Strawberries and Cream Cheesecake

Light, creamy, and packed with fresh berry flavor, this dessert is pure springtime comfort, featuring a buttery graham crust and a bright strawberries-and-cream topping.

Print Recipe

Prep Time 15

Cook Time 1

Total Time 3 45

Course Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

Crust

2 cups crushed graham crackers
1/2 cup melted butter

Filling

16 ounces cream cheese, softened 2 packages (8 ounces each)
1 cup sugar
1 teaspoon vanilla extract
2 large eggs

Topping

1 cup heavy cream
1 cup fresh strawberries, chopped
2 tablespoons powdered sugar for topping
Extra strawberries for garnish

Instructions

Preparation

Preheat the oven to 325°F (165°C).
Combine crushed graham crackers and melted butter, then press into the bottom of a springform pan to form an even crust.

Making the Filling

In a large bowl, beat the softened cream cheese until smooth, then add sugar and vanilla and mix until well combined and creamy.
Add the eggs one at a time, mixing on low speed until just blended to avoid overbeating and to keep the texture silky.

Baking

Pour the cream cheese mixture over the crust and bake for 50–60 minutes, or until the center is set and only slightly jiggly.

Chilling and Topping

Let the cheesecake cool to room temperature, refrigerate at least 4 hours, then whip heavy cream with powdered sugar to stiff peaks and fold in the chopped strawberries.

Serving

Spread the strawberries and cream over the chilled cheesecake, garnish with extra strawberries, slice, and enjoy.

Notes

Use room temperature cream cheese to avoid lumps and ensure a smooth filling. Bake until the center is just set—it will finish firming as it cools to prevent cracks. Chill at least 4 hours or overnight for clean slices and best flavor development.

Keyword Cheesecake, Creamy Dessert, Dessert, Make-Ahead, strawberries