Strawberry Shortcake Cheesecake
Strawberry Shortcake Cheesecake With Cookie Crunch Layers is the kind of dessert that feels special the moment you slice into it. You get a creamy cheesecake filling, sweet strawberries, and buttery cookie crunch in every bite.
Equipment
- 1 Springform pan
- 1 Mixing Bowl
- 1 Electric Mixer
Ingredients
Crust and Cookie Crunch Layer
- 2 cups graham crackers or vanilla wafers crushed
- ½ cup unsalted butter melted
Cheesecake Filling
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon alcohol-free vanilla extract
- 3 large eggs
Topping
- 2 cups fresh strawberries sliced
- ½ cup strawberry jam or strawberry sauce
- Whipped cream for serving
Instructions
Prepare the pan and crust
- Line your springform pan and mix the crushed cookies with melted butter until the texture feels like damp sand. Press part of the mixture into the bottom of the pan to form the first crunch layer.
Make the cheesecake filling
- Beat the cream cheese and sugar until smooth, then mix in the sour cream and alcohol-free vanilla extract. Add the eggs one at a time, mixing just until combined so the filling stays creamy.
Layer and assemble
- Spread half of the cheesecake filling over the crust, sprinkle on more cookie crumbs, then add the remaining filling. This builds the signature cookie crunch layers through the center of the cake.
Bake the cheesecake
- Bake until the center is set around the edges and still slightly jiggly in the middle. Let it cool slowly, then chill it in the refrigerator until fully firm.
Add the strawberry topping
- Top the chilled cheesecake with sliced strawberries and a spoonful of strawberry jam or sauce. Finish with whipped cream just before serving for the prettiest slices.
Notes
Use room-temperature cream cheese so the filling blends smoothly without lumps. Avoid overmixing once the eggs are added, since too much air can cause cracks. For the cleanest slices, chill the cheesecake well and wipe your knife between cuts.
Store leftovers covered in the refrigerator for up to 4 days. For longer storage, wrap individual slices well and freeze for up to 1 month. Thaw in the refrigerator before serving, and do not reheat, since this dessert is best enjoyed chilled.