Description
Indulge in a luscious Strawberry Shortcake Cheesecake that combines the creamy richness of cheesecake with the sweet, fruity notes of strawberry shortcake. This decadent dessert features a crunchy Golden Oreo crust, a smooth cream cheese filling infused with vanilla and freeze-dried strawberries, and is topped with fresh strawberries and whipped cream for the perfect balance of flavors and textures. Ideal for special occasions or whenever you crave a sweet nostalgic treat.
Ingredients
Scale
Crust
- 24 Golden Oreos
- 4 tablespoons Unsalted Butter, melted
Cheesecake Filling
- 1 box Vanilla Cake Mix (or homemade vanilla cake)
- 24 ounces Cream Cheese, softened
- 3/4 cup Granulated Sugar (or sugar alternative)
- 3 large Eggs, room temperature
- 1 teaspoon Vanilla Extract
- 1 cup Freeze-dried Strawberries (or fresh strawberries)
Topping
- 1 cup Heavy Whipping Cream (or whipped topping)
- 1/2 cup Sliced Fresh Strawberries (optional, for decoration)
Instructions
- Prepare the Crust: Crush the 24 Golden Oreos into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crumbs with the melted unsalted butter until evenly combined. Press the mixture firmly into the bottom of a springform pan to create an even crust layer.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating until well incorporated. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gently fold in the vanilla cake mix and freeze-dried strawberries until evenly distributed throughout the batter.
- Assemble and Bake: Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula. Place the pan in a preheated oven at 325°F (163°C) and bake for approximately 80 minutes, or until the center is just set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour to prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to ensure it sets properly and flavors meld.
- Prepare the Topping: Whip the heavy whipping cream until stiff peaks form if using fresh cream. Alternatively, prepare the whipped topping as per package instructions. Just before serving, spread or pipe the whipped cream evenly over the chilled cheesecake. Garnish with sliced fresh strawberries for a decorative and flavorful finish.
- Serve and Enjoy: Carefully remove the cheesecake from the springform pan, slice into 12 portions, and serve chilled. Enjoy the delightful combination of creamy cheesecake and sweet strawberry shortcake flavors.
Notes
- For best texture, use room temperature eggs and softened cream cheese.
- Freeze-dried strawberries add concentrated flavor and crunch but can be substituted with finely chopped fresh strawberries if preferred.
- Allowing the cheesecake to cool gradually helps prevent cracks on the surface.
- To ensure clean slices, dip your knife in warm water and wipe it between cuts.
- You may substitute sugar with your preferred sugar alternative suitable for baking.
