No-Bake Strawberry Shortcake Cheesecake
Strawberry Cheesecake or BUST
The best cheesecake is whipped, plant-based, and a twist on the best of the best in NYC from Kiki’s in Chinatown. I have quite literally loved cheesecake since I could (read: barely) walk in a straight line.
Have I eaten my way through NYC in the form of cheesecake? Yes. I’ve tried offerings from the Junior’s to Veniero’s to the classic small mom&pop italian bakery in south brooklyn. However, Kiki’s whipped, buttery thick crusted, strawberry cheesecake took the cake for best of the best.
Let’s discuss the importance of a sustainable alternatives for a sturdy (cake) bottom and a WHIPPED cheesecake filling.
Each slice comes with a honey-cinnamon buttery miso crust that has the APPROPRIATE filling to crust ration; which is 1:3 by the way.
Now, we love texture here- and it’s no controversy that the best cheesecake is whipped and no bake. Vegan cream cheese, non-dairy condensed milk, lemon juice, sugar, and coconut oil come together for the most luscious and creamy filling. Did I mention that it keeps it’s shape (Siri, play “New Shapes” by Charli XCX)
Make this… now. You won’t regret it!
Vegan No-Bake Strawberry Shortcake Cheesecake
Makes: about 8 to 10 servings
Time: about 1 hour, plus chill time OVERNIGHT
INGREDIENTS
Crust:
12-ounces of graham crackers or digestives, about 1 1/2 cups smashed
6-ounces unsalted butter, melted
2 tablespoons white miso paste, optional
Filling:
16-ounce room-temperature vegan cream cheese (I love Trader Joes’ Vegan Cream Cheese)
1 cup freeze-dried strawberries
2/3 cup granulated white sugar
1/2 cup coconut oil, melted
½ teaspoon kosher salt
juice of 1 lemon
Strawberry “Shortcake” Crumble
8-ounces graham crackers
1/2 cup freeze-dried strawberries
3 tablespoons unsalted butter, melted
To make the crust:
Grease the bottom and sides of a 8-inch springform pan and set aside.
Add your graham crackers or digestives to a food processor and blend until fine. Add the melted butter and miso (optional) and blend once more until combined. The consistency should be similar to wet sand.
Press into the greased springform pan into an even layer and slightly up the sides of the pan, ensuring that there are no gaps or holes around the edges or throughout the bottom (sturdy bottoms are essential). Place in the freezer to harden while we work on the filling.
To make the strawberry “shortcake” crumble:
In a food processor, pulse together the graham crackers and freeze-dried strawberries until a medium coarse texture comes to fruition. It should resemble a blend of fine sand and small pebbles. Add the melted butter and pulse once more until combined. Set aside.
To make the filling:
First, make the “strawberry sugar” for the strawberry cream cheese filling by blending together the freeze-dried strawberries and 1/3 cup of sugar until fine. Using a stand mixer or handheld mixer, whip together the strawberry sugar, 8 ounces of the cream cheese, and 1/4 cup of melted coconut oil until light and fluffy, about 2 to 3 minutes. Add the juice of 1/2 lemon (about 2 tablespoons) and whip once more until combined. Pour into the crust and using an offset spatula, smooth out the first layer. Set aside in the freezer while you make the other cream cheese layer.
Rinse the bowl and add the remaining 1/3 cup of sugar, 1/4 cup coconut oil, 8 ounces of cream cheese, and whip until light and fluffy. Add the juice of the remaining lemon and whip until combined. Pour the plain cream cheese filling over the strawberry cream cheese filling and using an offset spatula, smooth out the first layer.
Sprinkle the strawberry “shortcake” crumble over the top of the cream cheese and gently press it evenly over the entire surface area. Cover the pan with plastic wrap and refrigerate overnight.
To serve, slice the cake using a sharp knife. I suggest trying to slice in one swift motion, being sure to slice the crust well to ensure everything stays intact.
DIVE. IN!
