Strawberry Shortcake Cheesecake is the ultimate mash-up of two beloved desserts: the rich, creamy decadence of classic cheesecake and the fruity, fluffy lightness of strawberry shortcake. With a buttery graham cracker crust, luscious cheesecake filling, and a fresh strawberry topping layered with whipped cream and crumbles, this dessert is the showstopper your table needs.
Whether you’re hosting a dinner party, celebrating a birthday, or just craving a sweet treat, this cheesecake is as beautiful as it is delicious.
🧾 Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- 2 tbsp all-purpose flour
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and chopped
- ¼ cup granulated sugar
- 1 tbsp lemon juice
For the Whipped Cream:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Optional Shortcake Crumble:
- 1 cup vanilla wafer crumbs or golden Oreos, crushed
- 2 tbsp unsalted butter, melted
- 1 tbsp strawberry gelatin powder (for color/flavor)
👩🍳 Instructions
1. Make the Crust
Preheat your oven to 325°F (160°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add vanilla extract and eggs, one at a time, beating well after each. Mix in the sour cream and flour until fully combined.
Pour the cheesecake batter over the cooled crust and smooth the top.
Bake in a water bath (place the springform pan in a larger pan filled halfway with hot water) for 50–60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let it cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
3. Make the Strawberry Topping
In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for 5–7 minutes until the berries break down and the mixture thickens slightly. Let cool completely.
4. Make the Whipped Cream
Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Keep refrigerated until ready to use.
5. Optional Shortcake Crumble
Mix vanilla wafer crumbs (or crushed golden Oreos) with melted butter and strawberry gelatin powder until crumbly. Spread onto a baking sheet and toast at 300°F (150°C) for 10 minutes if desired. Let cool.
6. Assemble the Cake
Spread the strawberry topping evenly over the chilled cheesecake. Pipe or spoon whipped cream around the edges or across the top. Sprinkle with crumble topping for that shortcake crunch.
🕒 Prep & Cooking Time
- Prep Time: 30 minutes
- Cooking Time: 60 minutes
- Chill Time: 4 hours minimum
- Total Time: ~6 hours (including chilling)
🍰 Servings & Storage
- Serves: 10–12
- Storage: Refrigerate covered for up to 5 days. Best served chilled.
💡 Tips for Success
- Use room-temperature cream cheese for a smoother filling.
- Don’t overmix the batter—this helps prevent cracks.
- A water bath keeps the cheesecake moist and prevents surface cracks.
- Customize the topping with raspberries, blueberries, or strawberry preserves if fresh berries aren’t available.
Final Thoughts
This Strawberry Shortcake Cheesecake is more than a dessert—it’s a celebration of creamy indulgence and fruity brightness. Perfect for summer gatherings, birthdays, or anytime you want to impress, this dessert is both nostalgic and decadent.