Vegan Strawberry Cheesecake

Name: Vegan Strawberry Cheesecake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 2 cups (200g) plain sweet cookies, gluten-free if needed; ⅓ cup (75g) vegan butter, margarine, or coconut oil, melted; 16 oz (480g) vegan cream cheese, room temperature; 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 (optional); 1 cup (120g) fresh strawberries, stems removed; 1 tablespoon cornstarch / corn flour

By:

JHON

Published:

October 11, 2025

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This Vegan Strawberry Cheesecake is a dessert that truly steals the spotlight. Imagine a smooth and rich filling paired with a crunchy crust, all bursting with the fresh, sweet flavor of strawberries. It’s not just delicious; it’s also a fantastic option for those who enjoy vegan treats. You can have that creamy, cheesecake experience without dairy, and trust me, your friends and family will be asking for seconds! The best part? It’s relatively simple to make and perfect for gatherings or just a delightful treat at home. So, roll up your sleeves and let’s create a cheesecake that captures the essence of summer with every luscious bite!

Why This Recipe Works

This Vegan Strawberry Cheesecake stands out not just for its irresistible taste but also for its innovative approach to creating a creamy texture without dairy. By combining a rich blend of vegan ingredients, we’re able to capture the luxurious mouthfeel that traditional cheesecake lovers crave, while also making it accessible to those following a vegan diet.

Why You’ll Love This Vegan Strawberry Cheesecake

Imagine a dessert that bursts with the vibrant flavor of fresh strawberries, complemented by a smooth, velvety filling and a crunchy crust that provides the perfect contrast. This cake is not only visually stunning, making it ideal for gatherings, but it also aligns with dietary choices that prioritize health and compassion. With fresh strawberries at its core, it’s a true celebration of summer in every bite.

Ingredients

For the crust:
2 cups (200g) plain sweet cookies, gluten-free if needed
⅓ cup (75g) vegan butter, margarine, or coconut oil, melted
For the cheesecake filling:
16 oz (480g) vegan cream cheese, room temperature
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 (optional)
For the strawberry topping:
1 cup (120g) fresh strawberries, stems removed
1 tablespoon cornstarch / corn flour

Make the Crust

Begin by lining an 8-inch (20 cm) springform or loose-bottom cake pan with parchment paper. In a food processor, add the cookies and pulse until fine crumbs form. Combine the melted butter with the cookie crumbs and pulse until well mixed. Firmly press this mixture into the bottom of your cake pan, creating an even layer. Set aside.

Make the Cheesecake Filling

In a food processor or blender, combine the room-temperature vegan cream cheese, granulated sugar, melted coconut oil, lemon juice and zest, and vanilla extract. Blend until smooth.

In a medium pot over high heat, add the strawberries and a splash of water. Mash the strawberries as they cook, allowing them to reduce for about 10-15 minutes until thickened to a consistency resembling tomato paste.

Incorporate the coconut cream and cornstarch into the strawberry mixture, whisking thoroughly. Bring to a gentle boil, cooking for an additional 5 minutes until thickened. Don’t worry if slight separation occurs.

Pour this strawberry mixture into the food processor with the cream cheese blend and process until as smooth as possible. For enhanced color, consider adding beetroot powder. Taste and adjust sweetness with more lemon juice or vanilla if desired.

Pour the cheesecake mixture into the prepared crust, smoothing the top. Cover the pan and refrigerate for at least 4 hours, or until the cheesecake is set.

Make the Strawberry Topping

In a small saucepan, combine the majority of the fresh strawberries with all the cornstarch. Using a fork or stick blender, mash the strawberries to create a chunky sauce. Sweeten to taste, if needed, and allow the compote to cool completely.

Once the cheesecake has set, generously top it with the strawberry compote and the reserved fresh strawberries for decoration.

Serving Suggestions

Enjoy your Vegan Strawberry Cheesecake chilled as a stand-alone dessert or serve it alongside a scoop of dairy-free ice cream for an extra indulgent treat.

Tips for Success

Ensure all ingredients are at room temperature before blending to achieve a smoother texture.
For the best flavor, use fresh strawberries when they are in season.
Allow the cheesecake to chill overnight for a firmer texture and enhanced flavors.

Variations

Substitute half of the fresh strawberries with raspberries to add a vibrant color contrast and different flavor notes.
Experiment with flavored vegan cream cheeses like herbal or citrus for delectable twists.
Create a chocolate version by adding cocoa powder to the cheesecake filling.

Storage Tips

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, slice and freeze individual portions, ensuring you wrap each slice tightly to prevent freezer burn.

FAQs

1. Can I use frozen strawberries for this recipe?
Absolutely! Frozen strawberries work well, but make sure to thaw and drain excess liquid before using.

2. What can I use instead of vegan cream cheese?
You can use silken tofu blended to a creamy texture or a homemade cashew cream as alternatives.

3. How can I make it nut-free?
Stick with all the specified ingredients and focus on using non-nut based versions of dairy alternatives.

4. Can I make this cheesecake ahead of time?
Yes, you can prepare it a day in advance, which may even enhance the flavors!

5. Is this cheesecake gluten-free?
If you use gluten-free cookies for the crust, this cheesecake is entirely gluten-free!

Try this Vegan Strawberry Cheesecake for a delightful dessert that offers rich flavor and creamy texture without compromising your dietary values. Packed with fresh strawberries, it’s an elegant choice sure to please both vegans and non-vegans alike. Perfect for summer gatherings, this beauty will shine on your dessert table. Enjoy every sweet, luscious bite!