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Judy John

Graham Strawberry Shortcake Cheesecake Recipe

This graham strawberry shortcake cheesecake combines creamy filling, crunchy crust, and fresh strawberries for a rich, balanced dessert with layered textures.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Graham Crust
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup sugar
Cheesecake Filling
  • 16 oz cream cheese softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
Strawberry Layer
  • 1 1/2 cups fresh strawberries sliced
  • 2 tbsp sugar
Whipped Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Springform Pan
  • Spatula
  • Oven
  • Cooling Rack
  • Refrigerator
  • Measuring Cups

Method
 

  1. Preheat oven to 325°F. Mix graham crumbs, butter, and sugar, then press into pan.
  2. Bake crust briefly until set. Let cool before adding filling.
  3. Beat cream cheese, sugar, eggs, and vanilla until smooth and creamy.
  4. Pour filling over crust and bake until center is slightly set. Cool completely.
  5. Top with strawberries and whipped cream. Chill before slicing for clean layers.

Notes

For creamier texture, avoid overbaking cheesecake. For firmer slices, chill longer or freeze briefly. Handle layers gently during assembly. Add citrus zest or extracts for variation. Store refrigerated up to four days for best quality.