Strawberry-Shortcake Cheesecake

This cake pulls two delicious desserts, strawberry shortcake and cheesecake, into one! Shortcake forms the crust that holds a rich and creamy filling piled high with a fresh strawberry topping. This easy cake uses a no-bake filling that sets in the fridge so you can skip the water bath typically used to make cheesecake.

Strawberry Shortcake Cheesecake
Photo: Victor Protasio
Active Time:
25 mins
Chill Time:
8 hrs
Total Time:
9 hrs 10 mins
Nutrition Profile:


Shortcake Crust

  • 1 cup all-purpose flour

  • 3 tablespoons granulated sugar

  • 1 ¾ teaspoons baking powder

  • ¼ teaspoon salt

  • 1 (8 ounce) container reduced-fat sour cream

  • ¼ cup unsalted butter, melted

No-Bake Filling

  • ½ cup whipping cream, chilled

  • 3 (8 ounce) packages reduced-fat cream cheese, at room temperature

  • ½ cup granulated sugar

  • ¼ teaspoon salt

  • 2 teaspoons vanilla extract

  • 1 teaspoon lemon juice

  • 1 cup sliced fresh strawberries, plus whole strawberries for garnish


  • cup whipping cream, chilled

  • 1 ½ teaspoons granulated sugar


  1. To prepare shortcake crust: Preheat oven to 425°F. Lightly coat a 9-inch springform pan with cooking spray. Whisk flour, 3 tablespoons sugar, baking powder and salt together in a medium bowl. Add sour cream and butter; stir with a fork until a shaggy dough forms.

  2. Spoon the dough into the prepared springform pan; using a small offset spatula, spread into an even layer. Bake until a wooden pick comes out with moist crumbs clinging to it, 12 to 14 minutes. Let cool completely in the pan on a wire rack, about 30 minutes.

  3. Meanwhile, prepare the filling: Whisk 1/2 cup whipping cream in a medium bowl until stiff peaks form, 1 to 2 minutes. Set aside. Beat cream cheese, 1/2 cup sugar and salt in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and creamy, about 4 minutes. Beat in vanilla and lemon juice. Add the whipped cream in 2 additions, folding gently with a spatula to combine.

  4. Line the sides of the springform pan with parchment paper, slipping the parchment between the crust and the pan sides to reach the bottom of the pan. Trim the paper flush with the top edge of the pan. Arrange strawberry slices, cut-side out and pointed ends facing up, in a single layer around the sides of the pan, pressing them firmly against the paper. Reserve any remaining strawberry slices for garnish. Add the cream cheese mixture to the pan; spread into an even layer using a small offset spatula. Chill, uncovered, until set, at least 8 hours.

  5. To prepare topping: Whisk whipping cream and sugar in a medium bowl until soft peaks form, 1 to 2 minutes. Carefully remove the sides of the springform pan and peel off the parchment paper. Spread the topping over the top of the cheesecake, leaving a 1-inch border. Garnish the cheesecake with the reserved strawberry slices and additional strawberries as desired.

To make ahead

Prepare cake through Step 4 and refrigerate for up to 1 day.


9-inch springform pan; parchment paper

Nutrition Facts (per serving)

287 Calories
18g Fat
24g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 287
% Daily Value *
Total Carbohydrate 24g 9%
Total Sugars 15g
Protein 5g 10%
Total Fat 18g 23%
Saturated Fat 12g 60%
Cholesterol 62mg 21%
Vitamin A 993IU 20%
Sodium 350mg 15%
Potassium 78mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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