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This dessert combines the best of two worlds: a creamy cheesecake base and the bright, fresh flavors of strawberry shortcake. With a buttery cookie crust, silky cheesecake filling, a sweet strawberry layer, and a crumbly shortcake topping — it’s a treat that feels both homestyle and elegant. It’s perfect for celebrations, cozy coffee-afternoons, or whenever you’re in the mood for cake that’s both comforting and special.
Why You’ll Love This Recipe
You’ll love this cheesecake if you enjoy a balance of creamy richness and fresh fruitiness. The crunchy cookie crust gives a satisfying base, while the cheesecake filling stays smooth and velvety. The strawberry layer adds a burst of freshness and sweetness, and the shortcake crumble topping provides a lovely contrasting crunch. It’s a dessert that’s beautiful to serve and impressive to the palate — an ideal blend of indulgence and comfort. Plus, it’s flexible: you can swirl the strawberry layer in or spread it on top, adjust sweetness, or swap toppings to match your mood.
Preparation and Cooking Time
Prep Time: around 20–25 minutes
Bake Time: about 55–70 minutes (depending on oven)
Cooling & Chilling Time: at least 4 hours — ideally overnight for best texture
Total Time: about 5–6 hours with chilling included
Ingredients
Crust
- 2 cups vanilla wafer cookies or graham crackers, finely crushed
- 2 tablespoons granulated sugar
- ½ cup (about 115 g) unsalted butter, melted
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (optional, for extra flavor)
Cheesecake Filling
- 24 oz (≈ 675 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- ¾ cup (180 ml) sour cream, room temperature
- ¼ cup (≈ 60 ml) heavy cream
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- Optional: 1 teaspoon lemon zest for a brighter flavor
- Pinch of salt
Strawberry Layer
- 2 cups fresh strawberries, hulled and sliced (plus extra for topping)
- ⅓ cup (≈ 70 g) sugar
- 1–2 tablespoons lemon juice (to taste)
- 1 teaspoon vanilla extract
- Optional thickener: 1 teaspoon cornstarch mixed with 2 teaspoons cold water
Shortcake Crumble Topping
- ¾ cup (≈ 95 g) all-purpose flour
- ¼ cup (≈ 30 g) cornstarch
- ¼ cup (≈ 50 g) granulated sugar
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed (≈ 85 g)
- 1 teaspoon vanilla extract
- Optional: 2–3 tablespoons crushed vanilla sandwich cookies or vanilla wafers for extra crunch
Optional Whipped Cream
- 1 cup (≈ 240 ml) heavy cream, very cold
- 2–3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prepare Pan and Crust
Preheat your oven to 325 °F (160 °C). Grease a 9-inch (23 cm) springform pan. Wrap the outside of the pan tightly in heavy-duty foil (double layer) to protect against water if you do a water bath.
Crush the cookies (vanilla wafers or graham crackers) into fine crumbs. Mix crumbs with sugar, salt, melted butter, and optional vanilla until the mixture holds together when pressed. Press the crumb mixture firmly into the bottom of the pan (and slightly up the sides, if desired). Bake for 8–10 minutes until lightly golden and fragrant. Let it cool while preparing the filling.
Step 2: Make the Strawberry Layer
In a small saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and begin to soften (about 5–7 minutes). If you want a thicker sauce, stir in a cornstarch slurry and cook another 1–2 minutes until it thickens slightly. Remove from heat, stir in vanilla, and cool to room temperature. This mixture can be swirled into the cheesecake batter or reserved as a topping.
Step 3: Prepare Cheesecake Batter
In a large bowl (or using a stand mixer), beat the softened cream cheese until smooth and lump-free. Add sugar and beat until creamy. Mix in sour cream, heavy cream, vanilla extract, lemon juice (and zest if using), and salt on low speed just until combined. Add eggs one at a time, mixing on low speed after each until just incorporated — avoid overbeating to prevent cracks. The batter should be thick and smooth.
Step 4: Assemble the Cheesecake
Pour about two-thirds of the cheesecake batter into the cooled crust and smooth the surface. Spoon dollops of the cooled strawberry mixture across the batter (use about half of it), then gently swirl with a knife or skewer for a marbled effect. Pour the remaining cheesecake batter on top and smooth again. If you like, add a few more spoonfuls of strawberry on top and swirl lightly.
Set up a water bath: place the foil-wrapped springform pan into a large roasting pan and pour hot water until it reaches halfway up the sides of the springform pan. Carefully transfer to the oven.
Step 5: Bake and Cool Gently
Bake at 325 °F (160 °C) for 55–70 minutes, depending on your oven. The cheesecake is done when the edges are set but the center is still slightly wobbly when gently shaken — it should not be liquid, just softly jiggly. Once done, turn off the oven and crack the door open. Let the cheesecake cool inside for about 45–60 minutes — this gradual cooling helps prevent cracks. Then remove from the oven and allow to cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours — overnight chill is ideal.
Step 6: Make the Shortcake Crumble
While the cheesecake chills, prepare the crumble topping. In a bowl, whisk together flour, cornstarch, sugar, and salt. Add the cold cubed butter and vanilla. Use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until coarse, pea-sized crumbs form. Spread the crumbs evenly on a parchment-lined baking sheet and bake at 350 °F (175 °C) for 10–15 minutes, stirring once halfway — bake until lightly golden and crisp. Once cooled, optionally stir in a few crushed vanilla cookies for extra texture.
Step 7: Whip the Cream (Optional)
If you want whipped cream topping, chill a bowl and beat the heavy cream until it starts to thicken. Add powdered sugar and vanilla, and continue whipping until it reaches soft to medium peaks (fluffy and spreadable). You can pipe or spread this over the cheesecake when serving.
Step 8: Decorate and Serve
When the cheesecake has chilled and set, run a thin knife around the edge of the pan and remove the springform ring. Transfer the cheesecake to a serving plate or cake stand. Spread or spoon the remaining strawberry sauce (or arrange fresh sliced strawberries) over the top, leaving a small edge if you plan to pipe whipped cream. Sprinkle the cooled shortcake crumble generously over the strawberry layer, letting some fall over the sides for a rustic effect. Pipe whipped cream rosettes around the edge if using. Slice and serve chilled — for clean slices, dip a sharp knife in hot water before cutting, wiping it clean between slices.
How to Serve
For a refined presentation, serve chilled slices with a small drizzle of leftover strawberry sauce and a dusting of crumble on the plate. A mint sprig or a few fresh strawberry slices add a nice touch. Pair the cheesecake with coffee, espresso, light tea, or even a dessert wine. Because the cake is richer, smaller slices go a long way — perfect for dessert tables or gatherings.
Variations
You can adapt this recipe in several delicious ways:
- Add extra lemon zest to the cheesecake and lemon juice to the strawberry sauce for a refreshing, citrusy version.
- Skip the swirl and simply layer the strawberry mixture on top for a cleaner look.
- Replace strawberries with mixed berries (raspberries, blueberries, blackberries) for a colorful mixed berry cheesecake.
- Fold a handful of mini chocolate chips into the batter or drizzle melted dark chocolate over the top for a chocolate-berry twist.
- For a no-bake version (great for hot weather), use a no-bake cheesecake filling (cream cheese + whipped cream + gelatin or pudding) on the cookie crust, then top with fresh fruit and crumble. Texture will be lighter — but still delicious.
Tips for Best Results
Use room-temperature cream cheese, sour cream, heavy cream and eggs — this ensures a smooth, lump-free filling. As soon as you add eggs, mix gently and avoid overbeating to prevent cracks. A water bath during baking gives a creamier, crack-free cheesecake. Chill the cake overnight for the best texture and flavor. For clean slices, use a hot, wet knife and wipe between cuts. If you prefer less sweetness, reduce the sugar in the cheesecake filling and strawberry layer slightly — the natural flavor of strawberries will come through beautifully.
Storage and Freezing
Cover and refrigerate leftovers for up to 4–5 days. For longer storage, you can freeze the cheesecake (without fresh fruit topping or whipped cream). Wrap tightly in plastic and foil, and freeze for up to 1–2 months. Thaw overnight in the fridge before serving, then add fresh fruit, crumble, or whipped cream as desired. Individual slices freeze nicely too — a convenient treat for later.
FAQs
Can I use frozen strawberries instead of fresh?
Yes — thaw them and drain excess liquid, then cook them into the strawberry layer as required. Fresh strawberries for topping will improve appearance and texture.
Do I need to use a water bath?
It’s strongly recommended. The gentle heat and humidity prevent cracks and ensure a silky, smooth cheesecake.
Can I skip the crumble topping?
Yes — the cheesecake will still taste great. You can top with fresh strawberries, a dusting of powdered sugar, chocolate drizzle, or leave it plain for a classic look.
Is this cheesecake very sweet?
You can adjust sweetness: reduce sugar in filling or in the strawberry layer, or use less crumble on top. The lemon juice and sour cream add balance so it doesn’t feel overly sugary.
Conclusion
This Strawberry Shortcake Cheesecake brings together the cozy familiarity of shortcake with the luxurious texture of cheesecake. With its buttery crust, creamy filling, bright strawberry layer, and crunchy crumble topping, it’s a dessert that feels festive and indulgent — perfect for birthdays, holidays, or simply treating yourself. Its layered textures and flavors make every bite special; its make-ahead resting time makes it practical for hosting too. Once you try it, this cheesecake will likely become a cherished go-to for any celebration.
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Strawberry Shortcake Cheesecake
Ingredients
Crust
- 2 cups vanilla wafer cookies or graham crackers, finely crushed
- 2 tablespoons granulated sugar
- ½ cup (about 115 g) unsalted butter, melted
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (optional, for extra flavor)
Cheesecake Filling
- 24 oz (≈ 675 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- ¾ cup (180 ml) sour cream, room temperature
- ¼ cup (≈ 60 ml) heavy cream
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- Optional: 1 teaspoon lemon zest for a brighter flavor
- Pinch of salt
Strawberry Layer
- 2 cups fresh strawberries, hulled and sliced (plus extra for topping)
- ⅓ cup (≈ 70 g) sugar
- 1–2 tablespoons lemon juice (to taste)
- 1 teaspoon vanilla extract
- Optional thickener: 1 teaspoon cornstarch mixed with 2 teaspoons cold water
Shortcake Crumble Topping
- ¾ cup (≈ 95 g) all-purpose flour
- ¼ cup (≈ 30 g) cornstarch
- ¼ cup (≈ 50 g) granulated sugar
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed (≈ 85 g)
- 1 teaspoon vanilla extract
- Optional: 2–3 tablespoons crushed vanilla sandwich cookies or vanilla wafers for extra crunch
Optional Whipped Cream
- 1 cup (≈ 240 ml) heavy cream, very cold
- 2–3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 325 °F (160 °C). Grease a 9-inch (23 cm) springform pan. Wrap the outside of the pan tightly in heavy-duty foil (double layer) to protect against water if you do a water bath.
Crush the cookies (vanilla wafers or graham crackers) into fine crumbs. Mix crumbs with sugar, salt, melted butter, and optional vanilla until the mixture holds together when pressed. Press the crumb mixture firmly into the bottom of the pan (and slightly up the sides, if desired). Bake for 8–10 minutes until lightly golden and fragrant. Let it cool while preparing the filling.
In a small saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and begin to soften (about 5–7 minutes). If you want a thicker sauce, stir in a cornstarch slurry and cook another 1–2 minutes until it thickens slightly. Remove from heat, stir in vanilla, and cool to room temperature. This mixture can be swirled into the cheesecake batter or reserved as a topping.
In a large bowl (or using a stand mixer), beat the softened cream cheese until smooth and lump-free. Add sugar and beat until creamy. Mix in sour cream, heavy cream, vanilla extract, lemon juice (and zest if using), and salt on low speed just until combined. Add eggs one at a time, mixing on low speed after each until just incorporated — avoid overbeating to prevent cracks. The batter should be thick and smooth.
Pour about two-thirds of the cheesecake batter into the cooled crust and smooth the surface. Spoon dollops of the cooled strawberry mixture across the batter (use about half of it), then gently swirl with a knife or skewer for a marbled effect. Pour the remaining cheesecake batter on top and smooth again. If you like, add a few more spoonfuls of strawberry on top and swirl lightly.
Set up a water bath: place the foil-wrapped springform pan into a large roasting pan and pour hot water until it reaches halfway up the sides of the springform pan. Carefully transfer to the oven.
Bake at 325 °F (160 °C) for 55–70 minutes, depending on your oven. The cheesecake is done when the edges are set but the center is still slightly wobbly when gently shaken — it should not be liquid, just softly jiggly. Once done, turn off the oven and crack the door open. Let the cheesecake cool inside for about 45–60 minutes — this gradual cooling helps prevent cracks. Then remove from the oven and allow to cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours — overnight chill is ideal.
While the cheesecake chills, prepare the crumble topping. In a bowl, whisk together flour, cornstarch, sugar, and salt. Add the cold cubed butter and vanilla. Use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until coarse, pea-sized crumbs form. Spread the crumbs evenly on a parchment-lined baking sheet and bake at 350 °F (175 °C) for 10–15 minutes, stirring once halfway — bake until lightly golden and crisp. Once cooled, optionally stir in a few crushed vanilla cookies for extra texture.
If you want whipped cream topping, chill a bowl and beat the heavy cream until it starts to thicken. Add powdered sugar and vanilla, and continue whipping until it reaches soft to medium peaks (fluffy and spreadable). You can pipe or spread this over the cheesecake when serving.
When the cheesecake has chilled and set, run a thin knife around the edge of the pan and remove the springform ring. Transfer the cheesecake to a serving plate or cake stand. Spread or spoon the remaining strawberry sauce (or arrange fresh sliced strawberries) over the top, leaving a small edge if you plan to pipe whipped cream. Sprinkle the cooled shortcake crumble generously over the strawberry layer, letting some fall over the sides for a rustic effect. Pipe whipped cream rosettes around the edge if using. Slice and serve chilled — for clean slices, dip a sharp knife in hot water before cutting, wiping it clean between slices.
