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Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake

  • Author: Eric
  • Total Time: 4 hours (includes chilling time)
  • Yield: 8 servings
  • Diet: Gluten Free

Description

Strawberry Shortcake Cheesecake is a luscious dessert featuring a smooth, creamy plant-based cheese filling swirled with fresh strawberry puree atop a crispy shortcake biscuit crust. This easy-to-make treat combines vibrant strawberry flavors, natural gelling agents for perfect texture, and plant-based ingredients to create a visually stunning and delicious dessert ideal for any occasion.

Ingredients

Crust

  • Crushed shortcake biscuits – 1 1/2 cups
  • Melted plant-based butter – 4 tablespoons

Filling

  • Plant-based cheese – 2 cups
  • Sweetener of choice (maple syrup, agave syrup, or natural cane sugar) – 1/2 cup
  • Vanilla extract (natural) – 1 teaspoon
  • Lemon juice – 1 tablespoon
  • Apple cider vinegar – 1 teaspoon
  • Natural gelling agent – according to package instructions (approximately 1 tablespoon)

Strawberry Swirl and Topping

  • Fresh strawberries – 2 cups (1 cup pureed for swirl, 1 cup sliced for topping)
  • Additional crushed shortcake biscuits (optional, for garnish) – 2 tablespoons
  • Powdered natural sugar (optional, for dusting) – as desired
  • Plant-based cream (optional, for drizzle or side) – as desired

Instructions

  1. Prepare the Crust: Crush the shortcake biscuits finely and combine them with melted plant-based butter. Firmly press the mixture into the base of your pan to form an even and sturdy crust. Refrigerate to set while preparing the filling.
  2. Make the Creamy Filling: In a mixing bowl, blend the plant-based cheese, sweetener, natural vanilla extract, lemon juice, and apple cider vinegar until smooth and creamy. Gradually add the natural gelling agent following the package instructions to ensure the filling sets properly.
  3. Add Strawberry Swirl: Puree half of the fresh strawberries. Gently fold the strawberry puree into a portion of the filling to create a strawberry-flavored mixture. Alternate spoonfuls of plain filling and strawberry filling into the prepared crust, then use a skewer or knife to swirl them together for a marbled effect.
  4. Chill Until Firm: Cover the cheesecake and refrigerate for several hours or overnight until the filling is set with a silky yet firm texture.
  5. Top with Fresh Strawberries: Before serving, arrange sliced fresh strawberries evenly on top of the cheesecake. Optionally, garnish with extra crushed biscuits, a dusting of powdered natural sugar, or a drizzle of plant-based cream for added indulgence.

Notes

  • Use room temperature plant-based cheese and wet ingredients to ensure a smooth blend.
  • Choose ripe, firm strawberries for the best flavor and texture in both filling and topping.
  • Swirl strawberry puree gently to maintain distinct and beautiful layers.
  • Allow sufficient chilling time for the cheesecake to set well and slice cleanly.
  • Press crust firmly and evenly to prevent crumbling when slicing.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8th of cheesecake)
  • Calories: 320
  • Sugar: 22g
  • Sodium: 150mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Strawberry Shortcake Cheesecake, plant-based cheesecake, vegan dessert, gluten free dessert, strawberry dessert

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