Go Back
+ servings
cheesecake topped with strawberries on a grey surface.
Print

Vegan Strawberry Shortcake Cheesecake

Deliciously creamy vanilla cheesecake with fragrant macerated strawberries on a gluten-free shortbread base. This cheesecake is creamy and rich while being refreshing and fruity.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 40 minutes
Set Time 6 hours
Total Time 6 hours 40 minutes
Servings 10
Calories 408kcal

Ingredients

Crust and Crumble Topping

  • 1 cup all-purpose gluten-free flour or regular all purpose flour for non-GF version
  • 1 cup ground almonds
  • 4 tablespoons vegan butter
  • 2 tablespoons maple syrup
  • ¼ teaspoon sea salt
  • ½ cup gluten-free rolled oats or regular rolled oats for non-GF version
  • 1 tablespoon pure maple syrup

Filling

Macerated Strawberries

  • 400 g fresh strawberries
  • 3 tablespoons caster sugar or coconut sugar

Instructions

  • Preheat your oven to 175°C (350°F). Line the bottom of a 7.5 or 8" cake tin (with a removable base) with some parchment paper.
  • In your food processor, combine the gluten-free flour, almond flour, vegan butter, maple syrup, and salt until the ingredients stick together to form a dough.
  • Set aside one-third of the dough for the crumble. Press the remaining two-thirds of the dough into the base of the cake tin, and smooth it out with a spatula or flat bottomed glass. With a fork, gently prick the dough several times.
  • Add the remaining third of the dough back to the food processor along with the rolled oats and one tablespoon of maple syrup. Blitz for about 20 seconds. Then crumble the mixture onto a baking sheet lined with parchment paper.
  • Place both the cheesecake base and crumble into the preheated oven and bake for 13-15 minutes until slightly browned. Remove from the oven and allow to cool to room temperature. Place the crumble into an airtight container until ready to serve.
  • For the filling, add all of the ingredients to your high-speed blender and blitz for several minutes until completely smooth and creamy, with no lumps or grit. The mixture should be silky smooth. Pour the filling into the cake tin and place in the freezer to set for at least 4 hours (or overnight if preferred).
  • Once set, remove the cheesecake from the cake pan whilst still frozen and allow it to thaw at room temperature for about 30-40 minutes.
  • Meanwhile, prepare the macerated strawberries. Quarter the strawberries and place them in a bowl, sprinkle with the sugar, and cover. Allow them to sit for at least 30 minutes until the sugar has dissolved and formed a syrup around the berries.
  • Add the crumble and macerated strawberries to the top of the cheesecake just before serving. If you don't plan on serving the entire cake in one go, keep the remaining crumble and strawberries in separate containers and add just before serving.
  • This cake will store in an airtight container in the fridge for about 3 days (with the strawberries and crumble stored separately).

Notes

  • Soaked cashews: Soak the cashews in water for 4 hours, rinse and drain.
  • Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.

Nutrition

Calories: 408kcal | Carbohydrates: 32g | Protein: 9g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 104mg | Potassium: 279mg | Fiber: 4g | Sugar: 12g | Vitamin A: 219IU | Vitamin C: 24mg | Calcium: 79mg | Iron: 3mg