Name: Strawberry Shortbread Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 20 min
Cuisine: American
Ingredients: 2 cups shortbread cookies, crushed; 1/2 cup unsalted butter, melted; 24 oz (3 packages) cream cheese, softened; 1 cup granulated sugar; 1 tsp vanilla extract; 3 large eggs; 1/2 cup sour cream or heavy cream; 2 cups fresh strawberries, sliced; 1/4 cup strawberry jam or glaze (optional, for topping)

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This strawberry shortbread cheesecake is a delightful fusion of creamy, rich cheesecake and the buttery, crumbly texture of shortbread, all topped with fresh, juicy strawberries. It’s a dessert that feels both comforting and indulgent, perfect for spring and summer occasions or simply to satisfy a sweet craving.

Why You’ll Love This Recipe

I love how this cheesecake combines the nostalgic taste of strawberry shortcake with the luscious smoothness of classic cheesecake. The shortbread crust adds a unique twist compared to traditional graham cracker bases, and the fresh strawberry topping brings a bright and fruity freshness that makes every bite irresistible. It’s elegant enough for celebrations but easy enough for a weekend treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shortbread cookies, crushed
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Vanilla extract
Eggs
Sour cream or heavy cream
Fresh strawberries, sliced
Strawberry jam or glaze (optional for topping)

Directions

I start by preheating the oven to 325°F (160°C) and greasing a springform pan.
I crush the shortbread cookies until fine, then mix them with melted butter to create the crust. I press this into the bottom of the pan and bake for about 10 minutes until set.
While the crust cools, I beat the cream cheese and sugar together until smooth and creamy. I add vanilla extract, eggs one at a time, and finish with a touch of sour cream for richness.
I pour the filling over the crust and bake for 50–60 minutes, or until the center is just set but still slightly wobbly.
Once out of the oven, I let it cool at room temperature before chilling it in the fridge for at least 4 hours or overnight.
Right before serving, I top the cheesecake with sliced fresh strawberries and optionally brush them with warm strawberry jam for a glossy finish.

Servings and timing

This cheesecake serves 10–12 people. Prep time takes about 20 minutes, bake time is around 60 minutes, and chilling requires at least 4 hours—though I prefer leaving it overnight for best texture.

Variations

I sometimes swap the strawberries for raspberries or a mixed berry blend for a more tart contrast.
For a chocolatey twist, I add a layer of melted chocolate over the crust before pouring in the cheesecake mixture.
I’ve also used lemon zest in the filling to add a subtle citrus brightness that complements the strawberries beautifully.

Storage/Reheating

I store the cheesecake in the refrigerator, covered, for up to 5 days. It keeps well and actually tastes even better a day after baking. For longer storage, I freeze individual slices wrapped tightly in plastic and foil. I thaw them in the fridge overnight before serving. Cheesecake doesn’t need reheating—just slice and enjoy.

FAQs

What type of shortbread cookies should I use?

I use classic butter shortbread cookies. Any brand works, but I look for ones with a rich, buttery flavor and minimal added flavors or salt.

Can I use frozen strawberries?

I prefer fresh strawberries for the best texture and presentation, but frozen can work in a pinch. I thaw and drain them well before using.

How do I prevent cracks in the cheesecake?

I make sure not to overmix the batter and avoid opening the oven door while baking. Letting it cool gradually and chilling it properly helps prevent cracks too.

Can I make this cheesecake ahead of time?

Yes, I often make it a day ahead. It needs time to chill and set anyway, and the flavor develops even more overnight.

Do I need a water bath?

I usually skip the water bath for this recipe. Since it has a creamy texture and short baking time, it sets beautifully without one, especially if I don’t overbake it.

Conclusion

This strawberry shortbread cheesecake is everything I want in a dessert: rich, creamy, fruity, and beautifully textured. Whether I’m celebrating something special or simply treating myself, it never fails to impress. With its buttery base and vibrant topping, it’s a recipe I keep coming back to.

Strawberry Shortbread Cheesecake

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This Strawberry Shortbread Cheesecake blends a buttery shortbread cookie crust with a rich, creamy cheesecake filling, topped with fresh strawberries and optional strawberry glaze. Perfect for spring and summer gatherings, this easy yet elegant dessert recipe is a crowd-pleasing treat bursting with fruity flavor.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 5 hours 20 minutes
Yield: 10–12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups shortbread cookies, crushed
1/2 cup unsalted butter, melted
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream or heavy cream
2 cups fresh strawberries, sliced
1/4 cup strawberry jam or glaze (optional, for topping)

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Instructions

Preheat oven to 325°F (160°C) and grease a springform pan.
Crush shortbread cookies into fine crumbs and mix with melted butter. Press mixture into the bottom of the pan and bake for 10 minutes. Let cool.
In a mixing bowl, beat cream cheese and sugar until smooth. Add vanilla extract, then beat in eggs one at a time. Stir in sour cream or heavy cream.
Pour filling over the cooled crust. Bake for 50–60 minutes, until center is just set.
Cool cheesecake at room temperature, then chill in the refrigerator for at least 4 hours (preferably overnight).
Before serving, top with sliced fresh strawberries. Optionally brush with warm strawberry jam for a glossy finish.

Notes

For a citrusy twist, add lemon zest to the filling.
Swap strawberries for raspberries or a berry mix for a different flavor.
For a chocolate version, spread melted chocolate over the crust before adding the filling.
Avoid overbaking to keep the texture creamy and prevent cracks.
Cheesecake tastes even better the next day after chilling.