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Strawberry shortcake cheesecake topped with fresh strawberries and whipped cream
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Strawberry Shortcake Cheesecake

A delightful dessert that combines the creamy richness of cheesecake with the light, fruity essence of strawberry shortcake, featuring a buttery shortbread crust and vibrant strawberry topping.
Prep Time20 minutes
Cook Time1 hour
Total Time4 hours
Course: Dessert, Sweet Treat
Cuisine: American
Keyword: cheesecake, Easy Dessert Recipe, Strawberry Dessert, Strawberry Shortcake Cheesecake, Summer Dessert
Servings: 12 servings
Calories: 350kcal

Ingredients

For the Crust

  • 2 cups crushed shortbread cookies These cookies form a buttery, crumbly base.
  • 1/4 cup sugar Adds sweetness to the crust.
  • 1/2 cup melted butter Combines with the cookies for texture.

For the Cheesecake Filling

  • 24 oz cream cheese, softened The heart of the cheesecake.
  • 1 cup sugar Sweetens the cheesecake filling.
  • 1 tsp vanilla extract Introduces warm notes.
  • 3 large eggs Provides structure and creaminess.
  • 1 cup sour cream Adds a slight tanginess.

For the Strawberry Topping

  • 2 cups fresh strawberries, sliced Star ingredient of the topping.
  • 1/4 cup sugar Helps to macerate the strawberries.
  • 1 tbsp cornstarch Thickens the strawberry mixture.
  • 1/4 cup water Creates the right consistency.

Instructions

Preparation

  • Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
  • In a bowl, mix together the crushed shortbread cookies, 1/4 cup sugar, and melted butter until well combined.
  • Press the mixture firmly into the bottom of the prepared pan to form a solid crust.
  • In a large bowl, beat the softened cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the sour cream until well incorporated.
  • Pour the cheesecake filling over the shortcake crust, using a spatula to smooth the top evenly.

Baking

  • Bake in the preheated oven for about 50-60 minutes, or until the center is almost set and has a slight jiggle when shaken.

Cooling

  • Remove from the oven and let it cool completely at room temperature.
  • Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

Strawberry Topping

  • In a saucepan, combine the sliced strawberries, 1/4 cup sugar, cornstarch, and 1/4 cup water.
  • Cook over medium heat, stirring constantly until the mixture thickens.
  • Allow the strawberry topping to cool completely before spreading it evenly over the chilled cheesecake.

Serving

  • Slice and serve the Strawberry Shortcake Cheesecake.

Notes

Tips: Soften the cream cheese beforehand for a smooth filling. Avoid overmixing to prevent cracks. Bake using a water bath for moisture. Chill overnight for the best texture. Can substitute strawberries with other fruits or a chocolate drizzle.