Strawberry Shortcake Cheesecake Recipe
This decadent Strawberry Shortcake Cheesecake combines a crunchy golden cookie crust with luscious layers of creamy cheesecake and vibrant strawberry jam. Topped with a marbled strawberry-jello cookie crumble and fresh strawberries, this no-bake dessert is perfect for gatherings and special occasions.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 22 golden sandwich cookies
- ¼ cup salted butter (½ stick, melted)
Cheesecake Layers
- 16 ounces cream cheese (at room temperature)
- 1 ½ cups heavy cream (very cold)
- ⅔ cup granulated white sugar
- ¼ cup sour cream
- ¼ cup strawberry jam
- 10 to 12 strawberries, sliced in half
Topping
- 8 golden sandwich cookies
- 1 tablespoon strawberry jello powder
- 1 tablespoon water
- Fresh strawberries, for garnish
- Whipped topping, for garnish
Instructions
- Make the Crust: Place 22 golden sandwich cookies and melted butter into a food processor or blender. Pulse until the mixture is finely ground. Press this crust mixture firmly into the bottom of a 10-inch springform pan to form an even base.
- Arrange Strawberries: Slice 10 to 12 strawberries in half. Arrange them with the cut side facing outward around the inside edge of the pan on top of the crust to create a decorative border.
- Prepare Cheesecake Filling: In a large bowl, beat together the room temperature cream cheese, very cold heavy cream, granulated sugar, and sour cream until the mixture is smooth and creamy without lumps.
- Divide and Flavor Filling: Divide the cheesecake filling evenly into two bowls. Stir the strawberry jam into one bowl until fully combined to create the strawberry layer.
- Layer the Cheesecake: Pour the strawberry jam cheesecake mixture evenly over the crust and arranged strawberries. Gently spoon the plain cheesecake mixture over the strawberry layer, smoothing it out to create a flat, even top.
- Chill the Cheesecake: Cover the pan with plastic wrap or a lid and refrigerate overnight, or for at least 6 hours, until the cheesecake layers are fully set.
- Prepare the Topping: Add 8 golden sandwich cookies to a food processor or blender. In a small bowl, mix the strawberry jello powder with 1 tablespoon of water, stirring until dissolved. Drizzle the dissolved jello mixture over the crushed cookies and pulse 2 to 3 times to combine. Avoid overmixing to keep a marbled effect.
- Add the Topping: Sprinkle the marbled cookie topping evenly over the chilled cheesecake.
- Garnish and Serve: Garnish the cheesecake with fresh strawberries and additional whipped topping as desired. Slice and enjoy chilled.
Notes
- For best results, ensure the heavy cream is very cold before beating to achieve a fluffy texture.
- Using a springform pan allows for easier removal of the cheesecake without damaging the layers.
- The marbled topping adds both texture and visual appeal to the cheesecake.
- Store any leftovers covered in the refrigerator for up to 3 days.
- Feel free to substitute the strawberry jam with other fruit preserves for a different flavor twist.
