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Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake

  • Author: Brian
  • Total Time: 4 hours 35 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-Based, Gluten-Free Option Available

Description

This Strawberry Shortcake Cheesecake is a creamy, luscious dessert featuring plant-based cream cheese with a crumbly shortcake crust and fresh, juicy strawberries. It offers a rich and silky texture with a fresh fruity flavor, perfect for any occasion and easily customizable to suit your taste.

Ingredients

Scale

Shortcake Crust

  • 1/2 cup plant-based butter
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon apple cider vinegar

Cheesecake Filling

  • 2 cups plant-based cream cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract (natural)
  • 1 tablespoon lemon juice (natural)
  • 1 tablespoon natural gelling agent
  • 2–3 tablespoons water (optional, to adjust consistency)

Strawberry Topping

  • 2 cups fresh strawberries, hulled and sliced
  • 1 tablespoon granulated sugar
  • 1 teaspoon lemon juice (natural)

Instructions

  1. Prepare the Shortcake Crust: Start by combining the plant-based butter, all-purpose flour, sugar, and apple cider vinegar in a bowl. Mix until a crumbly dough forms. Press the dough evenly into the base of a springform pan. Bake at 350°F (175°C) for 12 to 15 minutes or until golden. Remove from the oven and allow it to cool completely before proceeding.
  2. Make the Cheesecake Filling: In a large bowl, beat the plant-based cream cheese until smooth and creamy. Add sugar, vanilla extract (natural), lemon juice (natural), and the natural gelling agent. Mix thoroughly to combine. If the mixture is too thick, slowly incorporate a little water until it becomes silky and smooth. Pour the filling over the cooled crust, spreading it evenly with a spatula.
  3. Prepare the Strawberry Topping: Hull and slice the fresh strawberries. Toss them gently with sugar and lemon juice (natural) to enhance their flavor. Spoon the strawberry mixture evenly over the cheesecake filling.
  4. Chill and Set: Place the assembled cheesecake into the refrigerator and chill for at least 4 hours or overnight. This allows the natural gelling agent to set the filling firmly, ensuring clean slices and a luscious texture.
  5. Serve and Enjoy: When ready to serve, carefully remove the sides of the springform pan. Using a warm knife (dip in hot water and dry), slice the cheesecake to avoid cracking. Garnish with extra strawberries or fresh mint leaves for an elegant finish.

Notes

  • Use room temperature plant-based cream cheese for the smoothest filling.
  • Mix the filling until just combined to prevent cracks.
  • Chill the cheesecake properly to allow it to set fully.
  • Dip the knife in hot water and dry before slicing for clean cuts.
  • Toss strawberries with sugar and lemon juice shortly before topping to keep them fresh.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of recipe)
  • Calories: 320
  • Sugar: 22g
  • Sodium: 120mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Strawberry Shortcake Cheesecake, Plant-Based Cheesecake, Summer Dessert, Vegan Cheesecake, Fruit Topping Dessert

Find it online: https://puretastekitchen.com/strawberry-shortcake-cheesecake/