Description
A buttery graham crust filled with creamy cheesecake swirls, topped with fresh strawberries, shortcake cubes, and a luscious strawberry glaze.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup butter, melted
- ¼ cup granulated sugar
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 cups fresh strawberries, sliced
- ¼ cup cornstarch
- ½ cup powdered sugar
- 2 cups shortcake cubes or pound cake
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs with melted butter and granulated sugar; press into a pie pan.
- Bake for 8–10 minutes, then cool.
- Beat cream cheese, ¾ cup granulated sugar, and vanilla until smooth.
- Whip heavy cream separately and fold into the cream cheese mixture.
- Pipe or spoon cheesecake filling into the crust with swirled peaks.
- Prepare glaze by simmering sliced strawberries, powdered sugar, and cornstarch until thickened. Cool slightly.
- Pour glaze and fresh strawberry chunks over the cheesecake filling.
- Top with cubes of shortcake or pound cake.
- Chill for 2+ hours before slicing and serving.
Notes
- Ensure the cream cheese is at room temperature for easy mixing.
- For a sweeter glaze, adjust the sugar according to taste.
- Shortcake cubes can be homemade or store-bought.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg