Vegan Strawberry Shortcake Cheesecake Rolls

You can make your Vegan Strawberry Shortcake Cheesecake Rolls in one hour and 39 minutes. The preparation duration will be 25 minutes, and the chilling time will be one hour. Your caloric count from eating your Vegan Strawberry Shortcake Cheesecake Rolls will be 285 kcal per serving. For the equipment, they are not too much for your gathering. Also, the ingredients are basic as well as vegan for you. We will utilize vegan cream cheese & strawberries as the main flavor here. Making this dessert may sound hard, but the steps are reasonable. This dessert will be a good option for making at parties or special events.

STATS:

• Serving: 6 slices
• Number of calories: 285 kcal
• Preparation time: 25 minutes
• Portion size: 1 slice
• Cook duration: 14 min
• Course: Dessert
• Chill duration: 1 hour
• Cuisine: American
• Diet: Vegan
• Total duration: 1 hour and 39 min

EQUIPMENT:

• Sharp serrated knife
• Plastic wrap
• Baking sheet
• Kitchen towel
• Parchment paper
• Jelly roll pan of 10 x 15 inches
• Spatula
• Sifter
• Whisk
• Mixing bowls

INGREDIENTS:

VEGAN CAKE ROLL:

• One cup all-purpose flour
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• Quarter tsp salt
• ¼ cup unsweetened vegan milk
• Powdered sugar
• 1 tsp baking powder
• ¾ cup aquafaba

CHEESECAKE FILLING:

• 8 oz soft vegan cream cheese
• 1 cup coconut cream
• Half cup powdered sugar
• 1 tsp vanilla extract

STRAWBERRY LAYER:

• 1½ cups diced strawberries
• 2 tbsp granulated sugar

TOPPING:

• 12 crushed vegan vanilla sandwich cookies
• 2 tbsp melted vegan butter
• 1 tbsp vegan strawberry gelatin powder

INGREDIENT NOTES:

AQUAFABA:

• You will use this in your vegan recipe. For your dessert, they will combine all the components. Your dessert will become lighter from using this. Another option can be using three flax eggs.

UNSWEETENED VEGAN MILK:

• The mixing of your batter will be easy with vegan milk. Here, you will use unsweetened vegan milk. Also, your dessert will have moisture from using this. You may use any sort of vegan milk (unsweetened).

VEGAN CREAM CHEESE:

• Using cream cheese is the basic ingredient in your dessert. Here, you will utilize vegan cream cheese. This will give your dessert a creamy feeling. You may use cashew cream for an alternative idea.

COCONUT CREAM:

• Your dessert will become fluffy when you use coconut cream. Another option for you can be vegan whipped cream.

STRAWBERRIES:

• These will be the main taste in your dessert. Sweetness will come in your cheesecake rolls by adding strawberries. The taste of your dessert will become good too. Use the fresh strawberries for your dessert, or frozen ones work okay as well.

VEGAN COOKIES:

• The basic shortcake element comes from using shortcake cookies. You will use vegan cookies here for the crumble layer of your dessert. Your use of plain vegan biscuits will also work.

VEGAN BUTTER:

• You will use this for making the crumble layer richer. Melt the coconut oil and use it for an alternative idea.

INSTRUCTIONS:

CAKE ROLL:

1. Warm your oven to 175°C.
2. Use the parchment to cover your jelly roll pan.
3. Take a bowl to beat in your aquafaba for 4 min to make it thicker.
4. Now keep on adding sugar while beating it to create a fluffy mix.
5. Add in vanilla extract as well.
6. Now, make a mix of the dry remaining items for the cake in another bowl
7. Add this mix to the wet batter.
8. Do mix them carefully and then slowly add in vegan milk too.
9. Mix the entire mix, but don’t do it too much.
10. Include this mix in the pan.
11. Then comes baking for 14 min.
12. Add sugar (powdered) to a towel.
13. Now put the cake on it.
14. Take off the parchment from your cake and then roll it in the towel.
15. Rest to cool your cake layer.

CHEESECAKE FILLING:

1. Now, prepare the cheesecake filling.
2. First, beat vegan cream cheese in a bowl.
3. Include sugar and vanilla as well.
4. After mixing them, whip your cold coconut cream to make it fluffy in another bowl.
5. Include this in your cream cheese mix.
6. Fold it with care and then refrigerate it till you use it.

STRAWBERRY LAYER & TOPPINGS:

1. Prepare the strawberries by adding them to sugar to rest.
2. Now take the crushed vegan cookies and combine with melted butter.
3. Also, add the strawberry gelatin powder.
4. Add it to a baking sheet to bake for five min at 175°C.
5. Cool this mix entirely after baking.
6. Unroll your cold cake and add the cheesecake filling equally.
7. Add the strawberries over it.
8. Then roll your cake again with no towel this time.
9. This time, use plastic wrap to cover your rolled cake.
10. Refrigeration time will be one hour for your dessert.
11. After one hour, take it out.
12. Add the leftover filling to your roll cake and add some crumble too.
13. You may also add strawberries to your chilled dessert.
14. Cut its slices, and now your vegan dessert is ready.

SERVING SUGGESTIONS:

• Take vegan white chocolate and add it to your dessert.
• This dessert will feel good on hot summer days.

TIPS:

• Make use of cold coconut cream for good results.
• Chilling your cake is an important part of making this dessert.

STORAGE INFORMATION:

FRIDGE:

• Keep your cake in the plastic wrap or in a closed box for three days.

FREEZER:

• You will need plastic wrap to cover your dessert to keep it for a month max.

FAQs:

Will my vegan dessert be a good option for meal prep?

• You may prepare this dessert one day ahead of any event.

Can frozen strawberries work for my dessert?

• You can utilize the frozen ones after defrosting them and removing the water.

NUTRITIONAL INFORMATION:

Fiber: 5 grams

Protein: 4 grams

Fat: 15 grams

Calories: 285 kcal

Sodium: 0.22 grams

Total carbs: 35 grams

Iron: 2.1 grams

Calcium: 0.12 grams

Net carbs: 30 grams

Vitamin A: 450 IU

Potassium: 0.28 grams