Strawberry Shortcake Cheesecake
A no-bake cheesecake that blends the flavors of classic strawberry shortcake. Combines a crumbly graham cracker crust, luscious cream cheese filling infused with fresh strawberries and jam, and a vibrant topping of fresh fruit. Perfect for summer celebrations or a cool, crowd-pleasing dessert.
- Prep Time: 15
- Total Time: 15
- Yield: 8 large servings
- Category: Dinner
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
18-20 golden digestives or graham crackers, crushed
1/2 cup (113g) unsalted butter, melted
1/4 cup (42g) granulated sugar (for crust)
800g cream cheese, softened
1 cup (200g) fresh strawberries, pureed
3/4 cup (150g) granulated sugar (for filling)
1 tsp vanilla extract
1/2 cup (120ml) heavy cream
1/2 cup (100g) strawberry jam
8-10 fresh strawberries, sliced (for topping)
Instructions
Stir crushed cookies, melted butter, and sugar in a bowl for crust. Press mixture into a 10-inch springform pan; freeze until set (1-2 hours).
In a large bowl, beat cream cheese, 1/3 cup sugar, vanilla, and 1/2 cup heavy cream on medium until smooth.
Fold in pureed strawberries and remaining 1/2 cup heavy cream and 2/3 cup sugar.
Spoon filling over crust, smooth surface, and chill for 4-6 hours.
Top with jam and fresh strawberries before serving.
Notes
Ensure cream cheese is softened 1-2 hours before starting.
Use a food processor to crush cookies for a finer crust.
Chill at least 4 hours for best texture.
Substitute strawberries with other berries (no added alcohol)
Store leftovers in an airtight container up to 5 days