Strawberry Daiquiri Cheesecake

The Strawberry Daiquiri Cheesecake is a luxurious fusion of tropical cocktail culture and classic dessert craftsmanship. This decadent treat brings together the creamy richness of traditional New York-style cheesecake with the vibrant, tangy sweetness of a beloved summer cocktail—the Strawberry Daiquiri. With its smooth texture, luscious pink hue, and refreshing flavor profile, this dessert is perfect for warm-weather gatherings, romantic dinners, or whenever you’re craving a little taste of the Caribbean in your kitchen.

The History

The roots of the Strawberry Daiquiri Cheesecake stretch across continents and culinary traditions. The original daiquiri, a simple mix of rum, lime juice, and sugar, was reportedly invented in the late 19th century near the mining town of Daiquiri in eastern Cuba. American engineer Jennings Cox is often credited with creating the drink when he ran out of gin and substituted local rum. Over time, the cocktail evolved—especially during Prohibition, when Americans flocked to Havana—and eventually, bartenders began blending it with fresh fruit, giving rise to the strawberry daiquiri.

Meanwhile, cheesecake has an ancient lineage dating back to Greece, where it was served to athletes during the first Olympic games. It later became a staple in European and American baking, particularly popularized in the U.S. by the iconic cream cheese-based version from New York. Combining these two legends—the tropical cocktail and the creamy dessert—was only a matter of time. The Strawberry Daiquiri Cheesecake emerged in the late 20th century as creative bakers sought to capture the essence of their favorite drinks in dessert form. Today, it stands as a symbol of culinary innovation, blending cocktail hour and dessert into one unforgettable experience.

Ingredients Breakdown

To create a truly authentic and flavorful Strawberry Daiquiri Cheesecake, each ingredient plays a critical role in balancing sweetness, acidity, texture, and aroma. Here’s a detailed breakdown:

Cream Cheese: Full-fat, brick-style cream cheese is essential for a rich, velvety texture. It should be at room temperature to ensure smooth blending without lumps.
Sour Cream: Adds tanginess and moisture, helping to keep the cheesecake from becoming overly dense.
Granulated Sugar: Provides sweetness and helps aerate the batter when beaten with cream cheese.
Large Eggs: Act as a binder and contribute to the custard-like consistency. Added one at a time to maintain emulsion.
Vanilla Extract: Enhances overall flavor depth with a warm, sweet note that complements the strawberries.
Fresh Strawberries: The star ingredient. Must be ripe, red, and juicy for maximum flavor and natural coloring.
Lime Juice: Mimics the citrus kick of a real daiquiri, brightening the entire dessert and cutting through the richness.
White Rum (optional but recommended): A high-quality light rum adds authenticity. Even a small amount infuses the cake with unmistakable tropical character.
Graham Cracker Crumbs: Forms the base of the crust, offering a buttery, slightly sweet contrast to the fruity filling.
Melted Butter: Binds the crust together and gives it a crisp, golden finish when baked.
Brown Sugar (for crust): Adds molasses notes and deeper caramelization.
Pinch of Salt: Balances sweetness and enhances all other flavors.
Strawberry Liqueur (optional glaze): For an extra layer of cocktail-inspired flair, used in the topping or drizzle.

Step-by-Step Recipe

Now that we’ve explored the components, let’s walk through how to make this stunning dessert from scratch.

Prepare the Crust: Preheat your oven to 325°F (165°C). In a medium bowl, combine 1½ cups graham cracker crumbs, ¼ cup brown sugar, ½ teaspoon salt, and 6 tablespoons melted unsalted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use a flat-bottomed glass to compact it evenly. Bake for 10 minutes, then remove and let cool while preparing the filling.
Make the Strawberry Puree: Hull and chop 2 cups of fresh strawberries. Blend them in a food processor or blender until completely smooth. Strain through a fine-mesh sieve to remove seeds for a silky texture. You should have about ¾ to 1 cup of puree. Set aside.
Begin the Filling: In a large mixing bowl, beat 24 oz (three 8-oz blocks) of softened cream cheese on medium speed until creamy and lump-free (about 2–3 minutes). Gradually add ¾ cup granulated sugar and continue beating until light and fluffy.
Add Supporting Ingredients: Mix in ⅓ cup sour cream, 1 teaspoon vanilla extract, 2 tablespoons freshly squeezed lime juice, and 1–2 tablespoons white rum (adjust to taste). Beat just until combined.
Incorporate Eggs: Add the eggs one at a time, mixing on low speed after each addition just until blended. Do not overmix—this prevents cracking during baking.
Blend in Strawberry Puree: Slowly pour in ¾ cup of the prepared strawberry puree while mixing on low. Scrape down the sides of the bowl and gently fold to ensure uniform color and flavor distribution.
Assemble and Bake: Pour the pink batter over the cooled crust. Tap the pan gently on the counter to release air bubbles. Place the springform pan inside a larger roasting pan. Fill the outer pan with hot water halfway up the sides of the springform (this creates a water bath, which ensures even, gentle cooking).
Bake: Transfer to the preheated oven and bake for 55–65 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly like Jell-O when nudged.
Cool Gradually: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for one hour. This slow cooling minimizes cracks. Then remove and cool completely at room temperature.
Chill: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the texture to fully set.
Final Touch – Glaze (Optional): Just before serving, warm ½ cup of strawberry jam with 1 tablespoon of rum or water until runny. Brush over the top for a glossy finish. Garnish with fresh strawberry slices, mint leaves, or whipped cream.

Tips

Room Temperature Ingredients: Ensure cream cheese, sour cream, and eggs are fully at room temperature (about 1–2 hours out of the fridge) to avoid lumps and achieve a silky batter.
No Overmixing: Once eggs are added, mix only until incorporated. Overbeating introduces too much air, leading to cracks.
Water Bath is Key: Don’t skip the water bath! It provides moist, even heat and prevents the surface from drying out and cracking.
Aluminum Foil Protection: Wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
Avoid Sudden Temperature Changes: Never move a hot cheesecake directly into the fridge. Cooling slowly in the oven prevents thermal shock and cracking.
Sharp Knife for Clean Slices: Dip a thin-bladed knife in hot water and wipe dry between cuts for pristine slices.
Use Ripe Strawberries: Underripe berries lack sweetness and depth. Choose deep red, fragrant strawberries for the best flavor.
Rum Quality Matters: Use a light Cuban-style rum such as Havana Club or Bacardi Superior. Avoid dark or spiced rums unless you want a stronger molasses flavor.

Variations and Customizations

The beauty of this recipe lies in its adaptability. Whether you’re catering to dietary needs, experimenting with flavors, or simply want to put your own spin on it, here are some creative variations:

No-Alcohol Version: Omit the rum and replace it with extra lime juice or a splash of coconut water for a family-friendly treat.
Gluten-Free Option: Substitute graham crackers with gluten-free cookies or crushed almonds mixed with sugar and butter.
Dairy-Free Cheesecake: Use plant-based cream cheese (like Kite Hill or Miyoko’s), dairy-free sour cream, and a coconut oil-based crust.
Low-Sugar/Keto-Friendly: Replace sugar with erythritol or monk fruit sweetener and use a keto-compliant crust made from almond flour and sweetener.
Tropical Twist: Add ¼ cup of puréed mango or pineapple to the batter for a piña colada-inspired variation.
Chocolate Swirl: Melt ½ cup dark chocolate and swirl into the batter before baking for a decadent contrast.
Layered Look: Create a ripple effect by alternating layers of plain and strawberry batter in the pan.
Frozen Daiquiri Style: Blend the baked and chilled cheesecake with ice and a bit of rum to create a frozen dessert parfait.
Mini Cheesecakes: Make individual portions using a muffin tin lined with parchment cups—perfect for parties!
Boozy Soak: Lightly brush the crust with rum syrup before adding the filling for an intensified cocktail flavor.

Health Considerations and Nutritional Value

While undeniably indulgent, understanding the nutritional content can help you enjoy this dessert mindfully.

Nutrition Facts (per slice, based on 12 servings):

Calories: ~380 kcal
Total Fat: 24g (Saturated Fat: 14g)
Cholesterol: 105mg
Sodium: 280mg
Total Carbohydrates: 35g (Dietary Fiber: 1g, Sugars: 26g)
Protein: 7g

Key Considerations:

High in Saturated Fat: Due to cream cheese, butter, and egg yolks. Moderation is advised, especially for those managing cholesterol levels.
Sugar Content: Contains significant added sugar. Can be reduced using natural sweeteners in custom versions.
Lactose: Not suitable for individuals with lactose intolerance unless dairy-free substitutes are used.
Alcohol Metabolism: Most alcohol bakes off during cooking, but trace amounts may remain. Not recommended for children, pregnant women, or those avoiding alcohol entirely.
Portion Control: Serve smaller slices with fresh berries on the side to balance richness.
Nutrient Highlights: Provides calcium and protein from dairy, plus antioxidants and vitamin C from fresh strawberries.

Ingredients

For the Crust:

1½ cups graham cracker crumbs (about 10 full sheets)
¼ cup packed brown sugar
½ teaspoon salt
6 tablespoons unsalted butter, melted

For the Filling:

24 oz (three 8-oz packages) full-fat cream cheese, softened
¾ cup granulated sugar
⅓ cup sour cream, room temperature
1 teaspoon pure vanilla extract
2 tablespoons fresh lime juice
1–2 tablespoons white rum (such as Bacardi Superior)
3 large eggs, room temperature
¾ cup fresh strawberry puree (from about 2 cups hulled strawberries)

For the Glaze (Optional):

½ cup seedless strawberry jam
1 tablespoon water or light rum

Garnishes (Optional):

Fresh strawberry slices
Mint leaves
Whipped cream
Crushed graham cracker crumbs

Directions

Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside securely with heavy-duty aluminum foil.
Make the crust: Combine graham cracker crumbs, brown sugar, salt, and melted butter. Press firmly into the bottom and ½ inch up the sides of the pan. Bake for 10 minutes, then cool completely.
In a blender, purée hulled strawberries until smooth. Strain through a fine-mesh sieve to remove seeds. Measure out ¾ cup; reserve the rest for another use.
In a large bowl, beat cream cheese on medium speed until smooth. Add sugar and beat until fluffy, about 3 minutes.
Mix in sour cream, vanilla, lime juice, and rum. Blend until smooth.
Add eggs one at a time, mixing on low after each addition just until blended.
Gradually mix in ¾ cup strawberry purée until the batter turns a soft pink and is fully combined.
Pour batter over the cooled crust. Place in a large roasting pan. Add hot water to reach halfway up the sides of the springform.
Bake for 55–65 minutes until edges are set and center jiggles slightly.
Turn off oven, open the door slightly, and let cheesecake cool inside for 1 hour.
Remove from water bath, cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
(Optional) Warm jam with water or rum, strain if needed, and brush over the top. Garnish with fresh strawberries and mint.
Slice with a hot knife and serve chilled.

FAQ

Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake actually tastes better after chilling overnight. It can be stored covered in the fridge for up to 5 days.

Q: Why did my cheesecake crack?
A: Cracking is usually caused by overbaking, overmixing, or rapid cooling. Always use a water bath and cool gradually in the oven.

Q: Can I freeze Strawberry Daiquiri Cheesecake?
A: Yes! Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Q: Can I use frozen strawberries?
A: Yes, but thaw and drain them well first. Frozen berries contain more water, so reduce added liquids slightly and consider simmering the puree to thicken.

Q: Is the rum necessary?
A: No—it’s optional. You can omit it or replace it with additional lime juice or a non-alcoholic rum substitute.

Q: How do I prevent a soggy crust?
A: Make sure the foil wrap is tight to prevent water intrusion. Also, bake the crust before filling and avoid overfilling the water bath.

Q: Can I make this in a regular pie pan?
A: Yes, but it will be shallower and may bake faster. Adjust time accordingly and monitor closely.

Q: What can I pair with this dessert?
A: Serve with a chilled glass of Moscato, a classic daiquiri, or sparkling water with lime. A dollop of coconut whipped cream also pairs beautifully.

Summary

The Strawberry Daiquiri Cheesecake is a show-stopping dessert that marries the creamy elegance of cheesecake with the vibrant, tropical zing of a classic cocktail. Perfect for entertaining or treating yourself, it delivers a luxurious balance of sweet, tart, and creamy in every bite.