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Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake

  • Author: Christopher
  • Total Time: 6 hours 45 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-based, Nut-free optional, Gluten Free option (use gluten free crackers)

Description

Delight in a creamy Strawberry Shortcake Cheesecake made with plant-based cream cheese and fresh strawberries for a perfect sweet treat that combines rich cheesecake layers with the bright, summery flavor of strawberries on a buttery crust. This luscious dessert offers effortless elegance and a fresh indulgent twist, perfect for any celebration or cozy night in.

Ingredients

Scale

Crust Base

  • 1 1/2 cups crushed graham crackers or digestive biscuits (ensure nut-free if needed)
  • 6 tablespoons plant-based butter, melted
  • 1 teaspoon apple cider vinegar

Cheesecake Filling

  • 16 oz plant-based cream cheese, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup plant-based sour cream
  • 1 teaspoon vanilla extract (natural)
  • 1 tablespoon lemon juice (natural)

Strawberry Topping

  • 2 cups fresh strawberries, sliced
  • 1 tablespoon lemon juice (natural)
  • 1 teaspoon natural gelling agent (such as pectin or agar), dissolved per instructions

Garnishes (Optional)

  • Additional fresh strawberries
  • Light drizzle of strawberry glaze
  • Sprinkle of crushed graham crackers
  • Powdered sugar (natural)

Instructions

  1. Prepare the Crust: Begin by finely crushing graham crackers or digestive biscuits. Mix the crumbs with melted plant-based butter and a splash of apple cider vinegar. Press the mixture firmly and evenly into the base of a springform pan. Chill in the refrigerator while preparing the filling.
  2. Make the Cheesecake Filling: In a large bowl, beat plant-based cream cheese with granulated sugar until smooth and fluffy. Add plant-based sour cream, natural vanilla extract, and natural lemon juice, blending well to achieve a perfectly smooth consistency.
  3. Prepare the Strawberry Topping: Slice fresh strawberries and combine with lemon juice and the dissolved natural gelling agent. Cook gently on low heat until the mixture thickens slightly. Allow to cool to room temperature before using.
  4. Assemble the Strawberry Shortcake Cheesecake: Pour half of the cheesecake filling over the chilled crust and smooth it out. Layer half of the strawberry topping evenly on the filling. Repeat with the remaining filling and strawberry topping to create distinct layers. Refrigerate for several hours or overnight to set properly.
  5. Final Touches and Serving: Before serving, garnish with additional fresh strawberries and a light drizzle of strawberry glaze if desired. Carefully remove the cheesecake from the springform pan and serve chilled to enjoy the creamy, refreshing dessert.

Notes

  • Use room temperature plant-based cream cheese for a smoother filling without lumps.
  • Chill the cheesecake for at least 6 hours or overnight for best texture.
  • Press the crust firmly but avoid over-compacting to maintain crunchiness.
  • Choose ripe, fragrant fresh strawberries for maximum sweetness and flavor.
  • Add the natural gelling agent to warm liquid and cook carefully to prevent clumping and achieve ideal glaze consistency.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Method: No-bake refrigeration
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of cheesecake)
  • Calories: 320
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: strawberry cheesecake, plant-based dessert, vegan cheesecake, no bake cheesecake, summer dessert, strawberry shortcake, dairy-free

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