If you have a sweet tooth but crave something refreshingly tangy and utterly creamy, this Easy Strawberry Lemon Cheesecake Recipe is exactly what you need. Picture a luscious, velvety cheesecake with the perfect balance of tart lemon and sweet strawberries, resting atop a buttery vanilla wafer crust that adds the ideal crunch. It’s a dessert that feels fancy but is surprisingly straightforward to make, and it’s a guaranteed showstopper whether you’re serving family, friends, or just indulging yourself. Let me walk you through how this delightful cheesecake comes together so effortlessly and becomes your next favorite treat.
Ingredients You’ll Need
Gathering your ingredients for this Easy Strawberry Lemon Cheesecake Recipe is a breeze, and each one plays a special role in making the cheesecake simply irresistible. From the buttery crust to the tangy filling and the sweet strawberry topping, these simple pantry staples come together in perfect harmony.
- 2 cups vanilla wafer cookies: These create a sweet, crisp crust that complements the creamy filling perfectly.
- 4 tbsp. unsalted butter, melted: Binds the cookie crumbs together, adding richness and flavor.
- 32 ounces full fat cream cheese, at room temperature: The star of the show, providing that luxuriously smooth texture.
- 1 cup granulated sugar (200g): Sweetens the filling just right without overpowering the tang.
- 2 tsp. vanilla extract: Adds warmth and depth to the flavor profile.
- 4 large eggs, at room temperature: Help the cheesecake set and give it its creamy body.
- 1 tbsp. fresh lemon juice: Brings a bright, zesty kick that balances the sweetness.
- 1 tsp. lemon zest: Intensifies the lemon flavor and adds a hint of freshness.
- 4 cups strawberries, sliced: The sweet fruit topping that makes this cheesecake unforgettable.
- 1 cup granulated sugar (200g): Used in the strawberry sauce to enhance the natural sweetness.
- 1 cup water: Helps to create the perfect consistency for the strawberry sauce.
- 2 tbsp. cornstarch: Thickens the strawberry sauce so it’s luscious and perfect for drizzling.
How to Make Easy Strawberry Lemon Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325 degrees and prepping a nine-inch springform pan with butter. Wrapping the pan with two layers of heavy-duty aluminum foil is a smart tip — it prevents water from leaking in during the water bath later on. Then, crush your vanilla wafer cookies into fine crumbs using a food processor or by placing them in a bag and pounding away. Mix the crumbs with melted butter until everything is combined, and press this mixture firmly onto the bottom and up the sides of your pan. Pop it in the oven for 15 minutes, giving it enough time to firm up so your crust holds its shape.
Step 2: Make the Cheesecake Filling
While your crust cools, it’s time to whip up the dreamiest filling. Use an electric mixer with the paddle attachment to beat together room temperature cream cheese, sugar, vanilla extract, fresh lemon juice, and lemon zest until silky smooth. Adding the eggs one at a time and mixing on low speed ensures a creamy, lump-free filling without too much air, which helps avoid cracks after baking. Once it’s perfectly combined, pour this luscious batter into your crust, smoothing the top before the next step.
Step 3: Bake Using the Water Bath
The water bath is key for baking this cheesecake gently and evenly, which keeps it silky without cracks. Place your springform pan into a roasting pan and pour boiling water around it until it reaches halfway up the sides. Carefully transfer it to the oven and bake for about one hour, or until the cheesecake is set but slightly jiggly in the center. This technique adds moisture to the oven and bakes the cheesecake beautifully.
Step 4: Chill the Cheesecake
Once baked, let your cheesecake cool on a wire rack for two hours at room temperature before covering it and refrigerating for at least four hours to set fully. Honestly, overnight chilling is best because it allows flavors to deepen and texture to firm into that perfect creamy slice you’ll love.
Step 5: Create the Strawberry Sauce
While the cheesecake chills, whip up the strawberry sauce. Combine sliced strawberries, sugar, water, and cornstarch in a saucepan, bring it to a boil, then simmer until thickened, about 15 minutes. Then chill the sauce so it’s cool and ready to add that sweet, vibrant topping to your cheesecake just before serving.
Step 6: Assemble and Serve
Carefully remove the sides of your springform pan and drizzle the luscious strawberry sauce over the top. The bright red sauce cascading over the pale yellow cheesecake creates a stunning presentation that tastes as delicious as it looks. This last step is where all your efforts come beautifully together to wow any guest or satisfy your own dessert cravings.
How to Serve Easy Strawberry Lemon Cheesecake Recipe
Garnishes
Enhance the beauty and flavor of this Easy Strawberry Lemon Cheesecake Recipe by topping it with fresh strawberry slices for a juicy burst and a few sprigs of fresh mint to add color and a subtle herbal note. A light dusting of powdered sugar can add an elegant finishing touch, making each slice look like a work of art.
Side Dishes
This cheesecake pairs wonderfully with a simple accompaniment like whipped cream or vanilla ice cream to balance the tangy lemon flavor. For something unexpected and refreshing, serve alongside a crisp green salad with a citrus vinaigrette as a palate cleanser between bites.
Creative Ways to Present
Make serving this cheesecake even more fun by turning it into mini cheesecakes using muffin tins lined with springform inserts, or try layering strawberry sauce between slices with fresh fruit in a trifle glass for an easily sharable dessert parfait. If you’re hosting, consider setting up a “cheesecake bar” where guests can customize their slices with various toppings like chopped nuts, white chocolate shavings, or berry compotes.
Make Ahead and Storage
Storing Leftovers
After enjoying this delightful Easy Strawberry Lemon Cheesecake Recipe, wrap any leftovers tightly with plastic wrap or place them in an airtight container and refrigerate. Properly stored, the cheesecake will stay fresh and delicious for up to four days, so you can savor every last bite.
Freezing
If you want to keep your cheesecake longer, it freezes beautifully. Just wrap the whole cheesecake or individual slices tightly in plastic wrap and then aluminum foil to protect against freezer burn. It will keep well for up to two months. When you’re ready to enjoy, thaw it overnight in the refrigerator to preserve its creamy texture.
Reheating
This cheesecake is best served chilled, so reheating typically isn’t necessary. However, if you prefer the strawberry sauce slightly warm, gently heat it on the stovetop or microwave for a few seconds before drizzling over the cheesecake. This simple step can add a cozy touch, especially on cooler days.
FAQs
Can I use other berries instead of strawberries?
Absolutely! Blueberries, raspberries, or blackberries make fantastic alternatives or additions to the strawberry sauce, offering unique flavors while maintaining the freshness and sweetness that complement the lemon cheesecake.
Do I have to use a water bath?
While not mandatory, the water bath is highly recommended because it creates a moist baking environment that prevents the cheesecake from cracking and ensures a silky smooth texture. Without it, you risk uneven baking.
Can I make the crust with graham crackers?
Yes, graham crackers are a great substitute if you don’t have vanilla wafer cookies on hand. They give the crust a slightly different flavor but still complement the lemon and strawberry perfectly.
Is it necessary to use room temperature ingredients?
Yes, using room temperature cream cheese and eggs helps the ingredients blend smoothly without lumps, which is key for a creamy, uniform cheesecake texture.
How long does the cheesecake need to chill?
Chilling for at least four hours is required to let the cheesecake set properly, but overnight chilling is best for optimal texture and flavor development.
Final Thoughts
I can’t recommend this Easy Strawberry Lemon Cheesecake Recipe enough — it’s a divine blend of creamy, tangy, and sweet that’s surprisingly easy to pull off. Whether you’re celebrating a special occasion or just craving a slice of happiness, this cheesecake will quickly become a beloved staple in your dessert repertoire. Give it a go, and watch everyone’s faces light up with each bite!
Print
Easy Strawberry Lemon Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 7 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Strawberry Lemon Cheesecake features a buttery vanilla wafer crust baked to perfection, a smooth and creamy lemon-infused cream cheese filling, and a luscious homemade strawberry sauce. The cheesecake is baked in a water bath to ensure a silky texture and is best enjoyed chilled, topped with fresh strawberry sauce for a delightful balance of sweetness and citrus tang.
Ingredients
Crust
- 2 cups vanilla wafer cookies
- 4 tbsp. unsalted butter, melted
Cheesecake Filling
- 32 ounces full fat cream cheese, at room temperature
- 1 cup granulated sugar (200g)
- 2 tsp vanilla extract
- 4 large eggs, at room temperature
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
Strawberry Sauce
- 4 cups strawberries, sliced
- 1 cup granulated sugar (200g)
- 1 cup water
- 2 tbsp cornstarch
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C) and butter a 9-inch springform pan. Wrap the outside of the pan in two layers of heavy duty aluminum foil to prevent water from leaking in during the water bath baking.
- Make the Crust Base: Use a food processor to grind the vanilla wafer cookies into fine crumbs. Combine the crumbs with the melted butter until well mixed. Press this mixture firmly along the bottom and up the sides of the prepared pan. Bake the crust for 15 minutes, then cool on a wire rack while you prepare the filling.
- Mix the Filling: In an electric mixer fitted with a paddle attachment, beat the cream cheese, sugar, vanilla extract, lemon juice, and lemon zest until the mixture is smooth and creamy. Add the eggs one at a time, beating on low speed just until incorporated. Pour this filling evenly into the baked crust.
- Bake the Cheesecake: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Carefully place it in the oven and bake for about 1 hour, or until the cheesecake is set and no longer jiggles in the center.
- Cool and Chill: Remove the cheesecake from the water bath and cool it on a wire rack for 2 hours. After cooling, cover and refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and develop flavor.
- Prepare Strawberry Sauce: In a 3-quart saucepan, combine the sliced strawberries, granulated sugar, water, and cornstarch. Bring to a boil over medium-high heat, then reduce to a simmer and cook for about 15 minutes until the sauce thickens. Remove from heat and let it chill completely before serving.
- Serve: Remove the sides of the springform pan then slice the cheesecake. Serve with the chilled strawberry sauce spooned over the top for a fresh, fruity finish.
Notes
- Make sure all ingredients, especially the cream cheese and eggs, are at room temperature to ensure a smooth batter and prevent lumps in the filling.
- Wrapping the springform pan in foil is essential to avoid water leakage during the water bath process.
- For best texture and flavor, refrigerate the cheesecake overnight before serving.
- The strawberry sauce can be made ahead and stored in the refrigerator for up to 3 days.
- If you do not own a food processor, place the vanilla wafers in a sealed plastic bag and crush with a rolling pin for the crust crumbs.
