If you’re dreaming of a showstopping dessert that wraps up spring and summer in every single bite, this Strawberry Shortcake Cheesecake is going to steal your heart. Imagine the creamy lushness of classic cheesecake meeting layers of strawberry-swirled bliss and buttery cookie crunch—all brightened by bursts of sweet, fresh berries. This recipe is a pure celebration: it’s easy to assemble with a few staple ingredients, gorgeous enough for any special occasion, and every forkful tastes like strawberries and sunshine. Whether you grew up loving strawberry shortcake or are a cheesecake superfan, this Strawberry Shortcake Cheesecake brings both together in the happiest way possible.
Ingredients You’ll Need
Gathering the right ingredients truly makes this recipe shine. You’ll find that each component plays an essential role: from rich, velvety cream cheese to the vibrant punch of strawberries, and an irresistibly crunchy cookie base. The magic lies in the way simple elements combine into a knock-your-socks-off masterpiece.
- Crushed golden Oreos or shortbread cookies (2 cups): This forms the sweet, buttery crust that gives each bite a nostalgic shortcake vibe. Golden Oreos deliver a classic crunch, while shortbread adds irresistible softness—use what you love!
- Unsalted butter, melted (½ cup + 2 tbsp for topping): Butter binds the cookie crumbs for a sturdy crust and gives the cookie topping extra melt-in-your-mouth richness.
- Cream cheese, softened (3 packages, 8 oz each): The star of your filling! Softened cream cheese creates a lusciously smooth, tangy and creamy center.
- Granulated sugar (1 cup): The right touch of sweetness that lets the strawberry flavor pop without overpowering.
- Sour cream (1 cup): Adds moisture and gentle tanginess, balancing all the richness of the cheesecake.
- Large eggs (3): These provide stability and help the cheesecake set with a dreamy, silky texture. Add them one at a time for the smoothest finish.
- Vanilla extract (1 teaspoon): A splash of pure vanilla rounds out all the bright, creamy flavors.
- Fresh strawberries, diced (2 cups): Juicy, vibrant, and as summery as can be. Choose ripe berries for maximum flavor.
- Strawberry jam (2 tablespoons): Mixing this with the berries creates a glossy, tangy-sweet swirl through the filling (plus, a little extra never hurts—see notes!).
- Heavy cream (1 cup): Whipped to cloud-like peaks, it becomes the dreamy base for that crunchy topping.
- Powdered sugar (¼ cup): This sweetens and stabilizes your whipped cream, making it ready for topping.
- Freeze-dried strawberries, crushed (½ cup): Intensely flavored and deeply pink, they add color, tartness, and crunch to the topping—so much fun!
- Fresh strawberries (for garnish): Sliced or halved, they make the finished cheesecake look as sensational as it tastes.
How to Make Strawberry Shortcake Cheesecake
Step 1: Prepare the Crust
Preheat your oven to 325°F (160°C). Combine crushed golden Oreos or shortbread cookies with the melted butter in a medium bowl, stirring until the mixture is evenly moistened and resembles wet sand. Press this mixture firmly and evenly into the bottom of a greased 9-inch springform pan, using the flat bottom of a measuring cup for a crisp, even layer. Bake for 10 minutes so it sets up golden and delicious, then let it cool completely while you move on to the filling.
Step 2: Mix the Cheesecake Filling
In a large mixing bowl, use a hand or stand mixer to beat the softened cream cheese with the granulated sugar until the mixture is smooth, light, and creamy (no lumps should remain—that’s the secret!). Next, blend in the sour cream, followed by the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until everything is just combined; be careful not to overmix, which can create air bubbles in your Strawberry Shortcake Cheesecake.
Step 3: Add the Strawberries
In a separate bowl, toss your diced fresh strawberries with the strawberry jam, coating each piece in that shiny, flavor-packed glaze. Gently fold the berry mixture into your cheesecake batter, being careful not to crush the berries. This step adds gorgeous swirls and little pockets of fruit in every bite.
Step 4: Bake the Cheesecake
Pour your batter over the cooled crust in the pan, smoothing the top with an offset spatula. Place the pan in the oven and bake for 55 to 65 minutes, until the center is just set and slightly wobbly—the edges should look dry, but don’t overbake. Turn off the oven, crack the door open, and let your Strawberry Shortcake Cheesecake cool inside for 1 hour; this helps prevent cracks by cooling the cake gently.
Step 5: Chill Completely
Once the cheesecake has cooled in the oven, transfer it to the refrigerator and let it chill for at least 4 hours or overnight. This chilling time is non-negotiable! It ensures the cake sets up for those neat, creamy slices and allows all the flavors to meld beautifully.
Step 6: Make the Topping
While your cheesecake chills, stir together the remaining crushed cookies, the crushed freeze-dried strawberries, and 2 tablespoons of melted butter in a bowl. Whip the heavy cream with the powdered sugar until stiff peaks form—this should look airy and billowy, but still hold its shape. When you’re ready to serve, spread the whipped cream over the cooled cheesecake and sprinkle generously with the cookie-strawberry topping. A handful of fresh strawberries makes it absolutely irresistible!
How to Serve Strawberry Shortcake Cheesecake
Garnishes
For a truly stunning centerpiece, decorate your Strawberry Shortcake Cheesecake with freshly sliced or halved strawberries. Tuck a few berries around the edge or mound them in the center for that just-picked, farmstand feel. If you’d like an extra pop, a few mint sprigs or a dusting of powdered sugar always look elegant and inviting.
Side Dishes
This creamy, fruit-studded dessert pairs perfectly with a light sparkling wine, lemonade, or a generous mug of coffee. If you’re serving it at a summer party, a bowl of freshly sliced peaches or a platter of vibrant berries alongside will complete the color and flavor palette beautifully. Keep things simple: let the Strawberry Shortcake Cheesecake take center stage!
Creative Ways to Present
For a playful twist, cut your cheesecake into petite squares for a dessert bar, or serve slices in mason jars with extra whipped cream and cookie crumbs layered in. Individual mini cheesecakes made in muffin tins are just as swoon-worthy! You can even serve slices with a scoop of strawberry sorbet for an ultra-refreshing finish on hot days.
Make Ahead and Storage
Storing Leftovers
Any leftover Strawberry Shortcake Cheesecake will keep beautifully in the fridge for up to 4 days. Cover the pan tightly with plastic wrap or transfer slices to an airtight container. The crust may soften a little over time, but the flavors only get better as they mingle.
Freezing
Need to plan ahead? This cheesecake freezes like a dream! Just make sure to leave off the whipped cream and crunchy topping until you’re ready to serve. Wrap the chilled cheesecake tightly in plastic wrap and a layer of foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before adding toppings and enjoying.
Reheating
No need to actually reheat your Strawberry Shortcake Cheesecake, but if you like it slightly warmer, let a slice sit out at room temperature for about 20 to 30 minutes before enjoying. This lets the texture soften a bit and brings out the flavors without melting the whipped cream topping.
FAQs
Can I use frozen strawberries if fresh aren’t available?
Absolutely! Thaw the strawberries completely and pat them dry with paper towels to avoid excess liquid in your cheesecake. You may want to use a bit less jam if your berries are especially juicy.
How do I prevent my cheesecake from cracking?
For a smooth, crack-free top, don’t overmix your batter and always chill your Strawberry Shortcake Cheesecake gradually. Letting it cool in the oven with the door cracked is a big help. If you do see a crack or two, just hide them with extra whipped cream and strawberries—no one will ever know!
Can I make this recipe gluten free?
Definitely! Simply swap in your favorite gluten-free cookies for the crust and topping. Everything else in the recipe is naturally gluten-free, so you can share this summery treat with everyone.
Is there a shortcut for the topping?
For a quick fix, use store-bought whipped topping and crushed strawberry wafer cookies. It won’t have quite the same flavor punch as freeze-dried berries, but it will still look and taste delightful on your Strawberry Shortcake Cheesecake.
Can I add more strawberry flavor?
You bet! Swirl a few extra spoonfuls of strawberry jam into the cheesecake batter before baking, or add a layer of thinly sliced strawberries on top before decorating with whipped cream and cookie crumbs for extra punch.
Final Thoughts
Every bite of this Strawberry Shortcake Cheesecake is an invitation to celebrate: silky, sweet, and bursting with berry flavor and cookie crunch. Give it a try—you’ll fall in love with how simple it is to make, and how special it feels to serve. Share a slice with friends, or sneak one all to yourself (I won’t tell)!
Print
Strawberry Shortcake Cheesecake Recipe
- Total Time: 5 hours 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the heavenly combination of strawberry shortcake and creamy cheesecake with this decadent dessert recipe. A buttery cookie crust supports a luscious cheesecake filling infused with fresh strawberries, topped with a delightful strawberry and cookie crumble.
Ingredients
Cheesecake:
- 2 cups crushed golden Oreos or shortbread cookies
- ½ cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, diced
- 2 tablespoons strawberry jam
- 1 cup heavy cream
- ¼ cup powdered sugar
Topping:
- 1 cup crushed golden Oreos or shortbread cookies
- ½ cup freeze-dried strawberries, crushed
- 2 tablespoons unsalted butter, melted
- Fresh strawberries, for garnish
Instructions
- Prepare Crust: Preheat oven to 325°F (160°C). Mix crushed cookies and melted butter, press into a greased 9-inch springform pan, and bake for 10 minutes. Cool.
- Make Cheesecake Filling: Beat cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla. Toss strawberries with jam, fold into batter. Pour over crust and bake 55-65 minutes.
- Chill Cheesecake: Cool in the oven, then refrigerate for at least 4 hours or overnight.
- Prepare Topping: Mix crushed cookies, freeze-dried strawberries, and butter. Spread whipped cream over chilled cheesecake, sprinkle topping, and garnish with strawberries.
Notes
- For extra strawberry flavor, swirl additional jam into the cheesecake batter before baking.
- Freezes well if wrapped tightly without toppings.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 35g
- Sodium: 380mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
