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Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake

Strawberry shortcake cheesecake brings together everything I love about a classic summer dessert, creamy filling, sweet berries, and a buttery cookie-like crust. It feels special enough for a celebration, but it is still simple enough to make for a weekend treat.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 8 hours
Total Time 9 hours 30 minutes
Course Dessert
Servings 12 slices

Equipment

  • 1 9-inch springform pan
  • 1 Mixing Bowls
  • 1 Electric Mixer

Ingredients
  

Crust

  • 1.5 cups graham cracker crumbs
  • 0.25 cup unsalted butter melted
  • 2 tablespoons sugar

Cheesecake Filling

  • 24 ounces cream cheese softened
  • 0.75 cup sugar
  • 0.5 cup sour cream
  • 1 teaspoon alcohol-free vanilla extract
  • 3 large eggs room temperature

Strawberry Topping

  • 2 cups fresh strawberries sliced or chopped
  • 0.5 cup strawberry jam or preserves
  • 1 teaspoon cornstarch optional, to thicken if needed
  • whipped cream for serving

Instructions
 

  • Mix the graham cracker crumbs, melted butter, and sugar in a bowl until the mixture looks like damp sand. Press it firmly into the bottom of a springform pan so it makes an even layer.
  • Bake the crust just long enough to set it, then let it cool while you make the filling. This helps the base stay crisp and gives the cheesecake a sturdier finish.
  • Beat the cream cheese and sugar until smooth, then mix in the sour cream and alcohol-free vanilla. Add the eggs one at a time and mix gently, just until combined.
  • Pour the filling over the cooled crust and smooth the top. Bake until the center is set around the edges with a slight wobble in the middle, then turn off the oven and let it rest briefly.
  • Let the cheesecake cool to room temperature, then chill it for several hours or overnight. This step is what gives you clean slices and that classic cheesecake texture.
  • Stir the strawberries with jam or preserves, and thicken slightly with cornstarch if you want a spoonable glaze. Spread or pile the topping over the chilled cheesecake just before serving.

Notes

Store leftover cheesecake covered in the refrigerator for up to 4 days. Cheesecake is usually served chilled, so there is no need to reheat it.