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Homemade Strawberry Shortcake Cheesecake

A delightful combination of cheesecake and strawberry shortcake, this homemade dessert is perfect for any occasion, featuring a creamy filling and vibrant strawberry topping.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 4 hours 12 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups all-purpose flour for the crust
  • 0.5 cups granulated sugar for the crust
  • 0.5 cups unsalted butter, melted for the crust
Filling and Topping
  • 2 cups strawberries, sliced for topping
  • 1 cups cream cheese, softened
  • 1 cups heavy cream
  • 0.5 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 envelope gelatin optional, for stability

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix the flour, sugar, and melted butter until combined. Press this mixture into the bottom of a springform pan.
  3. Bake the crust for 10–12 minutes or until it is lightly golden. Allow it to cool completely.
Filling
  1. In another bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth.
  2. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture.
  3. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
  4. If using gelatin for added stability, dissolve it in warm water and stir it into the cheesecake mixture.
  5. Chill the cheesecake in the refrigerator for at least 4 hours or overnight to let it set properly.
Serving
  1. Before serving, top the cheesecake with the sliced strawberries. Enjoy your dessert!

Notes

Serve the cheesecake chilled. It pairs well with extra whipped cream or chocolate syrup. Store in the refrigerator for 3-5 days, or freeze for longer storage.