This easy strawberry cheesecake recipe is a total showstopper! The crust is made using Athens Phyllo dough instead of the classic graham cracker crust to make it a little more fancy. The filling is super creamy and laced with strawberry jelly, making this the perfect Mother’s day dessert!
I am honored to have this post sponsored by Athens Foods, thank you!
Today though, I am bringing you this beautiful dessert courtesy of Athens phyllo dough. Why make a cheesecake with the classic graham cracker crust when you can create this incredible showstopper of a cake!
It might look hard to make but I am telling you that it is seriously so easy. All you have to do is criss cross buttered pieces of phyllo dough in a springform pan and up the sides. Fill with the cream cheese filling, swirl with jelly and bake!
What you get is this INSANELY crispy crust and luscious creamy filling. Sorry graham cracker crumbs, you have been replaced.
Ingredients & Equipment needed
You’ll need a springform pan for this cheesecake recipe because you need to be able to lift the cake out of the pan without really damaging the sides too much. You can use a regular cake pan but the effect won’t be the same because you won’t be able to remove it.
For the crust:
- One roll of Athens Foods Phyllo Dough (a package comes with two)
- melted butter
For the cheesecake:
- cream cheese – make sure this is at room temperature!
- granulated sugar
- sour cream- also helps if this is at room temperature
- all purpose flour
- vanilla extract
- strawberry jelly
How to make this strawberry cheesecake recipe
Make sure to start with a fully defrosted roll of phyllo dough. Otherwise if you unroll it before it has thawed, it will crack. This takes a little foresight, yes! But it is SO worth it in the end.
Melt ½ cup butter and get out your springform pan. Brush each layer of phyllo dough with melted butter and lay it in a criss cross pattern in the pan, pushing down the sides slightly and allowing the rest to hang over the side. Complete until all sheets are done!
Make the cheesecake batter, and pour half of it into the crust. Dollop 3 scoops of jelly over the batter and then swirl with a knife or toothpick. Add the other half of the batter on top and bake for 30- 35 minutes until set but still slightly jiggly in the center.
Chill the cake for 4 hours or overnight, top with fresh strawberries and serve!
Storing & Freezing
Store this cheesecake in the fridge for up to 5 days. Lightly cover it with plastic wrap but take care not to ruin those beautiful flaky edges!
You can freeze this cheesecake without the fresh fruit but I don’t recommend it because you might ruin the flaky top. If that doesn’t bother you, then wrap it tightly in tin foil and place in an airtight freezer safe bag and freeze for up to 2 months.
Recipe tips for success:
- Be careful when lifting the cake out of the springform pan. Some pieces may crack, but if you’re careful you can minimize it.
- Chill the cheesecake in the fridge uncovered so you don’t ruin the sides.
- Warm up the jelly slightly so that it’s not lumpy when you are swirling it
- For a smooth cheesecake batter, mix it on medium speed for at least 5 minutes.
- Chill the cheesecake for at least 4 hours, then decorate and top it with toppings
Tips for working with phyllo dough
- Make sure to completely defrost and thaw out the phyllo dough before you start this recipe. I will either leave mine out at room temperature for a couple hours, or I will thaw it out in the fridge overnight. This will really ensure that you have full length pieces of phyllo to work with and not so many cracked pieces!
- Keep a damp paper towel over the sheets of phyllo while you aren’t using them, this will help to not dry them out and cause more cracks.
- If you don’t have butter you can use a baking spray instead- this makes the process much faster too.
- It’s ok if the pieces crack, this is a rustic cheesecake anyway!
How to tell when a cheesecake is done:
A cheesecake is done when the center looks set but still has a little jiggle to it. It shouldnt be overly jiggly- only in the center. The cake will firm up in the fridge!
Decorating the cheesecake & Alternatives
To decorate the cheesecake you can add any type of fresh berries, not just strawberries. You can also add whipped cream, nuts, or drizzled chocolate!
Athens also makes Phyllo Shells which you can substitute here instead of making an entire cheesecake. Follow the same recipe for the batter, then fill and bake the cups for 8-10 minutes. Chill for an hour then top with your favorite topping!
Either way you make this recipe you really cannot go wrong. It’s a super pretty Spring dessert that any mom would love to get! It also makes a beautiful dessert for any kind of gathering or brunch.
For more cheesecake recipes
- Cranberry Cheesecake Bars
- How to make the perfect cheesecake (no cracks! no crazy water bath!)
- Salted Caramel Cheesecake
- Mini Cheesecake Bites
- Red Velvet Cheesecake Cupcakes
Strawberry Cheesecake Recipe with Phyllo Dough Crust
- 9” Springform Pan
For the crust
- 1 roll Athens Foods Phyllo dough, thawed Package comes with 2 rolls
- 1/2 cup unsalted butter melted
For the Cheesecake
- 1/4 cup strawberry jelly
- 2 8 oz cream cheese packages at room temperature
- 1/2 cup granulated sugar
- 1/3 cup sour cream
- 2 1/2 tbsp all purpose flour
- 2 eggs large
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup Fresh strawberries
Make the Crust
- Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350ºF. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out.
- Take the first layer and brush it with butter. Lay the phyllo over a 9” springform pan, pressing into the sides and letting the top overhang. It should reach the length of the whole pan.
- Brush the next sheet with butter and place it crosswise from the other sheet in the springform pan pressing down and leaving the overhang on the sides. Repeat this process until there are no more sheets of dough left.
- Place another damp paper towel over the whole thing and stick it in the fridge until the batter is ready.
For the Cheesecake
- Warm up ¼ cup of strawberry jelly in the microwave and set aside.
- In the bowl of a hand mixer or stand mixer fitted with the paddle attachment, add the 2 packages of softened cream cheese and ½ cup sugar. Mix on low speed until incorporated, about 1 minute.
- Add in the ⅓ cup sour cream and 2 ½ tablespoons flour and mix again until combined, about 1 minute. Add in the 2 eggs one at a time mixing in between each addition.
- Next, add in the milk and vanilla extract and beat on medium speed until there are barely any lumps in the batter, about 5-6 minutes.
- Pour half of the batter into the crust. Dollop 3 tablespoons of strawberry jelly onto the cheesecake batter. Swirl the jelly using a knife or a toothpick. Add the other half of the batter on top.
- Bake for 30-35 minutes until the cheesecake looks firm on the sides but still a little jiggly in the center. Cool on the counter for 10 minutes, then chill in the fridge for at least 4 hours or overnight.
- Decorate with berries and serve!