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Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake

A Symphony of Sweetness: Strawberry Shortcake Cheesecake

Calling all dessert lovers! Get ready to embark on a flavor adventure with this delightful Strawberry Shortcake Cheesecake. It's a match made in heaven – a buttery shortbread crust, a creamy cheesecake filling bursting with vanilla and fresh strawberries, and a luscious whipped sour cream topping. Each bite is a beautiful harmony of textures and tastes, making this cheesecake a showstopper for any occasion.


  • For the Crumbly Crust:

    • 5 ounces (approximately 1 ½ cups) shortbread cookies, crushed
    • 2 tablespoons melted butter
  • For the Dreamy Cheesecake Filling:

    • 24 ounces cream cheese, softened
    • 1 tablespoon vanilla bean paste (or 1 teaspoon vanilla extract)
    • 12 ounces sour cream
    • 2 cups heavy whipping cream
    • 1 cup confectioners' sugar
  • For the Fruity Layers:

    • 10 ounces fruit spread (such as Smuckers Simply Fruit)
    • 1 pint fresh strawberries, sliced
  • For the Whipped Sour Cream Topping:

    • Remaining half of the confectioners' sugar (approximately ½ cup)
    • Reserved shortbread cookie crumbs (optional)


  1. Crafting the Crust: In a food processor or using a sturdy bag and rolling pin, crush the shortbread cookies into fine crumbs. Alternatively, you can place the cookies in a zip-top bag and crush them with your hands. In a large bowl, combine the crushed cookies with the melted butter. Mix well until everything is evenly incorporated.

    Press the buttery cookie crumb mixture firmly into the bottom of a greased springform cake pan. This will form the base of your delicious cheesecake.

  2. A Berry Beautiful Touch: Take a few of the sliced strawberries and get creative! Line them upright along the sides of the springform pan, pressing them gently into the crust. This adds a vibrant pop of color and a delightful strawberry flavor to every bite.

  3. Whipping Up the Filling: In a large mixing bowl, using an electric mixer on medium speed, beat the softened cream cheese and vanilla bean paste (or extract) until smooth and creamy. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.

    In another bowl, whisk together the sour cream and the remaining half of the confectioners' sugar until well combined.

  4. Layering the Magic: Now comes the fun part – assembling the cheesecake! Pour half of the cheesecake filling into the prepared springform pan over the crust and strawberry-lined sides.

    Next, spoon half of the fruit spread over the cheesecake filling, creating a fruity layer.

    Top the fruit spread with a layer of sliced strawberries. Sprinkle some of the reserved cookie crumbs over the strawberries for a delightful textural contrast.

  5. The Whipped Sour Cream Perfection: Carefully spread the sour cream mixture over the top of the cheesecake, creating an even and smooth layer.

  6. A Touch of Elegance: For an extra touch of beauty, sprinkle some additional cookie crumbs over the top of the cheesecake as a garnish. Arrange the remaining sliced strawberries on top in a decorative design.

  7. Ready, Set, Enjoy!: Refrigerate the cheesecake for at least 4 hours, or ideally overnight, to allow it to set completely. Once chilled and ready to serve, slice and enjoy this delightful Strawberry Shortcake Cheesecake!


  • For a richer flavor, use brown butter to create the cookie crust. Simply melt the butter in a saucepan over medium heat, swirling occasionally, until it turns a golden brown color and gives off a nutty aroma.
  • If you don't have vanilla bean paste, you can substitute it with 1 teaspoon of vanilla extract.
  • To prevent the strawberries from browning too quickly, you can toss them with a teaspoon of lemon juice or water mixed with a little sugar.