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Judy John

Filling Strawberry Shortcake Cheesecake Recipe

This strawberry shortcake cheesecake features creamy filling, soft layers, and fresh strawberries for a rich yet balanced dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup crushed biscuits
  • 1/4 cup melted butter
Cheesecake Filling
  • 1 cup cream cheese softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 egg
Strawberry Layer
  • 2 cups strawberries sliced
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
Shortcake Crumble
  • 1/2 cup flour
  • 2 tablespoons butter
  • 2 tablespoons sugar

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Springform Pan
  • Whisk
  • Spatula

Method
 

  1. Preheat oven and prepare springform pan for easy removal.
  2. Mix crushed biscuits and melted butter. Press into base.
  3. Beat cream cheese, sugar, sour cream, and vanilla until smooth.
  4. Add egg and mix gently to maintain creamy texture.
  5. Pour filling over crust and smooth top evenly.
  6. Bake until center stays slightly soft but set.
  7. Mix strawberries with sugar and lemon juice. Let soften.
  8. Combine crumble ingredients until sandy and lightly bake.
  9. Cool cheesecake, then layer strawberries and crumble on top.

Notes

For softer texture, avoid overbaking and keep center slightly jiggly. Chill well before slicing for clean layers. Freeze without toppings for best results. Customize with flavored extracts or different fruits. Store refrigerated up to three days, covered to maintain freshness and texture.