Name: Creamy Strawberry Shortcake Cheesecake
Prep time: 10 min
Cook time: 60 min
Total time: 310 min
Ingredients: 32 ounces cream cheese (room temperature); 4 whole eggs (beaten); 1 1/3 cups sugar; 1/4 teaspoon salt; 1 tablespoon pure vanilla extract; 1 teaspoon lemon zest; 1 tablespoon flour; 1/2 pound fresh strawberries; 1 1/2 tablespoons granulated sugar; 1/2 teaspoon pure vanilla extract; 2 sticks salted butter (cut in chunks, extremely cold or frozen); 2 1/2 cups flour; 1/2 cup sugar; 1 teaspoon pure vanilla extract; 1/8 cup granulated sugar; 1 pound strawberries (sliced); 1 1/2 cups heavy whipping cream; 3 tablespoons sugar; 1 1/2 teaspoons pure vanilla extract; 1 teaspoon fresh lemon zest

Pin1K

Yum68

Tweet112

1K Shares

This post may contain affiliate links. Please read my disclosure.

Juicy, ripe strawberries, homemade shortbread crust and whipped cream make this strawberry shortcake cheesecake one of the best treats ever! The creamy freshness is absolutely divine.

strawberries drizzling down the side of a piece of cheesecake

Strawberry season is the best. No kidding. Recipes like this fresh strawberry galette, strawberry spinach salad and this homemade strawberry vinaigrette just makes it feel like spring!

I LOVE fresh strawberries. When they're big, red, juicy and so sweet...how can you not make all the strawberry recipes?

This strawberry shortcake cheesecake is SUPER easy to make (almost as easy as air fryer cheesecake or sous vide cheesecake), and you'll fall in love with it. It's fresh and creamy and just decadently delicious.

With a shortbread crust, strawberry filling, and a macerated strawberry topping with whipped cream, you will want to be eating this all the time!

Jump to:

Why This Recipe Works
Ingredients
Step By Step Instructions
Expert Tips
Recipe
💬 Comments

Why This Recipe Works

The shortbread crust is very easy to make and mimics the shortcake in strawberry shortcake.
Fresh pureed strawberries are swirled through the cheesecake batter for extra strawberry flavor.
Fresh macerated strawberries are served on top for a boost of sweet and freshness.
Whipped cream. Need I say more?
It's easy to make. VERY EASY.

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Went Here 8 This.

Ingredients

The full list of ingredients can be found in the recipe card at the bottom of the post.

I highly recommend using full fat cream cheese for this recipe to get the best, creamiest results.

Frozen strawberries can be substituted for fresh if necessary.

Ingredients for cheesecake filling:

ingredients for strawberry cheesecake filling

Ingredients for strawberry sauce:

Ingredients for shortbread crust:

Step By Step Instructions

***Make the strawberry sauce and the crust before you start the cheesecake filling***

Preheat the oven to 300F degrees once you're ready to bake your cheesecake.

Beat the cream cheese with a stand or hand mixer for about 1 minute, until creamy and lumps are minimal.

Add the sugar and continue beating about 1-2 minutes until smooth and creamy.

Mix in the salt, vanilla, eggs, lemon zest and flour.

eggs, sugar, flour and cream cheese being mixed in a bowl

Pour half the mixture into the cooled shortbread crust. **Bake the crust first and let cool before starting the cheesecake.

white filling being poured over a baked pie crust in a springform pan

Pour the cooled strawberry sauce on top, then top with remaining cheesecake mixture.

Use a knife to swirl the strawberry sauce into the cheesecake mixture .

white and red swirled cheesecake filling in a springform pan

Bake for 1 hour. .

Remove and chill in the fridge for at least 3 hours, but preferably overnight to let it set properly.

This cheesecake would also be amazing topped with some fresh lemon curd, or this homemade chocolate sauce. Or both, if we're being honest.

a piece of cheesecake on a plate drizzled with fresh strawberries

How to Make Strawberry Sauce

Cut the stems off the strawberries and puree them with a blender.

red sauce with white sugar added in in a saucepan

Simmer for 5 minutes then remove from heat and let cool to room temperature.

How to Make Shortbread Crust

Chop the butter into pieces and place in the freezer for 20 minutes.

Preheat the oven to 350F degrees.

Combine the chopped butter, flour, sugar and vanilla in a food processor and pulse until the dough starts to stick together. Do not overmix.

butter and flour in a food processor bowl

Press the dough into the bottom and up the sides 1-2 inches of a 8 or 9 inch springform pan.

crust pressed into a springform pan - unbaked

Bake for 15-20 minutes, until the edges of the crust are lightly browned. Let cool fully before adding filling.

How to Macerate Strawberries

Mix sugar and sliced strawberries in a bowl and let sit for 30-60 minutes.

chopped strawberries in a bowl with coconut sugar

How To Make Whipped Cream

Whip the whipping cream until frothy.

Add sugar, one tablespoon at a time, until peaks begin to form.

Add vanilla and lemon zest and whip until soft peaks form. Be careful not to over whip or it will become watery.

Expert Tips

Make the shortbread crust and the strawberry sauce before starting the cheesecake filling as they both need time to cool.
Make sure the butter is extremely cold before making your crust. If it's too warm it could leak out while baking.
The crust should be cooled fully before adding the cheesecake filling. You can make it in advance for convenience.
Don't overmix the pie crust. As soon as it starts to stick together, it's done. It should be a little loose.
The macerated strawberries can sit in the fridge for 3-5 days in a covered container. They will continue to get juicier as they sit longer.
The cheesecake should be chilled fully before serving for the best result. Otherwise, it may not set properly and the consistency will be off.
You can substitute store bought whipped cream for the fresh made for convenience.

a strawberry topped piece of cheesecake with a fork and whipped cream on the side

Make Ahead Instructions

The crust and strawberry sauce can be made up to 3 days ahead of time. Store in the fridge or freezer. Thaw the strawberry sauce to room temperature before using.

The pie crust can be used from frozen (see below for freezing instructions).

Freezing Options

The shortbread crust can be frozen after it's baked until ready to use.

To freeze the cheesecake after it's baked, make sure it has been completely chilled according to the above recipe instructions.

Wrap either the whole cheesecake, or individual slices (without toppings), in good quality plastic or freezer wrap, then wrap in foil. Store in the freezer for up to 2 months.

Thaw in the fridge overnight and serve.

Did you make this strawberry shortcake cheesecake? Rate it and leave a comment to let me know how it turned out!

This post was originally published in May 2018. It has been updated for content and photos.