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  • Writer's pictureTips From Pips

Strawberry Cream Cheesecake

Updated: Apr 9



  • 1 sleeve graham crackers, crushed (1 ½ cups)

  • 5 T melted Butter

  • ¼ C granulated sugar

  • Pinch of salt


  • 1 1/3 Cups Heavy Cream

  • 2 (8 oz.) Cream cheese, softened

  • ¼ Cup Sour Cream

  • 1 Cup powdered sugar

  • 1 tsp pure vanilla extract

  • Pinch of salt

  • ¼ Cup Strawberry Puree (about 10 strawberries)

  • Strawberries for garnish


  1. In a large bowl, mix together the graham crackers, melted butter, sugar and salt. Press into the bottom of an 8” springform pan and up the sides.

  2. Puree the strawberries in a blender, or food processor and set aside.

  3. In a stand mixer bowl, beat the heavy cream until a stiff peak forms. About 5 minutes. Reserve ½ cup for garnish.

  4. In another mixer bowl, beat the cream cheese and sour cream until smooth, then add powdered sugar, vanilla and salt. Add the strawberry puree until well incorporated. Fold in the whipped cream, then pour the mixture into the crust and smooth the top.

  5. Cover and refrigerate at least 6 hours or overnight. Serve with the reserved whipping cream and fresh strawberries on top.

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