Here’s a rich, bakery-style strawberry shortcake cheesecake—layers of creamy cheesecake, strawberry flavor, and a buttery crumble 😍
🍓 Strawberry Shortcake Cheesecake
🧾 Ingredients:
For the crust:
- 2 cups crushed vanilla biscuits (or graham crackers)
- ½ cup melted butter
For the cheesecake filling:
- 450g cream cheese (softened)
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the strawberry layer:
- 1½ cups strawberries (chopped)
- 2 tbsp sugar
- 1 tbsp lemon juice
For the crumble topping:
- 1 cup crushed biscuits
- 2 tbsp melted butter
- 2 tbsp strawberry jelly powder (for that classic pink crumble look)
👩🍳 Instructions:
- Prepare crust
Mix crushed biscuits with melted butter. Press into a springform pan. Chill in fridge. - Make strawberry layer
Cook strawberries with sugar and lemon juice on low heat until soft and slightly thick. Let cool. - Prepare cheesecake filling
Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in vanilla and sour cream. - Assemble layers
- Pour half cheesecake batter over crust
- Add a layer of strawberry mixture
- Pour remaining batter on top
- Bake
Bake at 160°C (320°F) for 50–60 minutes until set (center slightly jiggly). - Cool & chill
Let cool completely, then refrigerate for at least 4 hours (overnight is best). - Add crumble topping
Mix crushed biscuits, butter, and strawberry powder. Sprinkle on top before serving.
🍽️ Optional Extras:
- Fresh strawberries on top
- Whipped cream
- Strawberry syrup drizzle
🔥 Tips:
- Don’t overmix batter to avoid cracks
- Bake in a water bath for ultra-smooth texture (optional)
- Chill well—it tastes much better cold
If you want, I can give you a no-bake version, a mini cheesecake cups recipe, or a budget-friendly shortcut version 🍰
