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
Scale
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.
