If you have ever dreamed of the perfect blend between creamy cheesecake and the bright, fresh essence of a classic strawberry shortcake, then you are in for a treat with this Strawberry Shortcake Cheesecake Recipe. It brings together the best of both worlds with a luscious creamy filling, a delicate strawberry layer, and a buttery crumb crust, all topped with a delightful shortcake crumb topping and whipped cream. Each bite offers a harmony of textures and flavors that feels both nostalgic and indulgent, making it a fantastic centerpiece for any celebration or simply a moment of sweet joy.
Ingredients You’ll Need
This Strawberry Shortcake Cheesecake Recipe calls for simple, everyday ingredients that come together beautifully. Each one plays an essential role, whether it’s adding richness, sweetness, or that perfect strawberry tang, and best of all, you probably already have most of them in your pantry or fridge.
- Golden sandwich cookies (about 24): Provides a buttery, crisp base and delightful texture for both crust and topping.
- Unsalted butter (9 tablespoons total): Gives a rich flavor and helps bind crumbs into a firm crust and crisp topping.
- Granulated sugar: Sweetens the crust, strawberry filling, and cheesecake to the perfect balance.
- Fine sea salt: Enhances all the flavors subtly and balances sweetness.
- Fresh strawberries (3½ cups total): The star ingredient, giving authentic strawberry flavor, brightness, and beautiful color.
- Lemon juice: Adds a lovely refreshing zing to the strawberry filling layer.
- Cornstarch: Thickens the strawberry filling to a luscious glaze-like texture.
- Full-fat cream cheese (24 oz): The foundation of the creamy cheesecake filling, for that rich, silky smooth bite.
- Sour cream (½ cup): Adds a subtle tang and creaminess that keeps the cheesecake perfectly balanced.
- Heavy cream (¾ cup total): Boosts richness in the filling and whips up into a dreamy topping.
- Pure vanilla extract: Brings warmth and depth to the cheesecake and whipped cream.
- Large eggs (3): Essential for structure and a smooth cheesecake bake.
- Powdered sugar: Sweetens the whipped cream topping delicately.
- Freeze-dried strawberries: Crushed into powder for a concentrated strawberry flavor and pretty pink color in the crumb topping.
How to Make Strawberry Shortcake Cheesecake Recipe
Step 1: Prepare the Pan
Before you dive into mixing everything, the pan prep is a must to ensure your cheesecake releases beautifully. Lightly grease a 9-inch springform pan and line the bottom with parchment paper; add a parchment strip to the sides for easy removal and clean edges. Then wrap the pan tightly in two layers of heavy-duty aluminum foil—this is your safeguard against water seeping in during the water bath baking, which is key for that perfectly smooth cheesecake texture.
Step 2: Make the Crust
Take your finely crushed golden sandwich cookies and mix them with melted butter, sugar, and salt until they resemble wet sand—this consistency will help your crust hold together nicely. Press this mixture firmly into the bottom of your prepared pan to create a compact, even base. Chill it while you prepare the delicious layers to come.
Step 3: Prepare the Strawberry Filling Layer
Combine fresh chopped strawberries, sugar, and lemon juice in a saucepan and cook until the berries start to soften and release their juices—it’s the beginning of that beautiful strawberry flavor explosion. Next, stir in a cornstarch slurry to thicken the mixture into a glossy, jam-like consistency. Once cooled and slightly chilled but still spreadable, this layer will add a sweet, tangy surprise in the cheesecake’s center.
Step 4: Make the Cheesecake Filling
Beat your softened cream cheese until velvety and smooth, then add sugar, sour cream, heavy cream, vanilla, and salt, mixing gently to keep the batter airy without overbeating. Incorporate eggs one at a time, mixing just enough to combine. This careful method ensures the cheesecake bakes evenly, with a creamy, luscious texture that melts in your mouth.
Step 5: Assemble Layers Before Baking
Pour half of the cheesecake batter onto your chilled crust, smooth it out, then dollop and gently swirl in about half to two-thirds of the strawberry filling. Top with the rest of the cheesecake batter, smooth the surface, and add the remaining strawberry mixture in small dots for a pretty marbled effect. This layering creates that glorious contrast and bursts of strawberry flavor within each slice.
Step 6: Bake the Cheesecake in a Water Bath
Using a bain-marie or water bath is essential for preventing cracks and ensuring even baking. Place your foil-wrapped pan into a roasting pan on the oven rack, pour boiling water around it so it reaches halfway up the sides, and bake at 325°F (160°C) for about 60–75 minutes. You’ll know it’s done when the edges are set but the center still has a slight wobble. Then, let it cool gradually in the oven to avoid sudden temperature changes.
Step 7: Cool and Chill Completely
After the oven cool-down, loosen the cheesecake edges to prevent cracking. Let it come to room temperature, then chill it in the refrigerator for at least 6 hours or overnight. This resting time allows the flavors to meld and the texture to fully set to that perfect creamy firmness.
Step 8: Make the Strawberry Shortcake Crumb Topping
Pulse golden sandwich cookies with crushed freeze-dried strawberries, sugar, and salt, then add melted butter until the mixture clumps like moist crumbs. Spread the crumbs out to firm up and become delightfully crisp. This topping is the crunchy, fruity crown for your cheesecake, adding irresistible texture and flavor.
Step 9: Whip Up the Cream Topping
Chill your bowl and beat cold heavy cream with powdered sugar and vanilla until soft to medium peaks form. This whipped cream topping adds a light, airy finish that balances the rich cheesecake layers beautifully.
Step 10: Unmold, Coat, and Garnish
Carefully remove the cheesecake from the springform pan, then press the crumb topping onto the sides and sprinkle over the top, leaving space in the center for piped whipped cream and fresh strawberry halves. This creates a stunning presentation with contrasting textures and bursts of color that will wow your guests before the first bite.
How to Serve Strawberry Shortcake Cheesecake Recipe
Garnishes
Top your cheesecake with freshly whipped cream and beautifully arranged fresh strawberry halves or slices. For an extra touch, sprinkle additional cookie crumbs or dust with freeze-dried strawberry powder. These simple garnishes elevate the cheesecake’s look and taste, making every slice a feast for the eyes and palate alike.
Side Dishes
Pair this Strawberry Shortcake Cheesecake Recipe with a light, fruity salad or a fresh berry compote for a refreshing contrast. A cup of herbal tea or sparkling water with lemon also complements the richness of the cheesecake perfectly, making your dessert experience even more balanced.
Creative Ways to Present
Try serving individual mini portions in clear jars layered with extra strawberry filling and whipped cream for a charming twist. Or create a cheesecake trifle by crumbling leftovers with berries and cream in a glass bowl. The possibilities are endless and wonderfully crowd-pleasing.
Make Ahead and Storage
Storing Leftovers
Keep any leftover strawberry shortcake cheesecake covered tightly in the refrigerator. It will stay fresh and delicious for up to 4–5 days, making it a perfect make-ahead dessert that still tastes like it’s freshly made.
Freezing
This cheesecake freezes well for up to one month. Wrap it securely in plastic wrap and aluminum foil to prevent freezer burn. When ready to eat, thaw it overnight in the fridge for the best texture and flavor.
Reheating
Since cheesecake is best served chilled, there is no need to reheat. If you prefer it softer, let it sit at room temperature for about 15 minutes before serving, but avoid microwaving as this can ruin the texture.
FAQs
Can I use different cookies for the crust and topping?
Absolutely! While golden sandwich cookies offer a nice buttery sweetness that pairs well with strawberries, other light cookies like shortbread or vanilla wafers can also work beautifully in this Strawberry Shortcake Cheesecake Recipe.
What if I don’t have freeze-dried strawberries for the crumb topping?
If freeze-dried strawberries aren’t available, you can omit them or substitute with finely chopped fresh or frozen strawberries, though the topping might be less crisp and vibrant in color.
How do I prevent cracks in my cheesecake?
Using a water bath bake and cooling the cheesecake gradually in the turned-off oven with the door slightly open are crucial steps; they regulate temperature and moisture, reducing the chances of cracks.
Can I make this cheesecake without a springform pan?
The springform pan is ideal for this recipe because it allows easy removal without disturbing the crust and layers. If you don’t have one, use a cake pan lined with parchment paper, but be extra gentle when unmolding.
Can I substitute fresh strawberries with frozen?
Fresh strawberries are best for this recipe for their bright flavor and texture. If using frozen, thaw and drain them well to avoid excess moisture, which could affect the strawberry layer consistency.
Final Thoughts
There is something undeniably magical about the Strawberry Shortcake Cheesecake Recipe—a perfect marriage of rich, creamy cheesecake with the fresh, tangy sweetness of strawberry shortcake. Whether you’re making it for a special celebration or a weekend treat, this dessert never fails to impress and delight. So gather your ingredients, embrace the joyful process, and prepare to share a truly memorable slice of happiness with your friends and family.
Print
Strawberry Shortcake Cheesecake Recipe
- Prep Time: 1h 0m
- Cook Time: 1h 0m
- Total Time: 8h 0m
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Shortcake Cheesecake is a luscious, layered dessert combining a buttery golden cookie crust, a creamy and fluffy cheesecake filling swirled with a vibrant strawberry layer, and topped with a crisp strawberry shortcake crumb topping and whipped cream. The cake is water-bath baked for a smooth texture and garnished with fresh strawberries for a perfect balance of sweetness and freshness, making it an impressive yet approachable treat for any occasion.
Ingredients
For the cheesecake crust:
- 2 cups (about 24) golden sandwich cookies (like Golden Oreos), finely crushed
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine sea salt
For the strawberry filling layer:
- 2 cups fresh strawberries, hulled and finely chopped
- 3 tablespoons granulated sugar
- 2 teaspoons lemon juice
- 2 teaspoons cornstarch
- 2 teaspoons cold water
For the cheesecake filling:
- 24 oz (3 blocks) full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 1/2 cup heavy cream, room temperature
- 1 tablespoon pure vanilla extract
- 3 large eggs, room temperature
- 1/4 teaspoon fine sea salt
For the strawberry shortcake crumb topping:
- 20 golden sandwich cookies (like Golden Oreos)
- 3 tablespoons freeze-dried strawberries, crushed into a powder
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine sea salt
For assembly and garnish:
- 1 cup heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh strawberries, hulled and sliced or halved
- Extra cookie crumbs or whole cookies (optional, for garnish)
- Extra freeze-dried strawberry dust (optional)
Instructions
- Prepare the pan: Lightly grease a 9-inch springform pan with butter or nonstick spray. Line the bottom with a round of parchment paper and optionally line the sides with parchment for easy release. Wrap the outside tightly with two layers of heavy-duty aluminum foil to prevent water seepage during baking.
- Make the crust: Combine finely crushed golden sandwich cookies, melted butter, sugar, and salt in a bowl until crumbs resemble wet sand. Press firmly into the bottom of the prepared pan using a flat-bottomed glass or measuring cup. Chill for 15–20 minutes.
- Prepare the strawberry filling layer: Cook chopped strawberries, sugar, and lemon juice over medium heat until softened and juicy, about 5–7 minutes. Whisk cornstarch and cold water to make a slurry and stir into strawberries; cook another 1–2 minutes until thickened. Mash lightly and cool to room temperature, then chill until slightly cold and spreadable.
- Make the cheesecake filling: Preheat oven to 325°F (160°C). Beat cream cheese until smooth and fluffy, add sugar and mix until combined. Add sour cream, heavy cream, vanilla, and salt, mixing just until smooth. Add eggs one at a time, mixing on low speed after each to avoid incorporating excess air. Tap bowl to release air bubbles.
- Assemble layers before baking: Pour half the cheesecake batter onto chilled crust and smooth. Spoon half to two-thirds of the strawberry mixture over top and gently swirl into batter. Pour remaining batter over and smooth surface. Dollop remaining strawberry mixture on top and lightly swirl for marbled effect.
- Bake the cheesecake in a water bath: Place foil-wrapped springform pan in a large roasting pan on oven rack. Carefully pour boiling water into roasting pan about halfway up the sides. Bake 60–75 minutes until edges are set and the center slightly wobbly. Turn off oven, prop door open, and cool cheesecake in oven for 45–60 minutes.
- Cool and chill completely: Remove cheesecake from water bath and foil. Run a thin knife around edges to loosen. Cool on wire rack for 1–2 hours at room temperature, then refrigerate covered for at least 6 hours or overnight.
- Make the strawberry shortcake crumb topping: Pulse cookies in a food processor until coarse crumbs. Add freeze-dried strawberry powder, sugar, and salt; pulse to combine. Drizzle in melted butter and pulse until mixture clumps with a moist crumb texture. Spread on parchment and air-dry or refrigerate briefly.
- Make the whipped cream topping: Beat cold heavy cream, powdered sugar, and vanilla in a chilled bowl until medium to stiff peaks form. Transfer to piping bag or keep in bowl for spreading.
- Unmold the cheesecake: Remove from refrigerator. Run a knife around edges and release springform ring. Transfer cheesecake to serving plate.
- Add the crumb coating: Press crumb mixture onto the sides and top edges of the cheesecake. Optionally sprinkle extra crumbs or freeze-dried strawberry dust over the top.
- Garnish with whipped cream and strawberries: Pipe or spoon whipped cream decoratively on top and around edges. Arrange fresh strawberry halves or slices on the whipped cream, piling some in center for effect. Add extra cookie crumbs or whole cookies if desired.
- Slice and serve: Use a large sharp knife dipped in hot water and dried between slices for clean cuts. Serve chilled. Store leftovers covered in refrigerator for up to 4–5 days.
Notes
- Using room temperature ingredients ensures a smooth cheesecake batter.
- Do not overmix once eggs are added to prevent cracks in the cheesecake.
- Water bath baking helps prevent cheesecake cracking and ensures creamy texture.
- Chilling the crust before assembling improves crust set and prevents sogginess.
- Freeze-dried strawberries in the crumb topping add intense flavor and color without moisture.
- Let the cheesecake cool gradually and fully chill for best texture and flavor development.
- For clean slices, warm your knife in hot water before every cut.
- This cheesecake is best eaten within 4–5 days when stored properly in the fridge.
