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Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake
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Strawberry Shortcake Cheesecake is a delightful no-bake dessert combining creamy, rich cheesecake with fresh, juicy strawberries on a crunchy shortcake cookie crust. Perfect for celebrations or casual treats, this recipe offers balanced flavors, gorgeous layered presentation, and a texture contrast between crumbly crust, light cheesecake filling, and vibrant berries.

Ingredients

Scale

Crust

  • 1 1/2 cups shortcake cookies or biscuits, crushed into fine crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 16 ounces full-fat cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 cup heavy cream or whipping cream, whipped to soft peaks
  • Optional: 1 teaspoon gelatin or 2 teaspoons cornstarch (for firmer set, no-bake)

Topping

  • 2 cups fresh ripe strawberries, sliced
  • Powdered sugar, for dusting
  • Optional: Dollops of whipped cream for garnish

Instructions

  1. Prepare the Crust: Begin by crushing shortcake cookies into fine crumbs and mixing them thoroughly with melted butter and granulated sugar. Press this crumb mixture firmly into the bottom of a springform pan or serving dish, ensuring an even, compact layer. Chill in the refrigerator while preparing the filling.
  2. Make the Cheesecake Filling: Beat softened cream cheese until smooth and creamy using a mixer. Gradually add granulated sugar and vanilla extract while continuing to beat. Mix in lemon zest and lemon juice to brighten the flavor. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture to achieve a light, fluffy texture. If using gelatin or cornstarch for extra firmness, dissolve or mix it accordingly and incorporate here.
  3. Assemble the Layers: Spoon half of the cheesecake filling over the chilled crust, spreading it evenly with a spatula. Layer sliced fresh strawberries evenly over the filling. Cover the strawberries carefully with the remaining cheesecake filling and smooth the surface gently for an attractive finish.
  4. Chill and Set: Cover the entire cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This chilling time allows the cheesecake to firm up properly, flavors to meld, and the strawberries to infuse their sweetness throughout.
  5. Garnish and Serve: Before serving, garnish the top with extra fresh strawberry slices, a light dusting of powdered sugar, and optional dollops of whipped cream for that classic shortcake look. Slice carefully using a knife warmed in hot water for clean cuts and enjoy!

Notes

  • Use room temperature cream cheese for a smoother batter and to prevent lumps.
  • Always pick ripe, fresh strawberries for the best flavor and juiciness.
  • Allow adequate chilling time to ensure proper set and best texture.
  • Layer strawberries between cheesecake layers, not directly on crust, to prevent sogginess.
  • Warm your knife in hot water and wipe clean before slicing to get clean, neat slices.

Nutrition

Keywords: strawberry cheesecake, shortcake cheesecake, no-bake cheesecake, gluten free dessert, creamy strawberry dessert, fruity cheesecake

Find it online: https://marycorner.com/strawberry-shortcake-cheesecake/