I just had to share this strawberries and cream cheesecake with you. Valentine’s day is right around the corner and strawberries are always a big hit! This cheesecake has a cookie crumb crust, a layer of strawberry cheesecake, and a vanilla cheesecake layer on top. Did I mention, there’s a sweet truffle surprise inside too! For the big finish, I added tall swirls of whipped cream and strawberry cream truffles! Check out the rest of my cheesecake recipes too.
Thank you Cost Plus World Market for sponsoring this post. All opinions are my own.
Strawberries and Cream Cheesecake
Whether you celebrate Valentine’s Day, Galentine’s Day, or just want a tasty strawberry cheesecake recipe, this will rock your world. I’m a huge fan of the two different layers of flavor and color.
The bottom layer that has the gorgeous pink color thanks to the Torani strawberry syrup that you can pick up at your local Cost Plus World Market (My local store is in Chelsea). For an extra pop of flavor, I added in strawberry extract too!
We loved this recipe so much that I thought I would make it for my bestie that lives down the road. I was already borrowing a springform pan because both of mine were already in use, what better way to return it than with a cheesecake in it! Right?
That family has tested all sorts of recipes for me including most, if not all, of them from my Easy Homemade Cookie Cookbook.
My hubby and I combine Valentine’s Day and our anniversary since they’re both at the beginning of February. We go out to dinner (we bring our kiddo too), exchange a gift or two, and call it a day.
We typically do that the weekend closest to February 3rd, which is our anniversary. I can’t believe we’ve been married for 8 years now. We’ve basically been a couple since the fall of ’05 where we met in a freshman comp. class in college.
So what do we do on February 14th? To be honest, nothing really. Wesley typically brings me home flowers which I love. What do you do on Valentine’s Day? I would love to hear!
I wanted to include some in process photos of creating my recipe. The first step is to pop these digestive cookies into a food processor and pulse them until they’re all crumbs. You can also use a large storage bag and a rolling pin if you don’t have a food processor handy.
Add the melted butter and sugar and stir to coat all the crumbs!
Next step is the cheesecake batter. You can see that I have the strawberry syrup on hand for what happens next!
I divided the cheesecake batter into two bowls. One is going to stay vanilla and the other is going to get a dose of strawberry syrup and extract. Stir until syrup and extract are incorporated and you have a pretty pink batter.
Add the pink into the pan or you could add white on the bottom instead. It’s whatever you prefer. Next, add your Lindt strawberry cream white chocolate truffles. Don’t overdo it with the truffles.
I was going for one truffle per a slice. You can leave them out of the center too if you don’t want to bite into crunchy chocolate. Personally, I love a crunchy chocolate. I especially love a refrigerated cake pops with a chocolate coating.
Lastly, add the white cheesecake batter on top of pink in a slow and steady stream. Be sure to cover all of the pink with the white batter.
You can always grab some Valentine’s Day candy too like these strawberry cream white chocolate truffles. *wink wink*
Strawberries and Cream Cheesecake
- 1 1/4 cups 13 cookies digestive cookie crumbs
- 1 T. granulated sugar
- 4 T. butter melted
- 3 (8 oz.) bricks cream cheese room temperature
- 1 1/4 cups granulated sugar
- 4 eggs
- 1 cup sour cream
- 1/4 cup heavy cream
- 2 tsp. vanilla extract
- 3 T. Torani strawberry syrup
- 1 tsp. strawberry extract
- 7 - 9 Lindt strawberry cream white chocolate truffles
- 1 cup heavy cream
- 2 T. powdered sugar
- 11 Lindt strawberry cream white chocolate truffles
- Preheat oven to 325 degrees.
- Mix the cookie crumbs, melted butter, and sugar until it resembles wet sand and can be packed down.
- Press the crust into a 9 inch springform pan.
- Place in the oven for 10 minutes. Remove from the oven and let cool.
- In a mixing bowl, add the cream cheese. Beat on medium until the cream cheese is smooth. Scrape down the bowl.
- Add the sugar and beat on medium until incorporated. Scrape down the sides and bottom of the bowl.
- Add in the eggs one at a time. Beat each egg in before adding the next. Scrape down the sides and bottom of the bowl.
- Add in the sour cream, heavy cream, and vanilla extract. Beat on medium until the mixture comes together.
- Pour half of the batter into a separate bowl. Set aside.
- Add the Torani strawberry syrup and strawberry extract into the remaining cheesecake batter. Stir until everything is combined and a light pink color.
- Pour the pink batter on top of the crust. The crust doesn't have to be cooled completely.
- Add a circle of truffles to the cheesecake. I would only add about 7 - 9 and leave plenty of room towards the outside of the pan.
- Pour the remaining cheesecake batter in a slow and steady stream, covering all of the pink batter and truffles.
- Wrap the bottom of the springform pan with heavy duty tin foil. I like to do two layers of tin foil to keep the water out of the cheesecake. Place the cheesecake into a slightly bigger pan and fill with an inch to two inches of hot water.
- Place in the oven. Let the cheesecake bake for 1 hour 16 minutes - 1 hour 25 minutes until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven. I kept mine in the oven for about 4-5 hours and then placed it in the fridge.
- Just before serving, make and add the whipped cream to the cheesecake.
- Place the heavy cream and powdered sugar in a large mixing bowl. Using a hand mixer, beat until stiff peaks form. Set aside.
- Add the whipped cream into a piping bag fitted with a 1M tip. Pipe swirls on top of the cooled cheesecake.
- Top each swirl with a truffle.
- Cut and serve. Store in the fridge.
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