🍓 Strawberry Shortcake Cheesecake
Creamy cheesecake layered with strawberries and buttery shortcake crumble — rich, fresh, and impressive.
🛒 Ingredients (9-inch springform)
Crust
- 2 cups crushed golden sandwich cookies or vanilla wafers
- ½ cup melted butter
Cheesecake Filling
- 3 (8 oz) blocks cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
Strawberry Layer
- 2 cups diced fresh strawberries
- 2 tbsp sugar
- 1 tsp lemon juice
Shortcake Crumble Topping
- 1 cup crushed golden cookies
- ½ cup freeze-dried strawberries, crushed
- 3 tbsp melted butter
🔥 Instructions
1️⃣ Make the crust
- Preheat oven to 325°F (160°C).
- Mix crushed cookies and melted butter.
- Press into bottom of greased springform pan.
- Bake 10 minutes. Cool slightly.
2️⃣ Make cheesecake filling
- Beat cream cheese until smooth.
- Add sugar and mix well.
- Add eggs one at a time (don’t overmix).
- Stir in sour cream and vanilla.
Pour over crust.
3️⃣ Bake
- Bake 55–65 minutes until center is slightly jiggly.
- Turn off oven, crack door, and let cool 1 hour.
- Chill at least 4 hours (overnight best).
4️⃣ Strawberry layer
- Mix diced strawberries with sugar and lemon.
- Let sit 15–20 minutes to release juices.
- Spoon over chilled cheesecake.
5️⃣ Shortcake crumble
- Mix crushed cookies, freeze-dried strawberries, and melted butter.
- Sprinkle over top before serving.
🌟 Tips for Success
- Use room-temp cream cheese for smooth texture.
- Don’t overmix after adding eggs (prevents cracks).
- For ultra-smooth cheesecake, bake in a water bath.
If you’d like, I can also give you:
- A no-bake strawberry shortcake cheesecake
- A layered cheesecake cake version
- Or a bakery-style tall version
Which one do you want? 🍓🍰
