Some desserts make you stop mid-bite and go, “Wow.” This Strawberry Shortcake Cheesecake is one of those desserts. It’s a luxurious mash-up of creamy New York-style cheesecake and nostalgic strawberry shortcake, complete with a strawberry compote topping and golden shortcake crumble crust.
If you’ve ever had the famous strawberry shortcake ice cream bars as a kid, you’re going to love this elevated, sliceable version. I created this for a summer birthday party, and it stole the spotlight—juicy, sweet strawberries layered over rich cheesecake, all hugged by buttery crumbles. Since then, I’ve made it for everything from Valentine’s Day dinners to holiday potlucks.
Whether you’re serving it at a picnic or holiday table, this dessert brings smiles and second servings. Let’s bake!
Why You’ll Love This Strawberry Shortcake Cheesecake
- Two desserts in one – Combines the texture of creamy cheesecake with shortcake crumble and strawberry topping.
- Make-ahead friendly – Tastes even better the next day!
- Crowd pleaser – Gorgeous presentation and nostalgic flavor in one slice.
- Customizable – Bake it or no-bake it. Add extra berries, chocolate, or lemon zest for your own twist.
- Seasonal superstar – Refreshing enough for summer, cozy enough for winter.
Ingredients (Serves 8)
For the Shortcake Crust:
- 30 golden Oreos or vanilla wafers, crushed
- 6 tablespoons unsalted butter, melted
- 2 tablespoons sugar
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs (for baked version)
- ¾ cup sour cream or Greek yogurt
- 1 tablespoon cornstarch (optional for firmer texture)
For the Strawberry Compote:
- 2 cups fresh or frozen strawberries, chopped
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch + 1 tbsp water (slurry)
For the Shortcake Crumble Topping:
- 10 vanilla cookies, crushed
- 2 tablespoons strawberry gelatin powder (or freeze-dried strawberries)
- 3 tablespoons unsalted butter, melted
Tools You’ll Need
- 9-inch springform pan
- Electric hand or stand mixer
- Food processor or rolling pin (for crust)
- Medium saucepan (for compote)
- Spatula and mixing bowls
- Oven (or fridge for no-bake)
Step-by-Step Instructions
1. Make the Crust
Mix crushed Oreos or wafers with melted butter and sugar. Press firmly into the bottom of a greased 9-inch springform pan. Bake at 350°F for 10 minutes, then cool.
2. Prepare the Cheesecake Filling
Beat softened cream cheese and sugar until smooth. Add vanilla and sour cream. Mix in eggs one at a time (skip eggs for no-bake). Stir in cornstarch if using.
3. Bake or Chill
- Baked Version: Pour filling over crust. Bake at 325°F for 55–65 minutes or until center is just set. Cool completely, then refrigerate for 4–6 hours or overnight.
- No-Bake Version: Pour into cooled crust and chill for at least 6 hours or overnight until firm.
4. Make the Strawberry Compote
In a saucepan, cook strawberries, sugar, and lemon juice over medium heat for 5–7 minutes. Stir in slurry and simmer 1–2 more minutes. Let cool before topping cheesecake.
5. Make Shortcake Crumble
In a bowl, mix crushed cookies with strawberry gelatin powder and melted butter. Bake for 5–6 minutes at 350°F until lightly golden, or toast in a skillet.
6. Assemble
Spread strawberry compote over chilled cheesecake. Sprinkle crumble topping generously on top. Garnish with fresh strawberries or whipped cream, if desired.
Flavor Variations & Creative Twists
- Chocolate-Dipped Base: Brush the crust with melted white chocolate before adding the cheesecake layer.
- Berry Mix: Add raspberries or blueberries to the compote.
- Lemon Strawberry Cheesecake: Add lemon zest and juice to the filling for citrusy brightness.
- Mini Cheesecakes: Bake in muffin tins with liners for individual servings.
Serving Ideas by Season
🌞 Summer:
- Serve chilled with fresh mint and a glass of lemonade.
- Pair with Strawberry Truffles or fruity iced tea.
❄️ Winter:
- Add cinnamon to the compote for warmth.
- Serve with Brownie Bread for a rich dessert duo.
Make-Ahead, Storage & Freezing
- Make-Ahead: Assemble the day before and chill overnight for best texture.
- Storage: Store covered in the fridge for up to 5 days.
- Freezer-Friendly: Freeze whole or in slices for up to 2 months. Thaw overnight in the fridge.
Pro Tips for Cheesecake Success
- Room temp ingredients = smooth filling.
- Don’t overmix eggs = avoids cracking.
- Water bath optional – helps prevent cracks for baked versions.
- Cool gradually to prevent sinking.
- Use a hot knife for perfect slices.
Nutrition Snapshot (Per Serving – Approximate)
- Calories: 480
- Carbs: 39g
- Sugar: 30g
- Fat: 32g
- Protein: 6g
- Sodium: 220mg
Final Thoughts
This Strawberry Shortcake Cheesecake is the perfect blend of everything we love about classic American desserts—rich, creamy cheesecake, juicy berries, and buttery cookie crumble. Whether you go for the baked version or keep it cool and no-bake, you’re guaranteed a show-stopping dessert.
It’s just as fitting for a summer brunch as it is for a winter celebration. And it’ll leave your guests swooning—guaranteed.
Love fruity desserts? Try our Lemonade Cheesecake or indulgent Peanut Butter Cup Dump Cake next!