If you have a soft spot for desserts that feel like a warm hug on a plate, then this Strawberry Shortcake Cheesecake Recipe will instantly steal your heart. Imagine the creamy, dreamy texture of classic cheesecake nestled atop a buttery graham cracker crust, then topped with juicy, syrupy strawberries and a cloud of fluffy whipped cream. It’s every bit as indulgent and comforting as the name promises, blending the nostalgic charm of strawberry shortcake with the rich sophistication of cheesecake. This recipe is a celebration of fresh flavors and luscious textures that will make every bite a little moment of happiness.
Ingredients You’ll Need
These simple yet essential ingredients combine to create a dessert packed with flavor, texture, and beautiful color. Each component plays its part from the crunchy crust to the smooth, creamy filling, and of course, the vibrant strawberry topping.
- Graham cracker crumbs (1 1/2 cups): Provides a sweet, crunchy base that holds everything together perfectly.
- Granulated sugar (1/4 cup + 1 cup + 1/4 cup): Balances sweetness across the crust, filling, and strawberry topping for a harmonious taste.
- Unsalted butter (1/2 cup, melted): Adds richness and helps create the perfect crust texture.
- Cream cheese (3 packages, softened): The heart of the cheesecake, giving it that velvety smooth consistency and tangy flavor.
- Vanilla extract (1 teaspoon + 1 teaspoon): Enhances the flavors with warm, fragrant notes.
- Eggs (3 large): Bind the cheesecake filling and give it structure while keeping it creamy.
- Sour cream (1/2 cup): Adds a slight tang and helps keep the texture moist and tender.
- Heavy cream (1/4 cup + 1 cup): Used in the batter for richness and whipped for a light, fluffy topping.
- Fresh strawberries (2 cups, sliced): The star fruit that brings juicy sweetness and beautiful color to the cheesecake.
- Lemon juice (1 teaspoon, optional): Brightens the strawberry topping with a subtle hint of citrus.
- Powdered sugar (2 tablespoons): Sweetens the whipped cream without graininess, ensuring a silky finish.
How to Make Strawberry Shortcake Cheesecake Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 325°F (165°C). Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, forming a smooth, even layer. Bake it for about 8 to 10 minutes until it turns golden and sets firmly—this crust sets the foundation for your cheesecake, delivering that perfect sweet crunch with every bite. Let it cool while you move on to the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese on medium speed until it’s completely smooth and creamy, roughly 2 to 3 minutes—this step is where the dreaminess starts! Gradually add the granulated sugar and vanilla extract, beating until well combined. Add the eggs one at a time, mixing thoroughly after each to ensure the batter stays smooth and airy. Be sure to scrape the bowl’s sides to prevent lumps. Stir in the sour cream and heavy cream last; these ingredients keep the cheesecake rich but wonderfully tender, ensuring a melt-in-your-mouth experience.
Step 3: Bake the Cheesecake
Pour the lush cheesecake batter over your cooled graham cracker crust and place the pan in the preheated oven. Bake for 55 to 65 minutes until the edges are set and the center jiggles gently when you gently shake the pan. This slow, steady baking is the key to that classic creamy interior. Once done, turn off the oven and leave the cheesecake inside with the door cracked open for an hour—this clever trick prevents cracks and keeps your cheesecake looking picture perfect.
Step 4: Cool and Chill
After removing the cheesecake from the oven, allow it to cool completely on a wire rack. Once cooled, transfer it to the refrigerator to chill for at least 4 hours or overnight. The resting time lets the flavors harmonize and the texture become firm and sliceable, preparing your cheesecake for its grand finale.
Step 5: Prepare the Strawberry Topping
While your cheesecake chills, toss the fresh sliced strawberries with sugar and optional lemon juice in a bowl. Let the mixture sit for 15 to 20 minutes until the strawberries release their natural juices and become slightly syrupy. This juicy topping infuses the dessert with a fresh, sweet brightness that’s simply irresistible. Keep it refrigerated until you’re ready to assemble.
Step 6: Whip the Cream
In a large bowl, beat the heavy cream on high speed until soft peaks begin to form. Add powdered sugar and vanilla, then continue beating until stiff peaks appear. This luscious whipped cream topping adds a light, airy contrast to the cheesecake’s richness and perfectly complements the strawberry layer.
Step 7: Assemble and Serve
Once your cheesecake is fully chilled, spread the strawberry topping evenly over the surface. Dollop or pipe the whipped cream decoratively on top of the strawberries—this finishing touch makes your dessert look as stunning as it tastes. Finally, carefully release the springform pan and place your masterpiece on a serving platter, ready to slice and serve to delighted guests.
How to Serve Strawberry Shortcake Cheesecake Recipe
Garnishes
Fresh strawberry slices, a few mint leaves, or a delicate drizzle of strawberry syrup add a burst of color and freshness, making your cheesecake not only beautiful but bursting with flavor. A sprinkle of finely chopped pistachios adds a subtle crunch and beautiful contrast to the creamy layers.
Side Dishes
Pair this dessert with a light, fruity sorbet, like lemon or raspberry, to balance the cheesecake’s richness. A delicate cup of herbal tea or a glass of sweet rosé wine also complements the strawberry and cream flavors without overwhelming them.
Creative Ways to Present
Try serving individual mini cheesecakes in clear jars or glasses layered with strawberries and whipped cream for an elegant twist. Or create a cheesecake bar where guests can add their own toppings like chocolate shavings, toasted coconut, or crushed nuts—turning dessert into a fun, interactive experience.
Make Ahead and Storage
Storing Leftovers
Place leftover cheesecake in an airtight container or cover it tightly with plastic wrap to keep it fresh. Store it in the refrigerator and enjoy within 3 to 4 days for the best taste and texture.
Freezing
This Strawberry Shortcake Cheesecake Recipe freezes beautifully. Wrap the cheesecake tightly in plastic wrap and then in foil to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving for the best results.
Reheating
Cheesecake is best enjoyed chilled, so skip reheating. If you prefer a slightly softer texture, simply let it sit at room temperature for 15 to 20 minutes before slicing.
FAQs
Can I use frozen strawberries for the topping?
Yes, but fresh strawberries are ideal for the best texture and flavor. If using frozen, thaw and drain them well to avoid excess liquid on your cheesecake.
How do I prevent cracks on my cheesecake?
Slowly baking the cheesecake at a low temperature, and cooling it gradually with the oven door ajar helps prevent cracks. Also, avoid overmixing the batter and don’t open the oven door while baking.
Can I make this cheesecake dairy-free or vegan?
This recipe relies heavily on dairy for its creamy texture, so substitutions are challenging. However, you can try plant-based cream cheese and non-dairy cream alternatives, but the texture and flavor may vary.
Is a water bath necessary when baking cheesecake?
This recipe does not require a water bath, but using one can help produce an even creamier texture and reduce cracking. Just be sure to wrap the pan well to prevent water from leaking in.
Can I prepare the crust and filling the day before?
Absolutely! Prepare the crust and filling, bake, and chill your cheesecake overnight. It actually tastes better after resting, allowing the flavors to deepen and texture to set perfectly.
Final Thoughts
I truly hope you give this Strawberry Shortcake Cheesecake Recipe a try—it’s the perfect way to celebrate fresh, seasonal strawberries with a luscious cheesecake base. Whether you’re making it for a special occasion or simply to treat yourself, this dessert is guaranteed to bring joy to your table and smiles to everyone lucky enough to indulge. Happy baking!
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Strawberry Shortcake Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 35 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Shortcake Cheesecake is a delightful fusion of classic strawberry shortcake flavors and creamy cheesecake richness. Featuring a buttery graham cracker crust, a smooth and luscious cream cheese filling, a fresh strawberry topping, and fluffy whipped cream, this dessert is perfect for celebrations or any special occasion. With balanced sweetness and vibrant fruitiness, it’s sure to impress your guests and satisfy your sweet tooth.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Strawberry Topping
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice (optional)
For the Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 325°F (165°C). In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until well mixed and crumbs are evenly coated.
- Form the Crust: Press this crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake the crust for 8-10 minutes until golden and set, then remove and allow it to cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add 1 cup sugar and 1 teaspoon vanilla extract, beating until incorporated.
- Add Eggs: Add eggs one at a time, beating well after each addition and scraping down the bowl sides as needed for even mixing.
- Incorporate Creams: Mix in the sour cream and 1/4 cup heavy cream until the batter is smooth and combined.
- Bake the Cheesecake: Pour the filling over the cooled crust. Bake at 325°F (165°C) for 55-65 minutes until the center is mostly set but gently jiggles when the pan is shaken.
- Cool Gradually: Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour to minimize cracking. Then remove and cool completely on a wire rack.
- Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours or overnight to firm up fully.
- Prepare Strawberry Topping: Combine sliced strawberries with 1/4 cup sugar and optional lemon juice in a bowl. Let sit for 15-20 minutes to release juices and become syrupy. Refrigerate if desired until serving.
- Make Whipped Cream: In a chilled bowl, beat 1 cup heavy cream on high speed until soft peaks form. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract, then continue beating until stiff peaks form.
- Assemble the Cake: Spread the strawberry topping evenly over the chilled cheesecake. Pipe or spread the whipped cream over the strawberries for a beautiful finish.
- Serve: Remove the sides of the springform pan carefully and transfer the cheesecake to a serving platter. Slice and serve with extra strawberries and whipped cream if desired.
Notes
- To prevent cracks in the cheesecake, gradual cooling in the oven is key after baking.
- Use room temperature cream cheese for smoother batter and better texture.
- Make sure eggs are fresh and added one at a time to avoid overmixing and incorporating excess air.
- Chilling the cheesecake overnight enhances flavor and makes slicing easier.
- For an extra touch, garnish with fresh mint leaves or a dusting of powdered sugar before serving.
