Strawberry Shortcake Cheesecake Delight Recipe
This Strawberry Shortcake Cheesecake Delight is a no-bake layered dessert made with strawberries, whipped cheesecake cream, pound cake, and Oreo crunch topping. Easy, make-ahead, and perfect for summer gatherings.
Servings: 12 slices
Ingredients
Strawberry Filling Layer
- 5 cups fresh strawberries* cleaned and hulled, halved
- ¼ cup granulated sugar plus more to taste
- 1 tablespoon cornstarch
- 1-2 tablespoons fresh lemon juice to taste
Cheesecake Layer
- 1 8-ounce block cream cheese, softened
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
- 2 teaspoons vanilla extract
Cake Layer
- 1 Sara Lee Family Size Pound Cake thawed and cut into 1-inch cubes
Strawberry Crunch Topping
- 15 Golden Oreo cookies
- 1 ounce freeze-dried strawberries
Instructions
Make the Strawberry Filling
- Add 3 cups of the strawberries to a saucepan along with the sugar, cornstarch, and lemon juice.
- Cook over medium heat, using a potato masher to break down the berries as they soften.
- Bring the mixture to a boil and cook for about 5 minutes, stirring frequently, until thickened into a glossy strawberry sauce. Taste and add more sugar if desired.
- Transfer the remaining fresh strawberries to a medium bowl. Pour the warm strawberry sauce over the berries and gently fold together with a spatula.
- Cool completely, then refrigerate for at least 30 minutes or up to 2 days.
Make the Cheesecake Layer
- In a large mixing bowl, beat the softened cream cheese until completely smooth.
- Add the heavy cream, powdered sugar, and vanilla. Beat until stiff peaks form and the mixture is thick and fluffy.
Assemble
- Spread the cubed pound cake into an even layer in a 9x13-inch baking dish.
- Spoon the chilled strawberry mixture evenly over the pound cake.
- Spread the cheesecake mixture into an even layer over the strawberries.
Make the Crunch Topping
- Place the Golden Oreos in a zip-top bag and crush them into small chunks using a rolling pin.
- Add the freeze-dried strawberries and continue crushing until the mixture resembles coarse, pea-sized crumbs.
- Sprinkle over the cheesecake layer or create a 2-inch border around the edges. Garnish with a fresh strawberry if desired.
- Cover tightly and refrigerate until ready to serve.
Notes
- Frozen strawberries work instead. Hulled and halved frozen strawberries that have been thawed before proceeding with the recipe.
- Make the strawberry filling ahead. It can be refrigerated for up to 2 days before assembling the dessert.
- Use softened cream cheese. This helps create a silky smooth cheesecake layer without lumps.
- Don't overmix the cheesecake. Once stiff peaks form, stop mixing to keep the filling light and airy.
- Customize the topping. Sprinkle the crunch evenly over the top or create a decorative border like the photos.
- Chill before serving. This dessert slices best after chilling for at least 4 hours, but overnight is even better.
- Storage: Cover tightly and refrigerate for up to 3 days.