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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
