Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake is the ultimate dessert mash-up!

Imagine the creamy richness of cheesecake, the light fluffiness of shortcake, and the sweet, fruity flavor of strawberries—all in one stunning treat.

This dessert is perfect for family gatherings, birthdays, or just when you want to wow everyone with something truly special.

Trust me, it’s easier than you think to make, and the flavors are out-of-this-world good.

Let’s dive in!

this for later!

What You’ll Need:

For the crust:

• 2 cups Golden Oreos, crushed
• 5 tablespoons unsalted butter, melted

For the cheesecake:

• 3 (8-ounce) blocks cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

For the topping:

• 2 cups fresh strawberries, diced
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 cup water

For the crumb topping:

• 1 cup Golden Oreos, crushed
• 2 tablespoons freeze-dried strawberries, crushed
• 2 tablespoons unsalted butter, melted

Pro Tips:

1. Use room-temperature cream cheese to avoid lumps in your cheesecake batter.
2. Crush the cookies finely for a firm crust, but leave some small chunks in the topping for texture.
3. Let the cheesecake cool completely before adding the strawberry topping to avoid melting.
4. Freeze-dried strawberries give the crumb topping an amazing flavor boost, so don’t skip them!
5. Use a water bath when baking the cheesecake to prevent cracks.

Tools You’ll Need:

• Springform pan
• Mixing bowls
• Hand or stand mixer
• Spatula
• Whisk
• Food processor or plastic bag and rolling pin (to crush cookies)
• Small saucepan

Substitutions and Variations:

• Swap Golden Oreos for graham crackers if you prefer.
• Use raspberries or blueberries instead of strawberries for a fun twist.
• Skip the crumb topping for a simpler version of the recipe.

Make-Ahead Tips:

• You can bake the cheesecake and make the strawberry topping the day before. Just store them separately in the fridge and assemble before serving.

Instructions:

1. Make the crust

Mix crushed Golden Oreos and melted butter. Press firmly into the bottom of a greased springform pan. Bake at 350°F (175°C) for 10 minutes, then let it cool.

2. Prepare the cheesecake filling

Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Pour over the cooled crust.

3. Bake the cheesecake

Wrap the springform pan with foil and place it in a water bath. Bake at 325°F (163°C) for 60-70 minutes, until the center is slightly jiggly. Let it cool completely.

4. Make the strawberry topping

In a saucepan, combine strawberries, sugar, cornstarch, and water. Cook on medium heat until thickened. Let it cool.

5. Prepare the crumb topping

Mix crushed Oreos, crushed freeze-dried strawberries, and melted butter. Spread on a baking sheet and bake for 5 minutes at 350°F.

6. Assemble the cheesecake

Once the cheesecake is cool, top it with strawberry topping and sprinkle the crumb topping evenly. Refrigerate for at least 2 hours before serving.

Leftovers and Storage:

Store leftover cheesecake in an airtight container in the fridge for up to 5 days. You can also freeze slices for up to 3 months—just wrap tightly in plastic wrap and foil.

Final Thoughts

This Strawberry Shortcake Cheesecake will steal the show at any gathering! It’s creamy, fruity, and full of texture. I can’t wait for you to try it. Let me know how it turns out or if you have any questions—drop a comment below! Happy baking!