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Strawberry Shortcake Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 79 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Shortcake Cheesecake is a delightful layered dessert combining a creamy no-bake cheesecake with luscious strawberry cake and rich cream cheese buttercream frosting. The crumbly graham cracker crust, sweet white chocolate-infused cheesecake filling, fresh strawberry topping, and colorful crumble coating make it perfect for celebrations or any special occasion. This recipe yields a stunningly beautiful cake that balances creamy, fruity, and crunchy textures with vibrant flavors.

Ingredients

Scale

For the Crust

  • 2 (8 ounce) packages cream cheese
  • 2 packages graham crackers (about 18-20 full crackers)
  • ½ cup butter (melted)

For the Cheesecake Filling

  • 8 oz tub Cool Whip
  • 1 cup white chocolate chips
  • ½ cup chopped strawberries

For the Cake

  • 1 box strawberry cake mix
  • Oil, eggs, and water as needed to prepare cake mix per package instructions

For the Cream Cheese Buttercream Frosting

  • 2 (8 ounce) packages cream cheese (softened)
  • 8 cups powdered sugar
  • 1 cup butter
  • 2 tablespoons vanilla extract

For the Crumble and Decoration

  • 1 package (10.6 oz) white wafer cookies (strawberry or vanilla flavor)
  • Red food coloring
  • Reserved cake tops (crumbled)
  • Fresh strawberries for garnish

Instructions

  1. Prepare the Crust: Crush the graham crackers into fine crumbs using a food processor or a large ziplock bag and rolling pin. Transfer the crumbs into a large bowl and stir in the melted butter until combined. Press the mixture firmly into the bottom of a lined springform pan to form an even crust. Refrigerate the crust to set while preparing the filling.
  2. Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and Cool Whip together until the mixture is smooth, thick, and fluffy. Melt the white chocolate chips by microwaving for about one minute until soft. Quickly blend the melted white chocolate into the cream cheese mixture until well combined. Pour the filling over the chilled crust in the springform pan, then sprinkle the chopped strawberries evenly on top. Return the cheesecake to the refrigerator to firm up while preparing the cake layers.
  3. Bake the Cake Layers: Prepare the strawberry cake mix according to the package instructions, typically requiring oil, eggs, and water. Divide the batter evenly between two greased and floured cake pans. Bake according to the package directions until a toothpick inserted in the center comes out clean. Let the cakes cool completely and then carefully remove from the pans.
  4. Trim Cake Tops: Using a long sharp knife, level the tops of both cake layers by trimming off the domed top portion. Set the trimmed cake tops aside to use later for the crumble decoration.
  5. Make the Cream Cheese Buttercream Frosting: In a large bowl, beat together the softened cream cheese, powdered sugar, butter, and vanilla extract until the mixture is smooth and creamy. Reserve a portion of the white frosting for decorating, and tint the remaining frosting with red food coloring to create a light pink color if desired.
  6. Prepare the Crumble: Gently crumble the entire package of white wafer cookies into small pieces. Crumble the reserved cake tops as well. Divide the cake crumbs into two separate bowls. Add one or two drops of red food coloring to one bowl of cake crumbs and stir well to create a pink-toned crumble. Combine the wafer crumbs, plain cake crumbs, and pink-tinted cake crumbs into one large bowl and set aside.
  7. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Lightly frost the top with plain white frosting. Next, carefully run a flat knife around the edge of the cheesecake in the springform pan to release it, then gently lift the cheesecake out and remove the paper liner from the crust. Position the cheesecake layer directly on top of the frosted cake layer. Add the second cake layer on top of the cheesecake.
  8. Frost and Decorate: Reserve about one cup of white frosting for decoration. Mix red food coloring into the remaining frosting for a pink outer coat. Frost the entire exterior of the assembled cake with the pink frosting. Press the mixed crumble evenly into the frosting all around the cake’s sides and top. Using the reserved white frosting, pipe swirls, dollops, or other decorative patterns on top. Place a fresh strawberry into each white frosting swirl for a finishing touch.
  9. Chill and Serve: Refrigerate the assembled cake to let all components set fully and flavors meld. Keep chilled until serving.

Notes

  • Ensure the cream cheese is softened to room temperature for easier blending and a smooth filling.
  • Use a lined springform pan for easy removal of the cheesecake layer.
  • Gently melting the white chocolate chips prevents graininess in the filling.
  • Trimming the cake tops evenly helps create neat layers and edible crumble topping.
  • The white wafer cookies can be substituted with strawberry or vanilla flavors according to preference.
  • Refrigeration is key to keep the cheesecake firm and maintain the integrity of the layered cake.
  • This cake can be prepared a day ahead to allow flavors to develop and for easier slicing.

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Find it online: https://breakfasttodinner.com/strawberry-shortcake-cheesecake-recipe/