This post may contain affiliate links, please see the privacy policy for details.
This strawberry shortcake cheesecake combines two of my favorite desserts in one pretty no-bake treat. It has a buttery Golden Oreo crust, creamy vanilla and strawberry cheesecake layers, fresh strawberries and a crunchy strawberry cookie topping. I especially love the contrast between the creamy filling and that nostalgic strawberry crunch. It’s an easy make-ahead dessert for summer parties, birthdays or anytime strawberries are in season.
Why You’ll Love It
Impress your dinner guests with a mouthwatering strawberry shortcake cheesecake that’s easy to make. This creamy, fruity concoction is sure to be appreciated.
No oven required: I love a good no-bake dessert in the summer, and this one only needs about 20 minutes of hands-on prep before the refrigerator does the rest.
So many good textures: You get a buttery cookie crust, creamy cheesecake, juicy strawberries and crunchy strawberry cookie crumbs in every slice.
That nostalgic strawberry crunch: The Golden Oreo and strawberry topping reminds me of those strawberry shortcake ice cream bars, which might be my favorite part.
Perfect for making ahead: Let it chill overnight and all you have to do the next day is add the topping and garnishes before serving.
Don’t miss strawberry shortcake cupcakes, strawberry cheesecake cookies, this strawberry lemon cheesecake and strawberry mousse tartlets.
Strawberry Shortcake Cheesecake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Golden sandwich cookies: I use Golden Oreos for both the buttery crust and strawberry crunch topping. Keep the cream filling in the cookies.
Cream cheese: Use full-fat, brick-style cream cheese and let it come to room temperature so it blends smoothly.
Heavy cream: Keep this very cold. It helps give the no-bake filling its thick, creamy texture.
Sour cream: Adds a little tang to balance the sweetness and makes the filling extra creamy.
Strawberry jam: Creates the strawberry cheesecake layer without adding the extra moisture you’d get from fresh berries.
Fresh strawberries: Choose firm, ripe berries, especially for the halves around the outside of the cheesecake.
Strawberry jello powder: This gives the cookie topping its strawberry flavor and pretty pink color.
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
Switch the cookies: Golden Oreos give this the classic strawberry shortcake flavor, but another vanilla sandwich cookie can work too.
Try another jam: Raspberry or mixed berry jam would give the cheesecake a different berry flavor while keeping the same layered look.
Use preserves: Strawberry preserves can replace the jam, although I prefer a fairly smooth one so the cheesecake layer stays creamy.
Add more strawberry crunch: If the crunchy topping is your favorite part, make a little extra and serve it alongside the cheesecake for sprinkling over individual slices.
Change the garnish: Top with strawberries and whipped cream, or add a mix of fresh strawberries, raspberries and blueberries for a summer berry version.
Serving Suggestions
Appetizers: Begin your meal with a tuna and white bean salad or some stuffed mushrooms. This stars and stripes cheese board is also appealing.
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
Store: Keep the cheesecake covered in the refrigerator for up to 5 days. The strawberry crunch topping will soften over time, so if you’re making the cheesecake ahead, I recommend adding the topping closer to serving.
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
Start with room-temperature cream cheese: This is the easiest way to get a smooth filling without little cream cheese lumps. The heavy cream, on the other hand, should be very cold.
Choose firm strawberries: I like to save the prettiest, firmest berries for around the edge of the pan. Softer, very ripe berries can release more juice into the cheesecake.
Get those berries against the pan: Press the cut side of each strawberry half right against the inside of the springform pan. They’ll create that pretty strawberry border when you remove the sides.
Give it plenty of chill time: Six hours is the minimum, but overnight is even better. I prefer making this the day before so I’m not wondering whether the center has set before serving.
Don’t pulverize the topping: Pulse the cookies and strawberry mixture just enough to create chunky crumbs. You want some texture rather than a fine pink powder.
Wait to add the crunch: For the best texture, add the strawberry cookie topping closer to serving so it stays crunchy.
For cleaner slices: Use a sharp knife and wipe the blade clean between cuts. Chilling the cheesecake thoroughly also makes a big difference.
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.
The filling can stay too soft if the heavy cream wasn’t cold enough, the mixture wasn’t whipped until thick, or the cheesecake didn’t chill long enough. Make sure your heavy cream is very cold and beat the filling until it is thick enough to hold its shape. Chill for at least 6 hours, although I prefer overnight for the firmest slices.
Yes. This is actually a great make-ahead dessert. Prepare the cheesecake the day before and refrigerate it overnight. I recommend adding the strawberry crunch topping, whipped cream and fresh strawberry garnish closer to serving for the best texture and appearance.
Make sure the cheesecake is thoroughly chilled, then use a sharp knife to cut it. Wipe the blade clean between slices so the pink and vanilla layers stay neat.
No Bake Strawberry Shortcake 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 Tablespoon 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 room-temperature cream cheese, cold heavy cream, granulated sugar and sour cream until smooth, thick and creamy. The mixture should hold its shape rather than being loose or pourable.
- 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
Choose firm strawberries: I like to save the prettiest, firmest berries for around the edge of the pan. Softer, very ripe berries can release more juice into the cheesecake.
Get those berries against the pan: Press the cut side of each strawberry half right against the inside of the springform pan. They’ll create that pretty strawberry border when you remove the sides.
Give it plenty of chill time: Six hours is the minimum, but overnight is even better. I prefer making this the day before so I’m not wondering whether the center has set before serving.
Don’t pulverize the topping: Pulse the cookies and strawberry mixture just enough to create chunky crumbs. You want some texture rather than a fine pink powder.
Wait to add the crunch: For the best texture, add the strawberry cookie topping closer to serving so it stays crunchy.
For cleaner slices: Use a sharp knife and wipe the blade clean between cuts. Chilling the cheesecake thoroughly also makes a big difference.
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.
Absolutely delicious! But mine didn’t see even with super chilled cream….not sure what I did wrong?
Thank you! I’m sorry it didn’t set. Even with very cold cream, the filling needs to be beaten until it’s noticeably thick before you divide it into the two layers. Full-fat block cream cheese is important too, because spreadable cream cheese can make the filling too soft. A chilled bowl and beaters can also help. If you make it again and it’s still soft after 6 hours, you can leave it in the refrigerator overnight or freeze it for half an hour before slicing.