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Ultimate Strawberry Shortcake Cheesecake with Golden Oreo Crumble

A decadent slice of strawberry shortcake cheesecake featuring a graham cracker crust, creamy filling with swirled strawberries, topped with whipped cream and fresh berries.
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This recipe combines creamy cheesecake, fresh strawberries, and a buttery Golden Oreo crumble for a showstopper dessert inspired by strawberry shortcake ice cream bars. It delivers rich flavor using accessible ingredients.

Ingredients

Scale
  • 1 1/2 cups crushed Golden Oreo cookies
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 cup strawberry jam or puree
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, sliced, for topping
  • 1/2 cup crushed Golden Oreo cookies, for topping

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: In a medium bowl, combine the 1 1/2 cups crushed Golden Oreos, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and 1 1/2 cups sugar with an electric mixer until smooth. Beat in the vanilla extract, flour, and sour cream until just combined. Add the eggs one at a time, mixing on low speed after each addition until incorporated. Do not overmix.
  4. Pour half of the cheesecake batter over the cooled crust. Dollop the strawberry jam or puree randomly over the batter. Pour the remaining cheesecake batter on top.
  5. Create a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  6. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  7. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  8. Prepare the topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  9. Before serving, carefully remove the cheesecake from the pan. Spread the whipped cream over the top. Sprinkle with the reserved 1/2 cup crushed Golden Oreos and arrange the fresh sliced strawberries on top for a showstopper dessert.

Notes

  • For the best texture, ensure your cream cheese and eggs are at room temperature before mixing the batter.
  • If you prefer a no-bake version, chill the cheesecake for at least 8 hours and skip the water bath and oven steps entirely.
  • This recipe works well as a layered strawberry dessert, but the cheesecake layer must be fully set before adding toppings.

Nutrition

Find it online: https://delishsymphony.com/strawberry-shortcake-cheesecake/