Strawberry Shortcake Cheesecake

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Strawberry Shortcake Cheesecake

This stunning Strawberry Shortcake Cheesecake recipe features layers of graham cracker crust, no-bake white chocolate cheesecake, and sweet strawberry cake frosting. Then, we top it off with a wafer cookie crumble for flavor and extra crunch!

Prep Time30

Cook Time30

Chill Time1

Total Time2

Course: Dessert

Cuisine: American

Keyword: Strawberry Shortcake Cheesecake

Servings: servings

Calories: 1323kcal

Author: Kasey Schwartz

Equipment

Mixing bowls
Measuring cups and spoons
Electric hand mixer or stand mixer with paddle attachment
9” springform pan
Two round 9” cake pans
Offset spatula
Parchment paper

Ingredients

Cheesecake

¼ cup brown sugar
1 ½ cups graham cracker crumbs
7 Tablespoons butter melted
8 ounce Cool Whip
16 ounces cream cheese softened
1 cup white chocolate chips
½ cup chopped fresh strawberries

Cake

1 (15.25 ounce) box strawberry cake mix
3 eggs
½ cup vegetable oil
1 cup water

Frosting and Topping

16 ounces cream cheese softened
1 cup butter softened
2 Tablespoons vanilla extract
8 cups powdered sugar
11.6 ounces strawberry wafer cookies I like Goya brand cookies
Pink food coloring

Instructions

Start by making the cheesecake. Place a 9” parchment circle in the bottom of a 9” spring-form pan and set aside.
Mix the brown sugar, graham cracker crumbs, and melted butter together in a mixing bowl.
¼ cup brown sugar, 1 ½ cups graham cracker crumbs, 7 Tablespoons butter
Pour the graham cracker crust into the prepared springform pan, and press it down into the bottom of the pan. Set aside.
In a large bowl or bowl of a stand mixer, combine the Cool Whip and softened cream cheese. Beat together until thick and creamy.
16 ounces cream cheese, 8 ounce Cool Whip
Melt the white chocolate chips in the microwave for about 1 minute, stirring after 30 seconds to blend. Pour the white chocolate into the cream cheese mix and blend in quickly.
1 cup white chocolate chips
Gently mix in the strawberries.
½ cup chopped fresh strawberries
Pour the cheesecake filling on top of the graham cracker crust and spread it evenly in the pan. Cover and place in the freezer while you make the rest of the cake.
Next, bake the cake. Preheat your oven to 350ºF and grease two 9” round cake pans.
Mix the cake mix, eggs, oil and water in a large bowl then divide the smooth batter between the two prepared pans. Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out cleanly.
1 (15.25 ounce) box strawberry cake mix, ½ cup vegetable oil, 3 eggs, 1 cup water
Let the cakes cool in the pan for about 15 minutes then flip them onto a wire rack to cool completely.
While the cakes cool, make the frosting. Beat the cream cheese, softened butter, vanilla, and powdered sugar together with an electric mixer until smooth, thick and white. Add a few drops of pink food coloring to the frosting, if desired.
16 ounces cream cheese, 1 cup butter, 8 cups powdered sugar, Pink food coloring, 2 Tablespoons vanilla extract
Make the crumble topping next. Crumble all the wafer cookies in a large bowl, making nice small pieces.
11.6 ounces strawberry wafer cookies
Cut the tops off of each cake, making them flat and level. Crumble the cake tops into the bowl with the wafer cookies.
Now, assemble the cake. Place one of the cooled strawberry cake layers on a plate. Spread about ¼ cup of the frosting over the top of the cake.
Remove the outer pan ring from the chilled cheesecake and gently remove the cheesecake from the pan using an offset spatula, peeling it off of the paper liner. Place the entire cheesecake on top of the frosted strawberry cake.
Place the second strawberry cake on top of the cheesecake. Frost the entire outside of the cake.
Press the crumbles into the frosting, covering the whole cake in the crumbs.
Slice and enjoy!

Notes

Use vanilla wafers in place of strawberry wafers if needed. Use a little of the food coloring to mix into the crumble topping and make the vanilla wafers a pretty pink color.
Top the cake with fresh whipped cream or strawberries.
Keep the frosting white rather than dying it pink for a whole new look.

Nutrition