Description
Learn how to make the ultimate Strawberry Shortcake Cheesecake at home. A creamy, fruity American dessert mashup with a graham cracker crust, rich cheesecake filling, optional shortcake layer, and fresh macerated strawberries on top. Perfect for summer cookouts, holidays, and easy entertaining. Includes step-by-step instructions, pro tips, and full nutrition info.
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
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.
Notes
- 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.
- Prep Time: 45 minutes
- Cook Time: 55 minutes + Chill Time4 hours (overnight preferred)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 33g
- Sodium: 280 mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1.5g
- Protein: 5.5g
- Cholesterol: 115mg