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Delicious strawberry shortcake cheesecake garnished with fresh strawberries

Strawberry Shortcake Cheesecake

A luscious fusion of strawberry shortcake and creamy cheesecake, perfect for gatherings or a cozy night in.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups Graham cracker crumbs Can substitute with crushed Oreos.
  • 0.5 cups Unsalted butter, melted Can use coconut oil for a dairy-free option.
  • 0.25 cups Granulated sugar Can be replaced with brown sugar for a deeper flavor.
For the cheesecake filling
  • 16 oz Cream cheese, softened Can substitute with soft goat cheese.
  • 0.75 cups Granulated sugar
  • 1 tsp Vanilla extract
  • 3 large Eggs, room temperature Important for consistent baking.
  • 0.5 cups Sour cream Can substitute with plain Greek yogurt.
For the strawberry topping
  • 2 cups Fresh strawberries, sliced Can use raspberries or blueberries if strawberries are unavailable.
  • 0.25 cups Granulated sugar
  • 1 tbsp Lemon juice Enhances the flavor of the strawberries.
For the whipped cream
  • 1 cup Heavy whipping cream Can substitute with half-and-half in a pinch.
  • 2 tbsp Powdered sugar Can be omitted based on desired sweetness.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan to form the crust.
  3. Bake the crust for 10 minutes, then remove from the oven and let it cool.
Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
  2. Add in the vanilla extract and eggs, one at a time, mixing well after each addition.
  3. Stir in the sour cream until fully incorporated.
  4. Pour the cheesecake filling over the cooled crust and smooth the top.
  5. Bake for 55-60 minutes, or until the center is set but still slightly jiggly.
  6. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
  7. Refrigerate for at least 4 hours or overnight before serving.
Strawberry Topping
  1. Combine sliced strawberries, sugar, and lemon juice in a bowl. Let it sit for 30 minutes to macerate.
Whipped Cream
  1. Whip the heavy cream with powdered sugar until soft peaks form.
Serving
  1. Serve slices of cheesecake topped with strawberries and a dollop of whipped cream.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days. Can freeze without toppings for up to two months.