Strawberry Shortcake Cheesecake: A Sweet Slice of Summer Bliss
Strawberry shortcake cheesecake in one show-stopping dessert that steals the spotlight at any table. This dreamy fusion brings together buttery shortcake layers, velvety cheesecake, and bursts of fresh strawberries in every bite. The contrast of rich and fruity flavors creates a perfect balance that feels light yet indulgent. Each layer offers something to savor—crunch, cream, and berry-bright freshness. Serve it chilled for a refreshing treat or dress it up with whipped cream for a festive finish. Whether for birthdays, brunches, or weekend cravings, this dessert never disappoints. Friends will ask for seconds. Family will ask for the recipe. No fancy techniques or hard-to-find ingredients stand in your way. Just classic flavors, stacked with style and love. Dessert doesn’t need drama. It just needs strawberries, cheesecake, and that irresistible shortcake charm. Ready for a slice that disappears faster than you can say “summer favorite”? This recipe delivers.
Ingredients for Strawberry Shortcake Cheesecake
For the Shortcake Crust Layer:
- 2 cups crushed shortbread cookies or golden Oreos
- 6 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
For the Cheesecake Layer:
- 3 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
For the Strawberry Topping:
- 1 ½ cups fresh strawberries (chopped)
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Whipped Cream (Optional):
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the Crumble Topping:
- 1/2 cup crushed shortbread cookies
- 1/2 cup freeze-dried strawberries
- 2 tablespoons butter (melted)
Equipment Needed
- 9-inch springform pan
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Food processor or zip-top bag and rolling pin (for crushing cookies)
- Small saucepan (for strawberry topping)
- Wire cooling rack
- Baking sheet (optional, for water bath)
- Aluminum foil (to wrap the springform pan if using water bath)
- Offset spatula or butter knife (for spreading layers)
- Whisk
- Knife and cutting board (for slicing strawberries)
Step By Step Guide
Step 1: Prepare the Crust
Start by crushing 2 cups of shortbread cookies or golden Oreos into fine crumbs using a food processor. No food processor? Place the cookies in a zip-top bag and crush them with a rolling pin. Transfer the crumbs to a mixing bowl and add 6 tablespoons of melted butter and 2 tablespoons of sugar. Stir until the mixture resembles wet sand. Press the crust firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup or glass. Chill the crust in the freezer for 15 minutes while you prepare the filling.
Step 2: Preheat the Oven
Set your oven to 325°F (163°C). If you plan to bake your cheesecake using a water bath, wrap the outside of the springform pan with aluminum foil to prevent leaks. Place a large pan or baking dish on the lower oven rack and fill it halfway with hot water to create steam during baking. This prevents cracks and keeps the cheesecake creamy.
Step 3: Make the Cheesecake Filling
In a large bowl, beat 3 packages of softened cream cheese until smooth using an electric mixer. Add 1 cup of granulated sugar and mix until creamy and lump-free. Add 1/4 cup of sour cream and 1 teaspoon of vanilla extract. Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl between steps to ensure an even, smooth batter.
Step 4: Bake the Cheesecake Layer
Pour the cheesecake batter over the chilled crust and smooth the top with a spatula. Place the springform pan on the middle oven rack. Bake for 55–65 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling prevents surface cracks.
Step 5: Cool and Chill
After the hour in the oven, remove the cheesecake and place it on a wire rack to cool to room temperature. Once cooled, transfer it to the refrigerator and chill for at least 4 hours or overnight. This chilling step firms up the texture and enhances the flavor.
Step 6: Prepare the Strawberry Topping
While the cheesecake chills, add 1½ cups of chopped strawberries, 2 tablespoons of sugar, and 1 tablespoon of lemon juice to a small saucepan. Cook over medium heat until the strawberries begin to break down, about 5 minutes. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry, then stir it into the saucepan. Continue cooking until the mixture thickens. Remove from heat and let it cool completely.
Step 7: Make the Crumble Topping
In a small bowl, combine 1/2 cup crushed shortbread cookies and 1/2 cup freeze-dried strawberries. Add 2 tablespoons of melted butter and stir to coat evenly. The crumble should be slightly sticky and colorful. Set aside until you’re ready to decorate.
Step 8: Make Whipped Cream (Optional)
In a chilled mixing bowl, beat 1 cup of heavy cream with 3 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract. Whip on high speed until stiff peaks form. Keep the whipped cream refrigerated until ready to use.
Step 9: Assemble the Cheesecake
Once the cheesecake is fully chilled, spread the strawberry topping evenly over the top. Add dollops or swirls of whipped cream around the edge using a piping bag or spoon. Sprinkle the strawberry shortcake crumble over the top and sides of the cheesecake for extra texture and visual appeal.
Step 10: Slice and Serve
Carefully remove the cheesecake from the springform pan and place it on a serving plate. Use a sharp knife dipped in hot water and wiped clean to make clean slices. Serve each piece with extra whipped cream or fresh berries for a beautiful finish. Enjoy every layer of creamy, fruity goodness!
Tips & Tricks
Use Room Temperature Ingredients
Cream cheese, eggs, and sour cream blend more smoothly when they’re at room temperature. Cold ingredients can create lumps and uneven texture in the cheesecake batter.
Avoid Overmixing the Batter
Mix just until the ingredients come together. Overmixing can add too much air, which causes cracks or sinking in the center as the cheesecake cools.
Line the Pan for Easy Removal
Place a round piece of parchment paper on the bottom of the springform pan. This makes it easier to lift and serve the cheesecake later without sticking.
Chill Overnight for Best Flavor
The cheesecake tastes even better the next day. Let it set in the fridge overnight so the flavors meld and the texture becomes firm and creamy.
Make the Crumble Fresh
Add the crumble topping just before serving to keep it crunchy. If made too early, the butter and moisture may soften it.
Use Freeze-Dried Strawberries for Bright Color
They give the crumble a strong strawberry flavor and a beautiful pop of color without adding moisture that could make it soggy.
Cut Clean Slices Every Time
Dip a sharp knife into hot water, wipe it clean, and slice. Repeat between each cut for neat, bakery-style pieces.
FAQs
1. Can I make this cheesecake ahead of time?
Yes, absolutely! This cheesecake actually tastes better when it’s allowed to chill overnight. You can make it a day or two in advance and store it in the refrigerator until you’re ready to serve.
2. Can I use a different type of cookie for the crust?
Yes! Feel free to swap shortbread or Oreos for other types of cookies like graham crackers or vanilla wafers. Just be sure to crush them finely and adjust the butter and sugar quantities if needed.
3. How do I prevent cracks from forming on my cheesecake?
Baking your cheesecake at a lower temperature and letting it cool slowly inside the oven helps prevent cracks. You can also bake it in a water bath to keep the texture smooth and creamy.
4. Can I freeze this cheesecake?
Yes, you can! After it’s fully cooled, wrap the cheesecake tightly in plastic wrap and foil. It will last in the freezer for up to 2 months. To serve, let it thaw in the fridge overnight.
5. What’s the best way to store leftover cheesecake?
Store leftover cheesecake in an airtight container in the fridge for up to 4-5 days. If you’ve already added the strawberry topping, it’s best to store it separately and add it fresh when serving.
Conclusion
Strawberry Shortcake Cheesecake is the ultimate dessert to elevate any occasion. The buttery shortcake crust, smooth cheesecake layer, and fresh strawberry topping create a sweet, refreshing treat that will quickly become a favorite. With simple ingredients and easy-to-follow steps, this dessert combines the best elements of two beloved classics. Whether you’re preparing for a family gathering, a birthday, or just craving something indulgent, this cheesecake delivers every time. Give it a try and watch it disappear in no time!
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