoy every creamy, fruity bite!

---

Storage Instructions

---

To keep your Simple Strawberry Cheesecake with Fresh Strawberries as fresh as possible:

• Refrigeration: Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to 5 days.
• Freezing: You can freeze the cheesecake (without the fresh strawberries on top) for up to 2 months. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe container. Thaw overnight in the fridge, then add the strawberry topping before serving.
• Make-Ahead Tip: This cheesecake is perfect for making a day or two ahead of time. Just wait to add the strawberries until shortly before serving for the best appearance and texture.

---

Estimated Nutrition

Per slice (based on 12 servings):

• Calories: ~380
• Total Fat: 27g
• Saturated Fat: 16g
• Cholesterol: 85mg
• Sodium: 200mg
• Total Carbohydrates: 30g
• Sugars: 20g
• Protein: 5g

Note: These values are estimates and may vary depending on ingredient brands and portion sizes.

---

Frequently Asked Questions

---

1. Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them first. Fresh strawberries provide the best texture and appearance.

2. How long does it take for the cheesecake to set?

It needs at least 6 hours, but overnight chilling is ideal for the firmest texture.

3. Can I make this cheesecake without a springform pan?

You can use a regular 9-inch pie dish, but it may be harder to remove clean slices.

4. Is this cheesecake baked?

Nope—this is a no-bake cheesecake, which makes it quicker and easier.

5. What type of cream cheese should I use?

Use full-fat block cream cheese for the best consistency and richness.

6. Can I make it gluten-free?

Yes, just use gluten-free graham crackers for the crust.

7. How do I prevent the crust from crumbling?

Be sure to press the crust down firmly and chill it before adding the filling.

8. Can I use whipped topping instead of heavy cream?

Yes, you can substitute with whipped topping (like Cool Whip), though it will be slightly sweeter and softer.

---

Print

Save this recipe on: