Name: Strawberry Lemonade Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 6 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tablespoons melted butter; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 tablespoons cornstarch; 1/2 cup sour cream; 1/3 cup freshly squeezed lemon juice; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; 2 large eggs; 1 cup fresh strawberries, chopped; 2 tablespoons sugar; 1 teaspoon lemon juice; Whipped cream (optional); Fresh strawberries (optional); Lemon slices (optional)

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A bright, tangy, and sweet dessert with the refreshing flavors of strawberry and lemon, all wrapped in a smooth and creamy cheesecake. This Strawberry Lemonade Cheesecake is my go-to when I want something vibrant and indulgent for warm-weather gatherings. With a buttery graham cracker crust, a zesty lemon cheesecake filling, and a swirl of fresh strawberry puree, this treat brings sunshine to any dessert table.

Strawberry Lemonade Cheesecake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

6 tablespoons melted butter

Filling:

16 oz cream cheese, softened

½ cup granulated sugar

2 tablespoons cornstarch

½ cup sour cream

⅓ cup freshly squeezed lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

2 large eggs

Strawberry Swirl:

1 cup fresh strawberries, chopped

2 tablespoons sugar

1 teaspoon lemon juice

Topping (optional):

Whipped cream

Fresh strawberries

Lemon slices

Directions

I start by preheating the oven to 325°F (163°C), greasing a 9-inch springform pan, and lining the bottom with parchment paper.

For the crust, I mix the graham cracker crumbs, sugar, and melted butter, pressing it firmly into the bottom of the pan. I bake it for 8 minutes and then let it cool.

Next, I prepare the strawberry swirl by simmering chopped strawberries with sugar and lemon juice for 5–7 minutes. Once softened, I blend it smooth and let it cool.

In a large bowl, I beat the cream cheese until smooth. I then add sugar and cornstarch, beating until fully combined.

I mix in sour cream, lemon juice, lemon zest, and vanilla extract, then add the eggs one at a time, mixing on low speed until just combined.

I pour half the batter over the cooled crust, spoon in strawberry puree, and swirl it with a knife. I repeat this with the remaining batter and puree.

I wrap the pan in foil, place it in a water bath, and bake for 50–60 minutes, or until the center is just set.

I leave the cheesecake in the oven with the door cracked for 1 hour to prevent cracking.

After removing it, I let it cool to room temperature and refrigerate for at least 4 hours or overnight.

Just before serving, I add whipped cream, fresh strawberries, and lemon slices on top for a fresh finish.

Servings and timing

This recipe makes 12 servings.

Prep Time: 25 minutes

Cooking Time: 1 hour

Chilling Time: 4 hours

Total Time: 6 hours

Variations

I sometimes switch up the crust by using crushed vanilla wafers or lemon cookies instead of graham crackers for a different base flavor.

For a deeper strawberry flavor, I reduce the strawberry puree slightly longer before swirling it into the batter.

When I want extra texture, I fold a few chopped strawberries directly into the cheesecake batter.

I occasionally use a raspberry or mixed berry puree instead of strawberries for a different fruity twist.

Storage/Reheating

I store leftover cheesecake covered in the refrigerator for up to 5 days. It stays fresh and flavorful, and I find the flavor even deepens after a day or two. For longer storage, I wrap individual slices tightly and freeze them for up to 2 months. I thaw them overnight in the fridge before serving. I don’t reheat this cheesecake, as it's meant to be enjoyed cold.

FAQs

How do I prevent my cheesecake from cracking?

I always use a water bath and let the cheesecake cool gradually in the oven with the door cracked. This gentle cooling process helps prevent sudden temperature changes that can cause cracks.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice gives the best flavor, but I’ve used bottled in a pinch. Just make sure it’s 100% lemon juice with no additives.

Do I have to use a springform pan?

Yes, a springform pan makes it much easier to remove the cheesecake cleanly. If I use a regular pan, I line it completely with parchment for easier lifting.

Can I make this cheesecake ahead of time?

Absolutely. I often make it a day in advance so it has plenty of time to chill and set. The flavor actually improves overnight.

What’s the best way to swirl the strawberry puree?

I use a butter knife or skewer to gently swirl the puree into the batter, taking care not to overmix so I get beautiful marbled patterns.

Conclusion

This Strawberry Lemonade Cheesecake is a celebration of fresh, fruity flavors wrapped in a creamy, indulgent dessert. It’s become one of my favorite cheesecakes to make when I want something that feels light, elegant, and bursting with summer vibes. Whether I’m sharing it at a picnic or enjoying a slice after dinner, it always brings a little sunshine to my table.

Recipe:

Strawberry Lemonade Cheesecake

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Author: Cheryl
Total Time: 6 hours
Yield: 12 servings
Diet: Vegetarian

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Description

A bright and creamy Strawberry Lemonade Cheesecake featuring a buttery graham cracker crust, zesty lemon-infused filling, and a fresh strawberry swirl. Perfect for warm-weather gatherings and special occasions.

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture into the bottom of the pan. Bake for 8 minutes, then let cool.
In a small saucepan, combine chopped strawberries, sugar, and lemon juice. Simmer for 5–7 minutes until softened. Blend into a smooth puree and let cool.
In a large bowl, beat cream cheese until smooth. Add sugar and cornstarch and beat until combined.
Add sour cream, lemon juice, lemon zest, and vanilla extract. Mix well. Add eggs one at a time, mixing on low speed until just combined.
Pour half of the cheesecake batter over the cooled crust. Spoon half of the strawberry puree over the batter and swirl with a knife.
Repeat with the remaining batter and puree, swirling gently.
Wrap the pan in foil and place in a larger baking dish filled with 1 inch of hot water to create a water bath.
Bake for 50–60 minutes, or until the center is just set.
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
Remove from oven and cool to room temperature. Refrigerate for at least 4 hours or overnight.
Top with whipped cream, fresh strawberries, and lemon slices before serving, if desired.