If you’re craving a dessert that’s as beautiful as it is delicious, you’re going to want to stick around for this one. I absolutely love this Vegan Strawberry Cheesecake Recipe because it nails that classic creamy texture and fresh strawberry flavor without a single dairy product. When I first tried it, I couldn’t believe how rich and satisfying it is—plus, it’s surprisingly easy to make! Whether you’re vegan, dairy-free, or just looking to try something new, this cheesecake will quickly become a favorite.
Why You’ll Love This Recipe
- Allergen-Friendly: Totally dairy-free, and gluten-free options make it inclusive for different diets.
- Fresh & Fruity: Uses real strawberries cooked down into luscious layers, not just flavor extracts.
- No-Bake Simplicity: Except for the strawberry sauce, you don’t need an oven for the filling—super simple!
- Creamy & Smooth: Vegan cream cheese and coconut cream come together for an indulgent texture.
Ingredients You’ll Need
Getting the right balance of creaminess and fresh strawberry flavor is key here. The ingredients all work together to create that perfect vegan cheesecake experience—make sure your cream cheese is at room temperature for easy blending, and fresh strawberries always yield the best flavor (though frozen work in a pinch!).
- Plain sweet cookies: I like to go gluten-free sometimes by picking my favorite allergy-friendly cookies, but regular ones work great too.
- Vegan butter or coconut oil: This helps hold your crust together with a nice richness.
- Vegan cream cheese: This is the star of the filling—choose a good-quality brand for that classic cheesecake texture.
- Granulated sugar: You can swap for maple syrup, but the texture might be a little softer.
- Melted coconut oil or cacao butter: Adds richness and helps the filling set beautifully.
- Lemon juice and zest: Brightens up the flavor, balancing the sweetness.
- Vanilla extract: Because cheesecake without vanilla just isn’t cheesecake.
- Fresh or frozen strawberries: The heart and soul of this recipe—fresh is best for the topping.
- Canned coconut cream: Use thick, scoopable coconut cream from the fridge for that velvety finish.
- Cornstarch (corn flour): This thickens the strawberry filling and topping perfectly.
- Beetroot powder (optional): A natural pink color boost if you want your strawberry cheesecake to look extra pretty.
Variations
I love how versatile this Vegan Strawberry Cheesecake Recipe is—once you’ve got the basics down, feel free to make it your own! I often swap out the topping fruit or spice up the crust for special occasions.
- Chocolate Cookie Crust: I tried using crushed Oreos once, and wow, it added a decadent twist that my family went crazy for!
- Berry Mix Topping: Raspberries or blueberries can replace half the strawberries to give a beautiful color and flavor pop.
- Maple Syrup Sweetener: Using maple syrup instead of sugar softens the texture a bit, which I actually enjoy when serving as individual mini cheesecakes.
- Agar Powder for Thickening: When I used agar, I had to be sure to cook the mixture properly, but it set up nicely with a firmer bite.
How to Make Vegan Strawberry Cheesecake Recipe
Step 1: Whip Up That Perfect Crust
Start by lining your 8-inch springform pan with parchment paper—this really helps keep things tidy and makes it super easy to remove the cheesecake later. Then, blitz your cookies in a food processor until they’re fine crumbs. When you add melted vegan butter or coconut oil, pulse a few more times so everything sticks together nicely but isn’t oily. Press this mixture firmly into the bottom of your pan. I like to use the bottom of a glass or a measuring cup to get the crust evenly compacted—this step is key for a sturdy base that holds up well when slicing.
Step 2: Blend the Creamy Filling
It’s time for the filling magic. Add the vegan cream cheese, sugar, melted coconut oil, lemon juice and zest, and vanilla extract to your food processor or blender. Blend until completely smooth and creamy. When I first made this, I thought I’d feel a gritty texture from the vegan cream cheese, but blending until perfectly smooth makes all the difference. Set this mixture aside for now.
Step 3: Cook Down Your Strawberries
In a medium pot over high heat, add your strawberries and a splash of water. Stir and mash them as they cook down so you don’t get huge chunks. I usually simmer for about 10-15 minutes, keeping an eye on it until the texture looks like thick tomato sauce. Once it’s reduced to about half a cup, add the coconut cream and cornstarch, whisking thoroughly. Bring it to a gentle boil for 5 minutes or until the filling thickens nicely—don’t stress if it looks like it’s separating; it comes back together after blending.
Step 4: Combine & Chill
Pour the strawberry mixture back into your food processor with the cream cheese blend. Process it until it’s as smooth as possible—this is when your cheesecake takes on that luscious, silky texture. If you want a pretty pink hue, add beetroot powder or a touch of natural pink food coloring. Taste and add more lemon juice or vanilla if you feel it needs a little extra brightness or depth. Pour this filling over your crust and smooth the top. Cover and chill in the fridge for at least 4 hours, or until it’s fully set. Trust me, patience here pays off big time!
Step 5: Make the Strawberry Topping
Right before serving, make your strawberry compote topping by cooking your fresh strawberries with cornstarch over high heat. Mash and simmer until it thickens into a sauce. Sweeten a bit if you like, then cool it completely before spreading atop the cheesecake. I always save a handful of fresh strawberries to scatter over the top for that extra wow factor and fresh bite.
Pro Tips for Making Vegan Strawberry Cheesecake Recipe
- Room Temperature Ingredients: Make sure your vegan cream cheese is room temp to avoid lumps and get a super smooth filling.
- Press Crust Firmly: I use a flat-bottomed glass to pack the crust tightly—this helps keep slices intact.
- Cook Strawberry Reduction Low and Slow: Stir frequently to avoid burning and to achieve the right thick sauce consistency.
- Chilling Time is Crucial: Don’t rush the fridge time; it really helps the cheesecake set properly and slice cleanly.
How to Serve Vegan Strawberry Cheesecake Recipe
Garnishes
I usually keep it simple with fresh whole or sliced strawberries on top, sometimes adding a few mint leaves for a fresh pop of color. If I’m feeling fancy, a light dusting of powdered sugar or a drizzle of vegan white chocolate really elevates the look and taste. These little touches make the cheesecake feel extra special, especially when serving guests.
Side Dishes
This cheesecake pairs perfectly with a cup of freshly brewed coffee or a bright, herbal tea like chamomile. If I’m hosting a brunch, I love serving it alongside fresh fruit salad or a citrusy sorbet to complement the strawberry flavors without being too heavy.
Creative Ways to Present
For birthdays or celebrations, I’ve made mini cheesecakes in individual jars—layering crust, filling, and topping for a fun twist. You can also jazz up the top with edible flowers or swirl in some vegan chocolate ganache for a stunning marbled effect. These little extras always wow my friends and add personality to the dessert table.
Make Ahead and Storage
Storing Leftovers
I store leftover cheesecake in an airtight container in the fridge, and it stays fresh and creamy for up to 5 days. Make sure to cover it well so it doesn’t absorb any fridge odors, and bring slices to room temperature for a few minutes before serving for the best texture.
Freezing
I’ve frozen this cheesecake a few times by wrapping it tightly in plastic wrap and foil. When you thaw it overnight in the fridge, it maintains a wonderful flavor and texture. Perfect if you want to prepare ahead for a party or special occasion.
Reheating
This cheesecake is best enjoyed chilled, so reheating isn’t necessary. However, if you prefer a softer texture, let it sit at room temperature for 15-20 minutes before serving. It brings out the flavors beautifully without losing any creaminess.
FAQs
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Can I use frozen strawberries for this recipe?
Absolutely! Frozen strawberries work well for the filling because you’ll cook them down anyway, which breaks them up nicely. Just make sure to thaw them first for easier mashing and cooking. For the topping, fresh strawberries tend to hold up better for texture and appearance, but frozen can be used if needed.
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What brand of vegan cream cheese do you recommend?
I’ve had great results with brands like Kite Hill and Tofutti, but it really depends on what’s available near you. The key is to pick a softened, spreadable variety to get that smooth texture. Avoid super firm or block-style vegan cheeses that don’t blend well.
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Can I make this cheesecake nut-free?
Yes! This recipe doesn’t rely on nuts in the filling, so as long as your vegan cream cheese and cookies are nut-free, you should be all set. Just double-check labels to be safe.
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How do I prevent the filling from separating?
It’s common for coconut cream mixtures to separate while cooking. Don’t worry—once you blend everything together, it recombines perfectly. Just keep stirring gently while cooking and blend thoroughly afterward.
Final Thoughts
This Vegan Strawberry Cheesecake Recipe holds a special place in my dessert rotation because it combines fresh fruit, silky creaminess, and a simple process anyone can follow. I love sharing it with friends because they often don’t believe it’s dairy-free until they ask for seconds! I really hope you try it out and enjoy every luscious bite like I do. If there’s anything I’ve learned, it’s that the right technique and quality ingredients can make vegan desserts just as indulgent as traditional ones.
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Vegan Strawberry Cheesecake Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 5 hours
- Yield: 12 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Strawberry Cheesecake is a creamy, luscious dessert that combines a crunchy cookie crust with a smooth, tangy vegan cream cheese filling and a vibrant strawberry topping. Perfectly sweetened and naturally colored with beets, it’s a delightful dairy-free treat that anyone can enjoy. Made without baking, it’s easy to prepare and wonderfully refreshing.
Ingredients
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. Add the cookies to a food processor and pulse until it forms fine crumbs. Add the melted butter and pulse until combined. Firmly press the mixture into the bottom of your cake pan. Set aside.
- Make the cheesecake filling: Add the vegan cream cheese, sugar, melted coconut oil, lemon juice and zest, and vanilla extract to a food processor or blender. Blend until smooth and set aside.
- Cook the strawberry reduction: 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 ½ heaped cup (~180g) with the consistency of thick tomato pasta sauce.
- Prepare the filling sauce: To the pot with the strawberry reduction, add the thick scoopable coconut cream and cornstarch. Whisk thoroughly and bring to a gentle boil for 5 minutes, stirring until the mixture thickens. Don’t worry if it separates.
- Combine filling components: Add the strawberry mixture back into the food processor with the cream cheese mixture. Process until very smooth. If desired, add beetroot powder or pink food coloring for color. Taste and adjust with more lemon juice or vanilla if needed.
- Chill the cheesecake: Pour the cheesecake filling into the prepared cake pan and smooth the top with a spatula. Cover and chill in the refrigerator for at least 4 hours or until set.
- Make the strawberry topping: In a small saucepan, combine most of the fresh strawberries and cornstarch over high heat. Mash the berries with a fork or stick blender and stir until thickened into a sauce. Sweeten to taste if desired. Allow to cool completely.
- Assemble and serve: Just before serving, spread the cooled strawberry compote over the cheesecake and decorate with the reserved fresh strawberries. Store leftovers in the fridge for up to 5 days.
Notes
- Substitute with Oreos or chocolate cookies for an epic vegan Oreo strawberry cheesecake.
- You may use a liquid sweetener such as maple syrup instead of granulated sugar, but the cheesecake may be slightly softer.
- If using agar powder, mix it with the coconut cream and corn flour/starch mixture and add to the strawberry reduction. Agar needs to be cooked in order to set properly.
- Avoid light canned coconut cream or canned coconut milk, as they contain less thick scoopable cream compared to regular canned coconut cream, requiring more cans to reach the needed amount.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
