Blissful Bites: Vegan Strawberry Cheesecake
Delight in the lush, creamy layers of this Vegan Strawberry Cheesecake, a perfect dessert that combines the tang of fresh strawberries with the smoothness of vegan cream cheese. This recipe is not just a treat for the taste buds but also a visually stunning addition to any table. Whether you’re catering to vegan guests, those with dietary restrictions, or simply looking for a healthier dessert option that doesn’t compromise on flavor, this cheesecake is sure to impress. Here’s how to create this delightful dessert from scratch.
Ingredients
For the Crust:
- 2 cups (200g) plain sweet cookies, gluten-free if necessary
- 1/3 cup (75g) vegan butter, margarine, or coconut oil, melted
For the Vegan Strawberry Cheesecake Filling:
- 16 oz (480g) vegan cream cheese, room temperature
- 1/2 cup (100g) granulated sugar
- 3 tablespoons (45g) melted coconut oil or cacao butter, or 2 teaspoons agar powder
- 3 tablespoons (45g) lemon juice and zest, or to taste
- 1 teaspoon vanilla extract, or to taste
- 3 cups (360g) fresh or frozen strawberries
- 1 cup (240g) thick scoopable canned coconut cream
- 1/4 cup (30g) cornstarch / corn flour
- 1 teaspoon beetroot powder or pink food coloring, to color if needed
For the Strawberry Topping:
- 1 cup (120g) fresh strawberries, stems removed (substitute half with raspberries for more vibrant color)
- 1 tablespoon cornstarch / corn flour
Directions
Make the Crust:
- Line an 8-inch (20 cm) springform or loose-bottom cake pan with parchment paper.
- Pulse cookies in a food processor until fine crumbs form. Add melted vegan butter and pulse until combined. Press firmly into the bottom of the prepared pan. Set aside.
Make the Cheesecake Filling:
- Blend vegan cream cheese, sugar, coconut oil, lemon juice/zest, and vanilla extract in a food processor until smooth.
- Simmer strawberries with a dash of water in a medium pot, mashing until mostly broken down. Reduce to about 1/2 heaped cup (~180g).
- Add coconut cream and cornstarch to the strawberry reduction. Whisk and bring to a gentle boil until thickened.
- Process strawberry mixture with the cream cheese base until smooth. Add beetroot powder for color. Adjust flavor with more lemon juice or vanilla as desired.
- Pour filling over crust, smooth top, and chill in the fridge for 4 hours or until set.
Make the Strawberry Topping:
- Mash strawberries with cornstarch in a saucepan over high heat until thick. Cool completely.
- Before serving, top cheesecake with strawberry compote and fresh strawberries.
Nutritional Information
- Prep Time: 30 minutes
- Cooking Time: 15 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 45 minutes
- Calories: 300 kcal per slice
- Servings: 8
Why You’ll Love This Cheesecake
- Vegan-Friendly: Every ingredient is plant-based, making it a wonderful option for those following a vegan lifestyle.
- No-Bake: Aside from preparing the filling, this recipe doesn’t require baking, which is perfect for keeping the kitchen cool during warmer months.
- Customizable: Feel free to tweak the amount of lemon or vanilla, or experiment with different types of berries for the topping.
This Vegan Strawberry Cheesecake is more than just a dessert; it’s a celebration of flavor and texture, all while being kind to the planet. Enjoy the creamy richness with every bite, and don’t forget to share this beautiful, guilt-free treat with friends and family!
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Vegan Strawberry Cheesecake
- Total Time: 4 hours 45 minutes (including chilling time)
- Yield: 8 1x
Description
This Vegan Strawberry Cheesecake is a luscious dessert that perfectly balances the tangy sweetness of strawberries with the creamy richness of vegan cream cheese. The gluten-free crust adds a delicious crunch, while the strawberry topping provides a burst of fresh, vibrant flavor. This cheesecake is an ideal choice for anyone looking to enjoy a plant-based, dairy-free dessert without compromising on taste or texture.
Ingredients
Crust:
~2 cups (200g) plain sweet cookies, gluten-free if needed (note 1)
1/3 cup (75g) vegan butter, margarine, or coconut oil, melted
Vegan Strawberry Cheesecake Filling:
16 oz (480g) vegan cream cheese, room temperature (2 regular tubs)
1/2 cup (100g) granulated sugar (note 2)
3 tablespoons (45g) melted coconut oil or cacao butter, or 2 teaspoons agar powder (note 3)
3 tablespoons (45g) lemon juice and zest, or to taste
1 teaspoon vanilla extract, or to taste
3 cups (360g) fresh or frozen strawberries
1 cup (240g) thick scoopable canned coconut cream (note 3)
1/4 cup (30g) cornstarch / corn flour
1 teaspoon beetroot powder or pink food coloring, to color if needed
Strawberry Topping:
1 cup (120g) fresh strawberries, stems removed (you can substitute half with raspberries for more vibrant color)
1 tablespoon cornstarch / corn flour
Instructions
Make the Crust:
Line an 8-inch (20 cm) springform or loose-bottom cake pan with parchment paper.
Add the cookies to a food processor and pulse until fine crumbs form. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom of your prepared cake pan. Set aside.
Make the Cheesecake Filling:
Add the vegan cream cheese, sugar, coconut oil, lemon juice/zest, and vanilla extract to a food processor or blender. Blend until smooth and set aside.
In a medium pot over high heat, add the strawberries and a dash of water. Simmer and mash the strawberries until mostly broken down. Cook for 10-15 minutes or until the mixture reduces to about 1/2 heaped cup (~180g). The consistency should be similar to thick tomato pasta sauce.
Add the coconut cream and cornstarch to the pot with the strawberry reduction. Whisk thoroughly. Bring to a gentle boil for 5 minutes, or until the mixture thickens. Don’t worry if the mixture separates!
Add the strawberry mixture to your food processor with the cream cheese mixture. Process until as smooth as possible. If desired, add beetroot powder for color. Taste the mixture and adjust the lemon juice or vanilla as needed.
Pour the cheesecake filling into the prepared cake pan and smooth the top. Cover the pan and chill in the fridge for 4 hours or until set.
Make the Strawberry Topping:
Add the majority of the strawberries and the cornstarch to a small saucepan over high heat. Mash the strawberries with a fork or stick blender. Stir until the strawberries turn into a thick sauce. Sweeten the sauce to taste, if desired. Allow the compote to cool completely.
Just before serving, top the cheesecake with the strawberry compote and reserved fresh strawberries. Store leftovers in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 300