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
Scale
Crust
- ~2 cups (200g) plain sweet cookies, gluten-free if needed
- â…“ 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
