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Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake

  • Author: Marcus
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

Strawberry Shortcake Cheesecake is a plant-based dessert blending the creamy texture of plant-based cream cheese with fresh, juicy strawberries and a crisp shortcake crust. Easy to prepare with accessible ingredients, this cheesecake offers a bright, fruity flavor with a subtle tang and a buttery crunch, perfect for celebrations or any special occasion.

Ingredients

Scale

Crust

  • 200g Digestive biscuits or plant-based shortcake, crushed
  • 80g Plant-based butter, melted

Cheesecake Filling

  • 450g Plant-based cream cheese
  • 3 tbsp Maple syrup (natural)
  • 1 tsp Apple cider vinegar
  • 1 tbsp Natural gelling agent

Strawberry Topping

  • 250g Fresh strawberries, hulled and sliced
  • 1 tbsp Lemon juice (natural)
  • 1 tbsp Maple syrup (natural)

Instructions

  1. Prepare the Crust: Crush digestive biscuits or plant-based shortcake into fine crumbs. Combine with melted plant-based butter until the mixture holds when pressed. Firmly press the mixture into the base of a springform pan and chill in the refrigerator while preparing the filling.
  2. Make the Cheesecake Filling: Beat plant-based cream cheese in a large bowl until smooth and fluffy. Stir in maple syrup (natural) and apple cider vinegar. Gradually add the natural gelling agent while continuously mixing to avoid lumps, ensuring a smooth texture that will set firmly.
  3. Assemble and Chill: Pour the cheesecake filling over the chilled crust and smooth the surface evenly. Cover and refrigerate for at least 4 hours or overnight to allow the cheesecake to firm and flavors to meld.
  4. Prepare Strawberry Topping: Toss sliced fresh strawberries with lemon juice (natural) and maple syrup (natural). Let the mixture marinate in the fridge for at least 30 minutes to develop sweetness and brightness.
  5. Serve and Enjoy: Spoon the marinated strawberry topping over the firm cheesecake just before serving for a fresh, vibrant finish.

Notes

  • Let plant-based cream cheese reach room temperature before mixing for a smoother batter.
  • Chilling the cheesecake overnight enhances firmness and flavor.
  • Use fresh strawberries for best texture and natural sweetness.
  • Avoid overmixing the filling to maintain a light texture.
  • Run a warm knife around the edges before removing the cheesecake to prevent cracking.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Desserts
  • Method: Refrigeration
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of cheesecake)
  • Calories: 320
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: strawberry cheesecake, plant-based dessert, vegan cheesecake, gluten free dessert, strawberry shortcake cheesecake

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