Description
This vegan strawberry cheesecake is a luscious, dairy-free dessert featuring a crumbly cookie crust, creamy vegan cream cheese filling infused with fresh strawberries, and a vibrant homemade strawberry topping. Perfect for those seeking a plant-based treat that doesn’t compromise on flavor or texture, it sets beautifully in the fridge for a refreshing, rich indulgence.
Ingredients
Scale
Crust
- ~2 cups (200g) plain sweet cookies, gluten-free if needed
- ⅓ cup (75g) vegan butter, margarine or coconut oil, melted
Vegan Strawberry Cheesecake Filling
- 16 oz (480g) vegan cream cheese, room temperature (2 x regular tubs)
- ½ 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
- ¼ 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 (can substitute half with raspberries)
- 1 tablespoon cornstarch / corn flour
Instructions
- Make the crust: Line an 8-inch (20 cm) springform or loose-bottom cake pan with parchment paper. Place the cookies in a food processor and pulse until they form fine crumbs. Add the melted vegan butter and pulse until combined. Firmly press this mixture evenly into the bottom of your prepared cake pan. Set aside.
- Make the cheesecake filling: In a food processor or blender, combine the vegan cream cheese, granulated sugar, melted coconut oil, lemon juice with zest, and vanilla extract. Blend until completely smooth and creamy, then set aside.
- Prepare strawberry reduction: Add the strawberries and a small amount of water to a medium pot over high heat. Simmer and mash the strawberries, cooking for 10-15 minutes or until reduced to about ½ heaped cup (~180g) with a thick sauce-like consistency.
- Cook strawberry cream mixture: Whisk coconut cream and cornstarch into the strawberry reduction in the pot. Bring to a gentle boil for 5 minutes until thickened, stirring constantly. Note that the mixture may separate slightly — this is normal.
- Combine filling ingredients: Add the strawberry mixture into the food processor assembly with the cream cheese base. Blend until very smooth. Optionally add beetroot powder or pink food coloring for a vivid hue. Taste and adjust lemon juice or vanilla extract if desired.
- Chill the cheesecake: Pour the filling into the crust-lined pan and smooth the top with a spatula. Cover the cake pan and refrigerate for at least 4 hours, or until fully set.
- Make the strawberry topping: In a small saucepan, combine most of the fresh strawberries with the cornstarch. Over high heat, mash the berries with a fork or use a stick blender to create a thick sauce. Sweeten if desired and allow the compote to cool completely.
- Assemble and serve: Just before serving, spread the cooled strawberry compote over the chilled cheesecake and garnish with the reserved fresh strawberries. Store leftovers in the refrigerator for up to 5 days.
Notes
- Substitute Oreos or chocolate cookies in the crust for a decadent vegan Oreo strawberry cheesecake twist.
- Liquid sweeteners like maple syrup can replace granulated sugar but may slightly soften the cheesecake texture.
- If using agar powder as a setting agent, mix it with the coconut cream and cornstarch mixture before adding to the strawberry reduction. Agar must be cooked to activate properly.
- Use full-fat thick canned coconut cream instead of light canned coconut milk or cream for best texture, as lighter versions lack sufficient creaminess.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 280
- Sugar: 18g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
