Strawberry Shortcake Cheesecake
This show-stopping Strawberry Shortcake Cheesecake combines layers of moist strawberry cake, creamy no-bake cheesecake, and a crunchy strawberry cookie crumble. Perfect for birthdays, spring holidays, or anytime you need a crowd-pleasing dessert!
Ingredients
Cheesecake Layer:
- 2 8 oz packages cream cheese, softened
- 2 packages graham crackers 18–20 full crackers
- ½ cup butter melted
- 8 oz Cool Whip
- 1 cup white chocolate chips
- ½ cup chopped strawberries
Strawberry Cake Layer:
- 1 box strawberry cake mix
- 3 eggs or as package directs
- ½ cup vegetable oil or as package directs
- 1 cup water or as package directs
Frosting and Crumble:
- 2 8 oz packages cream cheese, softened
- 1 cup butter softened
- 8 cups powdered sugar
- 2 tablespoon vanilla extract
- 1 10.6 oz package white wafer cookies (vanilla or strawberry)
- Red food coloring
- Reserved cake trimmings crumbled
Instructions
Prepare Cheesecake Layer:
- Crush graham crackers and mix with melted butter. Press into springform pan and chill. Beat cream cheese until smooth, fold in melted white chocolate, Cool Whip, and strawberries. Pour over crust and refrigerate for 4 hours.
Bake Strawberry Cake:
- Prepare cake mix as per box. Bake in two 9-inch pans. Cool and level the tops. Reserve the trimmings.
Make Frosting:
- Beat cream cheese and butter, add vanilla and powdered sugar. Mix until smooth and fluffy.
Make Crumble:
- Crush wafer cookies, divide in two. Tint half with red food coloring. Mix with plain crumbs and reserved cake pieces.
Assemble Cake:
- Place one cake layer down, top with cheesecake, then second cake layer. Frost entire cake. Press crumble on sides and top. Chill before serving.
Notes
- Use stabilized whipped cream instead of Cool Whip if desired.
- For a richer flavor, add a thin layer of strawberry jam between layers.
- Gluten-free and dairy-free substitutes can be used where needed.