Recipes > Strawberry Shortcake Cheesecake
Strawberry Shortcake Cheesecake


1 Box Tasty Brand Strawberry Shortcake Sandwich Cookies, Set aside 5 whole cookies for decorating

1 sleeve graham crackers (9 crackers, equivalent to 1 1/4 cup crumbs)

1/3 cup vegan butter or margarine, melted

2 12oz packages firm silken tofu (Mori Nu Brand preferred)

2 8oz containers vegan creem cheese (Tofutti Brand preferred)

1 1/3 cup cane sugar

1/3 cup lemon juice 

1/4 cup cornstarch

1 teaspoon vanilla extract

1/3 cup strawberry jam



Preheat oven to 350F. In a food processor or blender, pulse the graham crackers and cookies until coarse crumbs. Combine the cookie crumbs with melted butter and mix well. Press crumbs into the bottom of a 9" spring-form pan. Bake crust for 8 minutes then set aside to cool. Leave oven on. In a food processor or blender, combine the tofu, vegan cream cheese, sugar, lemon juice, cornstarch, and vanilla extract. Blend until completely smooth. Make sure to check it for graininess as it may take a little bit for the sugar to completely incorporate. There should be no graininess at all and if there is, keep blending until there isn't. Pour filling into prepared crust and smooth top. Microwave, or heat lightly, the jam for about 10 seconds so it can swirl easily. Drop dollops of jam on top of filling and using a chopstick or thin knife, gently swirl the jam into the filling to make a pretty design. Place spring-form pan on backing sheet before putting it in the oven in case of minor leaks. Bake for 50 minutes, or until cheesecake is set around edges and jiggles just a little in the middle. It will not be set all the way through, this happens once it cools. Let cool completely and then chill in the refrigerator for a minimum of 5 hours to set. Serve with 1/2 cookie pressed into the top of each slice and drizzled with chocolate, if desired, or as is. 

Courtesy of The Lazy Vegan Baker