I recently made this Strawberry Shortcake Cheesecake and was instantly hooked. It layers rich cheesecake and a tender strawberry cake, all crowned with a decadent cream cheese frosting and crisp cookie crumble topping. Every bite feels like a celebration of creamy desserts with a fresh, fruity twist that totally hits the spot.

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I recently experimented with a layered dessert that combines the rich, smooth texture of cheesecake with a fruity twist. I started with a base of 24 oz cream cheese mixed with 3 large eggs and 1/2 cup sour cream, which gives the cheesecake layer its dense, creamy quality.

For the strawberry cake layer, I used 1/2 cup unsalted butter and 1 cup mashed fresh strawberries with a hint of 1 tsp vanilla extract and 1 1/2 cups all-purpose flour stirred with a light batter. The cream cheese frosting, made from 8 oz cream cheese and a bit of butter, adds an extra tangy richness that complements the sweet layers perfectly.

I topped it all with a crisp cookie crumble made from 1 1/2 cups graham cracker crumbs and a mix of melted butter and granulated sugar. Overall, this dessert is packed with calcium and protein from the dairy and eggs while giving you a burst of strawberry flavor in every bite.

Why I Like this Recipe

I like this recipe because the cheesecake layer is super creamy with a fresh strawberry twist that always makes every bite so delicious and unique. I also love how the soft strawberry cake layer blends with the cheesecake and then you get this awesome crunchy cookie crumble topping that gives it a fun texture contrast. The cream cheese frosting is really smooth and sweet which makes the dessert feel extra special, like a treat for any day. Finally, I like that it looks really impressive while still being fun and not too hard to make so I feel proud every time I whip it up.

Ingredients

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Rich, tangy and smooth cream cheese forms the heart of our cheesecake and frosting.
Eggs provide structure and moisture, making each layer beautifully light and flavorful.
Fresh strawberries offer natural sweetness and fiber with a hint of tartness.
Sour cream gives a rich tang that balances the overall sweetness perfectly.
Graham cracker crumbs add crunchy sweetness along with a subtle cookie taste.
Heavy cream supplies a luxurious richness blending into a custard-like texture.
Vanilla extract enhances all flavors with a gentle aromatic sweetness.
Mashed fresh strawberries offer extra fiber and a slight tartness for moist cake.

Ingredient Quantities

24 oz cream cheese, softened (for the cheesecake layer)

3/4 cup granulated sugar (divided: one part for the cheesecake, one for the cake)

3 large eggs (room temp, for the cheesecake)

1/2 cup sour cream (room temp)

1/2 cup heavy cream

2 tsp vanilla extract (for the cheesecake)

1/2 cup strawberry puree (fresh strawberries blended lightly)

1/2 cup unsalted butter, softened (for the strawberry cake layer)

2 large eggs (for the strawberry cake layer)

1 cup mashed fresh strawberries (roughly pureed but a bit chunky works fine)

1 tsp vanilla extract (for the cake layer)

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup milk (room temp, for the cake layer)

8 oz cream cheese, softened (for the cream cheese frosting)

1/4 cup unsalted butter, softened (for the frosting)

2 cups powdered sugar (sifted)

1 tsp vanilla extract (for the frosting)

1 1/2 cups graham cracker crumbs (for the cookie crumble topping)

1/3 cup unsalted butter, melted (for the topping)

1/4 cup granulated sugar (for the topping)

How to Make this

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1. Preheat you oven to 350°F and grease a bundt or round cake pan. Set aside your pan while you prepare the layers.

2. In a small bowl, combine 1 1/2 cups graham cracker crumbs, 1/3 cup melted butter and 1/4 cup granulated sugar. Mix well and put it aside for the topping.

3. For the cheesecake layer, beat 24 oz softened cream cheese with about 3/8 cup granulated sugar until smooth. Add 3 large room-temperature eggs one at a time, then mix in 1/2 cup sour cream, 1/2 cup heavy cream, 2 tsp vanilla extract, and 1/2 cup strawberry puree until everything is combined.

4. Pour the cheesecake mixture into your prepared pan making sure its evenly spread.

5. In a separate bowl, cream 1/2 cup unsalted butter with the remaining 3/8 cup granulated sugar. Beat in 2 large eggs, then stir in 1 cup mashed fresh strawberries and 1 tsp vanilla extract.

6. In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt. Gradually add the dry ingredients to the butter mixture alternated with 1/2 cup room temp milk, stirring until just combined.

7. Gently spoon the strawberry cake batter on top of the cheesecake layer in the pan. You can lightly swirl them together if you like a marbled effect.

8. Bake in the preheated oven for about 45-50 minutes until the center looks set. If using a bundt pan, a toothpick inserted in the center should come out with just a few moist crumbs.

9. Let the cake cool completely in the pan, then remove it to a serving plate.

10. For the cream cheese frosting, beat together 8 oz softened cream cheese with 1/4 cup unsalted butter until creamy. Gradually add 2 cups sifted powdered sugar and 1 tsp vanilla extract until the mixture is light and smooth. Frost the cooled cake and then sprinkle the graham cracker crumble on top. Enjoy your dessert!

Equipment Needed

1. Oven that can be set to 350°F
2. Bundt or round cake pan, which you’ll grease before use
3. At least four mixing bowls (one for the graham cracker topping, one for the cheesecake mixture, one for the strawberry cake batter, and one for the cream cheese frosting)
4. An electric mixer or stand mixer to beat the creams and eggs
5. A whisk for combining dry ingredients
6. Measuring cups and spoons for accuracy
7. A spatula for folding and spreading the mixtures
8. A toothpick to check if the cake center is doneness
9. A cooling rack or a plate to let the cake cool completely
10. A blender or food processor to easily make the strawberry puree

FAQ

Q: What type of cream cheese should I use for this recipe?

A: Use full-fat cream cheese at room temp for the cheesecake layer. It really helps in keeping the texture smooth and rich. If you use low-fat, your cheesecake might not set right.

Q: Can I use frozen strawberries for the puree?

A: Yes, you can use frozen strawberries but make sure they're thawed and drained well. If they are too watery, it could mess with the consistency of the cheesecake and cake layers.

Q: What should I do if I dont have graham cracker crumbs for the topping?

A: You can substitute with crushed digestive biscuits. The taste might be a little different, but it'll still give you that delightful crunchy texture on top.

Q: How can I avoid cracks in the cheesecake layer?

A: To keep the cheesecake smooth, use room temp ingredients and avoid overmixing the batter. Baking it on a water bath will also help reduce the chance of cracks forming.

Strawberry Shortcake Cheesecake Recipe Substitutions and Variations

For the 24 oz cream cheese in the cheesecake layer, you can use Neufchâtel cheese instead which is a bit lower in fat and still works good.
You can swap the sour cream with an equal amount of Greek yogurt to get a similar tangy flavor and creaminess.
If you want a dairy free option for the cake layer, try using coconut oil instead of the unsalted butter, but it might give a slight coconut taste.
You can replace the milk with unsweetened almond milk in equal amount for a lighter twist, just be sure the flavor still fits with the overall recipe.

Pro Tips

1. Make sure all your ingredients are at room temperature before you start mixing. This really helps the cream cheese and eggs blend smoothly and prevents any lumpy texture in your layers.

2. When you add the strawberry cake batter on top, gently swirl it with the cheesecake layer if you want that cool marbled look. Just be careful not to overmix or you’ll lose that neat separation of flavors.

3. Don’t rush the crumb topping. Mix your graham cracker crumbs, melted butter, and sugar just before you need it, so they stay nice and crunchy rather than getting soggy as the cake cools.

4. Let your cake cool in the pan completely before trying to remove it. This waiting period makes it less likely to break apart and helps all the flavors settle in better.