Vegan Homemade Strawberry Shortcake Cheesecake

 

Vegan Homemade Strawberry Shortcake Cheesecake is a delicious dessert. Make this dessert with cashews, strawberries coconut milk, sugar, all-purpose flour, plant milk, oil and oats. These components are safe for vegan consumptions and easily available in supermarkets. This cheesecake might require some time in its preparation but it’s worth its taste. Everyone will love to have this dessert and doesn’t even guess that it is vegan. It is perfect for some occasions, or gatherings. Vegan Homemade Strawberry Shortcake Cheesecake stores well so perfect to prepare in advance. Serve this cheesecake with herbal tea or cookie sandwiches.

STATS:

• Prep time: 30 minutes
• Cook time: 45 minutes
• Calories: 290 kcal
• Chill Time: 4 hours
• Portion size: 1 slice
• Serving: 8 slices
• Cuisine: American
• Total time: 5 hours & 15 minutes
• Course: Dessert

EQUIPMENT:

• Baking tray
• Saucepan
• Spatula
• Parchment paper
• Measuring cups
• Spring form pan
• Blender
• Whisk
• Mixing bowls
• Measuring spoons

INGREDIENTS:

VANILLA CAKE:

• 1½ cups all-purpose flour
• Half cup sugar
• 1½ teaspoons baking powder
• Quarter teaspoon salt
• Half cup unsweetened plant milk
• Quarter cup oil
• One teaspoon vanilla

CHEESECAKE:

• ⅓ cup maple syrup
• 1½ cups cashews
• Half cup coconut milk
• Two tablespoons lemon juice
• One teaspoon vanilla extract
• Two tablespoons cornstarch

STRAWBERRY TOPPING:

• Two cups strawberries
• One teaspoon lemon juice
• Two tablespoons sugar

STRAWBERRY CRUMBLE:

• Half cup all-purpose flour
• Quarter cup oats
• Three tablespoons coconut oil
• Quarter cup sugar

INGREDIENT NOTES:

ALL-PURPOSE FLOUR:

• As you may know, flour makes the basic shape of any cake, and this is the case here. Softness also becomes a part of the cake in this recipe when we add flour. If there is another option you desire, try the whole wheat flour in place of this one.

FULL-FAT COCONUT MILK:

• We will use full-fat coconut milk in this vegan dessert because it will make the texture way better. Not only does it make the cheesecake feel more fancy and richer. Another option that you can try is soy cream in place of this one.

FRESH STRAWBERRIES:

• You cannot skip strawberries in this dessert. This is because these are the main flavors in this shortcake cheesecake dessert. Not only will you get the sweet taste from using them, but you will also see the pretty color in the dessert. Rather than fresh, you can use frozen strawberries as well.

SOAKED CASHEWS:

• These are the basic elements that we normally use for cheesecakes in vegan recipes. The reason is that when you blend soaked cashews, they develop a creamy consistency, which helps in the cheesecake dessert. Another idea that you can go for is vegan cream cheese.

CORNSTARCH:

• To make the cheesecake shape firm and a bit solid, we need to use cornstarch. As this is a vegan dessert, you know we cannot use eggs for setting the cake. Cornstarch will work best here. Another thing that you can try using is arrowroot powder, too.

INSTRUCTIONS:

VANILLA CAKE LAYER:

1. Warm the oven to 180°C.
2. Adjust the parchment in the pan evenly.
3. Make the vanilla cake layer first.
4. Use a bowl for mixing the dry ingredients for the cake.
5. Include vanilla, oil, and plant milk as well.
6. Make a smooth cake batter by mixing them.
7. Transfer this mix to the pan and adjust it evenly.

CHEESECAKE LAYER:

1. Now comes the preparation of the cheesecake layer by draining the soaked cashews.
2. Use a blender to include cashews in it.
3. Add the other components of the cheesecake layer to the blender as well.
4. Make a smooth mixture by blending them evenly.
5. Add this mixture above the cake batter in the pan.
6. Make the topping of this layer even.

STRAWBERRY TOPPING:

1. Now you need to take a saucepan for the strawberry topping.
2. Add the components for this to the saucepan to cook for 7 minutes.
3. You need to keep the flame at medium while cooking this.
4. Mix this mixture as it cooks to make it soft, and then take it away from the flame.
5. Cool down this strawberry topping.

STRAWBERRY CRUMBLE:

1. Lastly comes the making of strawberry crumble.
2. Use a bowl to mix its dry components.
3. Then add the coconut oil to it to create a crumbly mix by rubbing.
4. Assemble this on the baking tray to bake for 15 minutes only.
5. Then, let the crumble cool by resting it.
6. Now you need to bake the cheesecake for 45 minutes only.
7. After switching off your oven, keep the dessert in for ten minutes.
8. Cool down the cheesecake entirely & then chill it for 4 hours.
9. After that, add the strawberry topping above the chilled dessert.
10. Allow it to pour down from the sides by spreading it evenly.
11. Also, include the crumble above the cake and spread it evenly on the sides too.
12. Now your delicious dessert is ready for you to serve.

SERVING SUGGESTIONS:

BREAKFAST:

• Fruit Parfait
• Vegan Pancakes
• Smoothie Bowl

DESSERT:

• Berry Coulis
• Vegan Whipped Cream
• Chocolate Drizzle

SNACK:

• Mini Cheesecake Bites
• Strawberry Tartlets
• Cookie Sandwich

BEVERAGE:

• Herbal Tea
• Almond Latte
• Sparkling Water with Berries

TIPS:

• Soak the cashews for four hours so it blends smoothly and provides the best results.
• Don’t bake the dessert for extra time; it will not provide good appearance.

STORAGE INFORMATION:

FRIDGE:

• Put this dessert in the covered vessel and store for four days

FREEZER:

• Cover the slices in plastic wrap and store for one month.

FAQs:

Can I skip oil?

• Yes; use the applesauce instead to provide the same outcomes.

Is there any effect on using frozen strawberries?

• There is no effect on this dessert in using frozen strawberries if you defrost them properly.

NUTRITIONAL INFORMATION:

Protein: 7 grams

Calcium: 120 grams

Total carbs: 32 grams

Net carbs: 27 grams

Sodium: 180 grams

Potassium: 310 grams

Calories: 290 kcal

Fiber: 5 grams

Iron: 2.8 grams

Vitamin A: 420 IU