Strawberry Shortcake Cheesecake

Strawberry shortcake cheesecake is the ultimate mashup dessert, two beloved American classics in one show-stopping bite. I made this for a Fourth of July barbecue and it was gone in minutes. Creamy, fruity, and surprisingly simple.

Why You’ll Love This Recipe

Buttery crust, velvety cream cheese filling, an optional shortcake layer, and fresh macerated strawberries on top. It looks like it came from a bakery, but you can totally pull it off at home. Plus, it tastes even better after chilling overnight — perfect for make-ahead entertaining.

Equipment Needed

• 9-inch springform pan (or a deep 9-inch pie plate)
• Large mixing bowl
• Medium mixing bowl
• Small mixing bowl
• Electric hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Baking sheet (to place under the springform pan)
• Oven mitt
• Wire cooling rack
• Knife or offset spatula for serving

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Ingredients You’ll Need

Crust:

• 1¾ cups graham cracker crumbs (sub: vanilla wafer crumbs)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

Cheesecake Filling:

• 24 oz cream cheese, softened to room temperature (3 standard 8 oz blocks)
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon fresh lemon juice
• ½ cup sour cream (sub: plain Greek yogurt)

Shortcake Layer (optional but highly recommended):

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup cold unsalted butter, cut into small cubes
• ⅓–½ cup whole milk or heavy cream

Strawberry Topping:

• 4 cups fresh strawberries, hulled and sliced
• ¼–½ cup granulated sugar (adjust to your berries’ sweetness)
• 1–2 tablespoons fresh lemon juice

Optional Extras:

• Fresh whipped cream, for serving
• Fresh mint leaves, for garnish

Ingredient Notes

Cream Cheese: Use full-fat, block-style cream cheese — not the spreadable kind. Let it sit out 1–2 hours before baking so it’s truly at room temperature.

Graham Cracker Crumbs: Buy pre-made or crush your own in a food processor. Vanilla wafer crumbs make a great lighter, sweeter swap.

Eggs: Like the cream cheese, room-temperature eggs blend more smoothly into the batter. Pull them out of the fridge when you start prepping your crust.

Strawberries: Fresh is best — peak season is May through July. In the off-season, pick the firmest, reddest berries you can find. Avoid frozen; they release too much liquid.

Sour Cream vs. Greek Yogurt: Both work great. Sour cream is richer and tangier; Greek yogurt is a touch lighter. Either balances the sweetness nicely.

Butter: Use unsalted butter in both the crust and the shortcake layer so you have full control over the salt level.

Step-by-Step Instructions

Step 1: Preheat Your Oven and Prep Your Pan

Preheat your oven to 350°F (175°C). Lightly grease the inside of your 9-inch springform pan with a little butter or cooking spray. Set it on a baking sheet to catch any drips later.

Step 2: Make the Graham Cracker Crust

Combine graham cracker crumbs, ¼ cup sugar, and melted butter in a medium bowl. Press firmly into the bottom of your springform pan using the back of a measuring cup. Bake 8–10 minutes until set. Let cool.

Step 3: Macerate the Strawberries

Hull and slice strawberries into a medium bowl. Sprinkle over sugar and lemon juice, toss gently. Let sit 15–30 minutes until juicy — the longer they macerate, the better.

Step 4: Make the Cheesecake Filling

Beat cream cheese and sugar on medium speed until smooth, about 2–3 minutes. Add eggs one at a time on low speed. Stir in vanilla, lemon juice, and sour cream until just combined. Don’t overmix — stop as soon as it’s silky.

Step 5: (Optional) Prepare the Shortcake Layer

Whisk flour, sugar, baking powder, and salt together. Cut in cold butter until it resembles coarse crumbs. Stir in milk until a soft dough just forms — don’t overwork it. Drop spoonfuls over the cooled crust before adding cheesecake batter.

Step 6: Assemble and Bake

Pour filling over the crust, smooth the top with a spatula. Bake at 350°F for 45–55 minutes. It’s done when edges are firm but the center still jiggles slightly — like gelatin, not liquid.

Step 7: Cool It Down (The Most Important Step)

Turn off the oven, crack the door open 2–3 inches, and leave the cheesecake inside for 1 hour. This slow cool is the best way to prevent cracks. Then move to a wire rack and cool fully at room temperature.

Step 8: Chill and Set

Once the cheesecake is fully cooled, cover the top loosely with plastic wrap and refrigerate for at least 4 hours. For the cleanest slices and the best flavor, chill it overnight (8+ hours). The cheesecake needs this time to set up fully.

Step 9: Serve and Enjoy

Run a warm knife around the edges, then unlatch and remove the springform sides. Spoon macerated strawberries over each slice. Top with whipped cream and mint if desired.

Pro Tips & Cooking Hacks

• Room temperature is everything. Cold cream cheese and cold eggs are the #1 cause of lumpy cheesecake batter. Pull everything out of the fridge at least 1–2 hours before you start.
• Don’t overmix the batter. Once the filling is smooth, stop the mixer. Overmixing incorporates too much air, which leads to cracks and an uneven texture during baking.
• The “oven cool” trick is non-negotiable. Sudden temperature changes cause cheesecake to crack. Leaving it in the oven with the door cracked lets it cool gradually and keeps the top pristine.
• Press the crust firmly. A loose, crumbly crust won’t hold its shape when you slice. Use the bottom of a measuring cup or a flat glass to pack it down tightly and evenly.
• Macerate your berries ahead of time. You can macerate the strawberries up to 2 hours before serving. The longer they sit (up to a few hours), the more syrup they release — just don’t let them go overnight or they’ll get too soft.
• Water bath (optional upgrade). For an ultra-smooth, crack-free top, place your springform pan on a baking sheet and surround it with hot water in a larger roasting pan (a water bath). This distributes heat more evenly. Just make sure your springform pan doesn’t leak — wrap the bottom in foil to be safe.
• Avoid the “jiggly center” panic. A wobbly center when you pull it out of the oven is normal and actually a sign you’re pulling it at the right time. It firms up completely as it chills.

Tips & Variations

Storage:

• Store any leftover cheesecake tightly covered in the refrigerator for up to 4–5 days. Don’t add the strawberry topping until right before serving to keep everything fresh.
• You can freeze the cheesecake (without the topping) for up to 2 months. Wrap individual slices in plastic wrap, then place them in a freezer-safe bag. Thaw overnight in the fridge before serving.

Make-Ahead:

• This cheesecake is a make-ahead dream. Bake it the night before your event, chill it overnight, and just add the strawberry topping right before you serve. It actually tastes better after a full night in the fridge.

Gluten-Free Twist:

• Swap the graham cracker crumbs for gluten-free graham crackers (several brands are available at most U.S. grocery stores) and skip the optional shortcake layer, or use a 1:1 gluten-free all-purpose flour blend in its place. The cheesecake filling is naturally gluten-free.

Other Fun Variations:

• Berry Blast: Top with a mix of sliced strawberries, blueberries, and raspberries for a patriotic red-white-and-blue look — perfect for the Fourth of July.
• Strawberry Drizzle: Blend a small portion of the macerated strawberries into a smooth sauce and drizzle it over the cheesecake for a more elegant presentation.
• No-Bake Version: Skip the oven entirely by using a no-bake cheesecake filling made with cream cheese, heavy whipping cream, and powdered sugar. Just chill for 6+ hours to set.

Serving Suggestions

Serve as the dessert centerpiece at a summer cookout or potluck. Plate slices with extra strawberries, berry syrup, and a dollop of whipped cream for a restaurant-worthy finish.

Pair with a cold glass of milk, a crisp rosé, or lemonade for kids. All three complement the berries and creamy cheesecake without overpowering it.

Common Mistakes

• Using cold cream cheese. This is the most common mistake and the easiest to fix — just plan ahead and let your cream cheese come to room temperature before you start.
• Overmixing the batter. Once it’s smooth, stop. Beating too long adds air bubbles that expand in the oven and cause cracks or an uneven, airy texture.
• Skipping the oven cool. Pulling the cheesecake straight out of a hot oven and letting it cool on the counter causes thermal shock, which leads to ugly cracks across the top. The cracked-door cool is a game-changer.
• Not chilling long enough. Cheesecake needs time to set. If you slice it too soon, it won’t hold its shape and will look messy on the plate. Give it at least 4 hours, overnight if possible.
• Using a too-small pan. Make sure you’re using a 9-inch springform pan. A smaller pan will cause the batter to overflow and bake unevenly.
• Wet strawberries on top. If your strawberries are dripping too much liquid, give them a gentle pat dry before spooning them over the cheesecake, or strain off some of the excess syrup.

What to Serve With Strawberry Shortcake Cheesecake

Rich enough to stand alone, but even better alongside a scoop of vanilla ice cream or a sprinkle of crushed graham crackers for crunch. Keep it casual and your guests will be asking for the recipe.

Round it out with lighter savory bites earlier in the meal — a fresh salad, grilled chicken, or seafood. The cheesecake makes the perfect sweet finish.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Absolutely. This cheesecake is best made at least one day in advance. Bake it, cool it fully, then refrigerate overnight. Add the strawberry topping right before serving for the freshest results.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are strongly recommended for the topping — frozen berries release too much water when thawed, making the topping soggy. If fresh aren’t available, thaw frozen berries and drain them well before macerating, but expect a softer, juicier result.

How do I know when the cheesecake is done baking?

The edges should be firm and set, while the center should still have a gentle jiggle — like gelatin wobbling, not like liquid sloshing. It will continue to firm up as it cools, so don’t wait for the center to be completely solid.

Can I skip the shortcake layer?

Yes, absolutely. The shortcake layer is optional and purely for added texture and that classic shortcake feel. The cheesecake is delicious and complete without it. If you’re short on time or want to keep things simple, just go straight from crust to cheesecake filling.

How do I prevent cracks on the cheesecake?

Three keys: don’t overmix the batter, don’t overbake (pull it while the center is still slightly jiggly), and cool it slowly by leaving it in the oven with the door cracked for an hour after baking. These three steps together will give you a beautifully smooth, crack-free top.

💬 Tried this recipe? Leave a comment below and let us know how it turned out! We’d love to hear about your favorite variations or any tips you discovered along the way.