5 from 12 votes
Frozen Cheesecake Strawberry Shortcake Sandwiches Recipe
These Frozen Cheesecake Strawberry Shortcake Sandwiches feature a creamy cheesecake filling mixed with diced macerated strawberries, sandwiched between homemade whole-wheat pastry shortcakes. The cheesecake filling combines cream cheese and whipped topping for smoothness, balanced by the natural sweetness and texture of the strawberries. The shortcakes are lightly sweetened biscuit-like cakes made with butter, sugar, egg, and pastry flour, baked to a tender texture that holds the filling well when frozen.
Prep Time
30 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 45 mins
Servings:
8
Calories:
286 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the cheesecake:
- 1 cup strawberries diced
- 3 tablespoons granulated sugar divided
- 4 ounces cream cheese reduced-fat
- 16 ounces whipped topping thawed; divided, light
For the shortcakes:
- 1/3 cup sugar
- 2 tablespoons butter room temperature, unsalted
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3/4 cup whole-wheat pastry flour 80 grams
- 1 teaspoon baking powder
- 2 tablespoons milk 2%
Instructions
To make the cheesecake:
- Line a muffin pan with tinfoil and set aside.
- In a small bowl, stir together the diced strawberries with 1 tablespoon of granulated sugar, and set aside to let them macerate.
- In a large bowl, use an electric hand mixer to beat together the cream cheese and 2 tablespoons of granulated sugar until well combined.
- Stir in 4 ounces of the thawed whipped topping until well combined (put the rest back into the refrigerator until ready to assemble the sandwiches).
- Pour the strawberry mixture into the cheesecake mixture and gently fold them together until the strawberries are evenly dispersed.
- Spoon the cheesecake mixture into the prepared muffin pan, filling each hole about halfway full.
- Cover with tinfoil and place into the freezer until frozen, at least 4 hours to overnight.
Cup of Yum
To make the shortcakes:
- Preheat your oven to 350°F. Spray a muffin pan with cooking spray and set aside.
- In a large bowl, cream together the sugar and butter until light and fluffy. Add in the egg and vanilla, and beat again until well combined.
- In a small bowl, stir together the salt, flour, and baking powder. Then add it little by little into the creamed butter mixture, alternating with adding the milk, until the batter is well mixed.
- Divide the batter evenly between the muffin pan, filling 8 holes only 1/4 of the way full. (Note: Make sure to add water into the empty muffin holes.)
- Bake until lightly golden and a toothpick inserted into the center of a cake comes out clean, about 13-15 minutes.
- Let cool completely before assembling.
To assemble:
- Carefully slice each shortcake in half, and spread a little bit of thawed whipped topping on the bottom half. Place one frozen cheesecake on top, and spread a little more whipped topping on top of it.
- Top with the top portion of the shortcake.
Nutrition Information
Calories
286kcal
(14%)
Carbohydrates
38g
(13%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.1g
(5%)
Cholesterol
37mg
(12%)
Sodium
140mg
(6%)
Potassium
227mg
(5%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
249IU
(5%)
Vitamin C
11mg
(12%)
Calcium
98mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 286
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 140mg | 6% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.