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Strawberry Shortcake Cheesecake

A delightful blend of creamy cheesecake and fresh strawberries, offering a sweet yet tangy flavor that impresses guests and serves as a treat for the family.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert, Snacks
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs (or Golden Oreos, crushed)
  • ½ cup unsalted butter, melted
  • 2 tbsp sugar
For the Cheesecake Filling
  • 24 oz cream cheese (softened) Ensure cream cheese is softened before mixing.
  • 1 cup sugar
  • 1 cup sour cream
  • 3 large eggs (room temp) Add eggs one at a time.
  • 1 tsp vanilla extract
For the Strawberry Layer
  • 1 box strawberry Jell-O 3 oz package
  • 1 cup boiling water
  • ½ cup cold water
  • 1 cup whipped topping (Cool Whip or whipped cream) Gently fold into the mixture.
  • 1 cup chopped strawberries Fresh strawberries recommended.
For the Topping
  • 2 cups heavy cream Whip until stiff peaks form.
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
For the Signature Crumble
  • 20 pieces Golden Oreos (or vanilla cookies), crushed
  • 4 tbsp unsalted butter, melted
  • 1 box strawberry Jell-O powder (dry) For sprinkling on top.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan.
  3. Bake the crust for 10 minutes, then let it cool.
Baking the Cheesecake
  1. In another bowl, beat the cream cheese and sugar until smooth. Add sour cream and vanilla. Then, add eggs one at a time, mixing well.
  2. Pour this mixture over the cooled crust and bake for 45–50 minutes. The center should be slightly wobbly.
  3. Let it cool completely, then refrigerate for at least 4 hours.
Preparing the Strawberry Layer
  1. In a separate bowl, dissolve the Jell-O in boiling water and stir in cold water. Chill until it thickens slightly (do not let it fully set).
  2. Fold in the whipped topping and chopped strawberries, then spread evenly over the cheesecake.
  3. Refrigerate for 2–3 hours until firm.
Topping the Cheesecake
  1. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread this over the strawberry layer.
  2. Crush the cookies, and mix them with melted butter and strawberry Jell-O powder. Sprinkle generously on top for a signature “shortcake crumble.”

Notes

Serve chilled. Slice into wedges and offer plates of fresh strawberries on the side. Store leftovers in the refrigerator covered with plastic wrap or in an airtight container for best taste within 3-5 days.