Strawberry Shortcake Cheesecake
Impress your guests with a tasty strawberry shortcake cheesecake that's easy to make. Level up your dessert game with this surprisingly easy-to-make dessert that's bursting with fresh flavors.
Servings: 10
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
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.
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
Calories: 578kcal | Carbohydrates: 49g | Protein: 6g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 102mg | Sodium: 333mg | Potassium: 212mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1314IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 5mg
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