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
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.
