This Strawberry Shortcake Cheesecake is a stunning and delectable dessert that combines the best of two beloved classics: the rich, creamy texture of a cheesecake and the fresh, summery flavors of a strawberry shortcake. It’s a no-bake cheesecake, making it an excellent choice for a show-stopping dessert without the hassle of a water bath or the risk of cracking. The recipe is built on a buttery and slightly salty shortbread or graham cracker crust, which provides a perfect textural contrast to the smooth filling. The filling itself is a light and airy no-bake cheesecake base, made with a combination of cream cheese, heavy cream, powdered sugar, and a hint of vanilla, creating a mousse-like consistency that is both rich and surprisingly light.
The real star of this dessert is the generous use of fresh strawberries. The sides of the cake are lined with beautifully arranged, sliced strawberries, creating a vibrant and eye-catching presentation. The top is then decorated with whole strawberries and elegant swirls of sweetened whipped cream. The flavors are balanced perfectly—the tartness of the fresh strawberries cuts through the richness of the cheesecake, while the sweet crust and creamy topping bring it all together into a harmonious bite. This is a perfect dessert for spring and summer celebrations, holidays, or any occasion where you want to impress your guests with a dessert that is as delicious as it is beautiful. It is a true labor of love that is well worth the effort, and the end result is a memorable, mouthwatering treat that will leave everyone asking for the recipe.
Ingredients: For the Crust:
- 2 cups shortbread cookies or graham crackers, crushed into fine crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar (optional, for graham cracker crust)
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 2 (8-ounce) packages full-fat cream cheese, softened to room temperature
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 cups heavy cream, very cold
For the Strawberry Topping & Garnish:
- 3-4 cups fresh strawberries, hulled and rinsed
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
- 1 cup heavy cream, very cold
- 1/4 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- Additional whole and sliced strawberries for decoration
- Shortbread or cookie crumbs for dusting (optional)
Equipment:
- 9-inch springform pan
- Electric mixer (stand or hand mixer)
- Spatula
- Piping bag with a star tip (for whipped cream swirls)
Instruction: Step 1: Prepare the Crust
- In a medium bowl, combine the crushed shortbread cookies or graham cracker crumbs, melted butter, granulated sugar (if using), and salt. Stir until the crumbs are evenly coated and resemble wet sand.
- Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a measuring cup to compact the crust.
- Place the springform pan in the freezer while you prepare the strawberries and cheesecake filling. This will help the crust set and prevent it from becoming soggy.
Step 2: Prepare the Strawberries
- Wash and hull all of the strawberries. Set aside about 12-15 whole strawberries for the top decoration.
- Thinly slice about 2 cups of the remaining strawberries. The slices should be uniform in thickness.
- Carefully arrange the sliced strawberries vertically around the inside wall of the springform pan, pressing them gently against the sides. The flat side of the strawberry should be facing the outside of the pan. This will create the beautiful strawberry-lined border when you unmold the cake.
- Chop the remaining strawberries into small pieces and place them in a small bowl. Add 1 tablespoon of granulated sugar and 1 teaspoon of lemon juice. Stir gently and set aside. This will create a natural sauce and bring out their flavor.
Step 3: Make the No-Bake Cheesecake Filling
- In the bowl of an electric mixer fitted with a whisk attachment, or using a large bowl and a hand mixer, beat the cold heavy cream on high speed until stiff peaks form. Be careful not to overmix, or it will turn into butter. Set the whipped cream aside in a separate bowl.
- In the same mixing bowl (no need to wash it), use a paddle attachment (or a clean whisk attachment) to beat the softened cream cheese on medium speed until it is smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
- Add the sifted powdered sugar and vanilla extract to the cream cheese. Beat on low speed until combined, then increase the speed to medium and beat for another 2 minutes until the mixture is light and fluffy.
- Gently fold the whipped cream into the cream cheese mixture in two additions using a spatula. Use a folding motion to incorporate the whipped cream without deflating it. The goal is a light and airy filling.
- Gently fold the chopped strawberries into the cheesecake filling. Be careful not to overmix, as the strawberries will break down.
Step 4: Assemble and Chill the Cheesecake
- Remove the springform pan with the crust and sliced strawberries from the freezer.
- Carefully spoon the cheesecake filling into the prepared pan, spreading it evenly with a spatula. Be gentle to avoid dislodging the strawberry slices from the sides.
- Smooth the top of the cheesecake.
- Cover the springform pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set completely. The longer it chills, the firmer and easier it will be to slice.
Step 5: Decorate and Serve
- Once the cheesecake has set, prepare the topping. In a clean mixing bowl, beat 1 cup of very cold heavy cream, 1/4 cup of powdered sugar, and 1/2 teaspoon of vanilla extract until stiff peaks form.
- Carefully release the springform pan sides. The strawberry slices should remain in place, creating a beautiful border.
- Transfer the whipped cream to a piping bag fitted with a star tip. Pipe swirls of whipped cream around the top outer edge of the cheesecake.
- Arrange the whole strawberries you set aside earlier on top of the whipped cream swirls, placing one strawberry in the center of each swirl.
- If desired, you can drizzle melted white chocolate over the top or sprinkle with extra shortbread crumbs for a final touch.
- Slice the cheesecake with a sharp, clean knife, wiping the knife between each slice for a clean cut. Serve immediately. Store any leftovers in the refrigerator for up to 3 days.