Okay, let’s talk about dessert magic. You know how much I adore a classic strawberry shortcake, all light and fluffy with those sweet, juicy berries. And cheesecake? Don’t even get me started on that creamy dream. But what if… what if you could smoosh them together into one glorious creation? That’s exactly how this **Strawberry Shortcake Cheesecake** came to be! It’s honestly the best of both worlds – you get that lovely graham cracker crust, the rich, smooth cheesecake filling, AND all those bright, fresh strawberry shortcake vibes piled right on top. Seriously, the first time I whipped this up for a potluck, it vanished in minutes. People were practically fighting over the last slice! It’s become my go-to for spring and summer gatherings, or honestly, any time I need a little sunshine on a plate. Trust me, making this felt like unlocking a secret dessert level. Get ready to fall in love!

Why You’ll Love This Strawberry Shortcake Cheesecake

Okay, so why is THIS Strawberry Shortcake Cheesecake going to become your new favorite thing? Let me tell you!

It’s that perfect mashup – you get the creamy richness of cheesecake AND the bright, fresh taste of strawberry shortcake all in one bite. Seriously, it’s a flavor explosion!
The texture is spot on: a crisp graham cracker crust, super smooth and dreamy cheesecake filling, and then those sweet, juicy berries and fluffy whipped cream on top. It’s got layers of deliciousness!
While cheesecakes can feel intimidating, this one is totally doable. We’ll walk through it together, and the payoff is SO worth it. You’ll feel like a total baking rockstar!

Essential Ingredients for Strawberry Shortcake Cheesecake

Alright, time to gather our goodies! Making this Strawberry Shortcake Cheesecake is all about having the right stuff on hand. You’ll need 1 ½ cups of graham cracker crumbs for the crust – you can buy them pre-crushed or make your own! We’ll mix those with ¼ cup of granulated sugar and ½ cup of unsalted butter, melted. For that luscious filling, grab three 8-ounce packages of cream cheese, make sure it’s softened! You’ll also need 1 ½ cups of granulated sugar, ¼ cup of all-purpose flour, and 1 teaspoon of good vanilla extract. Don’t forget three large eggs and 1 cup of sour cream – that’s key for creaminess!

Now for the star attraction: 2 cups of sliced fresh strawberries. We’ll macerate those with ¼ cup of granulated sugar and 2 tablespoons of lemon juice. And finally, for that fluffy cloud on top, you’ll need 2 cups of heavy cream, ½ cup of powdered sugar, and another teaspoon of vanilla extract. See? Nothing too fancy, just delicious building blocks!

Ingredient Notes and Substitutions for Strawberry Shortcake Cheesecake

A few quick notes on these ingredients! Make SURE your cream cheese is truly softened, not just a little soft. Leave it out on the counter for a couple of hours, seriously. It makes a huge difference in getting that smooth, lump-free filling. If you don’t have graham crackers, you could totally use vanilla wafers or shortbread cookies for the crust – just crush ’em up the same way. Full-fat cream cheese and sour cream are your friends here for the best texture, but you could probably get away with light versions if you really wanted to, just know it might change the richness a bit. And fresh strawberries are a must for this recipe. Frozen just won’t give you the same bright flavor and texture for the topping!

Step-by-Step How to Prepare Strawberry Shortcake Cheesecake

Okay, let’s get baking! Making this Strawberry Shortcake Cheesecake is like a little kitchen adventure, and it’s so rewarding when you pull that gorgeous thing out of the oven (and fridge!).

First things first, let’s get the oven ready. Preheat it to 350°F (that’s 175°C). Grab your 9-inch springform pan – you know, the one with the clip on the side? Grease it up nicely.
Time for the crust! In a bowl, mix those graham cracker crumbs with the ¼ cup sugar. Pour in that melted butter and stir ’til it’s all moistened. Press that mixture firmly into the bottom of your greased springform pan. I like to use the bottom of a glass or measuring cup to get it really packed down. Pop that in the preheated oven for just 10 minutes. While it’s baking, you’ll start to smell that delicious buttery crust! Pull it out and let it cool completely while we make the filling.
Now for the creamy dreamy part! In a big bowl (or your stand mixer), beat together that softened cream cheese, the 1 ½ cups sugar, flour, and the first teaspoon of vanilla. Beat it until it’s super smooth, no lumps allowed! Next, beat in the eggs, but add them one at a time. Don’t rush this! Finally, gently stir in the sour cream until it’s just combined. Don’t overmix from here on out.
Carefully pour this beautiful, smooth filling over your cooled graham cracker crust in the springform pan.
Bake time! Slide the pan into your 350°F oven for 60 to 70 minutes. How do you know it’s ready? The edges should look set, but the very center (about a 2-3 inch circle) should still look a little jiggly. This is key! Once it looks *almost* set, turn the oven OFF. Leave the cheesecake in there, but crack the oven door open just a little bit (you can stick a wooden spoon in the door to keep it ajar) for 1 hour. This lets it cool down slowly and helps prevent cracks. After the hour, take it out of the oven and let it cool completely on a wire rack.
Once it’s totally cool to the touch, cover it up and pop it in the fridge. It needs to chill for at least 4 hours, but overnight is even better. Seriously, the chilling time is NOT optional for a good cheesecake!
While it’s chilling (or closer to serving time), make the strawberry topping! In a bowl, mix the sliced strawberries with the ¼ cup sugar and lemon juice. Give it a stir every now and then as it sits for 15-20 minutes. The sugar will draw out the juices and make a lovely syrup.
Just before you’re ready to serve, whip up that glorious topping! Beat the heavy cream, powdered sugar, and the second teaspoon of vanilla in a large bowl until stiff peaks form. Don’t walk away from this, it happens faster than you think!
Okay, the moment has arrived! Carefully unlock and remove the springform pan sides. Top that beautifully chilled cheesecake with the sweet strawberry mixture and then dollop or spread on that fluffy whipped cream. Slice and enjoy the deliciousness!

Pro Tips for Perfect Strawberry Shortcake Cheesecake

Want to nail this Strawberry Shortcake Cheesecake every single time? Here are my little secrets! Make sure ALL your cold ingredients, especially the cream cheese and sour cream, are at room temperature. This helps everything mix smoothly and prevents lumps – nobody wants lumpy cheesecake! Don’t overmix the batter, especially after adding the eggs. Overmixing develops gluten and can make your cheesecake tough or cause cracks. Speaking of cracks, that slow cooling method in the turned-off oven is your best friend. It helps the cheesecake settle gently. And seriously, chill it for long enough! It needs that time to firm up and for the flavors to really meld. Trust the chill time!

Frequently Asked Questions About Strawberry Shortcake Cheesecake

Got questions about this Strawberry Shortcake Cheesecake? I’ve probably asked them myself at some point! Here are a few common ones:

Q: Can I make the strawberry topping ahead of time?

A: You sure can! You can mix the strawberries, sugar, and lemon juice a few hours ahead of time and keep them in the fridge. Just give them a stir before you add them to the cheesecake. Don’t add the whipped cream until right before serving though!

Q: My cheesecake cracked! What happened?

A: Oh no! Cracks can happen for a few reasons. The most common is overbaking or cooling too quickly. That slow cool-down in the turned-off oven helps a lot! But honestly, even if it cracks, it will still taste amazing, and the strawberry and whipped cream topping will cover it right up. No one will ever know!

Q: How long does this Strawberry Shortcake Cheesecake last in the fridge?

A: Covered tightly, this cheesecake will last for 3-4 days in the refrigerator. The crust might soften a little over time, but the filling stays lovely and the strawberry flavor just gets better!

Q: Can I use frozen strawberries?

A: I really recommend using fresh strawberries for the topping here. Frozen ones tend to get too mushy when they thaw and release a lot more liquid, which can make the topping a bit watery. Fresh gives you that perfect texture and bright flavor!

Storage and Reheating Your Strawberry Shortcake Cheesecake

Okay, so you’ve somehow ended up with leftover Strawberry Shortcake Cheesecake! (Seriously, how?!). The best way to store it is to cover it tightly with plastic wrap or pop it in an airtight container. It’ll keep beautifully in the fridge for 3-4 days. Now, reheating cheesecake isn’t really a thing – this is a dessert best served chilled! So just grab a slice right from the fridge and enjoy that creamy goodness cold.

Estimated Nutritional Information

Just a quick heads-up about the nutritional information you might see floating around for this Strawberry Shortcake Cheesecake! The numbers I’ve included are just an estimate, okay? They can totally change depending on the exact brands of ingredients you use, how big you cut your slices (be honest!), and little variations in your measurements. Think of it as a helpful guide, not a strict rulebook. The most important thing is that you’re making something delicious from scratch!

Enjoy Your Delicious Strawberry Shortcake Cheesecake

Alright, you’ve done it! You’ve made this absolutely gorgeous Strawberry Shortcake Cheesecake. Take a moment to admire your handiwork – it looks amazing, right?! Now, the best part: dig in! I really hope you and whoever you share this with love it as much as we do. If you give it a try, please come back and let me know how it went in the comments below! I’d love to hear about your cheesecake adventure, maybe even what you thought of that strawberry topping. Happy baking and even happier eating!

Killer Strawberry Shortcake Cheesecake in 60 Min

Author: ferecipe.com
Total Time: 5 hours 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful dessert combining the flavors of strawberry shortcake and cheesecake.

Ingredients

Scale

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 ½ cups granulated sugar
¼ cup all-purpose flour
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
2 cups sliced fresh strawberries
¼ cup granulated sugar
2 tablespoons lemon juice
2 cups heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs and ¼ cup sugar. Stir in melted butter until moistened. Press mixture onto the bottom of the prepared springform pan. Bake for 10 minutes. Let cool.
In a large bowl, beat cream cheese, 1 ½ cups sugar, flour, and 1 teaspoon vanilla extract until smooth. Beat in eggs one at a time. Stir in sour cream.
Pour mixture over the cooled crust.
Bake for 60-70 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove from oven and let cool completely on a wire rack.
Cover and refrigerate for at least 4 hours, or overnight.
In a medium bowl, combine sliced strawberries, ¼ cup sugar, and lemon juice. Let sit for 15-20 minutes, stirring occasionally.
In a large bowl, beat heavy cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
Top the chilled cheesecake with the strawberry mixture and whipped cream before serving.

Notes

Ensure cream cheese is fully softened for a smooth batter.
Do not overbake the cheesecake.
Chill the cheesecake completely before adding toppings.

Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 650
Sugar: 60g
Sodium: 300mg
Fat: 45g
Saturated Fat: 25g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 10g
Cholesterol: 150mg

Keywords: strawberry, shortcake, cheesecake, dessert, baking, sweet, cream cheese, strawberries, whipped cream