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Strawberry Cheesecake

A cheesecake using real strawberries and a dark chocolate cookie crust!
Prep Time10 mins
Cook Time1 hr 15 mins
Chill4 hrs
Total Time5 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: strawberry cheesecake
Servings: 8 slices
Author: Amanda Rettke--iambaker.net



  • 2 packages (6 ounces each) chocolate cookie crusts
  • 4 tablespoons butter, melted


  • 10 ounces frozen unsweetened strawberries, thawed
  • 3 packages (8 ounces each) cream cheese, room temperature
  • 1 cup (200g) granulated sugar
  • 2 tablespoons all-purpose flour
  • 3 large eggs, room temperature
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract


  • Preheat oven to 350°F.


  • In a large bowl, add the melted butter to the crust crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. Add more butter if needed.
  • Pour the coated crumbs into a 9-inch springform pan. Pat them flat with your hand and then use a kitchen glass to press flatter. Set aside.


  • Puree thawed strawberries and juices in a blender until smooth. You should have about 1 cup of pureed strawberry sauce. Set aside.
  • In the bowl of a stand mixer, add cream cheese and sugar and blend until smooth.
  • With the mixer on low, add in flour and the eggs, one at a time.
  • Mix until smooth, scraping down sides of bowl occasionally. Add strawberry puree, lemon juice, vanilla extract, and almond extract; mix until well blended. Transfer the filling to the prepared crust.
  • Bake for 1 hour and 15 minutes, or until the center is softly set and the edges begin to color, puff, and crack. Refrigerate, uncovered on a rack, until cold, at least 4 hours before serving. Store in the refrigerator, covered, for 2-3 days.