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Strawberry Shortcake Cheesecake

Strawberry Shortcake Cheesecake

  • Author: Anthony
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-Based, Gluten Free

Description

This Strawberry Shortcake Cheesecake is a creamy, plant-based dessert layered with fresh strawberries and a crunchy digestive biscuit crust. It offers a rich and velvety texture with natural sweetness, vibrant colors, and easy customization options. Perfect for any occasion, it brings together luscious flavors and a stunning presentation that everyone will enjoy.

Ingredients

Scale

Crust

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

Filling

  • 450g plant-based cheese
  • 100ml maple syrup (natural)
  • 1 tsp vanilla extract (natural)
  • 1 tbsp apple cider vinegar
  • 1 tbsp natural gelling agent dissolved in warm water
  • 150g fresh strawberries, chopped (plus extra for decoration)

Instructions

  1. Prepare the Crust: Start by crushing digestive biscuits into fine crumbs using a food processor or rolling pin. Mix these crumbs with melted plant-based butter until the mixture holds together when pressed. Press this evenly into the bottom of a springform pan to create the base, then chill it in the refrigerator to set while you prepare the filling.
  2. Make the Cheesecake Filling: In a large mixing bowl, combine the plant-based cheese with maple syrup (natural) and vanilla extract (natural). Add a splash of apple cider vinegar to enhance the tangy notes. Gently whisk in the natural gelling agent dissolved in a little warm water to help the cheesecake set without losing creaminess. Blend everything smoothly until the mixture is silky and fluffy.
  3. Incorporate Fresh Strawberries: Gently fold chopped fresh strawberries into the filling, saving some for layering or decoration. This adds bursts of flavor and pretty flecks of color throughout the cheesecake.
  4. Assemble the Cheesecake: Pour the filling over the chilled crust and smooth the top with a spatula. Add whole or lightly crushed strawberries on top for an eye-catching finish. Place the cheesecake in the refrigerator for at least 4 hours, or until completely set.
  5. Serve and Enjoy: Once set, carefully remove the cheesecake from the springform pan. Slice it with a sharp knife dipped in warm water for clean cuts and serve immediately. Get ready for all the compliments coming your way!

Notes

  • Use room temperature ingredients to ensure a smooth, lump-free cheesecake filling.
  • Don’t overmix to avoid air bubbles, mix just until combined for perfect texture.
  • Chill thoroughly; allow enough time in the refrigerator for the cheesecake to set perfectly.
  • Use ripe but firm fresh strawberries to avoid excess moisture that might affect the texture.
  • Dip your knife in hot water before each cut to make slicing easier and cleaner.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Desserts
  • Method: Refrigeration
  • Cuisine: Western

Nutrition

  • Serving Size: 1 slice (1/8 of cheesecake)
  • Calories: 320
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Strawberry, Cheesecake, Plant-Based, Dessert, No-Bake, Gluten Free, Summer, Fresh Berries

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