Strawberry Dream Cheesecake


When it comes to dessert, few treats can rival the irresistible allure of a cheesecake. And when you add the fresh, vibrant flavor of strawberries, you get a match made in dessert heaven. This Strawberry Dream Cheesecake is the perfect dessert for any occasion, combining creamy cheesecake with a luscious strawberry topping. Here’s how you can make this delightful dessert at home.


For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar

For the Cheesecake Filling:

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 tablespoons all-purpose flour

For the Strawberry Topping:

  • 2 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1/4 cup water


Step 1: Prepare the Crust

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
  2. Combine the graham cracker crumbs, melted butter, and sugar in a medium bowl. Mix until the crumbs are fully coated and the mixture resembles wet sand.
  3. Press the mixture into the bottom of the prepared pan, creating an even layer. Use the back of a spoon or a flat-bottomed glass to pack it tightly.
  4. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

  1. In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes.
  2. Add the sugar and beat until well combined. Scrape down the sides of the bowl as needed.
  3. Mix in the sour cream and vanilla extract until fully incorporated.
  4. Add the eggs, one at a time, beating on low speed after each addition just until blended. Be careful not to overmix.
  5. Add the flour and mix on low speed until just combined.

Step 3: Bake the Cheesecake

  1. Pour the filling over the cooled crust, spreading it into an even layer.
  2. Place the springform pan inside a larger baking pan. Fill the larger pan with about 1 inch of hot water to create a water bath. This helps prevent cracks in your cheesecake.
  3. Bake for 60-70 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly browned.
  4. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
  5. Remove the cheesecake from the oven and the water bath. Run a knife around the edge to loosen it from the pan, but do not remove the sides of the pan yet. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 4: Prepare the Strawberry Topping

  1. In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice.
  2. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the sugar dissolves, about 5 minutes.
  3. In a small bowl, mix the cornstarch and water until smooth. Add this mixture to the saucepan.
  4. Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens.
  5. Remove from heat and let it cool to room temperature.

Step 5: Assemble and Serve

  1. Remove the cheesecake from the refrigerator and the springform pan.
  2. Pour the cooled strawberry topping over the cheesecake, spreading it evenly.
  3. Slice and serve this dreamy dessert, garnished with extra fresh strawberries if desired.

Serving and Storage Tips for Strawberry Dream Cheesecake:

Serving Tips:

  1. Perfect Temperature: For the best flavor and texture, serve the cheesecake chilled. Remove it from the refrigerator about 10-15 minutes before serving to take the chill off without losing its creamy texture.
  2. Clean Slices: To get clean, professional-looking slices, use a sharp knife dipped in hot water. Wipe the knife with a clean towel between cuts to ensure each slice looks pristine.
  3. Garnishing Ideas: Enhance the presentation by garnishing each slice with fresh mint leaves, a dollop of whipped cream, or extra fresh strawberries. A drizzle of chocolate or strawberry sauce can also add a delightful touch.
  4. Accompaniments: Serve with a side of fresh berries or a fruit salad for a refreshing contrast. A scoop of vanilla ice cream or a glass of chilled dessert wine can also complement the cheesecake beautifully.

Storage Tips:

  1. Refrigeration: Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or aluminum foil, or place it in an airtight container to prevent it from drying out or absorbing other odors from the fridge.
  2. Shelf Life: Properly stored, the cheesecake will last for up to 5 days in the refrigerator. For the best flavor and texture, consume it within this time frame.
  3. Freezing: If you need to store the cheesecake for a longer period, it can be frozen. To freeze, wrap the entire cheesecake or individual slices tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag or container. It will keep for up to 2 months.
  4. Thawing: To thaw, transfer the cheesecake from the freezer to the refrigerator and let it sit overnight. This gradual thawing process helps maintain its creamy texture. Avoid thawing at room temperature, as this can lead to a soggy crust.
  5. Preventing Soggy Crust: To keep the crust from getting soggy when storing, consider adding the strawberry topping just before serving, especially if you plan to store the cheesecake for more than a day.

Variations for Strawberry Dream Cheesecake:

1. Mixed Berry Dream Cheesecake

  • Ingredients: Substitute half of the strawberries with a mix of raspberries, blueberries, and blackberries.
  • Topping: Use the same process to create a mixed berry topping, giving the cheesecake a burst of diverse berry flavors.

2. Chocolate-Covered Strawberry Cheesecake

  • Crust: Add 1/4 cup of cocoa powder to the graham cracker crust mixture for a chocolatey base.
  • Filling: Fold in 1 cup of mini chocolate chips into the cheesecake filling before baking.
  • Topping: Drizzle melted chocolate over the strawberry topping for a decadent finish.

3. Lemon Strawberry Cheesecake

  • Filling: Add 2 tablespoons of freshly squeezed lemon juice and 1 tablespoon of lemon zest to the cheesecake filling.
  • Topping: Stir in 1 tablespoon of lemon zest with the strawberry topping for a zesty twist.

4. Strawberry Swirl Cheesecake

  • Filling: Before baking, drop spoonfuls of strawberry preserves into the cheesecake filling and use a knife to create a swirl pattern.
  • Topping: Use a simple strawberry glaze or a lighter layer of fresh strawberries on top.

5. No-Bake Strawberry Dream Cheesecake

  • Crust: Prepare the crust as usual and let it chill in the refrigerator instead of baking.
  • Filling: Replace the eggs with 1 cup of whipped cream and 1 envelope of unflavored gelatin dissolved in 1/4 cup water. Mix until smooth and creamy.
  • Setting: Refrigerate the cheesecake for at least 6 hours or until firm, instead of baking it.


This Strawberry Dream Cheesecake is a show-stopping dessert that is sure to impress your family and friends. With its creamy filling and sweet, tangy strawberry topping, it’s a delightful treat for any occasion. Follow these simple steps, and you’ll have a cheesecake that’s not only delicious but also picture-perfect. Happy baking!

FAQ’s About Strawberry Dream Cheesecake:

1. Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries if fresh ones are not available. Make sure to thaw and drain them well before using to prevent excess moisture from affecting the cheesecake’s texture.

2. How do I prevent cracks in my cheesecake?

To prevent cracks, make sure not to overmix the batter, use a water bath during baking, and allow the cheesecake to cool gradually in the oven with the door slightly open after baking.

3. What can I substitute for graham cracker crumbs in the crust?

You can use crushed digestive biscuits, vanilla wafers, or even Oreo cookies (without the cream filling) as substitutes for graham cracker crumbs.

4. How do I know when my cheesecake is done baking?

The cheesecake is done when the edges are set, but the center still has a slight jiggle. It will continue to set as it cools. Overbaking can cause cracks and a dry texture.

5. Can I make this cheesecake gluten-free?

Yes, you can make it gluten-free by using gluten-free graham cracker crumbs for the crust and ensuring all other ingredients are gluten-free.

6. Can I make the cheesecake ahead of time?

Absolutely! Cheesecake often tastes better after chilling for a day or two. You can make it up to 2 days in advance and store it in the refrigerator.

7. How do I store leftover cheesecake?

Store leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to 5 days.

8. Can I freeze the cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil, then place it in a freezer-safe bag or container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

9. What type of cream cheese should I use?

Use full-fat cream cheese for the best texture and flavor. Low-fat or fat-free cream cheese may result in a less creamy cheesecake.

10. Can I use a different fruit for the topping?

Yes, you can use other fruits such as blueberries, raspberries, or a mix of berries. Adjust the sugar and cornstarch amounts as needed to suit the fruit you choose.

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