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Strawberry Cheesecake Recipe (No Water Bath Needed)

Published On: October 28, 2025

Strawberry Cheesecake Recipe (No Water Bath Needed)

This strawberry cheesecake is rich, creamy, and bursting with flavor — all made completely from scratch and without the hassle of a water bath! Featuring a buttery graham cracker crust, smooth vanilla cheesecake filling, and a glossy fresh strawberry topping, this dessert is perfect for any special occasion or just a weekend treat.

Ingredients

For the Crust

1 ½ cups (170 g) graham cracker crumbs
2 Tablespoons granulated sugar
1 Tablespoon light brown sugar, firmly packed
5 Tablespoons (74 g) unsalted butter, melted

For the Cheesecake

24 oz (680 g) cream cheese, softened (use full-fat)
1 cup (200 g) granulated sugar
½ cup sour cream
1 teaspoon vanilla extract
3 large eggs, lightly beaten (room temperature preferred)

For the Strawberry Topping

1 ½ lb fresh or frozen strawberries, rinsed, hulled, and quartered
¼ cup (50 g) granulated sugar
1 ½ Tablespoons cornstarch (for thicker topping)
1 Tablespoon lemon juice
2 Tablespoons water
1 Tablespoon butter (salted or unsalted)

Instructions

Graham Cracker Crust

Preheat your oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, granulated sugar, and brown sugar. Stir in melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Use the bottom of a glass to compact it evenly. Set aside.

Cheesecake Filling

In a large bowl, beat softened cream cheese and sugar on medium-low speed until smooth and creamy. Scrape the bowl’s sides and bottom to ensure all ingredients are well combined. Add sour cream and vanilla, mixing until just combined. Gently stir in eggs one at a time — avoid overmixing to prevent puffing while baking.

Pour batter evenly into the prepared crust and bake for 45–50 minutes, or until the edges are set and the center slightly jiggles when moved. Allow the cheesecake to cool to room temperature, then refrigerate for at least 6 hours (preferably overnight).

Strawberry Topping

In a small saucepan, whisk together sugar and cornstarch. Add half the strawberries, water, and lemon juice. Cook over medium-low heat, stirring constantly, until strawberries release their juices and the mixture thickens.

Remove from heat and stir in the remaining strawberries and butter. Let cool until no longer warm before topping the chilled cheesecake.

Refrigerate for at least 1 hour before serving for clean slices, or serve immediately for a softer, saucier topping.

Notes

Strawberries: Fresh or frozen both work. If using fresh, weigh before hulling.
Cornstarch: Adds stability and prevents the topping from being too runny. You may omit it for a looser texture.
Storing: Cover and refrigerate for up to 5 days.

Nutrition (Per Serving)

Calories: 443 kcal
Carbohydrates: 41 g
Protein: 6 g
Fat: 29 g
Saturated Fat: 17 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 8 g
Trans Fat: 0.2 g
Cholesterol: 119 mg
Sodium: 275 mg
Potassium: 213 mg
Fiber: 2 g
Sugar: 32 g
Vitamin A: 1062 IU
Vitamin C: 34 mg
Calcium: 91 mg
Iron: 1 mg

FAQs

Can I use frozen strawberries for the topping?

Yes! You can use either fresh or frozen strawberries for the topping. If using frozen, do not thaw them first—just cook them directly from frozen. They’ll release more juice, so you may need to simmer a bit longer for the sauce to thicken.

How do I prevent cracks in my cheesecake without a water bath?

Make sure not to overmix the batter, especially after adding the eggs. Also, avoid overbaking—the center should still have a slight jiggle when you remove it from the oven. Let the cheesecake cool slowly at room temperature before refrigerating.

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is perfect for making ahead. It needs at least 6 hours to chill (overnight is best). You can prepare it up to 2 days in advance and add the strawberry topping just before serving.

How should I store leftover cheesecake?

Cover the cheesecake with plastic wrap or foil and store it in the refrigerator for up to 5 days. You can also freeze slices for up to 3 months—just wrap them tightly and thaw in the fridge overnight before serving.