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Delicious Strawberry Shortcake Cheesecake with layers of strawberries and creamy cheesecake.

Strawberry Shortcake Cheesecake

A delightful combination of creamy cheesecake, fluffy shortcake, and fresh strawberries, perfect for any occasion!
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed golden cookies or graham crackers
  • 1/2 cup melted butter
  • a pinch of salt salt
For the cheesecake
  • 16 oz cream cheese (room temp)
  • 1 cup sugar
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 tsp vanilla extract
  • 3 large eggs Add one at a time
For the strawberry layer
  • 2 cups strawberries (fresh or frozen) If frozen, thaw first
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch (slurry optional) Add for thicker layer
For the shortcake crumb topping
  • 1 cup crushed cookies
  • 2 tbsp melted butter
  • 1/4 cup freeze-dried strawberries (optional) For extra flavor

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. Mix crushed cookies with melted butter and a pinch of salt. Press into the bottom of your pan. Bake about 8 to 10 minutes, then cool.
  3. Simmer chopped strawberries with sugar and lemon juice until juicy. If you want a thicker layer, stir in a cornstarch slurry and cook for an additional 30 seconds. Cool completely.
  4. Beat the cream cheese and sugar until smooth. Add sour cream and vanilla, then mix in eggs one at a time, mixing just until combined.
  5. Pour half of the cheesecake batter over the crust. Spoon some cooled strawberry mixture and lightly swirl. Add the rest of the batter and another light swirl of strawberry on top.
  6. Wrap the pan in foil, set it in a larger dish, and add hot water around it. Bake for about 55 to 70 minutes, until the center still has a slight jiggle.
  7. Turn off the oven, crack the door, and let it sit for 45 minutes. Cool on the counter, then chill for at least 6 hours; overnight is best.
  8. Right before serving, mix crushed cookies with melted butter and sprinkle on top. Add extra strawberries if desired.

Notes

Store the cheesecake covered in the fridge for 4 to 5 days. For freezing, wrap slices and keep for up to 2 months. Thaw overnight in the fridge.