This vegan strawberry shortcake cheesecake combines:
- a buttery cookie crust
- creamy dairy-free cheesecake filling
- fresh strawberry topping
- crunchy strawberry shortcake crumble
It’s rich, tangy, fruity, and perfect for birthdays, summer gatherings, or special desserts.
Servings
- 10–12 slices
Prep Time
- 40 minutes
Chill Time
- 6–8 hours (overnight best)
Bake Time
- 50–60 minutes
Ingredients
For the Crust
- 2 cups vegan vanilla cookies or graham crackers, crushed
- 6 tbsp vegan butter, melted
- 2 tbsp sugar
- Pinch of salt
For the Cheesecake Filling
- 3 cups raw cashews, soaked overnight or boiled 20 minutes
- 2 packages (16 oz total) vegan cream cheese
- 1 cup full-fat coconut cream
- ¾ cup sugar
- ⅓ cup lemon juice
- 1 tbsp vanilla extract
- 2 tbsp cornstarch
- ½ cup strawberry puree
For the Strawberry Sauce
- 2 cups fresh strawberries, chopped
- 3 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch + 1 tbsp water
For the Strawberry Shortcake Crumble
- 1 cup vegan golden sandwich cookies
- ½ cup freeze-dried strawberries
- 2 tbsp vegan butter, melted
Equipment
- 9-inch springform pan
- Food processor or blender
- Mixing bowls
- Saucepan
- Rubber spatula
Step-by-Step Instructions
Part 1: Make the Crust
Step 1: Prepare Oven
Preheat oven to:
- 325°F (163°C)
Grease a 9-inch springform pan lightly.
Step 2: Make Cookie Crumbs
Pulse cookies into fine crumbs using a food processor.
Mix with:
- melted vegan butter
- sugar
- salt
Texture should resemble wet sand.
Step 3: Press and Bake
Firmly press mixture into bottom of pan.
Bake:
- 8–10 minutes
Remove and cool while making filling.
Part 2: Make the Cheesecake Filling
Step 1: Blend Cashews
Drain soaked cashews.
Blend until extremely smooth with:
- coconut cream
- lemon juice
- vanilla
A high-speed blender works best.
Step 2: Add Remaining Ingredients
Add:
- vegan cream cheese
- sugar
- cornstarch
- strawberry puree
Blend again until silky smooth.
No lumps should remain.
Step 3: Fill the Pan
Pour filling onto cooled crust.
Tap pan gently to remove air bubbles.
Step 4: Bake
Bake:
- 50–60 minutes
Edges should look set while center remains slightly jiggly.
Turn oven off and crack door open.
Let cheesecake cool inside oven:
- 30 minutes
This helps prevent cracking.
Part 3: Chill the Cheesecake
Cool completely at room temperature.
Then refrigerate:
- at least 6 hours
- preferably overnight
The texture firms significantly after chilling.
Part 4: Make Strawberry Sauce
Step 1: Cook Strawberries
In saucepan combine:
- strawberries
- sugar
- lemon juice
Cook over medium heat:
- 5–7 minutes
Stir occasionally.
Step 2: Thicken Sauce
Mix cornstarch with water.
Stir into strawberries.
Cook:
- 1–2 more minutes
Sauce should lightly thicken.
Cool fully before using.
Part 5: Make Strawberry Shortcake Crumble
Pulse together:
- vegan cookies
- freeze-dried strawberries
Mix with melted vegan butter.
Texture should be crumbly and crunchy.
Part 6: Assemble
Top chilled cheesecake with:
- strawberry sauce
- strawberry crumble
- fresh sliced strawberries
Optional garnish:
- coconut whipped cream
- mint leaves
Storage
Refrigerator
Store covered:
- up to 5 days
Freezer
Freeze slices individually:
- up to 2 months
Thaw overnight in refrigerator.
Nutrition (Approx Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 450–620 |
| Fat | 30–40g |
| Carbs | 38–50g |
| Protein | 6–9g |
Values vary by vegan cream cheese and cookie brand.
Pro Tips
Ultra Smooth Texture
Blend cashews thoroughly before adding cream cheese.
Best Strawberry Flavor
Use ripe, in-season strawberries.
Prevent Cracks
Avoid overbaking.
The center should still wobble slightly.
Easier Slicing
Dip knife in hot water and wipe clean between slices.
Flavor Variations
Chocolate Strawberry
Add melted vegan chocolate to filling.
No-Bake Version
Use coconut oil instead of cornstarch and skip baking.
Gluten-Free
Use gluten-free vegan cookies.
Mixed Berry
Replace strawberries with:
- raspberries
- blueberries
- blackberries
