Strawberry Shortcake Cheesecake

This decadent Strawberry Shortcake Cheesecake layers a creamy cheesecake base with fresh strawberries, fluffy whipped cream, and a signature shortcake crumble topping for a festive dessert that's sure to impress.

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Prep Time 30

Cook Time 50

Total Time 6

Servings: 12 slices

Course: Dessert

Cuisine: American, Holiday

Calories: 520

Ingredients Method Notes

Ingredients

2 cups graham cracker crumbs or Golden Oreos, crushed
1/2 cup unsalted butter, melted
2 tablespoons sugar
24 oz cream cheese, softened
1 cup sugar
1 cup sour cream
3 large eggs room temperature
1 teaspoon vanilla extract
1 box strawberry Jell-O 3 oz
1 cup boiling water
1/2 cup cold water
1 cup whipped topping Cool Whip or whipped cream
1 cup chopped strawberries
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
20 Golden Oreos or vanilla cookies, crushed
4 tablespoons unsalted butter, melted
1 box strawberry Jell-O powder 3 oz

Method

Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter. Press into bottom of a 9-inch springform pan. Bake 10 minutes, then cool.
Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time. Pour over crust and bake 45–50 minutes until center is slightly wobbly. Cool completely, then refrigerate at least 4 hours.
Dissolve Jell-O in boiling water, stir in cold water, and chill until slightly thickened. Fold in whipped topping and chopped strawberries. Spread over cheesecake. Refrigerate 2–3 hours until firm.
Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over strawberry layer.
Crush cookies, mix with melted butter and strawberry Jell-O powder. Sprinkle on top for the shortcake crumble.

Notes

For best flavor, refrigerate overnight to allow layers to set fully. Can be garnished with extra strawberries or mint leaves.