The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
When I make Strawberry Cheesecake Tray Bake, I always think of spring in Crete. The strawberries arrive bright and fragrant, and I cannot resist bringing home a basket… or two. My grandmother did not make Strawberry Cheesecake Tray Bake exactly like this, but she taught me how to respect ingredients and let simple flavors shine. I took her lessons and created this Strawberry Cheesecake Tray Bake as an easy, generous dessert that I can slice and share with neighbors, cousins, and friends who suddenly “happen to visit” when they hear I’m baking.
I love how this Strawberry Cheesecake Tray Bake feels both elegant and relaxed. It looks beautiful on the table, but I do not need special pans or complicated techniques. I bake it in a simple tray, cut it into squares, and watch everyone’s faces light up. The creamy filling, the buttery base, and the glossy strawberry topping melt together in every bite. For me, Strawberry Cheesecake Tray Bake is not just dessert it is a moment of sweetness we all deserve.
Why I Love Making This Recipe
I love this recipe because it gives me everything I want in a dessert without stress. I do not have to worry about cracked tops or water baths. I do not need to carefully remove it from a springform pan. I press the crust into a tray, pour the creamy filling, bake it gently, and let it chill.
I also love how practical it is. When I host family lunches, I often cook many dishes. I need a dessert that waits patiently in the refrigerator. Strawberry Cheesecake Tray Bake does exactly that. I can prepare it the night before, and the flavor becomes even better the next day.
Another reason I adore this recipe is the balance. The base tastes buttery and slightly crunchy. The cheesecake layer feels rich and smooth but not too heavy. The strawberry topping brings freshness and a little brightness from lemon juice. Together, they create harmony.
And let me tell you something honestly — when women gather in my kitchen, we always end up around this tray. We cut “small” squares that somehow become bigger and bigger. We talk about our children, our dreams, our worries. We refill coffee cups. This Strawberry Cheesecake Tray Bake becomes part of those conversations.
Ingredients & Little Kitchen Secrets
Here is everything I use, and I will explain my small secrets too.
For the Base:
- 300g digestive biscuits (or graham crackers), crushed
- 150g unsalted butter, melted
Secret: I crush the biscuits very finely so the base holds together well. I use the bottom of a glass to press it firmly into the tray. I never rush this step.
For the Cheesecake Filling:
- 600g full-fat cream cheese, softened
- 150g granulated sugar
- 3 large eggs, room temperature
- 200ml heavy cream
- 1 teaspoon vanilla extract
Secret: I always use full-fat cream cheese. I let it sit at room temperature before mixing. Cold cream cheese creates lumps, and I want silky smooth filling.
For the Strawberry Topping:
- 250g fresh strawberries, chopped
- 3 tablespoons strawberry jam
- 1 tablespoon fresh lemon juice
Secret: I choose ripe, fragrant strawberries. If they smell sweet, they will taste sweet. The spoon of jam helps create that glossy finish without artificial gel.
How I Make It, Step by Step
I follow these steps calmly, without rushing.
- I preheat my oven to 170°C (340°F). I line a 9×13-inch baking tray with parchment paper, leaving some overhang so I can lift the cheesecake out easily later.
- I crush the digestive biscuits into fine crumbs. I mix them with melted butter until every crumb looks coated and slightly moist.
- I press this mixture firmly into the base of the tray. I make sure the layer feels even and compact. Then I place it in the refrigerator for 15–20 minutes to firm up.
- In a large bowl, I beat the softened cream cheese with sugar until smooth and creamy. I do not overmix — I just mix until everything looks silky.
- I add the eggs one at a time. I mix gently after each egg. I keep the speed low because too much air can cause cracks.
- I pour in the heavy cream and vanilla extract. I stir just until combined. The batter looks smooth and luxurious.
- I remove the chilled crust from the fridge and pour the cheesecake mixture over it. I smooth the top with a spatula.
- I bake the tray for 35–40 minutes. The center should look set but slightly wobbly. I never overbake it.
- I turn off the oven and let the cheesecake cool slowly. Then I let it cool completely at room temperature.
- I refrigerate it for at least 4 hours, but I prefer overnight. This waiting makes the texture perfect.
- For the topping, I gently heat strawberries, jam, and lemon juice in a small saucepan for 3–4 minutes. I stir softly until everything looks glossy.
- I let the topping cool, then I spread it evenly over the chilled cheesecake.
- I lift the cheesecake out using the parchment paper and slice it into neat squares.
Every time I cut into it, I admire those layers.
How I Serve It at Home
I usually serve Strawberry Cheesecake Tray Bake chilled, straight from the refrigerator. On warm days in Crete, this feels refreshing and light.
If I host a dinner, I place the squares on a simple white platter. I sometimes add a few fresh strawberry slices on top for decoration. When I want something extra special, I serve each square with a small spoon of whipped cream on the side.
For family Sundays, I keep it casual. I leave the tray in the kitchen and let everyone come for seconds. Children love it. Adults love it even more.
Storage, Reheating & Make-Ahead Tips
I store leftovers in the refrigerator, covered tightly. It stays fresh for up to 4 days. Honestly, in my house it never lasts that long.
If I want to freeze it, I freeze it without the strawberry topping. I wrap individual squares tightly in plastic wrap and place them in an airtight container. It keeps well for up to 2 months. I thaw it overnight in the refrigerator and add fresh topping before serving.
I never reheat this dessert. Cheesecake tastes best chilled or slightly cool.
If I prepare it for a gathering, I always make it the day before. The flavor deepens and the texture becomes even creamier.
100-Word Short Version
I make this Strawberry Cheesecake Tray Bake with a buttery biscuit base, creamy vanilla cheesecake filling, and a glossy fresh strawberry topping. I press crushed biscuits with melted butter into a tray, chill it, then pour over a smooth mixture of cream cheese, sugar, eggs, cream, and vanilla. I bake until just set, cool completely, and refrigerate for several hours. I top it with gently heated strawberries, jam, and lemon juice. I slice it into squares and serve chilled. It tastes rich, fresh, and perfect for sharing with family and friends.
Recipe Card Section
⏱️ Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Chill Time: 4 hours
Total Time: About 5 hours
🛒 Ingredients
300g digestive biscuits
150g unsalted butter, melted
600g full-fat cream cheese
150g granulated sugar
3 large eggs
200ml heavy cream
1 teaspoon vanilla extract
250g fresh strawberries
3 tablespoons strawberry jam
1 tablespoon lemon juice
👩🍳 Instructions
- Preheat oven to 170°C (340°F) and line a 9×13-inch tray with parchment paper.
- Mix crushed biscuits with melted butter and press into tray. Chill 15 minutes.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Stir in cream and vanilla.
- Pour over crust and smooth top.
- Bake 35–40 minutes until slightly wobbly in center.
- Cool completely, then refrigerate at least 4 hours.
- Heat strawberries, jam, and lemon juice for 3–4 minutes.
- Cool topping and spread over cheesecake.
- Slice and serve chilled.
📝 Notes
Use room temperature ingredients for smooth texture.
Do not overmix the batter.
Chill overnight for best flavor.
🍽️ Nutrition (per square, approximate)
Calories: 420 kcal
Fat: 30g
Carbohydrates: 32g
Protein: 6g
Sugar: 24g
Conclusion
When I make Strawberry Cheesecake Tray Bake, I do not just bake dessert. I create something that invites people to sit down, slow down, and enjoy a sweet moment together. I remember my grandmother’s hands guiding mine in the kitchen. I remember her telling me that food tastes better when I cook with love.
I hope you make this recipe in your own kitchen. I hope you share it with someone special. And I hope every creamy, strawberry-filled bite reminds you that simple recipes can create the warmest memories.
With love from my kitchen in Crete,
INAYA 🤍
Strawberry Cheesecake Tray Bake
- Total Time: 5 hours
- Yield: 12 squares 1x
Description
This Strawberry Cheesecake Tray Bake is a creamy, dreamy dessert layered with a buttery biscuit base, rich vanilla cheesecake filling, and a sweet fresh strawberry topping. Perfect for gatherings, parties, or family weekends, this easy tray bake cheesecake slices beautifully and tastes even better the next day. Simple ingredients, no complicated steps, and full of homemade flavor make this baked strawberry cheesecake an irresistible treat everyone will love.
Ingredients
- 300g digestive biscuits, crushed
- 150g unsalted butter, melted
- 600g full-fat cream cheese, softened
- 150g granulated sugar
- 3 large eggs
- 200ml heavy cream
- 1 teaspoon vanilla extract
- 250g fresh strawberries, chopped
- 3 tablespoons strawberry jam
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 170°C (340°F) and line a 9×13 inch baking tray with parchment paper.
- Mix the crushed digestive biscuits with melted butter until fully combined.
- Press the mixture firmly into the base of the tray to form an even crust. Chill for 15 minutes.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing gently after each addition.
- Pour in the heavy cream and vanilla extract, and mix until just combined.
- Pour the cheesecake batter over the chilled crust and smooth the top.
- Bake for 35–40 minutes until the center is set but slightly wobbly.
- Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.
- In a small saucepan, gently heat the strawberries, jam, and lemon juice for 3–4 minutes until glossy.
- Let the strawberry topping cool, then spread evenly over the chilled cheesecake.
- Slice into squares and serve.
Notes
For best results, use room temperature cream cheese to avoid lumps. You can substitute digestive biscuits with graham crackers. Store leftovers covered in the refrigerator for up to 4 days. This cheesecake freezes well without the topping for up to 2 months. Always chill thoroughly before slicing for clean, neat squares.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 24g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
