Description

A luscious and creamy Strawberry Shortcake Cheesecake that combines the flavors of classic strawberry shortcake with rich, velvety cheesecake. Featuring a buttery cookie crust, a smooth strawberry-infused cheesecake filling, and a crunchy shortcake crumble topping, this dessert is perfect for special occasions or any time you crave something indulgent.

Ingredients

Units Scale

For the Crust:

2 cups vanilla wafer cookies or graham crackers, crushed
1/2 cup unsalted butter, melted
2 tbsp granulated sugar

For the Cheesecake Filling:

24 oz (680g) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
1/2 cup strawberry puree (blended fresh strawberries)

For the Shortcake Crumble:

1 cup vanilla wafer cookies, crushed
1/2 cup freeze-dried strawberries, crushed
2 tbsp unsalted butter, melted

For the Topping:

1 cup whipped cream
1/2 cup fresh strawberries, sliced

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Instructions

Prepare the Crust:
- Preheat oven to 325°F (160°C).
- Mix crushed vanilla wafer cookies, melted butter, and sugar.
- Press firmly into the bottom of a greased 9-inch springform pan.
- Bake for 10 minutes, then let it cool.
Make the Cheesecake Filling:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each addition.
- Mix in vanilla extract, sour cream, and heavy cream.
- Fold in the strawberry puree until well combined.
- Pour over the crust and smooth the top.
Bake the Cheesecake:
- Place the cheesecake in a water bath and bake for 50-60 minutes until the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let it cool for 1 hour.
- Refrigerate for at least 4 hours or overnight.
Make the Shortcake Crumble:
- Mix crushed vanilla wafers and freeze-dried strawberries.
- Stir in melted butter until combined.
Assemble the Cheesecake:
- Spread whipped cream over the chilled cheesecake.
- Sprinkle the shortcake crumble on top.
- Garnish with fresh strawberry slices.
Serve and Enjoy!

Notes

For a more intense strawberry flavor, add 1 tbsp of strawberry extract to the filling.
Store in the refrigerator for up to 5 days or freeze for up to 2 months.
Let the cheesecake sit at room temperature for 10 minutes before slicing for the best texture.

Nutrition

Serving Size: 1 slice
Calories: ~400 kcal
Sugar: 30g
Sodium: 250mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 6g
Cholesterol: 100mg