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Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake

  • Author: Michael
  • Total Time: 4 hrs 20 mins
  • Yield: 8 servings 1x
  • Diet: Vegan, Gluten Free

Description

This Strawberry Shortcake Cheesecake combines the tender crumb of a shortcake crust with a creamy, luscious plant-based cheesecake filling and fresh juicy strawberries. It is an easy-to-make, beautifully layered dessert perfect for impressing friends and family with vibrant flavors and a smooth texture.

Ingredients

Scale

Crust

  • 200g digestive biscuits or plant-based cookies, crushed
  • 80g plant-based butter, melted

Filling

  • 450g plant-based cream cheese
  • 100ml maple syrup (natural)
  • 1 tsp vanilla extract (natural)
  • 1 tbsp natural gelling agent, prepared as per package instructions

Layers and Topping

  • 300g fresh strawberries, sliced
  • 150ml plant-based whipped cream
  • Whole strawberries and additional berry slices for garnish

Instructions

  1. Prepare the Crust: Start by crushing digestive biscuits or plant-based cookies until fine crumbs form. Mix them with melted plant-based butter until evenly coated. Press the mixture firmly into the base of a springform pan to create an even crust layer. Chill the crust in the refrigerator while preparing the filling.
  2. Make the Creamy Filling: In a large bowl, whip the plant-based cream cheese until smooth and creamy. Add maple syrup (natural) and vanilla extract (natural) for sweetness and aroma. Slowly fold in the natural gelling agent, prepared according to the package instructions, gently mixing to keep the filling light but firm enough to set.
  3. Layer Fresh Strawberries: Arrange a generous layer of sliced fresh strawberries evenly over the chilled crust. Pour the creamy filling over the strawberries, smoothing the surface carefully to maintain the layered effect.
  4. Chill and Set: Place the assembled cheesecake in the refrigerator for at least 4 hours or overnight. This chilling time allows the filling to set fully and develop a luscious, sliceable texture.
  5. Garnish and Serve: Before serving, generously spread or pipe plant-based whipped cream on top. Decorate with whole strawberries or additional berry slices for an appealing presentation.

Notes

  • Use room temperature plant-based cream cheese for the smoothest filling.
  • Chill the springform pan before assembling to help the crust set faster.
  • Choose fully ripe strawberries for the best natural sweetness and flavor.
  • Incorporate the natural gelling agent slowly to avoid deflating the creamy filling.
  • Allow the cheesecake to chill overnight for optimal texture and flavor balance.
  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Category: Desserts
  • Method: No-bake
  • Cuisine: International

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 20g
  • Saturated Fat: 9g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Strawberry Shortcake Cheesecake, vegan cheesecake, plant-based dessert, no-bake cheesecake, strawberry dessert

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