Description
This fresh strawberry cheesecake cobbler features pools of tangy creamy vanilla cheesecake rippled through soft cobbler cake and jammy strawberries. It all comes together with a few simple ingredients and just a bowl and a whisk, and it’s entirely vegan- no eggs, no dairy, and you’d never know!
Ingredients
Scale
Strawberry filling :
- 2 lbs fresh strawberries, sliced thin
- 1/4 cup (50 g) granulated sugar
- 1 tbsp cornstarch
Cheesecake filling:
- 8 ounces vegan cream cheese, room temperature
- 1/4 cup (60 mL) vegan heavy cream, room temperature
- 1/4 cup (50 g) granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
Cobbler:
- ¼ cup (60 g) salted vegan butter, melted and hot
- 1 ½ cups (188 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp sea salt
- 1 cup (240 mL) vegan buttermilk, cold
- 2 tsp vanilla extract
Instructions
- Prep: Preheat the oven to 350F.
- Make the macerated strawberries: In a bowl combine all strawberry filling ingredients. Set aside.
- Make the cheesecake filling: In a separate bowl, whisk together all cheesecake ingredients. Set aside.
- Add the vegan butter into the pan: In a large casserole dish or baking pan, add in the melted vegan butter and gently tilt to begin to coat the sides of the pan. Then set aside.
- Make the cobbler batter: In a medium bowl, whisk together the flour, granulated sugar, baking powder, and set salt. Add in the vegan butter milk and vanilla extract, and whisk to combine to a slightly running batter, much like pancake batter.
- Assemble: Pour a third of the cobbler batter to the bottom of the pan, followed by half of the cheesecake batter dolloped on top. Then pour an additional third of the cobbler batter directly on top of the cheesecake batter, followed by the remaining half of the cheesecake batter on top of the cobbler. Finally, finish with the remaining third of cobbler batter covering all of the cheesecake filling. Then spoon the macerated strawberries on top of the batter in an even layer (making sure there are truly not too many strawberries weighing down the middle of the pan).
- Bake: Place the cobbler into the oven to bake for 60-65 minutes, or until golden brown on the cobbler edges. Then remove from the oven.
- Serve and enjoy! Allow the strawberry cobbler to cool for 10 minutes then serve warm with vegan vanilla ice cream. Enjoy!
Notes
Gluten free: I recommend a blend that contains xanthan gum, like King Arthur Measure for Measure gluten-free flour.
Vegan heavy cream: If you can’t find vegan heavy cream, you can use coconut milk from the can, but keep in mind that it will have a slightly coconut flavor to it (which is not intended in the original recipe).