Vegan Strawberry Cheesecake Recipe

If you’ve been craving a dessert that tastes indulgent yet feels light and fresh, then you’re going to love this Vegan Strawberry Cheesecake Recipe. I absolutely adore how creamy and luscious this cheesecake turns out without any dairy, and I’ve found it’s a total crowd-pleaser whether you’re serving it for a special occasion or just because you want something sweet and satisfying. Stick with me here—I’m going to walk you through every step, share my little tricks, and make sure your vegan cheesecake comes out perfectly every time.

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Ingredients You’ll Need

Every ingredient plays an important role to balance creaminess, sweetness, and that fresh strawberry punch we want. When I pick my vegan cream cheese, I opt for one that’s super soft at room temp so the blending is smooth and easy.

• Plain Sweet Cookies: I like gluten-free varieties if needed, and these form a crunchy base that contrasts the creamy filling perfectly.
• Vegan Butter or Coconut Oil: Melted, it helps bind the crust crumbs into a firm foundation.
• Vegan Cream Cheese: The heart of the cheesecake, it gives that lovely tang and texture.
• Granulated Sugar: Sweetens the filling just right without overpowering the tartness.
• Coconut Oil or Agar Powder: I prefer melted coconut oil as it gives a mild richness, but agar powder is great if you want a firmer set.
• Lemon Juice and Zest: Adds brightness and cuts through the sweetness beautifully.
• Vanilla Extract: It enhances all the flavors and adds a sweet aroma.
• Fresh or Frozen Strawberries: Juicy, ripe strawberries make this cheesecake sing; frozen works well if fresh aren’t available.
• Canned Coconut Cream: Thick and scoopable for creaminess without dairy; look for full-fat versions.
• Cornstarch/Corn Flour: Helps thicken the strawberry filling without any grit.
• Beetroot Powder or Pink Food Coloring: Optional, but it gives that perfect blush pink color that looks as good as it tastes.
• Strawberries for Topping: Fresh and vibrant for a pretty and flavorful finish.

Variations

Feel free to make the Vegan Strawberry Cheesecake Recipe your own! I tweak it sometimes depending on what fruit is in season or what flavors strike my fancy. You’ll find these variations fun to experiment with.

• Chocolate Cookie Crust: I once swapped plain cookies for Oreos to make an indulgent vegan Oreo strawberry cheesecake that had everyone asking for seconds.
• Different Berries: Try raspberries or blueberries in place of some strawberries for a different berry burst and vibrant color.
• Maple Syrup Instead of Sugar: If you want a more natural sweetener, maple syrup works well but expect a slightly softer texture.
• Agar Instead of Coconut Oil: For a firmer cheesecake, especially in warmer climates, agar powder is a game changer—just remember it needs to be cooked properly.

How to Make Vegan Strawberry Cheesecake Recipe

Step 1: Make the Perfect Crust

First off, line your cake pan with parchment to make sure the cheesecake releases easily later. Pop those sweet cookies into a food processor and pulse until you get fine crumbs—don’t over-pulse or you’ll end up with a paste. Add in your melted vegan butter (or coconut oil) and pulse a few more times until the crumbs hold together when you squeeze them. Press this mixture firmly into the pan’s bottom. I like to use the back of a spoon or a glass to get it nice and compact—this helps the crust stay together when you slice the cheesecake.

Step 2: Whip Up the Creamy Filling

Add the vegan cream cheese, sugar, melted coconut oil, lemon juice and zest, plus vanilla extract to your food processor or blender. Blend it all until it’s completely smooth. This is the base that gives our vegan cheesecake its creamy, tangy punch, so make sure it’s well combined and silky.

Step 3: Make the Strawberry Reduction

Add strawberries and a splash of water to a saucepan over high heat. I like to mash them as they cook to break them down—it’s like making a thick sauce. Simmer for 10-15 minutes until reduced to about half a cup. It should look and feel like a rich tomato pasta sauce. This step really concentrates that fresh strawberry flavor.

Step 4: Thicken the Strawberries

To your heated strawberry reduction, whisk in the canned coconut cream and cornstarch until smooth. Bring it to a gentle boil and let it cook for about five minutes, stirring often until it thickens. If you’re using agar, mix it with the coconut cream and cornstarch before adding it here. Don’t worry if the mixture looks like it separates—that’s totally normal and will blend back properly.

Step 5: Blend It All Together

Pour the thickened strawberry mixture into your blender with the cream cheese base. Blend until silky smooth. If you’re aiming for that pretty pink hue, now’s the time to add beetroot powder or a little pink food coloring. Give it a quick taste and tweak with extra lemon juice or vanilla if you want more zing or sweetness.

Step 6: Chill and Set

Pour your luscious filling over the crust, smoothing out the top with a spatula. Cover it well and pop it in the fridge for at least four hours—or overnight if you can wait that long. Trust me, the longer it chills, the better it sets and flavors meld beautifully.

Step 7: Make the Strawberry Topping

Combine most of your fresh strawberries with cornstarch in a small saucepan. Mash with a fork or a stick blender as it gently heats, stirring constantly until it turns into a thick, glossy compote. Sweeten if you like, but often the natural fruitiness is perfect. Let this cool completely before topping your cheesecake. Right before serving, spoon over the compote and scatter the reserved fresh strawberries on top for a pretty presentation.

How to Serve Vegan Strawberry Cheesecake Recipe

Garnishes

I always finish this cheesecake with a handful of fresh strawberries on top along with the homemade compote—it makes every slice look like it came from a bakery. You can also sprinkle edible flowers or a small dusting of powdered sugar for that extra wow factor when you’re serving guests.

Side Dishes

This cheesecake pairs wonderfully with a simple mixed green salad for a light meal, or you could serve it alongside a cup of robust black coffee or herbal tea to balance the sweetness and refresh your palate.

Creative Ways to Present

I’ve served this vegan strawberry cheesecake in individual mason jars for outdoor parties—super cute and perfect for portion control! Another fun idea is swirled layers of strawberry filling and vegan cream cheese in clear glasses for a pretty parfait effect.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake keeps beautifully in an airtight container in the fridge for up to 5 days. Just make sure to bring it to room temperature for about 15 minutes before serving—this really brings out the flavors and softens the texture gently.

Freezing

I freeze slices individually by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. When you want to indulge, just thaw overnight in the fridge or at room temperature for a couple of hours. The texture holds up surprisingly well!

Reheating

This cheesecake is best served chilled, so reheating isn’t usually needed—but if you want to soften it slightly after refrigeration, just let it sit out for 20 minutes before slicing. That way you preserve the creamy texture without melting your gorgeous topping.

FAQs

Final Thoughts

I have to say, this Vegan Strawberry Cheesecake Recipe has become a staple in my kitchen because it manages to feel both comforting and fresh in one bite. Making it is such a satisfying process, and I love watching friends’ faces light up with that first creamy, fruity slice. Give this recipe a try next time you want a festive dessert that everyone will ask you to make again—I promise, once you try it, you’ll be hooked!

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