Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake


Cheesecake Ingredients:

2 8-ounce packages cream cheese

2 packages graham crackers-about 18-20 full crackers

½ cup butter

8 oz. tub cool whip

1 cup white chips

½ cup chopped strawberries

Cake Ingredients:

1 box of strawberry cake mix

Oil eggs, water needed to prepare cake mix

Frosting and Crumble Ingredients:

2 8-ounce packages of cream cheese softened

8 cups powdered sugar

1 cup butter

2 T vanilla

1 package 10.6 oz white wafer cookies. Can be strawberry or

vanilla in flavor.

Red food coloring

Reserved cake tops crumbled


Directions for Cheesecake:

Using a food processor, or a large Ziploc bag, crush the graham

crackers until they are a fine crumble.

Transfer to a large bowl.

Add in melted butter and combine.

Pour into a lined springform pan.

Place the crust into the refrigerator so it can start to set while you

prepare the filling.

For the filling, add cream cheese, with the cool whip and beat until

creamy. It will be thick and fluffy.

Melt the white chips for about one minute, and quickly beat in the

cream cheese mixture until well combined.

Pour the filling over the prepared crust and then top with chopped


Return to the refrigerator so it has time to set while you prepare the cake.

Directions for Cake:

Prepare as directed on the package, and evenly divide mix into two

cake pans. Bake as directed.

Allow to cool and remove from pans.

Before assembling with the cheesecake, using a long sharp knife,

trip the tops of the cakes, and reserve for the crumble.

Directions for Cream Cheese Buttercream Frosting:

In a large bowl, combine the cream cheese, powdered sugar, butter,

and vanilla.

Beat together until smooth and creamy. (You will use white frosting

for the inside of the cake, and then add food coloring to make a pink

outer frosting, unless you want it all pink or all white.)

Directions for Crumble:

Gently crumble the entire package of wafers into small pieces.

Crumble the reserved cake tops and divide into two bowls.

Add one or two drops of red food coloring to one bowl of crumbled

cake and stir until well mixed.

Combine all three bowls into one large bowl, set aside.


Place one cake on a stand or plate and lightly frost the top.

Use a flat knife to slide between the cheesecake and the springform

pan to remove the pan.

Gently lift cheesecake out and remove the paper liner from the crust.

Place on top of the frosted cake.

Add the second cake to the top of the cheesecake.

Reserve a cup of frosting and set aside.

Add a few drops of food color to the remaining frosting, so that it is

a light pink color.

Frost the entire outer cake.

Press the crumble into the frosting.

Use reserved white frosting to create swirls on top of the cake.

You can also do dollops of frosting or whipping cream.

Place a strawberry into each swirl before slicing.

Keep refrigerated.


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