Golden Oreos, strawberry topping, and creamy cheesecake come together in this strawberry shortcake cheesecake that hits all the sweet spots.
So here’s the honest truth—I didn’t mean to make this Strawberry Shortcake Cheesecake. I was just trying to use up a jar of strawberry topping I opened for sundaes the weekend before. It was one of those “I’ll just whip something up” afternoons… which, in my family, either leads to greatness or utter disaster. This one? Somewhere between magic and madness.
It reminded me of those strawberry shortcake ice cream bars from middle school. You know the ones they sold at every baseball game, wrapped in that red-and-white paper that always stuck to the side a little? I used to lick off the bits like a gremlin. Anyway, this cheesecake? It kinda tastes like that, but like… grown up. Creamier. Tangier. A little more chaotic. My sister literally teared up on the first bite. Said it “tasted like summer before everything got complicated.”
And now, if I don’t bring this to family get-togethers? I get passive-aggressive comments for weeks. So yeah, thanks a lot, cheesecake.
Why You’ll Love This Strawberry Shortcake Cheesecake Recipe?
Okay, hear me out. I know some people are weird about cheesecake. “Too rich,” they say. “Too heavy.” But this Strawberry Shortcake Cheesecake? It’s different. There’s this lightness to it. Not like “diet food” lightness—more like, I didn’t realize I ate a third of it until I looked down at my plate light.
The buttery Golden Oreo crust? Adds this vanilla-sweet crunch that kind of melts into the creamy filling. And the swirls of strawberry? That tangy-sweet twist breaks up all the richness in just the right way. And then there’s that crumbly topping—pink and golden and totally ridiculous. It tastes like childhood and chaos and comfort food all mashed into one dessert. Honestly, I don’t know how to describe it without sounding dramatic. But it’s worth it.
Ingredient Notes:
You ever look at a recipe and think, “Why is that in there?” Same. So let me explain the thinking here—because this strawberry shortcake cheesecake only works when every piece pulls its weight.
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Golden Oreos – Yeah, they’re kinda fake. But they taste like sunshine and nostalgia, and they make a crust that’s way more interesting than graham crackers.
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Butter – Melted for the crust. Softened for the crumb topping. Honestly, butter just makes everything better. Except relationships. Don’t ask.
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Cream Cheese – Full-fat. Don’t skimp. The low-fat stuff tastes like someone whispered “cheesecake” into a tub of sadness.
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Sugar + Cornstarch – Sugar’s obvious. Cornstarch keeps it from cracking, which I only learned after cracking about five cheesecakes in a row.
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Vanilla Extract – Use the real stuff if you can. I used fake once and my mom noticed immediately. I still haven’t lived it down.
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Eggs + Heavy Cream – Eggs make it firm. Cream makes it swoon-worthy. If cheesecake could flirt, this combo would be its pickup line.
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Strawberry Ice Cream Topping – You can use any brand, but Smucker’s has that gooey texture that plays nice with the swirl.
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Strawberry Gelatin Powder – For the topping. It sounds weird, and it is weird, but it gives the crumbs their neon-magical color and that strawberry zip.
How To Make Strawberry Shortcake Cheesecake?
Let me walk you through it like we’re baking in your kitchen together. I’m in socks, the music’s playing, and the dog’s trying to steal an Oreo.
Step 1: Set the Stage
Wrap your springform pan in foil—yes, really. Cheesecake batter is basically lava and will find any way to leak. Butter the inside, too. You want this baby to release smoothly later, like a breakup text you don’t have to send twice.
Step 2: Crust It Up
Crush your Golden Oreos. I usually use the food processor, but a rolling pin and a zip-top bag will work if you need to take out some stress. Mix with melted butter and press it into the bottom of the pan. I use a measuring cup to make it even. Stick it in the fridge while you make the filling.
Step 3: The Cream Cheese Ballet
Start with one block of cream cheese, a little sugar, and the cornstarch. Mix until smooth. Then add the rest of the cream cheese blocks, one by one. It’s a little tedious, but it pays off. Mix in the rest of the sugar and the vanilla, then the eggs—one at a time. Finish with the cream. Don’t overmix. That’s the #1 way to make your cheesecake sad and cracked.
Step 4: Time to Swirl
Pour half the filling over your crust. Drop spoonfuls of strawberry topping here and there. Swirl it with a butterknife—pretend you’re Jackson Pollock but with dessert. Pour in the rest of the filling, repeat the swirl. No pressure to be perfect—it’s actually prettier when it’s messy.
Step 5: Bake and Hope
Bake at 350°F for about an hour. You want a slight jiggle in the center. Not a wave. Not a slosh. Just a wiggle. Then turn off the oven, crack the door, and let it sit in there for another hour. Trust the process. Chill in the fridge completely before you touch it again.
Step 6: Topping Time
Crush more Golden Oreos. Mix with softened butter until crumbly. Take some out and set aside. Then toss the rest with strawberry gelatin powder and keep pinching it together until you’ve got sticky pink crumbles that look like something out of a Lisa Frank binder.
Step 7: Decorate and Daydream
Sprinkle both the golden and pink crumbles over the top. Press them gently into the surface. Step back. Admire your work. Try not to eat a quarter of it before serving.
Want To Save This Recipe?
Storage Options:
Fridge for up to 5 days—covered well, because cheesecake dries out fast and takes on fridge smells. (Cheesecake shouldn’t taste like leftover tacos, you know?)
Want to freeze it? Totally do-able. Just leave off the topping, wrap it tight in plastic and foil, then defrost in the fridge overnight. Add the crumbs after. Works like a charm.
Variations and Substitutions:
You’re not stuck to one version, promise. This recipe is flexible in all the right ways.
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Out of Golden Oreos? Use vanilla wafers or graham crackers. Different vibe, still delicious.
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Try raspberry or cherry topping if you want to switch it up.
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Swap heavy cream for sour cream or Greek yogurt. It’ll change the texture slightly, but not in a bad way.
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Want it portable? Use muffin tins for mini versions—way less slicing drama.
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No strawberry gelatin? You can dye some of the crumbs pink and flavor with freeze-dried strawberry powder.
What to Serve with Strawberry Shortcake Cheesecake?
Honestly? A fork and five minutes of silence. But if you wanna get fancy:
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Fresh strawberries on the side
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Whipped cream (optional, but encouraged)
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Iced coffee or a vanilla latte
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A glass of bubbly rosé if it’s girls’ night
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Or just a quiet moment at the end of a very loud day
Frequently Asked Questions:
Can I make it the night before?
Oh please do. It actually needs chill time. It sets better, tastes better, and cuts cleaner the next day. Let it do its thing.
What if I don’t have a springform pan?
You can use a regular 9-inch cake pan with high sides, but it’s a bit of a gamble. Lining it with parchment helps, but removing it is trickier.
Why did my cheesecake crack?
Probably overmixed, overbaked, or cooled too fast. But honestly, who cares? Just cover it in topping and move on. Cheesecake doesn’t need to be perfect to taste amazing.
This Strawberry Shortcake Cheesecake isn’t just dessert. It’s therapy. It’s nostalgia. It’s that one recipe that somehow makes everything feel a little softer around the edges. If you make it, tell me how it went. If your mom cries or your best friend proposes after the first bite—I need to know.
Now go. Swirl. Bake. Crumble. And don’t forget to sneak a taste before anyone else gets to it. You earned it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Strawberry Shortcake Cheesecake
Ingredients
For the Crust:
- 22 Golden Oreo cookies finely crushed
- 5 tablespoons unsalted butter melted
For the Cheesecake Filling:
- 4 packages 8 oz each full-fat cream cheese, softened
- 1⅔ cups granulated sugar
- ¼ cup cornstarch
- 1 tablespoon pure vanilla extract
- 2 large eggs
- ¾ cup heavy whipping cream
- 1 jar approx. 12 oz strawberry ice cream topping
For the Topping:
- 12 Golden Oreo cookies divided
- 1½ teaspoons unsalted butter softened
- 3 tablespoons strawberry gelatin powder
Instructions
Preheat and Prepare the Pan
- Preheat the oven to 350°F (175°C). Wrap the exterior of a 9-inch springform pan with aluminum foil. Generously butter the inside to prevent sticking.
Make the Crust
- In a mixing bowl, combine crushed Golden Oreos and melted butter until the mixture resembles wet sand. Firmly press the mixture into the bottom of the prepared pan. Place in the refrigerator to chill while preparing the filling.
Prepare the Cheesecake Filling
- In a large bowl, beat one package of cream cheese with ⅓ cup of the sugar and the cornstarch until smooth, about 3 minutes on low speed. Add the remaining cream cheese one package at a time, mixing well after each addition. Increase to high speed and beat in the remaining sugar and the vanilla extract until smooth.
- Add the eggs one at a time, beating thoroughly after each addition. Pour in the heavy whipping cream and mix until just incorporated. Avoid overmixing, as this can lead to cracking.
Assemble the Cheesecake
- Pour half of the batter into the prepared crust. Spoon half of the strawberry topping in dollops across the surface and swirl gently using a butter knife. Repeat with the remaining batter and the rest of the strawberry topping, again swirling lightly.
Bake
- Bake for approximately 1 hour, or until the center jiggles slightly when the pan is gently shaken. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour. Then refrigerate until fully chilled, at least 4 hours or overnight.
Prepare the Crumb Topping
- Place the 12 Golden Oreos in a food processor or crush them by hand into coarse crumbs. Add the softened butter and mix until crumbly. Set aside 2 tablespoons of the plain crumb mixture.
- Add the strawberry gelatin powder to the remaining crumbs and mix until the color is evenly distributed. Use your hands if necessary to achieve a clumpy, crumbly texture. If needed, add additional softened butter to help the mixture hold together.
Finish the Cheesecake
- Once the cheesecake has chilled, sprinkle the topping mixture over the surface. Start with the reserved plain Oreo crumbs, then follow with the strawberry-tinged crumbs to create a balanced appearance. Press gently to adhere.
Notes
- Substitute regular Golden Oreos with gluten-free vanilla sandwich cookies (such as Glutino or Kinnikinnick brands).
- Confirm that your strawberry ice cream topping and gelatin powder are labeled gluten-free.
- Double-check all other ingredients for hidden gluten or cross-contamination risk.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
