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Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake

  • Author: Jonathan
  • Total Time: 4 hours 35 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

Experience the unforgettable joy of a Strawberry Shortcake Cheesecake made with creamy, luscious plant-based cream cheese and bursting with the freshness of ripe strawberries. This delightful fusion blends the best of a classic shortcake and rich cheesecake texture, offering a sweet treat perfect for any occasion. Enjoy vibrant flavor and irresistible charm in every bite.

Ingredients

Scale

Crust

  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar (natural)
  • 1/3 cup plant-based butter, softened
  • 1 tsp apple cider vinegar

Filling

  • 2 cups plant-based cream cheese
  • 1/2 cup granulated sugar (natural)
  • 1 tsp vanilla extract (natural)
  • 1 tbsp lemon juice (natural)
  • 1 tsp natural gelling agent
  • 1 cup fresh strawberries, diced
  • Whole fresh strawberries for garnish (about 8 berries)

Instructions

  1. Prepare the Crust: Begin by mixing the all-purpose flour, granulated sugar (natural), and softened plant-based butter in a bowl until the mixture resembles coarse crumbs. Add a splash of apple cider vinegar and press the mixture firmly into the base of a cheesecake pan. Bake at 350°F (175°C) for 12-15 minutes or until golden brown and fragrant, creating a sturdy, flavorful foundation. Let cool completely.
  2. Whip the Filling: In a large bowl, blend the plant-based cream cheese with granulated sugar (natural) and vanilla extract (natural) until smooth and fluffy. Stir in lemon juice (natural) and a small amount of the natural gelling agent to help the mixture set perfectly while maintaining a creamy texture.
  3. Add the Strawberries: Gently fold diced fresh strawberries into the cheesecake filling, reserving some whole strawberries for topping later. This ensures bursts of strawberry flavor and delightful texture contrasts.
  4. Assemble and Chill: Pour the strawberry-infused filling over the cooled crust, smoothing the surface with a spatula. Refrigerate the cheesecake for at least 4 hours or until set firmly. This chilling time allows the flavors to meld beautifully and the texture to develop.
  5. Garnish and Serve: Before serving, decorate the top of the cheesecake with the reserved fresh strawberries. Optionally, drizzle a little warm grape juice reduction over the top to amplify fruity notes and add gloss.

Notes

  • Choose ripe strawberries for the sweetest, juiciest flavor.
  • Use room temperature plant-based cream cheese and butter for smoother mixing.
  • Stir gently when combining strawberries to maintain their shape and texture.
  • Allow sufficient refrigeration time for the natural gelling agent to set the cheesecake properly.
  • Use a springform pan to ease unmolding and maintain shape.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of cheesecake)
  • Calories: 320
  • Sugar: 22g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

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

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