This dreamy, celebratory dessert pairs creamy cheesecake with bright macerated strawberries for a light, crowd-pleasing finish. The Strawberry Shortcake Cheesecake is easy enough for weekend baking but impressive enough for guests. If you like classic shortcake textures, try the best strawberry shortcake cake for more shortcake inspiration.
Why You’ll Love This Strawberry Shortcake Cheesecake
- Creamy, rich cheesecake meets juicy strawberries for irresistible flavor.
- Simple assembly and make-ahead chilling make it great for entertaining.
- Family-friendly and perfect for leftover slices the next day.
- Pairs wonderfully with warm biscuits or shortcakes like homemade sweet shortcake biscuits.
- Bright, fresh berries add a pop of color for easy presentation.
Ingredients Needed
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Filling
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Topping
- 2 cups fresh strawberries, sliced
- 1/2 cup sugar
Step-by-Step Instructions 5 (always use H2 and H3)
1. Preheat the oven
Preheat the oven to 325°F (163°C).
2. Make the crust
In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. Beat the cream cheese
In a large bowl, beat the cream cheese until smooth. Gradually add in powdered sugar and vanilla, mixing until well combined.
4. Whip and fold
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
5. Bake the cheesecake
Pour the cheesecake batter over the prepared crust and smooth the top. Bake in the preheated oven for 45–50 minutes, or until the center is set but slightly jiggly.
6. Chill and top with strawberries
Allow to cool completely and refrigerate for at least 4 hours or overnight. Before serving, mix sliced strawberries with sugar and let them sit for 15–20 minutes to release juices. Top the cheesecake with the strawberry mixture before slicing and serving.
Serving Suggestions Strawberry Shortcake Cheesecake
- Serve with a dollop of extra whipped cream and a sprig of mint.
- Add toasted almond slices or graham cracker crumbs for crunch.
- Pair with a simple lemon sorbet or vanilla ice cream on the side.
- Create a dessert board and include a mini layered strawberry shortcake cake for a strawberry-forward spread.
Tips for Success Strawberry Shortcake Cheesecake
- Soften cream cheese to room temperature for a lump-free filling.
- Don’t overbeat the filling or you’ll introduce too much air that can cause cracks.
- Chill at least 4 hours or overnight for clean slices and the best texture.
- Use ripe, but firm strawberries so they hold up as a topping.
- Store leftovers covered in the fridge for up to 3–4 days.
Variations
Here are a few easy ways to change it up:
- Lemon-berry: add 1 tbsp lemon zest to the filling for a bright citrus note.
- Chocolate swirl: gently fold in melted dark chocolate into half the batter before baking.
- Lighter option: swap half the heavy cream for Greek yogurt for a tangy, lighter texture.
Follow us on Pinterest for more cozy ideas.
Ingredients
Crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.5 cups 1/2 cup unsalted butter, melted
Filling
- 2 cups 2 cups cream cheese, softened Soften to room temperature for a lump-free filling.
- 1 cups 1 cup powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 1 cups 1 cup heavy whipping cream Whip until stiff peaks form.
Topping
- 2 cups 2 cups fresh strawberries, sliced Use ripe, but firm strawberries for best results.
- 0.5 cups 1/2 cup sugar Mix with strawberries to release juices.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the cream cheese until smooth. Gradually add in powdered sugar and vanilla, mixing until well combined.
Assembly
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Pour the cheesecake batter over the prepared crust and smooth the top.
Baking
- Bake in the preheated oven for 45–50 minutes, or until the center is set but slightly jiggly.
Chilling and Serving
- Allow to cool completely and refrigerate for at least 4 hours or overnight.
- Before serving, mix sliced strawberries with sugar and let them sit for 15–20 minutes to release juices.
- Top the cheesecake with the strawberry mixture before slicing and serving.
