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Judy John

Cashew Strawberry Shortcake Cheesecake Recipe

This cashew strawberry shortcake cheesecake blends creamy texture, fresh strawberries, and a nutty base for a smooth, balanced dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cashew Filling
  • 1 cup soaked cashews
  • 1/2 cup coconut cream
  • 1/3 cup honey or maple syrup
  • 1 tablespoon lemon juice
Crust
  • 1 cup crushed cookies or graham crackers
  • 1/4 cup melted butter
Strawberry Layer
  • 1 1/2 cups fresh strawberries sliced
  • 1 tablespoon sugar

Equipment

  • Mixing Bowl
  • Blender
  • Spatula
  • Springform Pan
  • Refrigerator
  • Freezer
  • Knife

Method
 

  1. Mix crushed cookies with melted butter until evenly coated.
  2. Press mixture firmly into pan to form a compact crust.
  3. Blend cashews, coconut cream, sweetener, and lemon juice until smooth and creamy.
  4. Pour filling over crust and smooth the surface evenly.
  5. Chill or freeze until firm and set in texture.
  6. Toss strawberries with sugar until slightly softened and juicy.
  7. Top cheesecake with strawberries before serving.

Notes

For softer texture, reduce chilling time; for firmer slices, freeze longer. Avoid overblending to prevent excess heat. Freeze for clean cuts, then thaw slightly before serving. Add vanilla or almond flavor for variation. Store covered in refrigerator up to four days.