Consider this strawberry shortcake cheesecake recipe the grown-up version of your favorite childhood dessert. Thanks to a golden Oreo base and flavorful cheesecake filling complete with fresh strawberries, it’s a guaranteed crowd-pleaser.
Who doesn’t love those strawberry shortcake popsicles that are the perfect combination of cream and crunch? This no-bake recipe recreates those famous flavors with minimal fuss. It’s the ideal summer treat as Summer for me is strawberry shortcake season. I love it in all varieties – whether it’s in a cake or pudding cups but I will admit, this strawberry shortcake cheesecake is one of our newfound favorite things.
For this unforgettable dessert, a golden Oreo base (three words that never fail to get my mouth watering) is topped with creamy cheesecake filling that’s bursting with fresh strawberry flavor. Not forgetting the finishing touch, an incredible crumble topping made from crushed golden Oreos and freeze-dried strawberries.
This strawberry shortcake cheesecake delivers that crunchy yet creamy combo that transports your tastebuds back to Summer as a kid. Sweet nostalgia in every mouthful. I should add that although this recipe is delightfully simple it will steal the show at your next party, picnic or potluck, so you may want to make two.
WHY WE LOVE THIS STRAWBERRY SHORTCAKE CHEESECAKE CAKE RECIPE
- Its no-bake – some cheesecake recipes call for complicated water baths and lengthy baking times – not this one! Simply layer up the crust, filling and topping the chill. Literally.
- It tastes sensational – homemade strawberry puree adds that next level flavor to the cheesecake that will bring you straight back to Summer as a kid enjoying those famous strawberry shortcake ice creams.
- The crumble topping – Every cheesecake needs a Pièce de resistance and for this it’s the strawberry crumble topping made from golden oreos and freeze dried strawberry powder.
- Fresh Strawberries
- Granulated Sugar
- Cream Cheese
- Granulated Sugar
- Heavy Whipping Cream
- Golden Oreos
- Dehydrated Strawberry Powder
- Melted Butter
SUBSTITUTIONS AND ADDITIONS
- Golden Oreos – If you can’t get your hands on Golden Oreos at your local grocery store, move towns. Just kidding! You can substitute with Graham cracker crumbs instead. Add them to a food processor and pulse until they're coarse crumbs.
- Cheesecake filling – There are many ways to make a no bake cheesecake. I’ve opted for cream cheese, whipped cream and granulated sugar but if you have a sweet tooth you could substitute the granulated sugar for sweetened condensed milk to make the cream cheese mixture.
- Strawberry puree – Add a little zing to your strawberry puree with a squeeze of fresh lemon juice. The sharpness of the lemon helps bring out the sweet berry flavor. If you do not have the time to make a fresh puree, you can use strawberry preserves as an alternative.
- No springform pan - If you don’t have a springform pan for cheesecake you can make this recipe using a 9" pie plate. However, you will then need to serve it from the plate as the sides of the pan cannot be removed.
- Mix it up – There is no reason why you couldn’t try this recipe with blueberries or raspberries. Create the puree using your berry of choice them omit the dehydrated strawberries from the crumb and stick to golden Oreo crumbs only.
- Top with Cool Whip- right before serving, top with a generous dollop of cool whip.
RECOMMENDED TOOLS TO MAKE THIS STRAWBERRY CRUNCH CHEESECAKE
- springform pan
- stand mixer
- sauce pan
- mixing cups and measuring spoons
HOW TO MAKE THIS STRAWBERRY SHORTCAKE CHEESECAKE RECIPE
Fresh Strawberry Puree
- Start by adding the fresh strawberries to a blender and blending until smooth.
- Pour them into a saucepan over high heat with the sugar, and cornstarch
- Once the strawberry puree begins to boil, lower the heat and stir until it reduces. This can take around 20-30 minutes depending on how juicy your strawberries are (juicier strawberries contain more water so will take longer to reduce.)
- Then pour into a small bowl to set your strawberry puree aside to cool.
Pro-tip: To cool your strawberry puree fast, pour it onto a baking tray in a thin layer. The larger surface area will help it cool quickly.
The Golden Oreo Crust
- Line your springform pan with parchment paper.
- To make the crust, add the golden Oreos and melted butter to a food processor and grind until the mixture resembles sand.
- Add the dehydrated strawberry powder and stir to combine. Reserve ⅓ cup and set aside (this is for the topping.)
- Pour the mixture into your springform pan then using your hands or the back of a spoon, pack the mixture tightly to form the crust.
To Make the Cheesecake Layer Filling
- In a large bowl beat the whipping cream until stiff peaks form then set aside. Pro-tip: patience is key. It may take a while for stiff peaks to form but these are essential for a firm cheesecake.
- Using a stand mixer or an electric mixer, beat the cream cheese until smooth in mixing bowl. Fold in the cooled puree and sugar, being sure to scrape the sides of the bowl.
- Fold in half the whipping cream, then mix until incorporated before folding in the remaining.
- Once your filling is combined, carefully pour it on top of the golden Oreo crust and smooth using a spatula.
- Place the cheesecake in the refrigerator and allow it to chill overnight. Pro-tip: Don’t be tempted to remove the cheesecake sooner. It will look and taste so much better if you allow it adequate chill time to firm up.
- Before serving, garnish your strawberry shortcake cheesecake with whipped cream and sprinkle over the reserved crust cookie crumbs. You could also add some fresh cut or whole strawberries for a final splash of color and flavor.
- For the perfect crust - It’s essential you make the golden Oreo crumb fine enough so that the base binds well otherwise the cheesecake will crumble apart. If you don’t have a food processor, you can also add the Oreos to a Ziploc bag and crush them using a rolling pin.
- To avoid a lumpy cheesecake – just like you would for an original New York cheesecake, make sure your cream cheese is at room temperature before adding to the filling.
- Patience is key to a firm cheesecake – Firstly, you want to make sure the strawberry puree is thick enough otherwise your cheesecake filling won’t set. If you get impatient, the puree won’t have enough time to reduce and will be too thin and runny. It’s also best to wait for the cheesecake to set overnight. Taking it out of the fridge too early will result in a soupy mess.
This strawberry shortcake cheesecake will keep well in the refrigerator for up to 4 days. Note the crumb topping will likely go soft in the refrigerator, so if you can add the whipped cream and crumb topping right before serving.
FREQUENTLY ASKED QUESTIONS
Can you freeze this strawberry shortcake cheesecake?
Yes. Surprisingly, you can actually freeze no-bake cheesecake. You could either slice the cheesecake and freeze the individual portions or add it to the freezer as a whole. For best results freeze it without the topping.
Once it is set, wrap it in a layer of plastic wrap and then aluminum foil. Make sure there is enough space so that no other items in the freezer risk damaging the cheesecake. It will keep in the freezer for around 2 months – any longer and the quality will begin to deteriorate. Thaw in the refrigerator then enjoy!
Can I make this strawberry shortcake cheesecake as bars?
Yes. Instead of a round springform pan create this cheesecake in a 8×8 baking dish. Then once set, slice the cheesecake into 9 squares to create delicious cheesecake bars. Alternatively, if you’re craving a different shortcake Summer treat, give my strawberry shortcake ice cream bars a try.
OUR BEST CHEESECAKES YOU MAY ENJOY
Thanks to a golden Oreo base and flavorful cheesecake filling complete with fresh strawberries, this strawberry shortcake cheesecake is a guaranteed crowd-pleaser.
- 1 pound Strawberries Fresh
- ¾ cup Granulated sugar
- 3 tablespoon Cornstarch
- 3 packages Cream cheese Full Fat at Room Temperature
- 1 cup Granulated Sugar
- 1 cup Heavy cream
- 30 Golden Oreos
- 3 tablespoon Dehydrated strawberry powder
- 1 stick butter
Start by adding the fresh strawberries to a blender blending until smooth.
Pour them into a saucepan over high heat with the sugar, and cornstarch
Once the strawberry puree begins to boil, lower the heat and stir until it reduces. This can take around 20-30 minutes depending on how juicy your strawberries are.
Then set your strawberry puree aside to cool.
Line your springform pan with parchment paper.
To make the crust, add the golden Oreos and melted butter to a food processor and grind until the mixture resembles sand.
Add the dehydrated strawberry powder and stir to combine. Reserve ⅓ cup and set aside (this is for the topping)
Pour the mixture into your springform pan then using your hands or the back of a spoon, pack the mixture tightly to form the crust.
In a large bowl beat the whipping cream until stiff peaks form then set aside.
Using a stand mixer, beat the cream cheese until smooth. Fold in the cooled puree and sugar.
Fold in half the whipping cream, and mix until incorporated before folding in the remaining.
Once your filling is combined, carefully pour it on top of the crust and smooth using a spatula.
Place the cheesecake in the refrigerator and allow it to chill overnight.
Before serving, garnish your strawberry shortcake cheesecake with whipped cream and sprinkle over the reserved crust crumbs. You could also add some fresh strawberries for a final splash of color and flavor.