Introduction

Strawberry Shortcake Cheesecake is a delightful fusion of creamy cheesecake and fruity strawberry flavors topped with a sweet, crunchy crumble. This no-bake strawberry topping and rich, smooth texture make it a perfect dessert for any occasion.

The image shows a slice of layered strawberry dessert on a white plate, placed on a white marbled surface. At the bottom, there is a crumbly brown crust, above it a pink creamy layer mixed with strawberry chunks. The middle has a thick pale yellow cream layer with more visible strawberry pieces. Above this is another pink layer with a smooth texture, topped with small granules of pink crumble. The layers are clearly visible and neat with bright red strawberry pieces inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs (or Golden Oreos, crushed)
½ cup unsalted butter, melted
2 tbsp sugar
24 oz cream cheese (softened)
1 cup sugar
1 cup sour cream
3 large eggs (room temperature)
1 tsp vanilla extract
1 box (3 oz) strawberry Jell-O
1 cup boiling water
½ cup cold water
1 cup whipped topping (Cool Whip or whipped cream)
1 cup chopped strawberries
2 cups heavy cream
¼ cup powdered sugar
1 tsp vanilla extract
20 Golden Oreos (or vanilla cookies), crushed
4 tbsp unsalted butter, melted
1 box (3 oz) strawberry Jell-O powder (dry)

Instructions

Step 1: Preheat the oven to 325°F (160°C).
Step 2: Combine graham cracker crumbs, 2 tablespoons sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan.
Step 3: Bake the crust for 10 minutes. Remove and allow it to cool completely.
Step 4: In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth. Mix in the sour cream and 1 teaspoon vanilla extract. Add eggs one at a time, beating gently after each addition.
Step 5: Pour the cream cheese mixture over the cooled crust. Bake for 45–50 minutes, or until the center is slightly wobbly. Let it cool completely before refrigerating for at least 4 hours.
Step 6: Dissolve the strawberry Jell-O box in 1 cup boiling water. Stir in ½ cup cold water. Chill the mixture until it thickens but is not fully set.
Step 7: Gently fold in the whipped topping and chopped strawberries into the thickened Jell-O. Spread this strawberry mixture evenly over the chilled cheesecake. Refrigerate for 2–3 hours until firm.
Step 8: Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream layer over the strawberry topping.
Step 9: Crush the Golden Oreos or vanilla cookies. Mix the crushed cookies with melted butter and the dry strawberry Jell-O powder. Sprinkle this mixture generously over the whipped cream layer to create the signature shortcake crumble.

Tips & Variations

For a gluten-free crust, use gluten-free graham crackers or cookies in place of regular ones.
Fresh strawberries can be macerated with a bit of sugar for extra sweetness and juiciness in the topping.
Use homemade whipped cream instead of store-bought for a fresher taste.
Try swapping the strawberry Jell-O with raspberry or cherry for a different fruity twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to maintain freshness. When ready to serve again, allow it to sit at room temperature for 10–15 minutes for the best texture. Avoid freezing as the fresh strawberry topping and crumble may lose quality.

How to Serve

A slice of layered cheesecake featuring a bottom layer of light brown crumbly crust, topped with a thick creamy white layer mixed with pieces of red strawberries. Above this is a pink creamy layer with strawberry bits running through it, followed by a thin layer of white cream. The top layer consists of crumbly pink streusel covering the surface, with some whole strawberries visible on the blurred white marbled background. The colors are soft and pastel, giving a fresh, sweet look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling time, so making it a day or two ahead helps the flavors meld and the layers set perfectly.

What can I use if I don’t have a springform pan?

If you don’t have a springform pan, you can use a regular 9-inch cake pan lined with parchment paper for easier removal, but the sides may not be as clean.