This post may contain affiliate links, please see the privacy policy for details.
Strawberry shortcake cheesecake is the ultimate dessert mashup—rich, creamy cheesecake meets the nostalgic flavors of classic strawberry shortcake! It starts with a buttery Golden Oreo crust, then layers of velvety vanilla and strawberry cheesecake, all topped with a crunchy strawberry crumble that tastes just like your favorite childhood ice cream bar. Every bite is a perfect balance of creamy, fruity, and crunchy goodness that’s bound to impress. Whether you’re serving it at a summer BBQ, birthday party, or just because, this dessert is guaranteed to steal the show.
Impress your dinner guests with a mouthwatering strawberry shortcake cheesecake that’s easy to make. This creamy, fruity concoction is sure to be appreciated.
Strawberry fans might also like strawberry cheesecake cookies, this strawberry lemon cheesecake, strawberry pizza, or strawberry mousse tartlets.
Why You’ll Love It
Easy to prepare: This no-bake strawberry crunch cheesecake is very simple to make.
So delicious: Creamy cheesecake and juicy plump strawberries are a match made in heaven!
A crowd-pleaser: Everyone will want a slice of this delicious strawberry shortcake cheesecake for dessert. In fact, many will want more than one slice!
Strawberry Crunch Cheesecake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Golden sandwich cookies: For the crust.
Salted butter: Unsalted butter with a pinch of salt works just as well.
Cream cheese: For the cheesecake layer.
Heavy cream: For creaminess.
Granulated white sugar: Sweetens the dessert.
Sour cream: Greek yogurt is a great alternative that adds the same creamy texture.
Strawberry jam: To add fruity flavor to the cheesecake filling layer.
Strawberry jello mix: Adds strawberry flavor to the crunch topping.
How to Make No Bake Strawberry Crunch Cheesecake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the crust: Pulse the cookies with the melted butter in a food processor or blender and press this mixture into the base of a springform pan.
Add strawberries: Press sliced strawberries around the outside of the pan.
Make the cheesecake filling: Beat the cream cheese with heavy cream, sugar, and sour cream. Divide the mixture between 2 bowls and stir strawberry jam into one of them.
Assemble the dessert: Spoon the strawberry jam mixture over the crust and then add the plain mixture on top, spreading both evenly. Cover and chill until set.
Make the topping: Dissolve the jello powder in water and drizzle this over some golden sandwich cookies in the food processor. Pulse a couple of times to combine and then sprinkle this over the cheesecake.
Garnish and serve: Add fresh strawberries and whipped topping and serve chilled.
Substitutions and Variations
Strawberry jello powder: A small amount of freeze-dried strawberry powder mixed with sugar can work instead of jello powder.
Water: Milk or fruit juice can add extra flavor instead of water.
Strawberry jam: Use strawberry jelly, preserves or strawberry puree instead of jam.
Golden sandwich cookies: I used Golden Oreos, but you can use any generic golden or vanilla sandwich cookie. If you prefer, you can use graham crackers.
Heavy cream: If you don’t have heavy cream available, you can use one container of whipped topping instead.
White sugar: 1 cup of powdered sugar can be used instead.
Serving Suggestions
Appetizers: Begin your meal with a tuna and white bean salad or some stuffed mushrooms.
Main dishes: Next up, enjoy spicy brown chicken stew or perhaps spaghetti carbonara or pasta amatriciana.
Desserts: A slice of strawberry shortcake cheesecake makes a perfect dessert.
How to Store Strawberry Cheesecake
Store: This cheesecake should be stored in the refrigerator, covered, for up to 5 days to maintain its freshness.
Freeze: For longer storage, you can freeze it by wrapping it tightly in plastic wrap and then placing it in an airtight container—this helps prevent freezer burn. It will keep well in the freezer for up to 2 months.
Thaw: Defrost it in the refrigerator overnight.
Top Tips
Chill the cream well: Make sure your heavy cream is very cold before adding it to the cream cheese or the mixture might not thicken.
Use the whole cookies: Make sure to include the whole cookie and don’t worry about removing the filling. This helps the crust stay intact.
No over-mixing: Don’t overmix the cookies and jello powder mixture, otherwise you won’t achieve the marbling effect.
Strawberry Shortcake Cheesecake FAQs
Fresh strawberries in the filling might release too much moisture, making the cheesecake softer and less stable. However, you can finely chop and fold them into the strawberry mixture for some extra texture. Just be sure to pat them dry before adding them to prevent excess liquid. If you want even more strawberry flavor, consider increasing the jam slightly instead.
This kind of pan is in 2 parts – the base and the sides. When you’re ready to serve whatever you’ve made in there, simply remove the sides for a picture perfect presentation.
No Bake Strawberry Crunch Cheesecake Recipe
Strawberry Shortcake Cheesecake
Equipment
- Food Processor or Blender
- Wooden Spoon or Spatula
Ingredients
For the Crust:
- 22 sandwich cookies, golden
- ¼ Cup salted butter, ½ stick, melted
For the Filling:
- 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
For the Topping:
- 8 sandwich cookies, golden
- 1 Tablespoons strawberry jello powder
- 1 Tablespoon water
Optional Garnishes:
- strawberries, fresh
- whipped topping
Instructions
Make the Crust:
- Put 22 cookies and the melted butter into a food processor or blender and pulse until finely ground.
- Press the crust mixture firmly into the bottom of a 10-inch springform pan.
- Slice 10 to 12 strawberries in half and arrange them, cut side facing outward, around the inside edge of the pan.
Make the Cheesecake Layers:
- In a large mixing bowl, beat the cream cheese, cold heavy cream, granulated sugar, and sour cream until smooth and creamy.
- Divide the filling evenly into two bowls. Stir the strawberry jam into one of the bowls until well combined.
- Pour the strawberry jam mixture into the prepared pan, spreading it evenly over the crust.
- Gently spoon the plain cheesecake mixture over the top, smoothing it out to create an even layer.
- Cover and refrigerate overnight or until set, about 6 hours.
Add the Topping:
- Add 8 cookies to a food processor or blender.
- In a small bowl, mix the strawberry jello with the water, stirring until dissolved.
- Drizzle the jello mixture over the crushed cookies and pulse 2 to 3 times until combined. Don’t overmix or you won’t get the marbling effect.
- Sprinkle the cookie topping over the cheesecake.
- Garnish with fresh strawberries and additional whipped topping if liked.
Notes
Use the whole cookies: Make sure to include the whole cookie and don’t worry about removing the filling. This helps the crust stay intact.
No over-mixing: Don’t overmix the cookies and jello powder mixture, otherwise you won’t achieve the marbling effect.
Nutrition
This gorgeous strawberry shortcake cheesecake combines a crunchy crust with rich, creamy cheesecake filling and strawberry shortcake crumbles on top. It makes a wonderful dessert after any kind of main course and it’s elegant enough for dinner party dining.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
