Strawberry Shortcake Cheesecake

 

Ingredients:

Cheesecake Layer

• 2 (8 oz) packages cream cheese, softened
• 2 packages graham crackers (about 18–20 full crackers)
• 1/2 cup butter, melted
• 8 oz tub Cool Whip
• 1 cup white chocolate chips
• 1/2 cup chopped fresh strawberries

Strawberry Cake Layers

• 1 box strawberry cake mix
• Ingredients listed on cake mix box (oil, eggs, water)

Frosting and Crumble

• 2 (8 oz) packages cream cheese, softened
• 8 cups powdered sugar
• 1 cup butter, softened
• 2 tablespoons vanilla extract
• 1 package (10.6 oz) white wafer cookies (vanilla or strawberry)
• Red food coloring
• Reserved cake tops, crumbled

Instructions:

Cheesecake Directions

1. Crush the graham crackers into fine crumbs using a food processor or a sealed zip-top bag and rolling pin.
2. Transfer crumbs to a bowl, add melted butter, and mix until fully combined.
3. Press the mixture into the bottom of a parchment-lined springform pan.
4. Refrigerate the crust while preparing the filling.
5. Beat the cream cheese and Cool Whip together until thick, creamy, and fluffy.
6. Melt the white chocolate chips for about 1 minute, stirring until smooth.
7. Quickly beat the melted white chocolate into the cream cheese mixture.
8. Pour filling over the chilled crust and sprinkle chopped strawberries evenly on top.
9. Return cheesecake to the refrigerator to set while preparing the cake layers.

Cake Directions

1. Prepare the strawberry cake mix according to package directions.
2. Divide batter evenly between two cake pans and bake as directed.
3. Allow cakes to cool completely, then remove from pans.
4. Using a long serrated knife, trim the cake tops and reserve crumbs for the crumble topping.

Cream Cheese Buttercream Frosting

1. In a large bowl, combine cream cheese, powdered sugar, butter, and vanilla.
2. Beat until smooth and creamy.
3. Reserve some frosting for the inside and top decoration.
4. Tint remaining frosting light pink with food coloring, if desired.

Crumble Topping

1. Gently crumble the wafer cookies into small pieces.
2. Divide the reserved cake crumbs into two bowls.
3. Add 1–2 drops of red food coloring to one bowl and mix until evenly colored.
4. Combine wafer crumbs and both cake crumb mixtures into one large bowl. Set aside.

Assembly

1. Place one strawberry cake layer on a serving plate or cake stand and lightly frost the top.
2. Carefully remove the cheesecake from the springform pan and peel away parchment paper.
3. Place the cheesecake layer on top of the frosted cake.
4. Add the second cake layer on top of the cheesecake.
5. Frost the entire outside of the cake with pink frosting.
6. Gently press the crumble mixture into the frosting on all sides.
7. Use reserved white frosting to pipe swirls or dollops on top.
8. Garnish each swirl with a fresh strawberry, if desired.
9. Refrigerate until ready to serve.

Storage

Keep refrigerated until serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition Information (Per Serving)

• Calories: 1187 kcal
• Carbohydrates: 187 g
• Protein: 4 g
• Fat: 48 g
• Saturated Fat: 29 g
• Polyunsaturated Fat: 2 g
• Monounsaturated Fat: 12 g
• Trans Fat: 1 g
• Cholesterol: 101 mg
• Sodium: 706 mg
• Potassium: 119 mg
• Fiber: 0.3 g
• Sugar: 163 g
• Vitamin A: 1127 IU
• Vitamin C: 0.1 mg
• Calcium: 191 mg
• Iron: 1 mg

 

Servings

10 servings

Time Breakdown

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Assembly Time: 20 minutes
• Total Time: 1 hour 15 minutes