If you are looking for a dessert that feels like a sweet, fruity hug in every bite, this Vegan Strawberry Cheesecake Recipe is your new best friend. Made with wholesome, plant-based ingredients and bursting with fresh strawberry flavor, it’s creamy yet light, naturally colored, and simply irresistible. Whether you’re vegan, dairy-free, or just craving something special, this cheesecake blends the perfect balance of tartness and sweetness while being delightfully rich and satisfying. I just love how it combines a crumbly cookie crust with a luscious, creamy strawberry filling—you won’t believe it’s vegan until you try it!
Ingredients You’ll Need
Every ingredient in this cheesecake plays a crucial role in crafting its perfect flavor, texture, and appearance. They’re straightforward, easy to find, and come together beautifully for a show-stopping treat you will be proud to serve.
- Plain sweet cookies (about 2 cups/200g): These form the sturdy, crunchy crust and can be gluten-free if preferred.
- Vegan butter, margarine, or coconut oil (1/3 cup/75g, melted): Binds the crust crumbs together while adding a slight richness.
- Vegan cream cheese (16 oz/480g, room temperature): The creamy heart of the cheesecake, providing that classic tang and smooth texture.
- Granulated sugar (1/2 cup/100g): Sweetens the filling perfectly without overpowering the natural strawberry taste.
- Melted coconut oil or cacao butter (3 tablespoons/45g): Adds smoothness and helps set the filling, or use agar powder for a firmer texture.
- Lemon juice and zest (3 tablespoons/45g): Brightens the cheesecake with a refreshing citrus kick.
- Vanilla extract (1 teaspoon): Enhances all the other flavors subtly and beautifully.
- Fresh or frozen strawberries (3 cups/360g): The star ingredient that turns this cheesecake into a fruity masterpiece.
- Thick scoopable canned coconut cream (1 cup/240g): Provides a silky richness that’s pure plant-based indulgence.
- Cornstarch/corn flour (1/4 cup + 1 tablespoon): Vital for thickening both the filling and the topping for that perfect consistency.
- Beetroot powder (1 teaspoon, optional): A natural way to boost the cheesecake’s pretty pink hue.
- Extra fresh strawberries (1 cup/120g): For a vibrant, fresh topping that finishes the look and flavor.
How to Make Vegan Strawberry Cheesecake Recipe
Step 1: Make the crust
Start by preparing your pan—line an 8-inch springform or loose-bottom cake pan with parchment paper for easy release later on. Then, blitz your cookies in a food processor until they become fine crumbs, which will create the perfect base. Mix in the melted butter until everything sticks together, and press firmly into the bottom of your pan. This crust sets the foundation for every decadent bite, so make sure it’s compact and even!
Step 2: Prepare the cheesecake filling
Blend the vegan cream cheese, sugar, melted coconut oil, lemon juice and zest, and vanilla extract until you get a perfectly smooth and creamy mixture. This step is key to that luscious cheesecake texture everyone loves.
Step 3: Make the strawberry reduction
Cook your strawberries with a splash of water in a pot over high heat, mashing them as they soften. Simmer until the mixture thickens to about a half cup with a rich, sauce-like texture. This concentrates the strawberry flavor, making it shine through the filling.
Step 4: Combine strawberry reduction with coconut cream
Add the thick coconut cream and cornstarch to the pot with your strawberry mixture and whisk continuously on a gentle boil until it thickens further. Don’t worry if it looks a bit separated at first; this will smooth out in the next blending step.
Step 5: Blend the filling together
Mix the thickened strawberry reduction into the cream cheese blend in your processor. Add beetroot powder now if you want that enhanced pink color! Taste and tweak with more lemon juice or vanilla to get the exact flavor you love. Pour this glossy, strawberry-filled mixture over your cookie crust and smooth the top carefully.
Step 6: Chill and set
Pop the cheesecake into the fridge and let it chill for about 4 hours or until it firms up nicely. This waiting time builds anticipation but trust me, it’s worth every minute.
Step 7: Prepare the strawberry topping
Combine the remaining strawberries with cornstarch in a saucepan and mash them while cooking over high heat until thick and sauce-like. Sweeten if you wish, then let cool completely before topping your cheesecake.
Step 8: Assemble and serve
Once chilled, spread the fresh strawberry compote evenly over your cheesecake and garnish with the reserved fresh strawberries. The vibrant red hues will make this beauty irresistibly inviting.
How to Serve Vegan Strawberry Cheesecake Recipe
Garnishes
Adding fresh strawberries on top not only adds a burst of color but also a juicy, fresh bite with every forkful. Feel free to sprinkle some toasted coconut flakes or a few mint leaves for visual flair and a refreshing twist.
Side Dishes
This cheesecake pairs wonderfully with a cup of herbal or fruity tea, or even a chilled glass of sparkling wine for special occasions. Fresh fruit salads or light sorbets make lovely companions, enhancing the dessert’s fresh flavors without overwhelming it.
Creative Ways to Present
Try serving individual slices with a dollop of coconut whipped cream or layer mini versions in clear jars for a fun party treat. You could also arrange a strawberry swirl on each plate before plating the cheesecake slice for a restaurant-worthy presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep any leftover slices covered tightly in the fridge. Wrapped well, your vegan strawberry cheesecake will stay fresh and delicious for up to five days, giving you plenty of time to savor every last bite without rush.
Freezing
If you want to save some for later, you can freeze the cheesecake. Wrap it securely in plastic wrap and foil, then store it in the freezer for up to two months. When ready to enjoy, thaw overnight in the fridge to keep its creamy texture intact.
Reheating
This is best enjoyed chilled, so reheating is not recommended. Instead, allow frozen cheesecake to fully thaw in the fridge, then serve straight from the cold for the ideal experience.
FAQs
Can I use frozen strawberries for this Vegan Strawberry Cheesecake Recipe?
Absolutely! Frozen strawberries work perfectly and can be used in the filling and topping. Just thaw and drain any excess liquid for the best texture.
What if I don’t have vegan cream cheese?
You can try homemade cashew cream or silken tofu blended with a bit of lemon juice and vanilla, but using a quality vegan cream cheese will give the best flavor and consistency for this recipe.
Is this recipe gluten-free?
It can be if you use gluten-free cookies for the crust. Just make sure the cookies you choose are free from gluten and other allergens if needed.
Can I use another fruit besides strawberries?
Definitely! Raspberries, blueberries, or a mix of berries can be a delicious alternative while keeping the fresh, fruity vibe of the cheesecake.
How long does it take to set properly?
Chilling for at least 4 hours is needed, but overnight is ideal for a firm texture and fully developed flavors.
Final Thoughts
This Vegan Strawberry Cheesecake Recipe is a beautiful, fresh, and utterly delicious twist on a classic favorite. It’s a dish that brings joy, color, and comfort to any table, with the bonus of being entirely plant-based and accessible. I encourage you to make it for your next celebration or whenever you want a truly special treat. I promise, every bite will remind you why vegan desserts can be just as decadent and delightful as the traditional kind!
Print
Vegan Strawberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Strawberry Cheesecake is a luscious and creamy plant-based dessert perfect for any occasion. Made with a crispy cookie crust and a smooth, tangy vegan cream cheese filling, enhanced by a sweet strawberry reduction and topped with fresh strawberry compote, this cheesecake is both delightful and dairy-free. It requires chilling to set, making it a no-bake refrigerator cheesecake ideal for warm weather or vegan diets.
Ingredients
For the Crust
- 2 cups (200g) plain sweet cookies (gluten-free if needed)
- 1/3 cup (75g) vegan butter, margarine, or coconut oil (melted)
For the Cheesecake Filling
- 16 oz (480g) vegan cream cheese (room temperature, about 2 tubs)
- 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, optional)
For the Strawberry Topping
- 1 cup (120g) fresh strawberries (stems removed; optional half raspberries for vibrancy)
- 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 and set aside.
- Prepare the Cheesecake Filling: Add the vegan cream cheese, sugar, melted coconut oil or cacao butter, lemon juice and zest, and vanilla extract to a food processor or blender. Blend until smooth and set aside.
- Cook the Strawberry Reduction: Place strawberries and a splash of water in a medium pot over high heat. Simmer and mash strawberries until mostly broken down, cooking for 10-15 minutes until the mixture reduces to about half a heaped cup (~180g) with a thick tomato sauce-like consistency.
- Thicken the Strawberry Mixture: Add coconut cream and cornstarch to the pot with the strawberry reduction. Whisk thoroughly and bring to a gentle boil for 5 minutes until thickened. The mixture may separate slightly; this is normal.
- Combine Filling and Strawberry Mixture: Add the thickened strawberry mixture to the food processor with the cream cheese mixture. Process until very smooth. Add beetroot powder or pink coloring if desired and adjust lemon juice or vanilla to taste.
- Assemble and Chill: Pour the cheesecake filling into the prepared cake pan and smooth the top. Cover and chill in the refrigerator for 4 hours or until fully set.
- Make the Strawberry Topping: In a small saucepan, combine most of the strawberries and cornstarch over high heat. Mash with a fork or stick blender and stir until the strawberries form a thick sauce. Sweeten to taste if desired and allow to cool completely.
- Serve: Just before serving, top the chilled cheesecake with the strawberry compote and the reserved fresh strawberries. Store leftovers in the refrigerator for up to 5 days.
Notes
- Use gluten-free cookies to make this cheesecake gluten-free.
- The sugar amount can be adjusted according to taste or substituted with your preferred sweetener.
- Agar powder can be used as a thickening alternative instead of melted coconut oil or cacao butter.
- Beetroot powder or pink food coloring is optional and used to enhance the cheesecake’s color.
- This cheesecake needs to chill for at least 4 hours to set properly.
