Strawberry Shortcake Cheesecake
This no-bake strawberry shortcake cheesecake has a Golden Oreo crust, creamy strawberry and vanilla layers, fresh berries and a crunchy strawberry cookie topping.
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 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
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.
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
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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