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Strawberry Cream Custard Cheesecake

Yasser
What happens when you combine the rich creaminess of cheesecake with the fresh sweetness of strawberries and the smooth indulgence of vanilla custard? You get the Strawberry Cream Custard Cheesecake—a dessert that’s as stunning as it is delicious.
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Prep Time 20 minutes
Total Time 6 minutes
Servings 12
Calories 420 kcal

Ingredients
  

For the Crust:

  • 2 cups graham cracker crumbs (or digestive biscuits)
  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar

For the Filling:

  • 24 oz full-fat cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup heavy cream, chilled
  • 1 cup vanilla custard (store-bought or homemade)
  • 1 Tbsp vanilla extract
  • ½ cup sour cream or Greek yogurt

For the Topping:

  • 2-3 cups fresh strawberries, hulled and halved/sliced
  • 1½-2 cups whipped cream
  • ½-¾ cup graham cracker crumbs or crushed digestive biscuits

Optional Substitutions:

  • Gluten-free graham crackers for a gluten-free version
  • Coconut cream instead of heavy cream for a dairy-free alternative
  • Maple syrup or honey as a refined sugar substitute

Instructions
 

Step-by-Step Instructions

  • Prepare the crust by mixing graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan lined with parchment paper. Refrigerate while preparing the filling.
  • Make the filling by beating softened cream cheese and sugar until smooth. Add sour cream, vanilla extract, and custard, mixing until creamy and well combined.
  • In a separate bowl, whip the chilled heavy cream to stiff peaks. Gently fold it into the cream cheese mixture until light and airy.
  • Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 6 hours or overnight to fully set.
  • Once set, decorate with whipped cream, arrange fresh strawberries on top, and sprinkle crushed graham crackers for a finishing touch.

Notes

For a lighter version, use low-fat cream cheese and Greek yogurt, natural sweeteners, or a nut-based crust. For a vegan version, use coconut cream and cashew-based cream cheese.