Oh, let me tell you about my absolute favorite Valentine’s Day creation – this Strawberry Shortcake Cheesecake that’ll make your sweetheart swoon! I stumbled upon this magical combo years ago when I couldn’t decide between baking a classic cheesecake or making strawberry shortcake for our anniversary. Why not both? The result was pure magic – creamy, dreamy cheesecake meets fresh strawberry sweetness with that irresistible graham cracker crunch.
What makes this dessert extra special is how it balances rich and fresh flavors. The velvety cheesecake filling plays perfectly against juicy strawberries and fluffy whipped cream. It’s become our family’s go-to celebration dessert – whether it’s Valentine’s Day, birthdays, or just because we deserve something delicious. Trust me, one bite of this Strawberry Shortcake Cheesecake and you’ll understand why it’s earned a permanent spot in my recipe box!
Why You’ll Love This Strawberry Shortcake Cheesecake
Let me count the ways this dessert will steal your heart:
- Creamy meets crunchy: That smooth cheesecake filling against the buttery graham cracker crust? Pure magic.
- Fresh strawberry bliss: Juicy berries cut through the richness for the perfect balance.
- Surprisingly simple: Looks fancy, but I promise it’s easier than you think!
- Special occasion star: Whether it’s Valentine’s Day or just Tuesday night, this cheesecake makes any moment feel celebratory.
Honestly, the hardest part? Waiting for it to chill before digging in!
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Luscious Strawberry Shortcake Cheesecake in 4 Easy Steps
- Total Time: 5 hours 15 minutes (includes chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful strawberry shortcake cheesecake that combines the creamy richness of cheesecake with the fresh sweetness of strawberries. Perfect for Valentine’s Day or any special occasion.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam
- 1 cup whipped cream
Instructions
- Preheat your oven to 325°F (165°C).
- Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
- Pour the filling over the crust and bake for 50-55 minutes until set.
- Let the cheesecake cool, then refrigerate for at least 4 hours.
- Top with sliced strawberries, strawberry jam, and whipped cream before serving.
Notes
- Use room temperature cream cheese for smoother filling.
- Chill the cheesecake thoroughly before adding toppings.
- For a firmer crust, bake it for an extra 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Ingredients for Strawberry Shortcake Cheesecake
Now, let’s gather everything you’ll need for this dreamy dessert. I’ve learned the hard way, quality ingredients make all the difference here!
- For the crust: 2 cups graham cracker crumbs (about 16 full sheets), 1/2 cup melted unsalted butter (that’s 1 stick), and 1/4 cup granulated sugar
- For the filling: 24 oz (three 8-oz packages) cream cheese, must be room temperature, 1 cup granulated sugar, 3 large eggs at room temperature, 1 teaspoon pure vanilla extract, and 1 cup full-fat sour cream
- For the topping: 2 cups fresh strawberries (washed, hulled, and sliced), 1/4 cup strawberry jam (the good stuff!), and 1 cup freshly whipped cream or store-bought whipped topping
Pro tip: Measure everything before you start, it makes the whole process so much smoother. And please, promise me you’ll use real butter and full-fat dairy? It’s worth every calorie! For more inspiration on delicious desserts, check out familytastes.com.
Equipment You’ll Need
Don’t worry, you won’t need fancy gadgets for this Strawberry Shortcake Cheesecake! Just gather these basics:
- 9-inch springform pan (the lifesaver for perfect cheesecake removal)
- Electric mixer (stand or hand-held, either works)
- Mixing bowls (one large, one medium)
- Measuring cups and spoons
- Spatula (for scraping every last bit of that delicious batter)
That’s it! See? Told you this was simple. Now let’s get baking!
How to Make Strawberry Shortcake Cheesecake
Okay, let’s dive into the fun part, making this gorgeous dessert! I’ll walk you through each step just like I would if we were baking together in my kitchen. Don’t stress, cheesecakes are more forgiving than people think!
Preparing the Crust
First, preheat your oven to 325°F (165°C). In a medium bowl, mix those graham cracker crumbs with melted butter and sugar until it looks like wet sand. Now here’s my trick, press it firmly into your springform pan using the bottom of a measuring cup. This creates an even layer that won’t crumble later. Pop it in the oven for 10 minutes, this quick bake sets the crust perfectly!
Making the Cheesecake Filling
While the crust cools, let’s make that dreamy filling. Beat the room-temperature cream cheese and sugar together until it’s completely smooth, no lumps allowed! Add eggs one at a time, mixing just until combined after each. Overbeating introduces too much air. Finally, blend in the vanilla and sour cream until silky. Taste? Okay, maybe just one spoonful…
Baking and Cooling
Pour your creamy filling over the cooled crust and smooth the top. Bake for 50-55 minutes until the edges are set but the center still jiggles slightly. Turn off the oven and crack the door open for an hour, this prevents cracking! Then let it cool completely at room temperature before refrigerating for at least 4 hours (overnight is even better). Patience, my friend!
Adding the Strawberry Topping
The grand finale! Right before serving, arrange those gorgeous strawberry slices in concentric circles. Warm the strawberry jam slightly and drizzle it over the berries, this glossy finish makes it look bakery-worthy! Finish with billowy whipped cream dollops around the edges. Pro tip: Add whole berries and mint leaves for a showstopping presentation!
Tips for the Perfect Strawberry Shortcake Cheesecake
Listen, I’ve made every cheesecake mistake so you don’t have to! Here are my hard-won secrets:
- Room temp is non-negotiable, Cold cream cheese = lumpy filling. I leave mine out overnight sometimes!
- Patience pays off, That 4-hour chill time? Crucial for clean slices. Try resisting the urge to peek!
- Crust insurance, Bake it an extra 5 minutes if you love that extra-crunchy bite.
- Topping timing, Only add strawberries right before serving or they’ll weep on your beautiful cheesecake.
Oh! And run a knife under hot water before slicing, you’ll get those picture-perfect wedges every time. If you enjoy creative cheesecake recipes, you might like this Chocolate Covered Strawberry Cheesecake recipe.
Variations for Strawberry Shortcake Cheesecake
Oh, the possibilities! Here’s where you can really make this cheesecake your own:
- Berry bonanza: Swap strawberries for raspberries or blackberries – just adjust the jam to match!
- Citrus zing: Add a teaspoon of lemon zest to the filling for a bright twist.
- Crunchy alternatives: Use crushed vanilla wafers or shortbread cookies instead of graham crackers.
- Chocolate dreams: Mix 1/2 cup mini chocolate chips into the filling – because why not?
The best part? No matter how you tweak it, this dessert stays absolutely irresistible! For more small-batch indulgence, check out our Mini Valentine’s Day Cheesecake Bites recipe.
Serving Suggestions
This Strawberry Shortcake Cheesecake shines all on its own, but here’s how to make it extra special: serve slices with a steaming cup of coffee for breakfast (don’t judge!), a pot of Earl Grey tea for afternoon delight, or a glass of Moscato for dessert wine perfection. Tuck a few fresh mint leaves between the strawberry slices for that fancy cafe touch, makes everyone feel like they’re dining at a five-star restaurant! If you are looking for other ways to celebrate, perhaps try a mini heart-shaped cheesecakes recipe.
Storage and Reheating Instructions
Here’s the good news – if you somehow have leftovers (big if!), this cheesecake keeps beautifully in the fridge for up to 3 days. Just cover it loosely with plastic wrap or pop it in an airtight container. Now, I don’t recommend freezing this version because the whipped cream topping gets weepy when thawed. But honestly? It’s so delicious, you probably won’t need to worry about storage anyway!
Nutritional Information
Okay, let’s talk numbers, but remember, we’re here for joy, not just nutrition facts! Each generous slice of this Strawberry Shortcake Cheesecake contains about 450 calories, with 30g of fat (18g saturated), 40g carbs, and 6g protein. Of course, these are estimates, your exact amounts will vary based on specific ingredients and how big you slice it (no judgment if you go extra generous!). The fresh strawberries add vitamin C, and the dairy gives you calcium, so really, this is practically health food… right?
Frequently Asked Questions
After making this Strawberry Shortcake Cheesecake for years, I’ve heard all the questions! Let me tackle the most common ones:
Can I use frozen strawberries?
Fresh is best for topping, but in a pinch, thaw frozen berries completely and pat them dry first. They’ll be softer, but still delicious! Just don’t use frozen berries in the filling, they release too much water.
How do I prevent cracks?
My triple-threat method: 1) Don’t overmix after adding eggs, 2) Bake in a water bath (wrap your springform in foil first!), and 3) Let it cool slowly in the turned-off oven. But hey, if cracks happen? That’s what whipped cream and berries are for!
Can I make this ahead?
Absolutely! The cheesecake itself keeps beautifully in the fridge for 2 days before topping. Just add strawberries and whipped cream right before serving for maximum freshness. For a no-bake alternative, check out our No Bake Strawberry Heart Cheesecake Recipe.
Why room temperature ingredients?
Cold cream cheese won’t blend smoothly, and cold eggs can make the batter curdle. I take mine out 2 hours before baking, or microwave the cream cheese for 15 seconds if I forget (shh, our little secret!).
I’d love to hear how your Strawberry Shortcake Cheesecake turns out! Did you add your own twist? Maybe your sweetheart proposed over a slice? (Okay, maybe that’s just my dream!) Drop a comment below or tag me on social media with your photos, nothing makes me happier than seeing your baking triumphs!