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Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake

  • Author: Kevin
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free, Vegan

Description

This easy Strawberry Shortcake Cheesecake combines creamy plant-based cream cheese with a natural gelling agent and fresh strawberries on a tender biscuit crust for a delightful, dairy-free dessert that is simple to prepare and perfect for any occasion.

Ingredients

Scale

Biscuit Crust

  • 1 1/2 cups plant-based biscuits, crushed into fine crumbs
  • 3 tablespoons melted coconut oil or plant-based butter
  • 1 tablespoon maple syrup (natural)

Cheesecake Filling

  • 2 cups plant-based cream cheese
  • 1/3 cup maple syrup (natural)
  • 2 tablespoons lemon juice (natural)
  • 1 teaspoon vanilla extract (natural)
  • 1/4 teaspoon vegetarian Worcestershire sauce (natural) (optional)
  • 1 1/2 teaspoons natural gelling agent

Toppings and Garnishes

  • 2 cups fresh strawberries, sliced
  • Additional fresh strawberry slices for garnish
  • Maple syrup (natural), for drizzling (optional)

Instructions

  1. Prepare the Biscuit Crust: Start by crushing your favorite plant-based biscuits into fine crumbs. Mix these with melted coconut oil or plant-based butter and a touch of maple syrup for sweetness. Press the mixture evenly into your springform pan to create a firm base. Place it into the refrigerator while you prepare the filling to ensure it sets properly.
  2. Blend the Cream Cheese Filling: In a mixing bowl, combine plant-based cream cheese, maple syrup, lemon juice, vanilla extract, and vegetarian Worcestershire sauce (if using). Whip the ingredients until smooth and creamy. Gradually add the natural gelling agent to the mixture and blend well to prevent lumps, ensuring the filling will set perfectly once chilled.
  3. Assemble the Layers: Remove the crust from the refrigerator and spread a thin layer of fresh sliced strawberries on top. Pour the cream cheese filling over the strawberries, smoothing it out with a spatula. Arrange more strawberry slices on top for a beautiful, inviting look. Cover the cheesecake and place it into the refrigerator to chill for at least 4 hours or overnight for optimal firmness.
  4. Serve and Enjoy: Once set, carefully remove the cheesecake from the pan. Garnish with additional fresh strawberry slices or a light drizzle of maple syrup if desired. Slice and serve chilled for a refreshing and creamy dessert experience.

Notes

  • Use ripe, fresh strawberries for the best flavor and juiciness.
  • When incorporating the natural gelling agent, stir gently to avoid bubbles and maintain a smooth texture.
  • Allow enough refrigeration time for the cheesecake to set properly for clean slicing.
  • Bring cream cheese and other fillings to room temperature before mixing for a smoother blend.
  • Use a springform pan to help release the cheesecake without damaging the crust or sides.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Refrigeration, No-bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of cheesecake)
  • Calories: 250
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: strawberry shortcake cheesecake, plant-based cheesecake, no-bake dessert, vegan cheesecake, gluten-free dessert, fresh strawberry dessert

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