Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake is a dreamy fusion of two beloved desserts that brings together the creamy richness of New York-style cheesecake with the fresh, summery vibes of classic strawberry shortcake. With a buttery graham cracker crust, silky smooth cheesecake filling, optional tender shortcake layer, and juicy macerated strawberries on top, this dessert is pure heaven on a plate!

Why You’ll Love This Recipe

This Strawberry Shortcake Cheesecake isn’t just another dessert — it’s a showstopper that tastes like springtime in every bite! The creamy, tangy cheesecake pairs beautifully with sweet-tart strawberries, while the optional shortcake layer adds that nostalgic touch we all crave. It’s fancy enough for Mother’s Day brunch or Easter dinner, but easy enough to make on a random Tuesday when you need something special.

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Ingredient List

For the Crust:

• 1¾ cups graham cracker crumbs (or vanilla wafer crumbs for extra sweetness)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (about 675 g) cream cheese, room temperature (I love Philadelphia brand)
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice (brightens everything up!)
• ½ cup sour cream or plain Greek yogurt

For the Shortcake Layer (Optional but SO worth it):

• 1 cup all-purpose flour
• 2 tablespoons sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup cold unsalted butter, cubed
• ⅓–½ cup milk or heavy cream

For the Strawberry Topping:

• 4 cups fresh strawberries, hulled and sliced
• ¼–½ cup granulated sugar (depending on berry sweetness)
• 1–2 tablespoons lemon juice

Optional Extras:

• Whipped cream for serving
• Fresh mint leaves for garnish

Substitution Notes:

• Greek yogurt works beautifully in place of sour cream and adds extra tang
• Vanilla wafer crumbs make a sweeter, more delicate crust
• Frozen strawberries can work in a pinch — just thaw and drain excess liquid first

Why These Ingredients Work

The room-temperature cream cheese is crucial for achieving that ultra-smooth, lump-free texture we’re after. Cold cream cheese = lumpy batter, and nobody wants that! The sour cream adds moisture and tang, preventing that dense, overly sweet cheesecake situation.

Lemon juice is my secret weapon here — just a splash brightens the whole dessert and makes the strawberries sing. The optional shortcake layer isn’t traditional cheesecake territory, but it adds these tender, biscuit-like pockets throughout that really drive home the “shortcake” part of the name. Trust me, it’s magic!

The macerated strawberries (fancy word for “strawberries sitting in sugar”) create their own sweet syrup that soaks into each slice. It’s like the berries make their own sauce!

Essential Tools and Equipment

• 9-inch springform pan (makes unmolding SO much easier)
• Electric mixer or stand mixer (hand mixer works too!)
• Medium and large mixing bowls
• Rubber spatula
• Measuring cups and spoons
• Pastry cutter or fork (for the shortcake layer)
• Offset spatula (for smoothing the top)

How To Make Strawberry Shortcake Cheesecake

Preheat and Prep Your Crust

Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, ¼ cup sugar, and melted butter until it looks like wet sand. Press this mixture firmly into the bottom of your 9-inch springform pan — really pack it down with the bottom of a measuring cup or your fingers. Bake for 8–10 minutes until it smells toasty and looks set.

Macerate Those Berries

In a medium bowl, toss your sliced strawberries with ¼–½ cup sugar (use more if your berries are tart) and 1–2 tablespoons lemon juice. Give them a gentle stir and let them hang out for 15–30 minutes. They’ll release all their beautiful juices and create this amazing syrup.

Make the Dreamy Cheesecake Filling

In a large bowl, beat the room-temperature cream cheese and 1 cup sugar with your mixer until it’s completely smooth and creamy — about 2–3 minutes. Scrape down the sides! Add the eggs one at a time, mixing on low speed after each addition. You don’t want to incorporate too much air here. Stir in the vanilla extract, lemon juice, and sour cream until just combined. The batter should be silky and gorgeous.

Add the Optional Shortcake Layer (Highly Recommended!)

Here’s where it gets fun! In a small bowl, whisk together the flour, 2 tablespoons sugar, baking powder, and salt. Cut in the cold cubed butter using a pastry cutter or two forks until the mixture looks like coarse crumbs. Stir in the milk or cream until a soft, slightly shaggy dough forms — it should hold together but not be wet. Drop small spoonfuls of this dough randomly over your cooled crust.

Pour and Smooth

Pour the cheesecake batter over the crust and shortcake pieces. Use an offset spatula or the back of a spoon to smooth the top gently. Give the pan a little tap on the counter to release any air bubbles.

Bake Low and Slow

Bake for 45–55 minutes. You’re looking for edges that are set and firm, while the center should still have a slight jiggle — think Jell-O, not liquid. Here’s my trick: when you gently shake the pan, the center should move as one unit, not in waves. Once it’s done, turn OFF the oven, crack the door open about 4 inches, and let the cheesecake cool in the oven for 1 full hour.

Cool Completely and Chill

Remove the cheesecake from the oven after the hour-long cooldown and let it come to room temperature on your counter. Once it’s completely cool, cover it with plastic wrap and refrigerate for at least 4 hours, but overnight is even better.

Serve with Love

When you’re ready to serve, carefully remove the springform pan ring. Slice the cheesecake with a sharp knife . Top each slice generously with the macerated strawberries and their syrup, add a dollop of whipped cream, and maybe a sprig of fresh mint

You Must Know

Room temperature ingredients are NON-NEGOTIABLE! Cold cream cheese will give you lumps no matter how long you beat it. I take mine out of the fridge a good 2–3 hours before baking, and I set my eggs in a bowl of warm water for 10 minutes. This step alone will transform your cheesecake game.

Don’t skip the oven cooldown. I know it seems fussy, but cheesecakes are divas — they crack when they experience sudden temperature changes. That hour in the cooling oven is your insurance policy against cracks.

Personal Secret: I add a tablespoon of cornstarch to my strawberry mixture along with the sugar. It helps thicken the juices into a gorgeous glaze that doesn’t make your cheesecake soggy.

Pro Tips & Cooking Hacks

• Water bath optional: I don’t use one for this recipe because the sour cream keeps everything moist, but if you’re worried about cracks, set your springform pan in a larger roasting pan with 1 inch of hot water.
• Test for doneness: Insert an instant-read thermometer into the center — it should read 150°F. The residual heat will bring it up to 160°F as it cools.
• Prevent soggy crust: Brush your baked crust with a thin layer of melted white chocolate before adding the filling. It creates a moisture barrier!
• Common mistake to avoid: Opening the oven door repeatedly while baking causes temperature fluctuations and cracks. Just peek through the window!
• Smart shortcut: Use store-bought whipped topping instead of making fresh whipped cream if you’re in a time crunch.

Flavor Variations / Suggestions

Berry Blast: Mix in blueberries, raspberries, or blackberries with your strawberries for a mixed berry version.

Lemon Lovers: Add 1 tablespoon of lemon zest to the cheesecake batter for extra citrus punch.

Chocolate Drizzle: Melt some white or dark chocolate and drizzle it over the top before adding strawberries — SO pretty!

Biscoff Crust: Swap the graham crackers for Biscoff cookies for a caramelized twist.

Boozy Berries: Add a splash of Grand Marnier or strawberry liqueur to your macerating berries.

Skip the Shortcake Layer: If you want a pure, classic cheesecake experience, just omit the shortcake dough entirely and you’ll have a stunning strawberry-topped cheesecake.

Make-Ahead Options

This is THE perfect make-ahead dessert! You can make the entire cheesecake 2–3 days in advance. Just keep it covered in the fridge without the strawberry topping. Add the fresh strawberries the day you’re serving for the best texture and color.

Freezing: Wrap the cooled, un-topped cheesecake tightly in plastic wrap, then aluminum foil. Freeze up to 2 months. Thaw overnight in the fridge, then add fresh strawberries before serving.

Component prep: You can make the crust up to 2 days ahead and store it covered at room temperature. Macerate your strawberries up to 4 hours before serving.

Recipe Notes & Baker’s Tips

The shortcake layer is truly optional, but I highly recommend trying it at least once — it adds these wonderful tender pockets throughout the cheesecake that give you that authentic shortcake experience. Some pieces will rise to the top, some will stay on the bottom, and it all creates amazing texture variation.

If you see a few small cracks, don’t panic! The strawberry topping covers everything. I actually think cracks give cheesecake character, and they don’t affect the taste one bit.

For the cleanest slices, use a large sharp knife and run it under hot water, then wipe it completely dry between each cut. Professional bakery trick right there!

Serving Suggestions

This beauty shines at spring and summer gatherings — think Easter, Mother’s Day, graduation parties, or backyard barbecues. It’s rich enough that a small slice goes a long way, so it’s perfect for feeding a crowd.

Serve it with:

• Extra whipped cream (homemade or Cool Whip)
• Vanilla ice cream for an over-the-top sundae situation
• Fresh mint sprigs for a pop of color
• Iced coffee or sweet tea for a Southern brunch vibe
• Champagne or prosecco for something celebratory

How to Store Your Strawberry Shortcake Cheesecake

Refrigerator: Cover tightly with plastic wrap or store in an airtight container for up to 5 days. The cheesecake itself will last longer, but the strawberries are best within 3–4 days.

Freezer: Wrap individual slices (without topping) in plastic wrap, then foil. Freeze up to 2 months. Thaw in the fridge overnight and add fresh strawberries when ready to serve.

Reheating: Don’t! Cheesecake is meant to be served chilled. Just let it sit at room temperature for 10–15 minutes before serving for the creamiest texture.

Storing components separately: Keep the macerated strawberries in a separate container if you’re making this ahead. Add them to slices as you serve to prevent the cheesecake from getting soggy.

Allergy Information

Contains: Dairy (cream cheese, butter, sour cream, milk), eggs, wheat/gluten (in crust and shortcake layer)

Dairy-free option: Use dairy-free cream cheese (Kite Hill or Miyoko’s work well), coconut cream instead of sour cream, and plant-based butter. The texture will be slightly different but still delicious!

Gluten-free option: Use gluten-free graham crackers for the crust and substitute the shortcake layer with a 1:1 gluten-free flour blend.

Egg-free: Unfortunately, eggs are structural in cheesecake and very difficult to substitute successfully. This isn’t the best recipe for egg-free diets.

Questions I Get Asked A Lot

Can I use frozen strawberries instead of fresh?

You can, but fresh is really best here! If you must use frozen, thaw them completely and drain off most of the liquid before macerating. They’ll be softer and release more liquid, so you might want to add a teaspoon of cornstarch to thicken the juices.

My cheesecake cracked — did I ruin it?

Not at all! Cracks happen to everyone, even professional bakers. The strawberry topping will cover most of them, or you can spread a thin layer of sour cream over the top before adding berries. Honestly, cracks are just proof it’s homemade with love!

Do I really need to use room temperature cream cheese and eggs?

YES! This is the hill I’ll die on. Cold ingredients create lumps and prevent proper incorporation. Room temp ingredients blend smoothly and create that silky, dreamy texture we’re after. Plan ahead and leave them out for 2–3 hours.

Can I skip the shortcake layer?

Absolutely! It’s totally optional. Without it, you’ll have a classic, smooth cheesecake that’s equally delicious. The shortcake layer is just my fun twist to really emphasize the “shortcake” part of the name.

How do I know when the cheesecake is done?

The edges should be set and slightly puffed, while the center should jiggle like Jell-O when you gently shake the pan. It should move as one unit, not in waves. An instant-read thermometer should read 150°F in the center. Don’t wait for it to be completely firm — it will continue cooking as it cools!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Strawberry Shortcake Cheesecake turned out! Did you try the shortcake layer? What did you serve it with?