This Berrylicious Strawberry Crunch Cheesecake is a dreamy, creamy dessert layered with fresh strawberries and topped with a sweet, glossy strawberry drizzle. With its velvety texture and vibrant fruit flavor, it’s a guaranteed showstopper for any occasion.
Why You’ll Love This Recipe
This cheesecake brings together a buttery graham cracker crust, a rich and smooth cream cheese filling, and juicy strawberries baked right into the center. It’s easy to make, uses simple ingredients, and delivers a bakery-quality result. The strawberry preserve topping adds the perfect finishing touch, making every bite irresistibly luscious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
Cheesecake Filling:
2 packages (8 ounces each) cream cheese, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup sour cream
Strawberry Layer & Topping:
1 cup fresh strawberries, hulled and sliced
½ cup strawberry preserves
Directions
Preheat the oven to 325°F.
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until fully combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese with ¾ cup sugar and the vanilla extract until smooth.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream until well blended.
Pour half of the cheesecake batter over the cooled crust.
Arrange the sliced strawberries evenly over the batter.
Pour the remaining cheesecake batter over the strawberries and smooth the top.
Bake for 50–60 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
Chill in the refrigerator for at least 4 hours, preferably overnight.
Before serving, warm the strawberry preserves over low heat until melted. Drizzle over the chilled cheesecake, slice, and serve.
Servings and timing
This recipe makes 10 servings.
Prep time: approximately 20 minutes
Bake time: 50–60 minutes
Cooling and chilling time: about 5 hours total
Variations
Use a mix of fresh berries such as blueberries or raspberries for a colorful layered look.
Add a crunchy topping by sprinkling crushed nuts or toffee bits before serving.
Replace the graham cracker crust with a vanilla cookie crust for a sweeter twist.
Storage/Reheating
Store the cheesecake tightly covered in the refrigerator for up to 5 days.
Freeze whole or sliced portions for up to 2 months; thaw overnight in the refrigerator before serving.
Cheesecake should not be reheated—serve chilled for best texture.
FAQs
How do I know when my cheesecake is done?
The edges should be set, and the center should jiggle slightly when gently shaken.
Can I use frozen strawberries?
Yes, but thaw and drain them well to prevent excess moisture.
Do I need a water bath for this cheesecake?
No, this recipe bakes well without one.
Can I use low-fat cream cheese?
Full-fat cream cheese gives the best texture, but low-fat can work with a slightly softer result.
Why did my cheesecake crack?
Overmixing, overbaking, or rapid temperature changes can cause cracks.
Can I make this cheesecake ahead of time?
Yes, it’s ideal to make it the night before serving.
Can I skip the strawberry layer?
Yes, the cheesecake will still be delicious without it.
Can I substitute the graham cracker crumbs?
You can use digestive biscuits or vanilla cookies crushed into crumbs.
How long should the cheesecake chill?
A minimum of 4 hours, but overnight is best.
How should I slice the cheesecake cleanly?
Dip a sharp knife in warm water and wipe clean between each slice.
Conclusion
This Berrylicious Strawberry Crunch Cheesecake is a luscious, creamy dessert that combines rich cheesecake with the bright sweetness of fresh strawberries. Easy to prepare yet elegant enough for celebrations, it’s a dessert that will impress every time. Enjoy each smooth, fruity bite and share the delight with family and friends.
A luscious strawberry cheesecake featuring a graham cracker crust, creamy cheesecake filling, and a fresh strawberry center topped with warm strawberry preserves. Easy to make and stunning to serve.
Author:Sophia
Prep Time:20 minutes
Cook Time:60 minutes
Total Time:5 hours 20 minutes
Yield:10 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
Cheesecake Filling:
2 packages (8 oz each) cream cheese, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup sour cream
Strawberry Layer & Topping:
1 cup fresh strawberries, hulled and sliced
½ cup strawberry preserves
Instructions
Preheat oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs, melted butter, and 2 tbsp sugar. Press into the bottom of a 9-inch springform pan.
Bake crust for 10 minutes. Set aside to cool.
In a large bowl, beat cream cheese, ¾ cup sugar, and vanilla until smooth.
Add eggs one at a time, beating well after each addition.
Stir in sour cream until fully blended.
Pour half the batter over the cooled crust. Arrange sliced strawberries evenly over the batter.
Pour remaining batter on top and smooth the surface.
Bake for 50–60 minutes, or until edges are set and center slightly jiggles.
Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
Chill in refrigerator for at least 4 hours or overnight.
Warm strawberry preserves over low heat and drizzle over the chilled cheesecake before serving.
Notes
Let the cheesecake chill overnight for best texture and flavor.
Use warm water and a clean knife for perfect slices.
Frozen strawberries can be used, but must be thawed and drained first.
Cheesecake cracks can be minimized by avoiding overmixing and sudden temperature changes.
No water bath is needed—this recipe bakes evenly without it.
