Strawberry Shortcake Cheesecake

Wow your family and friends with this out of this world Strawberry Shortcake Cheesecake. This dessert combines creamy cheesecake and strawberry shortcake to bring you a delectable treat!

Spring is here! And that means one thing and one thing only, fresh strawberries will soon be blooming in the garden. The best way to eat those delicious strawberries? Create this amazing Strawberry Shortcake Cheesecake recipe! What makes this great also is that is is NO BAKE!!

This Strawberry Shortcake Cheesecake is one of the best cheesecakes you’ll ever eat, and it’s really a gorgeous dessert as well. It makes a stunning presentation when served, or on a dessert table. Whether you’re serving this after a wonderful dinner, or at brunch, it’s sure to be a hit. Make sure you save this one, because it’s really easy to make and it’s no bake!

First off, you’re eyes aren’t deceiving you. This cheesecake recipe is two layers of creamy cheesecake. But wait, there’s even more than that. The homemade crust is perfectly proportioned and the light strawberry topping is out of this world. We’re really over the moon about this simple cheesecake recipe and think that you’re going to be as well.

PIN IT!!

Can you use frozen strawberries for this Strawberry Shortcake Cheesecake recipe?

In our opinion, fresh strawberries are best. This is for a couple of reasons. The first reason is that fresh strawberries just have a taste that is unlike anything else. They also have a bit firmer shape and texture as well.

And secondly, frozen strawberries are going to be releasing a lot of liquid out of them which can make your cheesecake recipe turn out to be a bit soggy as well. If you absolutely cannot use fresh strawberries, you can always attempt to use frozen but just know that it might not turn out quite as good as the exact recipe here.

How to make this cheesecake:

Place the graham cracker crumbs in a bowl, and add the sugar, and mix. Melt the butter in the microwave, and pour into the graham cracker crumbs, and stir until well blended. Place parchment paper in the bottom of a 9 inch Spring-form pan, and place the graham cracker crumbs on the parchment paper and press firmly into the pan. Place the pan in the freezer.
Wash and dry the strawberries, and cut about 10 – 12 of them in half. Place the cut berries (stems removed) along the outside of the Spring-form pan, all the way around the edge. With the inside of the berries against the outside of the pan, and place the pan back in the freezer. (see photo)

In the mixing bowl of a stand mixer, place the softened cream cheese and mix until smooth. Scrape down the sides of the bowl, and add the vanilla and lemon juice, and mix until smooth.
In a separate bowl, place the Jello instant pudding, and the 1 cup of heavy cream, and mix until the pudding is smooth and creamy, thick, and no longer grainy. Add the pudding to the mixing bowl, and mix until the mixture is smooth. Add the powdered sugar, and blend until the cheesecake is smooth and creamy.
Divide the cheesecake in half, leaving part in the mixing bowl, and the other half in another bowl. Place the mixing bowl in the refrigerator. In the other bowl, add 1 teaspoon of Strawberry extract to the cheesecake, and stir. Add about 1/2 a teaspoon of Neon Pink food coloring gel to the cheesecake, and stir well to make the pink layer. If the pink color is not bright enough, add a little more food coloring gel.
Remove the pan from the freezer, and make sure the strawberries are secured around the edge. Pour the pink layer of cheesecake into the pan, and place the pan back in the freezer. Allow the cheesecake to set up in the freezer for about 45 minutes, and then pour the white layer of cheesecake on top of the pink layer, and place back in the freezer.

In a blender, or food processor, place the golden Oreo cookies, the strawberry jello, and the pink food coloring, and pulse for a few seconds, until the Oreo’s are course crumbs, and blended with the jello and food coloring. Set aside.
When time to serve the cheesecake, place the strawberry frosting in a piping bag, and pipe large dollops of frosting all around the edge. Place the Oreo crumb mixture in the center of the frosting dollops, and place whole strawberries about every 2nd dollop of frosting.
Cut in 2 inch pieces, serve, and Enjoy!

How do you store leftover cheesecake?

Because of the added ingredients in the strawberry cheesecake recipe, any type of leftovers must be stored in the fridge. While we always try to eat leftovers within 24-48 hours in our house, you do have the option to also add this cheesecake to your freezer to enjoy later as well. Just make certain that you’re using the appropriate containers for storage and label the date that you add it. That way you know when it’s time to eat or get rid of it for good.

Can you make this with other berries?

You sure can! It may be a little difficult to put berries like blueberries around the outside of the cheesecake so maybe just leave those out, but the rest can be made in any berry flavor you like.

Get ready to fall in love with the taste and texture of this Strawberry Shortcake Cheesecake recipe! It’s a great end to any meal and has such a refreshing taste!