If you’ve ever dreamed of combining the creamy goodness of cheesecake with the nostalgic charm of strawberry shortcake, this recipe is your dream come true. It’s rich, indulgent, and bursting with strawberry flavor in every bite. Perfect for birthdays, celebrations, or just because—it’s guaranteed to impress.

Why You’ll Love This Recipe?

This Strawberry Shortcake Cheesecake is the best of both worlds. You get a smooth, tangy cheesecake base topped with sweet, vibrant strawberries and a buttery shortcake crumble. It’s the kind of dessert that looks like it came from a fancy bakery but is surprisingly simple to make at home.

Ingredients

Here’s a glimpse of what you’ll need to create this masterpiece. The full ingredient list is in the recipe card below.

Cream cheese
Graham crackers or shortbread cookies (for the crust)
Fresh strawberries
Whipped cream
Strawberry gelatin mix

Directions

Making the Crust

Crush the graham crackers or shortbread cookies into fine crumbs and mix them with melted butter. Press this mixture firmly into the bottom of a springform pan and bake for about 10 minutes. Let it cool while you prepare the filling.

Preparing the Cheesecake Filling

In a mixing bowl, beat cream cheese until smooth. Gradually add sugar, eggs, and vanilla extract, mixing until creamy. Pour this mixture over the cooled crust and bake until the cheesecake is set but slightly jiggly in the center.

Adding the Strawberry Layer

Prepare the strawberry gelatin mix according to the package instructions, then fold in sliced strawberries. Allow it to cool slightly before gently pouring it over the cheesecake layer. Chill in the refrigerator until set.

Making the Shortcake Crumble

In a food processor, blend a mix of crushed cookies and freeze-dried strawberries until crumbly. Sprinkle this generously over the chilled cheesecake for that signature shortcake finish.

Expert Tips and Tricks

For a no-bake version, skip the baked cheesecake layer and use a no-bake cheesecake filling instead.
Chill the cheesecake overnight for the best texture and flavor.
Use a water bath when baking to prevent cracks in the cheesecake.

Recipe Variations and Possible Substitutions

Swap strawberries for raspberries or mixed berries for a fun twist.
Add a layer of whipped cream on top for extra indulgence.
Use Oreo cookies for the crust if you prefer a chocolaty base.

Serving and Pairing Suggestions

Serve this cheesecake with a dollop of whipped cream and a fresh strawberry garnish. Pair it with a cup of hot coffee, a tall glass of cold milk, or even a refreshing sparkling rosé for a grown-up treat.

Storage and Reheating Tips

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge before serving.

FAQs

1. Can I use frozen strawberries instead of fresh?
Yes, just make sure to thaw and drain them well before using.

2. What’s the best way to slice cheesecake neatly?
Use a sharp knife dipped in warm water and wiped clean between slices.

3. Can I make this recipe gluten-free?
Absolutely! Use gluten-free cookies for the crust.

4. How do I prevent the cheesecake from cracking?
Bake it in a water bath and avoid overmixing the batter to reduce air bubbles.

Conclusion

This Strawberry Shortcake Cheesecake is a show-stopping dessert that tastes as amazing as it looks. With its creamy layers, sweet strawberry topping, and crunchy crumble, it’s pure indulgence in every bite. Perfect for any occasion, it’s sure to become a family favorite. Go ahead and treat yourself—you deserve it!

Strawberry Shortcake Cheesecake

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Author: Jake
Prep Time: 40 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This Strawberry Shortcake Cheesecake combines the best of two desserts: creamy cheesecake and the nostalgic flavors of strawberry shortcake. With layers of moist cake, luscious cheesecake, and a crunchy strawberry crumble topping, it’s a show-stopping treat for any occasion

Instructions

Make the Cheesecake Layer:
Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
Beat cream cheese and sugar until smooth. Add eggs and vanilla; mix until combined.
Pour batter into the prepared pan and bake for 35-40 minutes until the center is set. Cool completely and refrigerate.
Make the Cake Layers:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Whisk together flour, baking powder, and salt in a bowl.
In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well after each.
Gradually add dry ingredients, alternating with milk, and mix until smooth. Stir in vanilla.
Divide batter evenly between pans and bake for 25-30 minutes. Let cool completely.
Make the Strawberry Crunch Topping:
Mix crushed Oreos, butter, and freeze-dried strawberries until crumbly. Set aside.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a thin layer of frosting.
Add the cheesecake layer, then top with the second cake layer.
Frost the top and sides of the cake. Press the strawberry crunch topping onto the sides and top.

Notes

Chill the assembled cake for 1-2 hours before serving for clean slices.
You can substitute fresh strawberries for freeze-dried in the topping for a softer texture.

Nutrition

Serving Size: 1 slice
Calories: 560
Sugar: 42g
Sodium: 260mg
Fat: 29g
Saturated Fat: 17g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 67g
Fiber: 2g
Protein: 6g
Cholesterol: 125mg