Vegan Strawberry Shortbread Cheesecake

With an aromatic and delicious vanilla shortbread crust, this simple vegan cheesecake has all the sweetness, richness, and tang you’d expect!

Vegan Strawberry Shortbread Cheesecake

 

Crust:
1 cup (16 Tbs.) wildCREAMERY Plant-Based Butter Alternative, melted

2 cups all-purpose flour
1 cup powdered sugar
½ tsp. baking soda
½ tsp. vanilla extract

1 ½ cups strawberry preserves

32 oz. wildCREAMERY Plant-Based Cream Cheese
1 ½ cups powdered sugar
2 Tbs. cornstarch
juice of 1 fresh lemon
2 tsp. vanilla extract
¼ tsp. sea salt

fresh Strawberries

 

Preheat the oven to 325 degrees.

 

Line a cheesecake, quick-release pan with parchment paper.

 

In a large bowl, combine the melted wildCREAMERY Plant-Based Butter Alternative, flour, sugar, baking soda, and vanilla until well mixed. 

 

Press into the prepared cheesecake pan, pushing as flat and smooth as possible.

 

Bake for 15-20 minutes, until golden brown and fragrant.

 

Cool.

 

Spread the strawberry preserves over the cooled crust, evenly.

 

Chill for several hours, or overnight.

 

Heat the oven to 350 degrees.

 

Meanwhile, in a food processor, whir together the wildCREAMERY Plant-Based Cream Cheese, powdered sugar, cornstarch, lemon, vanilla, and salt, until super smooth.

 

Spread the cream cheese filling over the chilled crust and preserves, evenly.

 

Bake for 45-50 minutes. Turn the oven off and continue to bake for 10 minutes more, until set.