The Easiest Honey-Mascarpone Strawberry Cheesecake Recipe You’ll Ever Make
Guys, I think I’ve peaked. This honey-mascarpone strawberry cheesecake is literally the best thing I’ve made all year. I whip it up every summer at least a couple times.
It’s so easy, really. I think I found it on YouTube forever ago, but I tweaked it to make it easier and oh. my. goodness.
Full disclosure: Last weekend I made this while binge-watching The White Lotus (anybody else obsessed with it?!) and my book club friends literally thought I’d spent hours in the kitchen. NOPE. Just me, my remote, and about 20 minutes of actual work!
What Makes This Strawberry Cheesecake Recipe Special
OK so this isn’t your ordinary strawberry cheesecake recipe. The secret is swapping some cream cheese for mascarpone and using honey instead of just plain sugar.
This combo makes it super silky and adds this subtle fancy vibe that has everyone like “what IS that amazing flavor?”
Trust me, this is one of those easy strawberry desserts that people think you slaved over. Total prep time is about 20 minutes, with 4-6 hours of chilling time. I usually make it in the morning while my coffee brews, then it’s perfect by dinner!
It’s definitely one of the best strawberry desserts for summer (or spring) – that combo of buttery graham cracker crust, honey-sweetened filling, and fresh strawberry topping is EVERYTHING.
Ingredients
For the crust:
- 2 cups graham cracker crumbs (about 16-18 full sheets)
- 1/3 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted (113g)
- Pinch of salt
For the filling:
- 16 oz (2 packages) cream cheese, softened (450g)
- 8 oz mascarpone cheese, room temperature (225g)
- 1/3 cup honey (local if you can find it!)
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
For the strawberry topping:
- 4 cups fresh strawberries, hulled and sliced (about 2 pounds/900g)
- 1/4 cup honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat your oven to 325°F (165°C) and position the rack in the middle. Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during baking.
- In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and salt. Mix until it looks like wet sand.
- Press the mixture firmly into the bottom and slightly up the sides of your springform pan. I use the bottom of a measuring cup for this – works like a charm every time!
- Bake the crust for 10 minutes, then remove and let cool while you prepare the filling. Lower the oven temperature to 300°F (150°C).
- In a large mixing bowl, beat the cream cheese and mascarpone until smooth and fluffy, about 2 minutes. Honestly, my hand mixer from 2009 still does the job perfectly fine!
- Add the honey, sugar, and vanilla to the cheese mixture. I bought this amazing wildflower honey at the farmer’s market last week and it’s been a game-changer for this recipe.
- Beat until well combined, stopping to scrape down the sides of the bowl. Your mixture should look silky smooth – almost like really thick pancake batter.
- Add the eggs one at a time, beating on low speed just until each is incorporated. Don’t overmix or you’ll mess up the texture! I learned this the hard way after my first three attempts turned out like rubber.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Place the springform pan in a larger roasting pan and add hot water until it reaches about halfway up the sides of the springform pan. This water bath thing seems fussy but I promise it’s worth it!
- Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle when you gently shake the pan.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. I usually use this time to do a quick yoga flow or doom-scroll Instagram. Balance, right? Such a Libra move.
- Remove from the oven, take the springform pan out of the water bath, and let cool completely on a wire rack.
- While the cheesecake is cooling, prepare your strawberry topping by combining sliced strawberries, honey, lemon juice, and vanilla in a bowl. Toss gently and let sit for at least 30 minutes.
- Once the cheesecake has cooled completely, cover and refrigerate for at least 4 hours or overnight.
- Before serving, spoon the strawberry topping over the cheesecake. Or serve the topping on the side if you have picky eaters (looking at you, Mark).
For a more beautiful presentation you can add a layer of honey on the cheesecake before adding the strawberries.
Storage Tips
This baby will keep in the fridge for up to 5 days. Cover it tightly with plastic wrap or your container will smell like cheesecake for eternity (which isn’t the worst thing, but still).
You can also freeze this for up to 3 months! Wrap it tight in plastic wrap, then aluminum foil. When you’re ready to eat it, thaw overnight in the fridge.
The strawberry topping is best when fresh, so if you’re freezing, I’d freeze just the cheesecake part and make fresh strawberry topping when you’re ready to serve.
Notes and Tricks for the Perfect Strawberry Cheesecake
Room temperature ingredients are NON-NEGOTIABLE for a smooth cheesecake. I usually take everything out about an hour before I start.
The secret to that super smooth texture? Patience with mixing. Beat the cream cheese and mascarpone until completely smooth before adding anything else.
If your cheesecake cracks, don’t have a meltdown! That’s what the strawberry topping is for. Nobody will ever know!
Quick tip I learned from my friend Lisa (who actually bakes professionally): dip your knife in hot water and wipe clean between each slice for those picture-perfect cuts.
Fun fact: this cheesecake actually tastes BETTER on day two. All the flavors get friendly with each other overnight. Perfect for making ahead!
Perfect Pairings for Your Strawberry Cheesecake
This honey-mascarpone strawberry cheesecake is amazing with:
- A cup of earl grey tea or a small glass of dessert wine. Or let’s be real – just a giant glass of milk works too!
- For summer gatherings, I love adding some fresh mint leaves on the side. The mint with the strawberries is chef’s kiss.
- Mark always asks for whipped cream on top. Men are so predictable sometimes! But I usually give in because, well, it’s not the worst idea he’s ever had.
Frequently Asked Questions About Strawberry Cheesecake
Can I make this strawberry cheesecake without a water bath?
You can, but I super don’t recommend it. The water bath helps everything bake evenly and prevents cracking. If you must skip it, bake at a lower temperature (275°F/135°C) for longer.
Can I use frozen strawberries for the topping?
Yep! Thaw them completely and drain the excess liquid before using. Fresh strawberry desserts have the best texture, but frozen totally works when strawberries aren’t in season or cost approximately one million dollars per berry.
Why did my cheesecake crack?
Cheesecakes usually crack from overmixing, overbaking, or cooling too quickly. The water bath and slow cooling in the oven should prevent this. But like I said, strawberry topping hides ALL sins!
Can I substitute the mascarpone cheese?
If you can’t find mascarpone, use full-fat sour cream or Greek yogurt instead. It’ll be a bit different, but still yummy. Most regular grocery stores carry mascarpone these days – even Target!
How do I know when my cheesecake is done baking?
A perfectly baked cheesecake should have set edges but still jiggle slightly in the center when gently shaken. It’ll continue to set as it cools.
Easy Substitutions for Your Cheesecake Recipe
Sometimes you gotta work with what’s in your pantry. Here are some swaps that still make an amazing cheesecake:
For graham crackers, digestive biscuits or vanilla wafers work great. I once used leftover ginger snaps from Christmas and it was actually amazing.
No honey? Maple syrup works beautifully with a slightly different flavor.
Not feeling strawberries? This recipe is awesome with any berry! I made it with blueberries when my son’s swimming coach came over for dinner and he asked for the recipe! Between that and his endless capybara facts (seriously, who knew rodents could be so fascinating?), dinner conversation was definitely covered.
The Perfect Occasion for Strawberry Dessert
While I’ll never turn down cheesecake any day of the week, this honey-mascarpone version feels special enough for celebrations.
I brought this to book club last month and Anna practically tackled me for the recipe. Something about the honey makes it feel fancy without any extra work.
It’s my go-to summer dessert for everything from backyard BBQs to dinner parties. There’s something about strawberry desserts that just screams summer, right?
Last weekend my daughter had friends over for a sleepover, and I heard one of them say “your mom makes the most bomb desserts!” which is basically the highest compliment a teenager can give.
I’m officially the cool mom now, all thanks to cheesecake. Who knew?
Why This Will Become Your Go-To Strawberry Cheesecake Recipe
Look, I’ve made a LOT of desserts. But this one keeps showing up in my kitchen because it’s just that good.
The mascarpone makes it super creamy and different from regular cheesecake. The honey adds this amazing depth. And the fresh strawberry topping cuts through the richness perfectly.
It’s one of those easy strawberry desserts that make people think you’re way more talented in the kitchen than you actually are. And isn’t that what we all want?
Simple ingredients, easy technique, amazing results. What’s not to love?
Next time you’re craving something sweet, try this honey-mascarpone strawberry cheesecake. I literally dream about this cheesecake sometimes. Is that weird? My yoga teacher says food dreams are your body’s way of processing joy. I’m not entirely convinced, but I do know I’ve woken up craving this berry-licious brain child more than once!
Looking for more strawberry desserts? Check out this roasted strawberry ice-cream sundae for a quick guilty pleasure, or this fancy strawberry rose tart for something a bit more gourmet.
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