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Strawberry Shortcake Cheesecake

A luscious dessert that combines creamy cheesecake, fresh strawberries, and a buttery graham cracker crust for a perfect sweet treat.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Can use gluten-free graham cracker crumbs for a gluten-free version.
  • 0.5 cups butter, melted
For the cheesecake filling
  • 2 cups cream cheese, softened Ensure cream cheese is at room temperature for easy blending.
  • 1 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cups heavy whipping cream
For the topping
  • 2 cups fresh strawberries, sliced Ensure you have fresh strawberries for optimal flavor.
  • 0.25 cups sugar To mix with strawberries.

Method
 

Preparation
  1. In a medium bowl, mix the graham cracker crumbs with the melted butter until fully combined.
  2. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
  3. Chill in the refrigerator while you prepare the filling.
Make the Cheesecake Filling
  1. In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth.
  2. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
Whip the Cream
  1. In a separate bowl, whip the heavy cream until stiff peaks form.
  2. Carefully fold this whipped cream into the cream cheese mixture until smooth and creamy.
Combine and Chill
  1. Pour the cheesecake filling into the chilled crust and spread it evenly.
  2. Chill in the refrigerator for at least 4 hours or overnight to allow it to set.
Prepare the Strawberries
  1. Just before serving, mix the sliced strawberries with the sugar in a bowl.
  2. Let them sit for about 10 minutes to release their juices.
Top and Serve
  1. Once the cheesecake has set, carefully release it from the springform pan.
  2. Top each slice with the sweetened strawberries and serve chilled.

Notes

You can make this cheesecake a day in advance to enhance its flavor. Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.