This is one of the best all-natural strawberry cheesecake recipes out there — no fake red food coloring, no fake strawberry flavor (not even an all-natural strawberry extract was used). Instead, delicious strawberries (frozen or fresh) treated in the just right way do all the heavy lifting flavor-wise. Tangy cream cheese, a homemade 30-minute no-pectin strawberry jam, and my favorite 2-ingredient Biscoff cookie crust make this really easy strawberry cheesecake a spring and summer dessert the whole family will love. As always, step-by-step recipe photos follow.
How Can You Make an All-Natural Strawberry Cheesecake Actually Taste Like Strawberries?
This delicious strawberry cheesecake recipe may as well be called double strawberry cheesecake or strawberry swirl cheesecake because it’s full of strawberry flavor. The strawberry cheesecake batter itself has delicious homemade strawberry jam mixed right into the base, and I’ve used that same jam to make another layer of strawberry in the middle, plus, I’ve dotted the top again just before baking.
This easy homemade cheesecake is full of strawberry flavor without using any fake flavors, or processed ingredients (with the exception of the Biscoff cookies for the 2-ingredient Biscoff cookie crust). Instead, I’ve opted to use homemade vanilla extract and a 30-minute homemade strawberry jam (which is quickly becoming a reader’s favorite here on the site) and topped each slice off with a homemade strawberry Peep. While you could definitely color the cheesecake batter pink using an all-natural food coloring, I don’t think it needs it. In fact, I love the contrast of colors because it reminds me of those speckled chocolate malted candy Easter eggs I used to eat as a kid.
Why We Love This Strawberry Cheesecake Recipe
- It’s full of strawberry cream cheese flavor
- 2-ingredient Biscoff cookie crust is my favorite cheesecake crust recipe on the site
- It’s a super easy cheesecake recipe to make
- A perfect reason to use those homemade Peeps we recently posted as a cheesecake topper
- No water bath is required for baking this cheesecake
- Made with homemade sweet (but not too sweet) 30-minute strawberry jam to give it lots of natural strawberry flavor
- You can use fresh or frozen strawberries for the homemade jam (or sub your favorite jam)
All-Natural Strawberry Cheesecake Ingredients
Making this strawberry cheesecake is incredibly easy (even when you make this quick 30-minute homemade strawberry jam). But if you don’t have time, you can substitute a high-quality storebought strawberry jam like Rigoni di Asiago which is sweet, but not too sweet and full of robust strawberry flavor.
For the 2-Ingredient Biscoff Cookie Crust
- Biscoff Cookies
For the 30-Minute Homemade Strawberry Jam
- fresh or frozen strawberries
- granulated sugar
- freshly squeezed blood orange juice (sub regular orange juice)
- freshly squeezed lemon juice
For the Strawberry Cheesecake
- Philadelphia cream cheese
- homemade vanilla extract (sub favorite brand)
- homemade strawberry jam (sub favorite brand)
- freshly squeezed lemon juice
- heavy cream
- all-purpose flour
- homemade strawberry jam (sub Rigoni di Asiago or favorite brand)
How to Make the Best Strawberry Cheesecake
Although it may look like a lot of steps, every component of this cheesecake recipe is easy and quick to make. If you decide to use store-bought jam, it will be even quicker. This is a perfect Easter or Mother’s Day cheesecake recipe to make, but this is a cheesecake to make all year long.
Make the 30-Minute Strawberry Jam
- Make the Strawberry Jam. (If using store-bought strawberry jam, skip this step) In a medium heavy-bottomed pot, add the chopped strawberries, sugar, lemon juice, and orange juice and stir well to combine. Bring the mixture to a boil over high heat and cook stirring frequently to avoid scorching for 25 to 27 minutes, or until the strawberries are mostly broken down and the mixture coats the back of a spoon (see photos). Remove from the heat and ladle the jam into a heatproof glass canning jar and allow it to cool to room temperature. Check out the full post here.
Prepare the Baking Pan & Make the Biscoff Cookie Crust
- Preheat the oven 325°F/170°C and prepare the springform cake pan or muffin pan. Lightly butter an 8 or 9-inch springform pan and line it with parchment paper on the bottom and sides *see step-by-step recipe photos for instructions if needed.
- Prepare the Biscoff cookie crust. Add the cookies to the bowl of a food processor. Pulse to crush the cookies until they resemble coarse sand. If using a plastic freezer bag and a rolling pin to crush the cookies, place the cookies into the bag, seal, and pound the cookies to crush them. Add the melted butter and combine well. Evenly distribute the cookie mixture into the prepared springform pan and press down using the back of your hand or a small jar to form a compact crust. Bake for 7-10 minutes until set and remove from oven to cool while you prepare the cheesecake base. Check out the full post here.
Make the Strawberry Cheesecake Filling
- Make the cheesecake Filling. Using a whisk, handheld mixer, or stand mixer (fitted with the paddle attachment), cream the sugar, cream cheese, and salt until light and fluffy about 2 minutes. Add the eggs and vanilla extract to a small bowl. With the mixer running on medium-low, add the eggs one at a time to the cream cheese mixture and blend for a few seconds until no egg streaks remain (this shouldn’t take longer than 15 seconds for all 3 eggs). Using a rubber spatula, stir in 2 tablespoons of strawberry jam, 1 tablespoon of lemon juice, and the heavy cream just until combined. Add the flour and stir it in just until no traces of flour remain. Do not over-mix.
Assemble the Dessert and Bake
- Fill the spring form pan. Pour about half of the strawberry cheesecake filling directly into the pan and use a spoon to spread it out. Dot the filling with 1/4 cup of the strawberry jam without mixing it in or swirling it. Pour the remaining cheesecake filling over the jam and spread it out evenly. Dot the top with the remaining 1/4 cup of jam. Give it a gentle but firm “tap-tap” on the counter a few times to remove any air bubbles.
- Bake the cheesecake. Bake in a preheated 325°F/170°C oven. Bake 8-inch cheesecakes for approximately 55 to 60 minutes, bake 9-inch cheesecakes for approximately 50 to 55 minutes, and bake 10 or 11-inch cheesecakes for approximately 45 to 55 minutes, or until the cheesecake is set and a little puffy, but not browned. When the cheesecake is ready the middle should slightly bounce or jiggle and you should be able to lightly touch the top without it sticking to your finger. Remove it from the oven to a wire rack and allow it to cool completely. Wrap and refrigerate for at least 5 hours and even better overnight. Top it with a homemade strawberry Peep or a drizzle of strawberry coulis, Enjoy!
How to Make the Best Ever Strawberry Cheesecake Step-by-Step Recipe Photos
How to Store Strawberry Cheesecake
If you plan to make this strawberry cheesecake for a holiday like Easter or Mother’s Day, I doubt there will be anything left over. But if you’re making it “just because”, here are the best ways to store it if you end up having any leftovers.
Store cheesecake in the refrigerator for up to 4 or 5 days wrapped well, or in an airtight container so it doesn’t absorb odors from other ingredients.
Store cheesecake in the freezer for up to 3 or 4 months wrapped very well in sustainable cling film and placed in an airtight container or freezer bag. You may defrost individual slices or the whole cheesecake in the refrigerator overnight.
Looking for More Delicious Cheesecake Recipes to Make?
Here are a few of our favorite cheesecake recipes for just about any occasion and skill level you may also want to try!
- All-Natural Strawberry Cheesecake Crostata (100% From Scratch)
- Pecan Tassie Cheesecake with Biscoff Cookie Crust (w/Mini Cheesecake Option)
- NYC Black and White “Cookie” Cheesecake (1/2 Milk Chocolate-Caramel & 1/2 White Chocolate-Vanilla Bean Cheesecake)
- Easy Double Biscoff Cheesecake
- Easy Classic Cheesecake w/Biscoff Cookie Crust (with Mini Cheesecake Option)
- White Chocolate Salted Caramel Cheesecake w/Oreo CookieCrust
- White Chocolate Creme Brûlée Cheesecake w/Biscoff Cookie Crust
- Reese’s Devil’s Food Cheesecake w/Oreo Cookie Crust
- Pumpkin Cheesecake with Chestnut Graham Cracker Crust
Let’s get started!
I’d love to hear how this recipe turned out for you!
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