Strawberry Vanilla Cheesecake (Fruit Filled Cheesecake)

"This recipe uses fresh strawberries but frozen strawberries work fine too. It has a crust of graham cracker crumbs but a nut crumb crust and a crust made from crushed vanilla wafers would work well also. By the way, you can use raspberries, blueberries, peaches, mangoes, or other fruit for the topping. You will need a nine or ten-inch springform pan for this recipe."
photo by a user photo by a user
Ready In:




  • Crush the graham crackers. Mix the crumbs with the cinnamon, sugar, and melted butter in a nine or ten-inch springform pan. Press the mixture into a crust across the bottom of the pan and up the sides. Put the crust in the refrigerator to set up while you prepare the filling and the topping.
  • Make the topping. Puree the strawberries in a blender with the lemon juice. You should have about 1 1/2 cups of purée. If you would like to remove the seeds, run the puree through a sieve. Place the puree in a small saucepan. Add the sugar, food coloring, and cornstarch. Cook over medium heart, stirring often, until thickened and bubbly. Set aside to cool.
  • Preheat the oven to 325 degrees. Mix the cream cheese with the paddle attachment of your stand-type mixer set at medium speed until smooth and creamy, about five minutes. Add the eggs, granulated sugar, flour, salt, vanilla, and whipping cream, and gently cream together until smooth. Do not over beat.
  • Pour one half of the cream cheese filling into the crust. Spoon about 2/3’s of the strawberry sauce onto the filling then spoon the remaining cream cheese over the strawberry sauce. Refrigerate the remaining sauce.
  • Bake for 40 to 45 minutes or until almost set (the top just starts to turn golden and the center of the cake is just barely jiggly.)
  • Let the cake cool in the pan on a wire rack for ten minutes. Run a knife around the edge of the pan to loosen. Remove the ring and let the cheesecake cool completely. Refrigerate for several hours.
  • To serve, stir the berries into the remaining sauce and spoon over the cheesecake.

Questions & Replies

Got a question? Share it with the community!


  1. I have made this twice now for birthday parties, and it's been a big hit. Very creamy and rich. The crust is great! My husband and I try to eat natural and organic food as much as possible, and I managed to find all natural ingredients for every ingredient called for in this recipe. I omitted the food coloring, but the puree still looked great.
  2. Its really great! the only change I made was to use splenda instead of sugar. can not wait to make it again. I used blueberrys in the topping. Try it with Splenda it works great. pigpurple (Bill)
  3. This was pretty good. It cooked perfect and was pretty tasty. I've had better cheese cake, but my hubby really liked it. It's not the best, but it was worth making.
  4. This cheesecake sure was ammmmmazing! I used Splenda instead of sugar and used low-fat cream cheese. What a sweet treat!
  5. Easy to make and oh so creamy velvety delicious. I divided the strawberry mixture between the middle and the top and then swirled it with a knife. I also topped the cheesecake with a sour cream topping. Yummy!


  1. This cheesecake sure was ammmmmazing! I used Splenda instead of sugar and used low-fat cream cheese. What a sweet treat!


I am 35 and love to cook. As far back as i can remember i have always been helping in the kitchen. i remember getting my very first cookbook as a little girl, how excited I was! Now i always try to involve my children in cooking because not only does it help with reading, math and organization skills but it instills a sense of pride and accomplishment.
View Full Profile

Find More Recipes