If you are craving a dessert that perfectly blends the creamy richness of cheesecake with the fresh, fruity charm of classic strawberry shortcake, then this Strawberry Shortcake Cheesecake Recipe is sure to become your new favorite. Imagine luscious cream cheese, swirled with juicy strawberries, resting on a crisp graham cracker crust, then topped with a cloud of whipped cream and a unique strawberry shortcake crumb finish. Every bite delivers a delightful harmony of textures and flavors that feel like a summer celebration on your palate. Whether you’re making it for a special occasion or just because, this recipe brings pure joy to the table every single time.
Ingredients You’ll Need
To make this strawberry shortcake cheesecake, you only need a handful of straightforward ingredients, each playing an essential role in building a dessert that tastes as fabulous as it looks. From the tangy cream cheese that forms the base to the delicate fresh strawberries adding that burst of fruity sweetness, every component works in harmony to create something truly special.
- 2 cups graham cracker crumbs: Provides a buttery, crunchy crust that anchors the cheesecake.
- 1/2 cup unsalted butter, melted: Binds the crust ingredients together for that perfect firmness.
- 24 oz cream cheese, softened: The star ingredient delivering creamy richness and smooth texture.
- 1 cup granulated sugar: Sweetens the cheesecake while balancing the tanginess of the cream cheese.
- 3 large eggs: Helps set the cheesecake and adds a velvety consistency.
- 1 cup sour cream: Adds moisture and a slight tang, making the cheesecake luxuriously smooth.
- 1 teaspoon vanilla extract: Enhances the overall flavor with subtle warmth and aroma.
- 1/4 teaspoon salt: Amplifies the flavors and balances the sweetness.
- 2 cups fresh strawberries, hulled and diced: Fresh bursts of juicy fruit incorporated into the batter.
- 1 tablespoon sugar: Sweetens the strawberries slightly before folding them into the cheesecake.
- 1 cup heavy whipping cream: For the luscious, fluffy whipped topping.
- 1/4 cup powdered sugar: Sweetens the whipped cream for a smooth, melt-in-your-mouth finish.
- 1 teaspoon vanilla extract: Adds a delicate flavor note to the whipped cream topping.
- 2 cups shortcake crumbs: Made from crushed golden Oreos mixed with freeze-dried strawberries and butter; they provide a delightful crunchy contrast.
How to Make Strawberry Shortcake Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F. Mix the graham cracker crumbs and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust that will hold all the cheesecake goodness on top. Setting it aside lets you focus on making that rich cheesecake batter next.
Step 2: Make the Creamy Cheesecake Batter
In a large bowl, beat the softened cream cheese and granulated sugar together until silky and smooth, with no lumps. This is what gives the cheesecake its quintessential creamy texture. Add the eggs one by one, making sure to blend thoroughly after each addition to create a luscious batter. Then, fold in the sour cream, vanilla extract, and salt. This mixture is now smooth and dreamy, ready to welcome the strawberries.
Step 3: Incorporate the Strawberries
Lightly toss the diced strawberries with a tablespoon of sugar to give them a subtle sweetness and help bring out their natural juices. Gently fold the strawberries into the cheesecake batter, distributing their fresh flavor through every bite without overpowering the creamy base.
Step 4: Bake and Cool
Pour the batter over your prepared crust, smoothing the top with a spatula. Bake in the oven for 55 to 65 minutes, or until the center looks just set but slightly jiggles when nudged. This gentle jiggle is a sign of a perfectly creamy cheesecake. After baking, turn off the oven, crack the door open, and let the cheesecake cool inside for an hour to avoid cracks. Finally, chill it in the refrigerator for at least four hours or overnight to let the flavors meld and the texture firm up beautifully.
Step 5: Whip Up the Topping and Add the Final Touches
While your cheesecake is chilling, prepare the whipped cream topping by beating the heavy cream, powdered sugar, and vanilla extract together until you get stiff peaks — silky, fluffy, and just sweet enough. Spread this generously over the chilled cheesecake. Then, press the shortcake crumbs gently around the sides and sprinkle some on top for a delightful texture contrast and that hint of strawberry crunch you won’t be able to resist.
How to Serve Strawberry Shortcake Cheesecake Recipe
Garnishes
The whipped cream and shortcake crumb coating serve as the perfect canvas to garnish this cheesecake. Consider topping it off with a few whole fresh strawberries or even a light drizzle of strawberry syrup for extra flair. Adding a sprinkle of chopped mint leaves can bring a refreshing touch and elevate the presentation beautifully.
Side Dishes
This strawberry shortcake cheesecake shines best when it’s the star of the dessert table. That said, a light fruit salad or a scoop of vanilla bean ice cream on the side complements the creamy richness without overwhelming your palate. Fresh berries served alongside also amplify the berry theme delightfully.
Creative Ways to Present
To impress your guests, slice the cheesecake into neat portions and serve on delicate dessert plates with a dollop of whipped cream and some shortcake crumbs artistically scattered around. For a fun twist, try serving individual mini cheesecakes in clear glasses layered with extra strawberry slices and whipped cream for a charming parfait-style presentation.
Make Ahead and Storage
Storing Leftovers
The great news about this cheesecake is it keeps beautifully. Store leftovers in an airtight container or cover the springform pan with plastic wrap to prevent it from drying out or absorbing other fridge odors. It’s best consumed within 3 to 4 days for optimal freshness and flavor.
Freezing
If you want to make this dessert ahead of time even further, freezing is your friend. Wrap the cheesecake tightly in plastic wrap, then in aluminum foil, and freeze for up to one month. Thaw it in the fridge overnight before serving, then add fresh whipped cream and shortcake crumbs just before eating to maintain the best texture.
Reheating
Cheesecake is typically enjoyed chilled, so reheating is not recommended. Instead, take it out of the fridge about 15 minutes before serving to let it warm slightly, which helps all the flavors shine without losing that signature creamy mouthfeel.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries work best for their texture and bright flavor, you can use frozen strawberries if fresh are unavailable. Just be sure to thaw and drain them thoroughly to prevent extra moisture from affecting the cheesecake’s consistency.
What is the purpose of the sour cream in this recipe?
Sour cream adds a tangy depth and helps keep the cheesecake moist and creamy by balancing the richness of the cream cheese. It also contributes to a smooth texture that melts in your mouth.
Can I substitute the graham cracker crust with something else?
Absolutely! While the graham cracker crust is classic, you can substitute it with crushed digestive biscuits, vanilla wafer crumbs, or even crushed golden Oreos for a unique twist, just be sure to adjust the amount of butter to bind the crust well.
How do I prevent cracks on top of my cheesecake?
To avoid cracks, bake the cheesecake slowly at a low temperature and cool it gradually. Letting it cool in the oven with the door slightly open helps prevent sudden temperature changes that cause cracking.
Is this recipe suitable for vegetarians?
Yes, this Strawberry Shortcake Cheesecake Recipe is vegetarian-friendly as it contains no meat or gelatin, making it perfect for a wide range of dietary preferences.
Final Thoughts
There is something truly magical about this Strawberry Shortcake Cheesecake Recipe that brings the best of two beloved desserts into one unforgettable bite. From its creamy, dreamy filling bursting with fresh strawberries to the crunchy, flavorful shortcake crumb topping, this is a dessert that’s sure to leave you smiling and asking for seconds. I encourage you to give it a try soon—whether for a party, a special celebration, or just because you deserve a sweet treat. Once you taste it, I’m confident it will become a cherished favorite in your dessert repertoire.
Print
Strawberry Shortcake Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Shortcake Cheesecake combines a creamy cheesecake base with fresh strawberries and a unique shortcake crumb topping for a delightful summer dessert. The rich graham cracker crust pairs perfectly with the tangy cream cheese filling, while the whipped cream and strawberry shortcake crumbs add texture and flavor, creating an irresistible treat.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh strawberries, hulled and diced
- 1 tablespoon sugar
Whipped Topping
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Strawberry Shortcake Crumbs
- 20 golden Oreos, crushed
- 1/2 cup freeze-dried strawberries
- 3 tablespoons melted butter
Instructions
- Prepare the Crust: Preheat the oven to 325°F. In a bowl, combine graham cracker crumbs with melted butter until evenly mixed. Press the mixture firmly into the bottom of a 9-inch springform pan and set aside.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in the sour cream, vanilla extract, and salt until the batter becomes smooth and creamy. Gently fold in the diced strawberries that have been macerated with the tablespoon of sugar for extra sweetness.
- Bake the Cheesecake: Pour the cheesecake mixture over the prepared crust, smoothing out the top with a spatula. Place in the oven and bake for 55–65 minutes, or until the center is just set but still slightly jiggly. After baking, turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven after cooling and refrigerate for at least 4 hours or preferably overnight to fully set and develop flavors.
- Prepare the Whipped Cream Topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Make the Strawberry Shortcake Crumbs: Using a food processor, pulse the golden Oreos with freeze-dried strawberries until finely crushed. Stir in melted butter to bind.
- Assemble and Serve: Spread the whipped cream evenly over the chilled cheesecake. Press the strawberry shortcake crumbs around the sides of the cheesecake and sprinkle some on top for garnish. Slice and serve chilled for best flavor and texture.
Notes
- To make the shortcake crumbs, pulse 20 golden Oreos and 1/2 cup freeze-dried strawberries in a food processor, then mix in 3 tablespoons melted butter.
- Macerate the strawberries with a bit of sugar before folding them into the batter to enhance their sweetness and flavor.
- Ensure the cream cheese is properly softened to avoid lumps in the batter.
- Allow the cheesecake to cool slowly in the oven after baking to reduce the risk of cracks.
- Chilling the cheesecake overnight improves texture and flavor development.
