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Delicious Strawberry Shortcake Cheesecake with fresh strawberries and whipped cream

Strawberry Shortcake Cheesecake

A summer-ready dessert that combines creamy New York-style cheesecake with fresh strawberries, creating a rich yet light treat perfect for any gathering.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 4 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Use plain graham crackers and pulse finely.
  • 0.5 cups unsalted butter, melted Make sure to mix well with the crumbs.
For the cheesecake filling
  • 3 packages (8-ounce) cream cheese, softened Use full-fat for the best texture.
  • 1 cup sugar Granulated sugar for sweetness.
  • 1 teaspoon vanilla extract For flavoring the batter.
  • 3 large eggs Add at room temperature.
For the topping
  • 2 cups fresh strawberries, sliced Use ripe, fragrant strawberries.
  • 1 cup heavy cream For whipping.
  • 2 tablespoons powdered sugar Sweeten the whipped cream.

Method
 

Preparation of the crust
  1. Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs and melted butter until it resembles wet sand. Press firmly into the bottom of a springform pan.
Making the filling
  1. In a large mixing bowl, beat softened cream cheese with sugar until creamy and free of lumps.
  2. Blend in vanilla extract. Add eggs one at a time, mixing until just blended after each addition.
  3. Pour the batter over the crust in the springform pan and smooth the top.
Baking
  1. Bake for 50 to 60 minutes or until the center is set but slightly wobbly.
Cooling
  1. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
Whipping Cream and Serving
  1. Before serving, whip heavy cream with powdered sugar until soft peaks form.
  2. Top the cheesecake with sliced strawberries and dollops of whipped cream.

Notes

Store in an airtight container for up to 5 days; for long-term storage, freeze wrapped tightly in plastic and foil. Thaw in the refrigerator overnight.