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Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake: A Creamy Sweet Escape

Indulge in the creamy delight of Strawberry Shortcake Cheesecake, a vegetarian-friendly dessert that combines rich cheesecake with fresh strawberries.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs can substitute with crushed Golden Oreos
  • 0.5 cups sugar adjust to taste
  • 0.5 cups melted butter unsalted for best results
For the Cheesecake Filling
  • 16 ounces cream cheese Greek yogurt can be used for a lighter alternative
  • 1 cups sour cream can be substituted with plain yogurt
  • 2 teaspoons vanilla extract ensure freshness
  • 3 large eggs beaten until smooth
For the Strawberry Layer
  • 1 box strawberry Jell-O can be replaced with fresh strawberries coated in sugar
  • 1 cups whipped topping homemade whipped cream is a great substitute
  • 2 cups chopped strawberries use seasonal strawberries for best flavor
For the Whipped Cream Topping
  • 1 cups heavy cream can replace with coconut cream for a dairy-free version
  • 0.25 cups powdered sugar adjust to taste
For the Topping Crunch
  • 1 cups crushed cookies mix with melted butter for topping
  • 0.25 cups strawberry Jell-O powder adds flavor and color

Equipment

  • 9-inch springform pan
  • Medium Bowl
  • Large mixing bowl
  • electric mixer

Method
 

Directions
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until wet sand-like consistency. Press into the bottom of the springform pan.
  3. Bake the prepared crust for 10 minutes until lightly golden. Let cool completely.
  4. In a large mixing bowl, beat cream cheese with sugar until smooth. Gradually add sour cream and vanilla. Mix well, then add eggs one at a time.
  5. Pour the cheesecake filling over the cooled crust. Bake for 45-50 minutes until edges are set and center is slightly wobbly. Cool to room temperature.
  6. Cover loosely with plastic wrap and refrigerate for at least 4 hours (overnight is best).
  7. Dissolve strawberry Jell-O in 1 cup of boiling water, then add 1 cup of cold water. Chill until slightly thickened (20-30 minutes).
  8. Fold in whipped topping and chopped strawberries. Spread evenly over the chilled cheesecake.
  9. Whip heavy cream with powdered sugar until stiff peaks form. Spread over the strawberry layer.
  10. Crush cookies and mix with melted butter and strawberry Jell-O powder. Sprinkle over cheesecake just before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 700IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Chill the cheesecake for at least 4 hours for best texture and flavor. Top with the crunchy layer just before serving.

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