Strawberry Cheesecake

This easy Strawberry Cheesecake recipe is made in a pie plate rather than a springform pan. Cheesecake doesn’t get easier than this!

Strawberry Cheesecake might just be my favorite strawberry dessert of all time! It’s a rich and creamy cheesecake made extra easy in pie form and extra delicious with a vanilla wafer crust! Smother the luscious cheesecake in the BEST juicy glazed strawberries and everyone won’t be able to stop singing your praises…and eating your cheesecake.

Strawberry Cheesecake pie in a pan.

Easy Strawberry Cheesecake “Pie” Recipe

I made a big mistake with this Strawberry Cheesecake.

I gave half of it away.  Normally, I’m okay with sharing blog treats as I have more than enough food to go around, but this time, my belly was very, very sad.  It was longing for, dreaming of, more bites of the sweetly glazed strawberries, creamy cheesecake and vanilla wafer crust because, like I said, this Strawberry Cheesecake might be my favorite strawberry dessert of all time.  

But not just strawberry.  But favorite dessert. of. all. time.  Because we all know strawberries and cream go together but strawberries and cheesecake – a match made in heaven!

This Strawberry Cheesecake is the ideal spring/summer dessert because not only is it cravilicious, it’s also make ahead for stress-free entertaining, celebrating, gathering, and eating. Also, because it’s cheesecake “pie” it’s less intimidating/overwhelming than traditional cheesecake because it does not require a springform pan (which means no water bath leaking!), only 2 instead of 5 blocks of cream cheese (AKA no cracking!), and less baking/cooling time.

The rich and creamy cheesecake/crust portion of this Strawberry Cheesecake is directly from my silky Blueberry Cheesecake Pie, because I don’t think it gets any better.  After first experimenting with uninspiring NO BAKE versions, I landed on this baked cheesecake pie because there is just something so magical about velvety cheesecake that cannot be replicated without baking. So while there are many tempting no-bake strawberry cheesecake recipes out there that are delicious, I think its so worth baking this stress free cheesecake pie for an end result that is far more delicious.

A full Strawberry Cheesecake with milk glass.

And then there is the vanilla wafer crust.  After making that cheesecake with a vanilla wafer crust, I don’t know if I will ever be able to go back to Graham cracker crust again.  The vanilla wafer crust is buttery, vanilla packed, and more delicious than a crust is used to being.

The glazed strawberry topping for the cheesecake are based off of my adorably delicious Mini Strawberry Pies.  I wanted to create glazed strawberries that were packed full of fresh and sweet strawberry flavor all married with a glaze that wasn’t stiff or bouncy or runny.  

To create such a Glaze, I pureed some of the strawberries with water then added them to a saucepan along with sugar and cornstarch to thicken – then I added a splash of lemon juice and 3 tablespoons of Strawberry Jell-O  – just enough to infuse the glaze with an oomph of strawberry flavor while still keeping the flavor fresh and natural.  Perfection, or as Patrick calls them “indescribably delicious.”

After you make your cheesecake and strawberries, you let them chill alongside each other for at least 4 hours  – but definitely better if overnight for the flavors to develop.

And there you have make-ahead, peace of mind Strawberry Cheesecake. Rich and creamy cheesecake piled high with sweetly glazed fresh, juicy, strawberry deliciousness.  May you not be as generous as I was with my pie 😉

Strawberry Cheesecake with a slice missing.

Strawberry Cheesecake Ingredients

As I mentioned above, this easy cheesecake recipe has three components: the Nilla Wafer pie crust, the creamy cheesecake filling, and the strawberry cheesecake topping.

  • Vanilla wafers: You’ll need 45 Nilla Wafers, or about 1 ½ cups crushed wafers.
  • Sugar: You add sugar to the crust, cheesecake, and strawberry topping. Don’t worry, this strawberry cheesecake doesn’t wind up being sickeningly sweet.
  • Butter: You’ll need to use real butter in the vanilla wafer crust so it sets up properly.
  • Cream cheese: Use regular cream cheese that comes in blocks, not the whipped kind in a tub.
  • Eggs: Your eggs should be room temperature before adding them to the cheesecake mixture.
  • Sour cream: Use regular sour cream, not low-fat, for the creamiest cheesecake.
  • Vanilla extract: I use pure vanilla extract for the best flavor.
  • Strawberries: You’ll want to use fresh strawberries for this recipe.
  • Water: A little water is added to the strawberry cheesecake topping to create the right consistency.
  • Cornstarch: Don’t skip the cornstarch in the strawberry topping! It helps everything set up nicely.
  • Salt: A little salt balances out the sweetness of the dish and enhances the strawberry flavor.
  • Strawberry gelatin: Gives the strawberry topping a wonderful consistency.
  • Lemon juice: Pairs perfectly with the sweet strawberries and gelatin.
Showing how to make Strawberry Cheesecake processing cookies for the crust.

How to Make Strawberry Cheesecake

  1. Combine vanilla wafers, sugar and butter in medium bowl until crumbs are evenly moistened.
  2. Press evenly onto the bottom and up the sides of an ungreased 9-in. pie pan.
  3. Bake at 350 degrees F for 8-10 minutes or until crust just begins to brown. Cool completely.
  4. Beat cream cheese until very smooth, about 3 minutes.
  5. Beat in sugar and continue to beat for 3 minutes.  Don’t shortcut beating the eggs and cream cheese because this is what makes a super creamy cheesecake.
  6. Beat in eggs then egg yolk, one at a time just until combined after each addition.  
  7. Beat in sour cream and vanilla just until combined.
  8. Pour cheesecake filling over cooled crust.
  9. Place cheesecake pie in a roasting pan and make a water bath (see detailed instructions on how to do so in the recipe card below).
  10. Bake strawberry cheesecake for 45 minutes at 325 degrees F or until the edges are firm and the center 2-3 of the cheesecake is still wobbly but NOT runny.
  11. Let baked cheesecake cool completely on countertop, then chill in fridge for 4 hours before serving.
  12. Just before serving, top with strawberry topping.
Showing how to make Strawberry Cheesecake by mixing strawberries.

Tips for Making Strawberry Cheesecake

  • Use a water bath: The hot water insulates the outer edges of the cheesecake, so the edges don’t bake faster than the middle.
  • Use room temperature ingredients: Room temperature eggs, sour cream, and softened cream cheese allow them to mix more easily and evenly and reduces the risk of cracks. Properly softened cream cheese will also be smooth without any lumps.
  • Mix well: Mix your cream cheese and sugar very well until it is light and fluffy.
  • Don’t peek!  It is paramount that you don’t open the oven while your strawberry cheesecake pie is baking to prevent cracking. Opening the door dramatically lowers the temperature and causes your cheesecake to sink and crack.
  • Don’t overbake: Over baking the cheesecake causes the filling to shrink and crack. You want the edges to be firm but the center to wobble slightly when shaken.
  • Cool gently: Sudden changes in temperature can cause cracks so by allowing the cheesecake to cool in the oven and then on the counter before placing it in thee refrigerator lets it gradually adjust to each temperature.
  • Fix cracks: If your strawberry cheesecake still cracks, then hide them with strawberry sauce!

Recipe Variations to Try

  • Use a graham cracker crust: I LOVE making a Nilla Wafer pie crust for this recipe, but you can also make a graham cracker crust to switch things up.
  • Use a different fruit topping: If you’re not in the mood for a strawberry cheesecake (what’s wrong with you?!), you can make the cheesecake base and top it with Blueberry Sauce, Cherry Pie Filling, Cranberry Sauce, and more!
  • Top with Strawberry Syrup: For a slightly different take on this strawberry cheesecake, you could try topping it with a runnier Fresh Strawberry Sauce rather than the gelatin-based strawberry topping. If using the strawberry sauce, you’ll want to drizzle it over individual slices of cheesecake rather than spread it over the entire thing. The sauce is runny and won’t set up on top of the cheesecake fully.
Strawberry Cheesecake in a glass pan with a piece missing.

Can I Make Strawberry Cheesecake in Advance?

Yes! This is the perfect make-ahead dessert. You can make this easy cheesecake up to 24 hours in advance.

How to Store Strawberry Cheesecake

Cover this homemade cheesecake loosely with aluminum foil and keep in the refrigerator for up to one week. 

Can I Freeze Strawberry Cheesecake?

Yes! Both the cheesecake and the strawberry sauce freeze very well.

How to freeze strawberry cheesecake:

  • Cool the cheesecake completely and refrigerate for at least 8 hours.
  • Add strawberry Sauce.
  • Place chilled cheesecake on a baking pan and place, uncovered, in the freezer. Freeze until firm.
  • Remove from the freezer, then wrap cheesecake in plastic wrap followed by heavy duty aluminum foil and finally in a large heavy duty freezer bag.
  • Strawberry cheesecake can be frozen for 2-3 months.
  • To thaw, remove cheesecake from freezer to the refrigerator.  Let thaw overnight.
Strawberry Cheesecake with a bite missing next to a fork.

Looking for Delicious Pie Recipes?

Looking for Easy Cheesecake Recipes?

Want to try this Strawberry Cheesecake Recipe?

Pin it to your DESSERT, CHEESECAKE, PIE or SPRING Board to SAVE for later!

Find me on Pinterest for more great recipes!  I am always pinning :)!

©Carlsbad Cravings by CarlsbadCravings.com

The best Strawberry dessert ever! Strawberry Cheesecake Pie is rich and creamy cheesecake but made extra easy in pie form and extra delicious with vanilla wafer crust! Smother the luscious cheesecake in the BEST sweet glazed strawberries and you won't be able to stop eating!!

Strawberry Cheesecake Pie

Servings: 10 -12 servings
Prep Time: 30 minutes
Cook Time: 45 minutes

Ingredients

Vanilla Wafer Crust

  • 45 vanilla wafers, crushed (heaping 1-½ cup crumbs)
  • 2 tablespoons sugar
  • 6 tablespoons butter, melted

Cheesecake

  • 2 8 oz. blocks cream cheese, softened
  • 2 eggs, room temperature
  • 1 egg yolk, room temperature
  • 1 cup sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

Glazed Strawberries

  • 2 pounds strawberries, hulled divided
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 3 tablespoons strawberry gelatin (powdered Jell-O)
  • 2 teaspoons lemon juice

Instructions

Crust

  • Combine all of the ingredients in a medium bowl until crumbs are evenly moistened. Press evenly onto the bottom and up the sides of an ungreased 9-in. pie pan.
  • Bake at 350 degrees F for 10 minutes or until crust just begins to brown. Cool completely.

Cheesecake

  • Preheat oven to 325 degrees F. Beat cream cheese until very smooth, about 1 minute. Beat in sugar followed by eggs then egg yolk, one at a time until combined after each addition. Beat in sour cream and vanilla and beat until very creamy, about 1 minute. Pour filling over cooled crust.
  • Place the pie pan in a large roasting pan and add water until it reaches half way up the sides of the pie pan. Bake for 45 minutes at 325 degrees F. The cheesecake should still jiggle in the center (it will firm up after chilling), and the edges should be mostly set.
  • After 45 minutes, turn oven off and crack oven door open. Let cool in cracked oven for 30 minutes. Remove cheesecake from oven and let cool completely on a rack then chill in refrigerator for at least 4 hours, best if overnight.

Strawberries

  • While Cheesecake is baking, prepare Glazed Strawberries. Add 1 cup roughly chopped strawberries and ½ cup water to a blender and puree until smooth, scraping down sides as needed.
  • Add puree to a small saucepan along with cornstarch, sugar and a pinch of salt. Cook over medium high heat, stirring constantly, until thick enough to coat the back of a spoon, but not TOO thick or it will turn jello- like later.
  • Transfer to a large bowl and stir in strawberry gelatin and lemon juice. Let cool to room temperature. This will be your Strawberry Glaze.
  • Slice any extra large strawberries in half and add all remaining strawberries to cooled Strawberry Glaze and stir until evenly coated. Cover and refrigerate separately from cheesecake until ready to serve.

Assemble and Serve

  • When ready to serve, stir strawberries then use a slotted spoon (as strawberries will release juices as they chill) and spoon Strawberries over cheesecake and serve. Garnish with whipped cream if desired.

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

Carlsbad Cravings© Original

NEVER MISS A CARLSBAD CRAVINGS CREATION:

FACEBOOK /   INSTAGRAM /  PINTEREST / TWITTER

CRAVE MORE RECIPES HERE

dinner-ideas-650-final

You might also like:

Blueberry Cheesecake Pie

Blueberry Cheesecake Pie - This is my family's favorite dessert and its made extra easy in pie form! The cheesecake is creamy, rich and delicious and the homemade blueberry sauce is sweet and tangy and simply the best ever!

Mini Strawberry Cheesecakes with Sugar Cookie Crust

The best strawberry pie filling nestled in easy soft, buttery, sugar cookie crusts make the most adorable, crowd pleasing and delicious Mini Strawberry Pies! And they are make ahead for stress free entertaining!

Chocolate Covered Strawberry Cake

Rich, buttery, tender Strawberry Pound Cake swirled with fresh strawberries and smothered in smooth, silky Chocolate Ganache. 1000X better than any cake mix and so drool worthy everyone will beg you for the recipe!

Strawberry Shortcake with Lemon Curd Whipped Cream

BEST Strawberry Shortcake ever! with light, tender cake-like biscuits, sugar kissed fresh strawberries and silky sweet citrus Lemon Curd Whipped Cream! #strawberry #shortcake #lemoncurd #lemon

Strawberry Cream Cheese Stuffed Coffee Cake

Strawberry Cream Cheese STUFFED Sour Cream Coffee Cake - this is the best strawberry coffee cake ever! the INCREDIBLY creamy cheesecake-like cream cheese filling and strawberries all topped with Coconut Pecan Streusel and Lemon Drizzle is OUT OF THIS WORLD! I can't say enough good things about this coffee cake!

Mama’s Hot Lemon Poke Cake

Follow Carlsbad Cravings (Jen)’s board Carlsbad Cravings Recipes on Pinterest.

Reader Interactions

leave a review

Your email address will not be published. Required fields are marked *

10 Comments

  1. Tina says

    Oh my goodness Jen! Your photography is AMAZING – I can LITERALLY taste that pie !!!!!!!!!! I am so making this for Easter……if I can wait that long. I might have to make a “test” pie this weekend, ha! Your the best!

    • Jen says

      You are too kind Tina, thank you! I really think you need a test pie – just in case – as in just in case you want to eat the whole pie 🙂 Hope you love at much as we do! Happy Early Easter!

  2. Lindsay says

    I love the idea of using vanilla wafers instead of graham crackers! I don’t think I would’ve thought of that and I can only imagine how good that must taste!

    • Jen says

      YES! so good! When you eat vanilla wafers plain you know it will be even better with added sugar and butter :)!

  3. Patty says

    I would love to try this recipe but after my heart attack I’m trying to keep fats to a minimum. Do you think it would work out if I used Reduced Fat Vanilla Wafers, Fat Free Cream Cheese and Egg Beaters? If I use Egg Beaters, how much would you suggest in order to make up for the egg yoke since I can’t separate an egg. Normally I use 1/4 cup for each egg called for in recipes so do you think I should only use 1/8 cup in place of the 1 egg yoke?

    Thanks

    • Jen says

      Hi Patty! You absolutely can use reduced fat Vanilla Wafers. As far as fat free cream cheese, I have never personally tried it but I have seen recipes using low fat cream cheese, so I assume fat free cream cheese would also work – you would just be sacrificing some flavor but with the strawberry topping, it shouldn’t be as noticeable 🙂 1/8 for the egg yolk sounds perfect. Let me know how it turns out!

  4. Layne Schwabedissen says

    Amazing! This cheesecake is such a treat! I loved the strawberry topping!

    • Jen says

      YAY! I’m so happy you loved it Layne especially because it is one of my favorites ever! Thank you so much!

  5. Shalon Ironroad says

    This. Was. Awesome. I made the mistake you did, though… brought it to a barbecue and really regretted not making double!

    Since it was a more casual setting, I made this in muffin tins so we had mini strawberry cheesecake pies. They were . Thank you for yet another fabulous recipe!! Your blog has changed my cooking life.

    • Jen says

      Thank you for taking the time to comment and make my day Shalon- I’m honored my blog has changed your cooking life!!! I LOVE the idea of making this Strawberry Cheesecake in muffin tins – so cute! Thank you for making my recipes!

5 Secrets to
30 Minute Meals

Tips, tricks & recipes to get dinner on the table fast!

FREE EMAIL BONUS