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Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake
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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

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

Find it online: https://www.cookflash.com/strawberry-shortcake-cheesecake/