Vegan Strawberry Cheesecake Recipe

ByLila Prescott
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Introduction

This vegan strawberry cheesecake is creamy, tangy, and packed with fresh fruit flavor. Perfect for those who want a dairy-free dessert that doesn’t compromise on taste, it features a crumbly cookie crust and a luscious strawberry topping. It’s sure to impress at any gathering.

A round pink cheesecake with three layers sits on a white plate on a white marbled surface. The bottom layer is a light brown crumbly crust, the middle layer is thick, smooth, and pale pink cream, and the top is covered with bright red strawberry sauce and fresh sliced strawberries that add a textured, juicy look. A silver cake server lifts one slice showing the crumbly crust, pink cream layer, and strawberry topping clearly. Around the plate are scattered small dried pink flower buds and white pearl-like sprinkles, adding color and detail, with a few fresh strawberries and a glass jar of small red flowers blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • ~2 cups (200g) plain sweet cookies (gluten-free if needed)
  • 1/3 cup (75g) vegan butter, margarine or coconut oil (melted)
  • 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 color)
  • 1 cup (120g) fresh strawberries, stems removed (can substitute half with raspberries)
  • 1 tablespoon cornstarch / corn flour

Instructions

  1. Step 1: Line an 8-inch (20 cm) springform or loose-bottom cake pan with parchment paper.
  2. Step 2: Place the cookies in a food processor and pulse until fine crumbs form. Add the melted butter and pulse again until combined. Firmly press this mixture into the bottom of your prepared cake pan. Set aside.
  3. Step 3: In a food processor or blender, combine the vegan cream cheese, sugar, melted coconut oil, lemon juice and zest, and vanilla extract. Blend until smooth. Set aside this cream cheese mixture.
  4. Step 4: In a medium pot over high heat, add the 3 cups of strawberries with a splash of water. Simmer and mash until mostly broken down, cooking for 10-15 minutes until the mixture reduces to about ½ heaped cup (around 180g) and thickens to a sauce-like consistency.
  5. Step 5: Stir in the coconut cream and ¼ cup cornstarch to the strawberry reduction. Whisk thoroughly and bring to a gentle boil. Cook for 5 minutes or until it thickens, noting the mixture may separate but that’s normal.
  6. Step 6: Add the thickened strawberry mixture to the food processor with the cream cheese mixture. Blend until very smooth. Optionally, add beetroot powder for a pink color. Taste and adjust with more lemon juice or vanilla as desired.
  7. Step 7: Pour the cheesecake filling over the prepared crust and smooth the top. Cover and chill in the refrigerator for about 4 hours or until set.
  8. Step 8: For the strawberry topping, place most of the reserved fresh strawberries and 1 tablespoon cornstarch in a small saucepan over high heat. Mash and stir until thickened into a sauce. Sweeten if desired and allow to cool completely.
  9. Step 9: Just before serving, spread the strawberry compote over the cheesecake and garnish with the reserved fresh strawberries or raspberries.

Tips & Variations

  • Use gluten-free cookies if you need this dessert to be gluten-free.
  • If beetroot powder is not available, a drop of pink food coloring can brighten the cheesecake color.
  • For a citrus twist, add orange zest along with lemon zest.
  • Try mixing raspberries into the topping for a vibrant color and flavor variation.
  • Ensure the vegan cream cheese is at room temperature for a smoother filling blend.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Leftovers should be kept chilled to maintain texture and freshness. When ready to serve again, you can enjoy it cold or allow it to sit at room temperature for 10-15 minutes to soften slightly. Avoid freezing as it may affect the texture.

How to Serve

A round, pink cheesecake with two main layers on a white plate sits on a white marbled surface. The bottom layer is a thin, light brown crumb crust that looks slightly crumbly. The thick top layer is smooth and creamy in a soft pink shade. The top of the cheesecake is covered with a bright red, glossy fruit sauce that has whole and halved fresh strawberries piled in the center. A piece of the cheesecake is lifted by a silver spatula, showing the clean division of the pink filling and the crumb crust underneath. Around the plate are small flower buds and white pearls for decoration. In the blurred background, several fresh strawberries and a clear jar with pink flowers add to the soft, fresh feeling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Yes, frozen strawberries work well — just thaw them before cooking to reduce water content and make mashing easier.

Is this cheesecake suitable for people with nut allergies?

Yes, the recipe does not include nuts, but always check individual product labels to ensure they are nut-free if allergies are a concern.

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Vegan Strawberry Cheesecake Recipe

★★★★★

4.9 from 141 reviews
  • Author: Lila
  • Total Time: 5 hours
  • Yield: 12 servings 1x
  • Diet: Vegan
Print Recipe

Description

This Vegan Strawberry Cheesecake is a delightful, creamy dessert made without any dairy or eggs. Featuring a crisp cookie crust and a luscious strawberry-infused filling, this cheesecake is rich, smooth, and bursting with fresh strawberry flavor. Perfect for vegans and anyone seeking a delicious plant-based treat, it requires chilling time to set firmly and is topped with a fresh strawberry compote for an elegant finish.

Ingredients

Scale

Crust

  • 2 cups (200g) plain sweet cookies (gluten-free if needed)
  • 1/3 cup (75g) vegan butter, margarine, or coconut oil (melted)

Cheesecake Filling

  • 16 oz (480g) vegan cream cheese (room temperature)
  • 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, to color if needed)

Strawberry Topping

  • 1 cup (120g) fresh strawberries (stems removed; can substitute half with raspberries)
  • 1 tablespoon cornstarch / corn flour

Instructions

  1. Make the crust: Line an 8-inch (20 cm) springform or loose-bottom cake pan with parchment paper to prevent sticking. Add the cookies to a food processor and pulse until they become fine crumbs. Pour in the melted butter and pulse again until the crumbs are evenly coated and combined. Firmly press this mixture into the bottom of your lined cake pan, creating an even and compact layer. Set aside while preparing the filling.
  2. Prepare the cheesecake filling: In a food processor or blender, combine the vegan cream cheese, granulated sugar, melted coconut oil (or cacao butter), lemon juice and zest, and vanilla extract. Blend the ingredients until completely smooth and creamy, then set this mixture aside.
  3. Cook the strawberry reduction: Place the 3 cups of fresh or frozen strawberries and a dash of water into a medium pot over high heat. Bring to a simmer and mash the strawberries as they cook until mostly broken down, stirring occasionally. Continue cooking for 10-15 minutes until the mixture reduces to about half a heaped cup (~180g) and thickens to a consistency similar to thick tomato pasta sauce.
  4. Thicken the strawberry mixture: Add the canned coconut cream and cornstarch to the pot with the strawberry reduction. Whisk thoroughly to combine and bring the mixture to a gentle boil, cooking for 5 minutes until it thickens. The mixture may look separated, but this is normal.
  5. Combine fillings: Pour the strawberry mixture into the food processor with the cream cheese blend. Process until the entire filling is as smooth as possible. At this point, add beetroot powder or pink food coloring if you desire a more vibrant color. Taste the mixture and adjust flavor by adding more lemon juice or vanilla extract if needed.
  6. Chill the cheesecake: Pour the prepared cheesecake filling over the crust in the cake pan, smoothing the top with a spatula. Cover the pan and place it in the refrigerator to chill and set for at least 4 hours, preferably longer for best firmness.
  7. Make the strawberry topping: In a small saucepan, combine the majority of the fresh strawberries (reserve some for garnish) and the cornstarch. Heat over high heat while mashing the strawberries with a fork or using a stick blender to create a thick sauce. Stir frequently until the sauce thickens. Sweeten to taste if desired. Allow the compote to cool completely before use.
  8. Serve: Just before serving, spoon the cooled strawberry compote over the set cheesecake and decorate with the reserved fresh strawberries on top. Store leftovers in the refrigerator for up to 5 days.

Notes

  • For gluten-free crust, use gluten-free cookies.
  • Sugar quantity can be adjusted based on sweetness preference and type of vegan cream cheese used.
  • Agar powder can be used as an alternative to coconut oil/cacao butter for setting.
  • Beetroot powder is natural and provides a beautiful color enhancement without artificial dyes.
  • Make sure the vegan cream cheese and coconut cream are at room temperature for a smoother filling.
  • Chilling time is essential to allow the cheesecake to firm up properly.
  • Leftover cheesecake should be stored in the refrigerator and consumed within 5 days for best taste and texture.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: vegan cheesecake, strawberry cheesecake, plant-based dessert, dairy-free cheesecake, vegan dessert recipe, strawberry compote, no-bake cheesecake

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