This Strawberry Confetti Cheesecake is rich and creamy with real chopped strawberries. It’s baked, but not fussy and topped with whipped cream and sprinkles!
If you love the texture of baked cheesecake, but you don’t love how complicated it can be, then this is the recipe for you. It only takes a few steps and no water bath.
Table of contents
❤️ Why You’ll Love This Recipe
- It uses simple ingredients.
- It’s super easy to make.
- It has the rich, dense texture you love in a baked cheesecake.
- It’s full of strawberries!
You’ll only need a few simple ingredients to make this recipe, and they can all be found in your kitchen and at your local grocery store. See the recipe card at the end of the post for exact amounts.
- Cream cheese – softened
- Greek yogurt
- Heavy cream
- Lemon juice
- Fresh strawberries – chopped
- Neon pink food coloring gel
- Whipped cream or Cool Whip
- Confetti sprinkles
- Whole strawberries
🔪 How to Make Strawberry Confetti Cheesecake
Although it’s a baked cheesecake recipe, this strawberry confetti cheesecake is simple to both mix and bake. It only takes a few simple steps.
Step 1: Prep
Grease and flour an angel food cake pan (tube pan) and set aside. Rinse the strawberries thoroughly and remove the stems from enough to make 1 cup of chopped berries. Leave the stems on the rest of the berries. Chop the stemmed strawberries until you have 1 cup.
Step 2: Make the Cheesecake Batter
Mix the softened cream cheese in a stand mixer until light and fluffy. Then, add the sugar, vanilla, eggs, yogurt, heavy cream, and lemon juice. Mix on low until blended. Scraped down the bowl and blend again. Then, add the pink food coloring gel and mix until you reach your desired color intensity.
Step 3: Add the Strawberries
Mix 1 tablespoon of flour and 1 tablespoon of sugar together and sprinkle it over the chopped berries. Stir slightly, then gently fold the berries by hand into the cheesecake batter.
Step 4: Bake
Pour the batter into the prepared tube pan and bake for 20 minutes at 400 degrees. Then, reduce the heat to 350 and bake for another 45 minutes or until the cheesecake no longer wiggles when moved slightly.
Step 5: Cool
Remove the cheesecake from the oven and let it cool completely on a wire rack. Don’t remove it from the pan. When cool, cover the cheesecake and pan with foil and chill in the refrigerator overnight.
Step 6: Remove the Cheesecake from the Pan
Run a sharp knife along the edge of the cheesecake between it and the tube pan. Then, invert the pan onto a plate. After that, invert the plate onto another plate or cake stand so the cheesecake is right side up.
Step 7: Decorate
Cut the cheesecake into 2 to 3-inch pieces and top generously with whipped topping. Sprinkle with confetti sprinkles and place a whole strawberry on top. Enjoy!
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Sprinkles – If you are not a fan of sprinkles you can leave them out of this recipe.
- Fruit – Feel free to change up the fruit, you can use peaches, blueberries, or other fresh fruit that you enjoy.
If you think this cheesecake looks good, then check out our strawberry swirl cheesecake.
- Measuring cups and spoons
- Stand mixer
- Tube pan
- Cutting board
Store this strawberry confetti cheesecake in an air-tight container for up to 4 days in the refrigerator.
- DO NOT use frozen strawberries. They add too much liquid to the batter.
- If your cheesecake browns too quickly, add a foil tent to the top. Be sure to tent the foil so it doesn’t come into contact with the cheesecake batter.
- Jiggle the cheesecake after 45 minutes of baking. If the batter is solid, it’s ready. If not, cook at 5-minute intervals until the cheesecake no longer moves when the pan is jostled.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
A great cheesecake is all about the baking process. Starting the bake off on a higher temperature gets everything rolling along, then reducing the heat ensures that the cheesecake will bake slowly, reducing the risk of cracking.
You’ll be inverting the cheesecake twice to get it ready for serving. Letting it cool in the pan ensures that it will hold together well.
Perfectly baked cheesecake is dense, smooth, and rich.
🍽 More Recipes
Do you enjoy cheesecake? Then try these delicious recipes:
📌 PIN IT!!
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Strawberry Confetti Cheesecake
- Measuring Cups and Spoons
- Stand mixer
- Tube pan
- Cutting board
- 40 ounces Cream Cheese softened
- 2 cups Sugar
- 1 Tablespoon Vanilla
- 5 Eggs
- 1 cup Greek Yogurt
- ½ cup heavy Cream
- 1 Tablespoon lemon juice
- 1 cup fresh Strawberries – chopped flour and sugar – see directions
- Several drops of Neon Pink Food Coloring Gel
- 1 can of Whipped Cream or a large tub of Cool Whip topping – to top
- Confetti Sprinkles
- Whole Strawberries – to top
- First, Grease and Flour the Angel Food Cake Pan (Tube Pan) and set aside.
- Rinse, thoroughly, the Strawberries, and stem enough to make the 1 cup of chopped berries, but leave the stems on the rest to place on top of individual pieces.
- Chop them in small pieces, until you have 1 cup of chopped Berries, set aside.
- In the mixing bowl of a stand mixer, place the softened Cream Cheese (you want the cream cheese to be room temperature so it will blend smoothly with the other ingredients, and not be lumpy) in the mixing bowl, and mix on low until the cream cheese is light and fluffy. You may have to scrape down the mixing bowl and mix again.
- Add the sugar, Vanilla, Eggs, Yogurt, Heavy Cream, and Lemon Juice, and mix on low speed until blended.
- Scrape down the bowl, and mix again until all ingredients are well blended.
- Add the Neon Pink Food Coloring Gel a few drops at a time and mix well until the desired color of pink is achieved.
- Mix together, 1 Tablespoon of flour, and 1 Tablespoon of Sugar, and sprinkle over the chopped berries, and stir slightly. Add the Berries to the mixing bowl, and fold them into the cheesecake, by hand, until blended.
- Pour the Cheesecake batter into the greased and floured Angel Food Cake pan, and place in the oven at 400 degrees for 20 minutes.
- Turn the heat down to 350, and bake an additional 45 minutes, or until the Cheesecake no longer wiggles when moved slightly.
- If the cheesecake does still wiggle, leave it in the oven for 5 minutes, and check it again.
- Continue checking the Cheesecake at 5 minute intervals until it is no longer wiggly, when the pan is slightly moved, or jiggled.
- Remove the Cheesecake from the oven to a wire rack, and allow to completely cool, in the pan.
- DO NOT REMOVE FROM PAN.
- When the Cheesecake is completely cool, cover the pan with foil, and place the Cheesecake in the refrigerator, overnight – I left mine in the refrigerator to chill and set for 24 hours.
- Before serving the Cheesecake, remove it from the refrigerator, and using a sharp, thin blade knife, run the knife around the outside of the Cheesecake, and around the center tube to loosen the cheesecake.
- Using a large plate; place the plate on top of the pan, and flip the pan over, inverting the Cheesecake onto the plate. Using a Cake plate, or Cake Stand, flip the Cheesecake from the plate onto the serving plate or stand, turning the cheesecake right side up on the serving piece.
- Cut the Cheesecake in 2 – 3 inch pieces, and place a generous amount of whipped topping on the piece.
- Sprinkle with the Confetti Sprinkles, and place a whole fresh Strawberry on top of the whipped topping.
- Serve, and Enjoy!