If you’re looking for a dessert that absolutely sings with fresh flavor and creamy decadence, Strawberry Lemon Cheesecake is truly in a league of its own. This show-stopping treat balances velvety smooth cheesecake with a sun-kissed lemon zing, all crowned by a glossy pile of juicy strawberries. Whether you’re celebrating something special or just want to brighten up an ordinary day, this dessert promises pure joy in every bite. Trust me, one slice and you’ll see why Strawberry Lemon Cheesecake is a favorite in my kitchen!
Ingredients You’ll Need
What makes this Strawberry Lemon Cheesecake so irresistible is how simple, high quality ingredients come together to create something magical. Each element brings its own pop of flavor, texture, or color — making every bite unforgettable!
- Graham cracker crumbs: The toasty, buttery base that’s sweet and just a little bit crunchy, giving the perfect contrast to the creamy filling.
- Granulated sugar: Sweetens both the crust and the cheesecake, without overpowering the lemon or strawberry flavors.
- Unsalted butter (melted): Binds the crust together and adds a rich, melt-in-your-mouth feel.
- Cream cheese (softened): The heart of any good cheesecake; makes the filling luxurious and smooth.
- Large eggs: Help set the cheesecake so it slices beautifully, while adding richness.
- Sour cream: Adds a lovely tang and makes the texture extra creamy.
- Heavy cream: For fluffiness and a luscious, silky finish.
- Fresh lemon juice: Delivers zippy citrus flavor that brightens the whole dessert.
- Lemon zest: Packs a fragrant punch, intensifying the lemon aroma.
- Vanilla extract: Rounds out the flavors and gives a subtle warmth.
- Pinch of salt: Just enough to balance the sweetness and deepen the flavors.
- Fresh strawberries (hulled and sliced): Sweet, juicy, and the perfect topping for a burst of color and flavor.
- Strawberry jam: Glosses the strawberries and ties the topping together with a hint of extra sweetness.
How to Make Strawberry Lemon Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture looks like wet sand and holds together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan using your hands or the bottom of a glass. Bake the crust for 10 minutes, then let it cool slightly while you get the filling ready. This step gives you that perfect, sturdy foundation for your Strawberry Lemon Cheesecake.
Step 2: Make the Creamy Filling
In a large mixing bowl, beat the softened cream cheese and sugar until it’s completely smooth and creamy—no lumps allowed! Add the eggs one at a time, mixing gently after each addition to keep the filling light. Blend in the sour cream, heavy cream, fresh lemon juice, lemon zest, vanilla, and just a pinch of salt. Don’t overmix; you want everything just combined for a silky, luscious texture that makes this Strawberry Lemon Cheesecake so dreamy.
Step 3: Assemble and Bake
Pour the lemony cheesecake batter over your cooled crust and smooth out the top. Bake for 50 to 60 minutes. You’re looking for a center that’s almost set but still jiggles just a bit when you nudge the pan. When it’s done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gentle cooling helps prevent cracks and keeps your Strawberry Lemon Cheesecake looking flawless.
Step 4: Chill and Top with Strawberries
Once the cheesecake is out of the oven, let it cool completely on the counter, then refrigerate it for at least 4 hours or—ideally—overnight. When you’re ready to serve, gently warm the strawberry jam just until it’s pourable, then toss it with the sliced strawberries. Spoon this gorgeous topping over the chilled cheesecake, letting the jammy juices cascade down the sides. Every bite is pure sunshine.
How to Serve Strawberry Lemon Cheesecake
Garnishes
To make your Strawberry Lemon Cheesecake look absolutely irresistible, try a sprinkle of extra lemon zest over the strawberries or a few delicate mint leaves for a pop of green. A dusting of powdered sugar or a dollop of whipped cream on the side can also make each slice feel extra special.
Side Dishes
This cheesecake is a star on its own, but if you want to round out your dessert table, serve it with a bowl of fresh berries, a citrusy fruit salad, or even a scoop of lemon sorbet. Light and refreshing sides balance the richness and make your Strawberry Lemon Cheesecake the highlight of any gathering.
Creative Ways to Present
Want to wow your guests? Try serving your Strawberry Lemon Cheesecake in individual jars for a picnic or party! You can also cut the cheesecake into bite-sized squares for a dessert platter or swirl a little extra strawberry jam into the topping for a marbled effect. The possibilities are endless—let your creativity shine!
Make Ahead and Storage
Storing Leftovers
To keep your Strawberry Lemon Cheesecake fresh, cover it tightly with plastic wrap or transfer slices to an airtight container. It will stay delicious in the fridge for up to 5 days, making it perfect for a make-ahead treat or next-day indulgence.
Freezing
If you’d like to save some for later, Strawberry Lemon Cheesecake freezes beautifully. Wrap individual slices—or the whole cheesecake—tightly in plastic wrap and then foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge before serving for the best texture.
Reheating
Cheesecake is best enjoyed chilled, but if you prefer it slightly warmed, let a slice sit at room temperature for about 30 minutes before serving. Avoid microwaving, as it can affect the creamy texture and make the crust soggy.
FAQs
Can I use frozen strawberries for the topping?
Fresh strawberries are ideal for the best flavor and presentation, but you can use thawed frozen strawberries in a pinch. Just be sure to drain them well to avoid excess moisture on your Strawberry Lemon Cheesecake.
How can I prevent cracks in my cheesecake?
Cracks can happen if the cheesecake cools too quickly. Letting it cool gradually in the oven with the door cracked open is the secret! Also, avoid overmixing the batter and don’t overbake it.
Is it okay to make Strawberry Lemon Cheesecake ahead of time?
Absolutely! In fact, Strawberry Lemon Cheesecake tastes even better after a night in the fridge. Make it 1-2 days ahead and wait to add the strawberry topping until just before serving.
Can I use a different crust for this recipe?
Yes! While graham cracker crust is classic, you can substitute with vanilla wafer crumbs, shortbread cookies, or even a gluten-free alternative if needed. Just keep the proportions similar.
What’s the best way to slice cheesecake cleanly?
For neat slices, dip a sharp knife in hot water and wipe it dry between cuts. This helps you glide through the creamy layers and keeps your Strawberry Lemon Cheesecake looking picture-perfect every time.
Final Thoughts
I couldn’t be more excited for you to try this Strawberry Lemon Cheesecake—it’s a dessert that never fails to impress and always brings a smile. The bright lemon, creamy filling, and sweet strawberries are a combination you’ll want to make again and again. Give it a whirl, and treat yourself and your loved ones to a slice of pure happiness!
Print
Strawberry Lemon Cheesecake Recipe
- Total Time: 1 hour 25 minutes plus chilling
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
A luscious and creamy Strawberry Lemon Cheesecake featuring a buttery graham cracker crust, zesty lemon-infused cream cheese filling, and a fresh strawberry topping. This classic American dessert balances tart citrus with sweet strawberries for a refreshing treat perfect for any occasion.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Topping
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/4 cup strawberry jam
Instructions
- Prepare the crust: Preheat the oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture is evenly moistened. Press it firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then allow to cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and 1 cup sugar together until smooth and creamy. Add the eggs one at a time, mixing on low speed after each to incorporate without adding excess air. Blend in the sour cream, heavy cream, fresh lemon juice, lemon zest, vanilla extract, and a pinch of salt until just combined, being careful not to overmix.
- Assemble and bake: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
- Cool the cheesecake: Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour to prevent cracking. Then, remove it from the oven and allow it to cool completely at room temperature.
- Chill: Refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop flavor.
- Prepare the topping and serve: Before serving, warm the strawberry jam slightly until it becomes more fluid. Toss the sliced fresh strawberries with the warmed jam, then spoon the mixture evenly over the chilled cheesecake. Slice and serve.
Notes
- For extra brightness, add a splash of limoncello to the filling before baking.
- The cheesecake can be made 1–2 days ahead and stored covered in the refrigerator.
- Freeze any leftovers tightly wrapped for up to 2 months to maintain freshness.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 29 g
- Sodium: 310 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg
