Don’t let this delicious baked Strawberry Cheesecake scare you, easy and simple to make. A crunchy cookie crust, a pureed creamy strawberry filling, and a whipped cream topping makes this Cheesecake everyone’s favourite.

Perfect every time!

Fresh Strawberry Cheesecake Pie

This last week we have been having a few dinner dates, my eldest daughter is back home for a short holiday and we are enjoying every minute of it. The other evening we had friends over for dinner and I served, at my daughter’s request, White Sauce Lasagna, My Mom’s Meatloaf and this Strawberry Cheesecake.

I love Cheesecake. I always tell myself that I love both baked and No-Bake and that I don’t prefer one over the other. But I have to admit, there really is nothing quite like a baked cheesecake. And yes this cheesecake is baked!

This is the easiest and most delicious baked cheesecake I have yet to make. No need for a water bath, no need to wrap your pan in parchment paper. And it’s baked at a lower oven temperature so the cake doesn’t crack.

So grab your 8-9 inch (20-23 cm) pie plate and lets bake a Cheesecake.

How to make a Strawberry Cheesecake

Lightly grease and flour your pie plate, then add the melted butter and crumbs, mix it until combined, then spread and flatten evenly on the bottom and halfway up the side of the pie plate. Refrigerate while you prepare the filling.
Puree the strawberries, you can puree them until completely smooth or leave a few small pieces of strawberries.
In a medium bowl beat together the cream cheese, sugar and egg until well combined, add pureed strawberries and beat to combine.

Pour on top of the cookie base and bake for approximately 30 minutes (filling should be firm around the outside and the inside a little wiggly when you shake it). Let cool and then refrigerate for at least 5 hours or overnight before serving.
I topped my cheesecake with a whipped cream and mascarpone topping, although you can use just whipped cream if you prefer. But don’t forget to add some fresh strawberries.

What to use for the Base

I like to use digestive cookies because I can’t get graham crackers in Italy. And to tell the truth I prefer them. You could also use one of your favourite simple cookies.

Tips for making the Perfect Cheesecake:

Make sure your eggs and cream cheese are room temperature, be sure to take them out of the fridge at least 30 minutes before using.
Do not over bake, the filling should be firm around the edges and the middle should wiggle slightly when you shake it.
Let the baked Cheesecake chill for at least 5 hours, I usually let mine chill over night.

Strawberry Cheesecake

More Strawberry Recipes

Homemade Fresh Strawberry Cannoli

Strawberry Tiramisu

Easy Strawberry Cookies

Easy Fresh Strawberry Mousse

I like to think of this Fresh Strawberry Cheesecake Pie like a lighter almost Mousse type Dessert. If you make it please let me know what you think. Enjoy!