Strawberry shortcake cheesecake

An Irresistible Strawberry Shortcake Cheesecake You’ll Want to Make Again and Again

Hey y’all! I know many of you have been craving strawberry desserts, and while I usually have to steer clear due to my strawberry allergy, I have a delightful treat for you—Strawberry Shortcake Cheesecake! This recipe is packed with flavor, featuring four layers of strawberry cake, creamy cheesecake, whipped cream cheese frosting, and crunchy strawberry-flavored cookie crumbles. And the best part? No fresh strawberries needed, thanks to the magic of strawberry gelatin!

Why You’ll Love This Recipe

This Strawberry Shortcake Cheesecake is a delightful twist on classic desserts. If you love creamy, fruity, and crunchy textures all in one bite, this is the dessert for you. It’s perfect for gatherings, birthdays, or just a sweet treat for yourself.

Kitchen Equipment You’ll Need

• Springform pan
• Electric mixer
• Large mixing bowl
• Food processor or rolling pin for crushing cookies
• Aluminum foil
• Spatula
• Butter knife

Ingredients

Bottom Crust

• 22 Golden Oreos, crushed
• 5 Tbsp melted butter

Filling

• 4 (8 oz) packages cream cheese
• 1 2/3 cups sugar
• 1/4 cup corn starch
• 1 Tbsp pure vanilla extract
• 2 large eggs
• 3/4 cup heavy whipping cream
• Jar of Smucker’s strawberry ice cream topping

Topping

• 12 Golden Oreos, crushed & divided into 2 bowls
• 1 1/2 tsp softened butter
• 3 Tbsp from a small package of strawberry gelatin

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line the outer perimeter of your springform pan with aluminum foil and generously butter the inside to prevent sticking.
2. Crust: Combine the crushed Oreos with melted butter and press the mixture into the bottom of the springform pan.
3. Filling: In a large bowl, beat one package of cream cheese with 1/3 cup sugar and cornstarch until creamy, about 3 minutes. Add the remaining cream cheese and beat until smooth. Gradually add the remaining sugar and vanilla, then mix in the eggs one at a time. Finally, blend in the heavy cream. Be careful not to overmix.
4. Gently spoon half of the cheese filling over the crust. Add half the jar of strawberry topping in dollops and swirl with a butter knife to create a marbled effect. Repeat with the remaining filling and topping.
5. Bake for 1 hour, or until the cheesecake is set with a slight jiggle in the center when gently shaken.
6. Crumb Topping: In a food processor, pulse the Golden Oreos into large crumbs. Mix in the softened butter until the mixture resembles pea-sized clumps. Set aside 2 tablespoons of this mixture. Add strawberry gelatin to the remaining crumbs, pinching together to form clumps. Add more butter if needed.

Tips for Success

• Make sure all your ingredients are at room temperature before you start mixing.
• Avoid overmixing the batter to prevent cracks in your cheesecake.
• Let the cheesecake cool in the oven with the door slightly open to prevent sudden temperature changes.

Additional Tips and Variations

If you can enjoy strawberries without any issues, try folding in fresh strawberry slices into the batter for added texture and flavor. Alternatively, use other fruit-flavored gelatin for a different twist.

Nutritional Highlights (Per Serving)

Calories: 450 | Fat: 30g | Carbs: 40g | Protein: 8g

Frequently Asked Questions (FAQ)

• Can I use a different type of cookie for the crust? Yes, graham crackers or vanilla wafers can be a great alternative.
• How long will the cheesecake last? Store it in the refrigerator for up to 5 days.
• Can I freeze this cheesecake? Absolutely! Wrap it tightly in plastic wrap and foil before freezing for up to a month.

Conclusion

This Strawberry Shortcake Cheesecake is a delightful dessert you’ll want to make time and again. Whether you’re a strawberry lover or just looking for a sweet treat, this recipe is a winner. I can’t wait for you to try it and share your experience. Let me know how it turns out in the comments below!