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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.

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)

Instructions

  1. Preheat oven to 325°F (160°C) and grease a springform pan.
  2. 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.
  3. 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.
  4. Pour filling over the cooled crust. Bake for 50–60 minutes, until center is just set.
  5. Cool cheesecake at room temperature, then chill in the refrigerator for at least 4 hours (preferably overnight).
  6. 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.

Nutrition

Find it online: https://cookedbymaya.com/strawberry-shortbread-cheesecake/