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