I make this sweet and simple strawberry delight cheesecake when I want a dessert that looks beautiful, tastes indulgent, and doesn’t require a lot of fuss. With a buttery graham cracker crust, creamy cheesecake filling, and a luscious strawberry topping, it’s a treat that works for any occasion.

Why You’ll Love This Recipe

I love how this cheesecake delivers a perfect mix of flavors and textures—the crisp crust, smooth filling, and juicy strawberries all complement each other. It’s easy to prepare, can be made ahead of time, and always impresses guests without me spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust

1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

Filling

16 oz cream cheese, softened
¾ cup granulated sugar
2 tsp vanilla extract
2 large eggs
½ cup sour cream

Topping

1½ cups fresh strawberries, sliced
½ cup strawberry jam, warmed

Directions

I preheat the oven to 325°F (160°C).
For the crust, I mix graham cracker crumbs, sugar, and melted butter until well combined. I press the mixture firmly into the bottom of a 9-inch springform pan.
For the filling, I beat the cream cheese until smooth, then add sugar and vanilla, mixing until combined. I add eggs one at a time, beating just until incorporated, and stir in the sour cream.
I pour the filling over the crust and smooth the top.
I bake for 45–50 minutes, or until the center is just set. I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
I refrigerate for at least 4 hours, or overnight, until fully chilled.
For the topping, I arrange sliced strawberries over the cheesecake and brush them with warmed strawberry jam for a glossy finish before serving.

Servings and timing

Servings: I usually get 12 slices from this cheesecake.
Timing: Prep time is about 20 minutes, bake time 50 minutes, plus 4+ hours chilling—total time about 5 hours 10 minutes including cooling.

Variations

I sometimes mix a few sliced strawberries into the filling for bursts of fruit inside the cheesecake.
For extra flavor, I add a splash of lemon juice to the cream cheese mixture.
I’ve swapped the graham cracker crust for a chocolate cookie crust for a richer twist.
Blueberries or raspberries work just as well as strawberries for a seasonal variation.

Storage/reheating

I store the cheesecake covered in the refrigerator for up to 5 days. It can also be frozen (without the topping) for up to 2 months—I thaw it in the fridge before adding the strawberries and jam. There’s no reheating needed.

FAQs

Can I make this cheesecake without a springform pan?

Yes—I use a deep pie dish instead, though serving slices can be trickier.

How do I prevent cracks in my cheesecake?

I avoid overmixing the batter and let it cool gradually in the oven before refrigerating.

Can I use frozen strawberries?

Yes, but I thaw and drain them first to avoid excess liquid on the cheesecake.

What if I don’t have sour cream?

I replace it with plain Greek yogurt for a similar texture and slight tang.

Can I make this no-bake?

Yes—skip the eggs, fold in whipped cream to the filling, and chill until set instead of baking.

Conclusion

I enjoy making this sweet and simple strawberry delight cheesecake because it’s as delicious as it is pretty. The creamy filling, fresh strawberries, and glossy jam topping create a dessert that feels special every time I serve it.