I still remember the first time I combined strawberry shortcake and cheesecake, it was for my sister’s birthday, and I wanted something extra special. She loved both desserts, so I thought, why not mash them together?
The result was a show-stopping, creamy, fruity, and utterly indulgent Strawberry Shortcake Cheesecake that quickly became a family favorite. I’ve added a buttery golden crust, layered with real strawberries, and topped it with a rich cheesecake filling for that perfect twist on the classic.
What Makes This Recipe Special
Unlike typical versions, this Strawberry Shortcake Cheesecake Recipe has a homemade strawberry compote and buttery biscuit crumble layers that take it to another level.
Equipment List
- 9-inch springform pan
- Mixing bowls (medium and large)
- Stand mixer or electric hand mixer
- Food processor or rolling pin (for crust)
- Saucepan (for compote)
- Rubber spatula
- Wire rack for cooling
- Refrigerator space for chilling
Ingredients List
For the Crust:
- Crushed graham crackers or shortbread cookies — 2 cups
- Unsalted butter, melted — 6 tbsp
- Sugar — 2 tbsp
For the Cheesecake Layer:
- Cream cheese, softened — 3 (8 oz) packages
- Granulated sugar — 1 cup
- Vanilla extract — 1 tsp
- Sour cream — 1/2 cup
- Heavy cream — 1/2 cup
- Cornstarch — 2 tbsp
For the Strawberry Compote:
- Fresh strawberries, chopped – 2 cups
- Sugar — 1/3 cup
- Lemon juice — 1 tbsp
- Cornstarch mixed, 1 tsp — with 1 tbsp water
For the Shortcake Crumble:
- All-purpose flour — 1/2 cup
- Sugar — 1/4 cup
- Butter, cubed — 1/4 cup
- Pinch of salt
Topping:
- Fresh strawberries, halved
- Whipped cream (optional)
Substitution Tip: If fresh strawberries aren’t available, use frozen, but thaw and drain them first for best texture.
Step-by-Step Guide
Step 1:
Mix crushed cookies, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of your springform pan. Bake at 325°F (160°C) for 10 minutes, then set aside to cool.
Step 2:
Beat cream cheese and sugar until smooth and fluffy. Add vanilla, sour cream, heavy cream, and cornstarch. Mix until fully combined—no lumps!
Step 3:
Pour the batter over the cooled crust. Tap the pan to remove air bubbles. Bake at 325°F for about 55–60 minutes, or until the center is slightly jiggly. Let it cool on a wire rack before refrigerating for at least 4 hours (overnight is best!).
Step 4:
In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until bubbling. Add the cornstarch slurry and stir until thickened. Let it cool completely.
Step 5:
Combine flour, sugar, butter, and salt. Mix until it forms pea-sized crumbles. Bake at 350°F (175°C) for 10–12 minutes, until golden brown. Cool before using.
Step 6:
Spread the strawberry compote over the chilled cheesecake. Sprinkle with shortcake crumble and garnish with fresh strawberries and whipped cream if desired.
Chef’s Tips
- Use room temperature cream cheese for a smoother batter.
- Don’t overmix after adding cream to avoid air bubbles.
- Wrap the pan in foil to prevent water leaks in a water bath.
- Let the cheesecake chill overnight for best texture.
- Use a hot knife to cut clean, beautiful slices every time.
Sides & Pairings Suggestions
This strawberry shortcake cheesecake recipe pairs beautifully with a range of sides and drinks for every occasion.
- A mix of blueberries, raspberries, and mint balances the richness.
- Earthy tones of matcha contrast perfectly with the sweet creaminess.
- The fruity notes elevate the strawberry flavor without overpowering it.
- Offers a tangy, refreshing palate cleanser after each creamy bite.
- A classic that complements the cheesecake without stealing the spotlight.
Store & Leftovers
Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic and foil for up to a month. To repurpose leftovers, blend them into milkshakes or layer with whipped cream and crushed cookies for cheesecake parfaits.
Nutritional Breakdown
Per serving (approximate):
- Calories: 425
- Carbs: 32g
- Fat: 28g
- Protein: 6g
- Sugar: 24g
- Fiber: 2g
- Calcium: 12% DV
This Strawberry Shortcake Cheesecake Recipe is indulgent yet balanced enough to fit into an occasional treat plan!
Encouragement to Share
If you make this delightful Strawberry Shortcake Cheesecake Recipe, don’t forget to snap a picture! Share your creation on Instagram or Pinterest and tag us. We’d love to see your masterpiece and hear how it turned out, your twist might just inspire someone else!
Strawberry Shortcake Cheesecake Recipe
Equipment
- 9-inch springform pan
- Mixing bowls (medium and large)
- Stand mixer or electric hand mixer
- Food processor or rolling pin (for crust)
- Saucepan (for compote)
- Rubber spatula
- Wire rack for cooling
- Refrigerator space for chilling
Ingredients
For the Crust:
- Crushed graham crackers or shortbread cookies 2 cups
- Unsalted butter melted 6 tbsp
- Sugar 2 tbsp
For the Cheesecake Layer:
- Cream cheese softened 3 (8 oz) packages
- Granulated sugar 1 cup
- Vanilla extract 1 tsp
- Sour cream 1/2 cup
- Heavy cream 1/2 cup
- Cornstarch 2 tbsp
For the Strawberry Compote:
- Fresh strawberries chopped 2 cups
- Sugar 1/3 cup
- Lemon juice 1 tbsp
- Cornstarch mixed, with 1 tbsp water 1 tsp
For the Shortcake Crumble:
- All-purpose flour 1/2 cup
- Sugar 1/4 cup
- Butter cubed 1/4 cup
- of salt Pinch
Topping:
- Fresh strawberries halved
- Whipped cream optional
Instructions
- Mix crushed cookies, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of your springform pan. Bake at 325°F (160°C) for 10 minutes, then set aside to cool.
- Beat cream cheese and sugar until smooth and fluffy. Add vanilla, sour cream, heavy cream, and cornstarch. Mix until fully combined—no lumps!
- Pour the batter over the cooled crust. Tap the pan to remove air bubbles. Bake at 325°F for about 55–60 minutes, or until the center is slightly jiggly. Let it cool on a wire rack before refrigerating for at least 4 hours (overnight is best!).
- In a saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until bubbling. Add the cornstarch slurry and stir until thickened. Let it cool completely.
- Combine flour, sugar, butter, and salt. Mix until it forms pea-sized crumbles. Bake at 350°F (175°C) for 10–12 minutes, until golden brown. Cool before using.
- Spread the strawberry compote over the chilled cheesecake. Sprinkle with shortcake crumble and garnish with fresh strawberries and whipped cream if desired.
