Description
This Vegan Strawberry Cheesecake offers a luscious, creamy dessert alternative that’s entirely plant-based and gluten-free if needed. Featuring a buttery cookie crust, a smooth vegan cream cheese filling infused with fresh strawberries, lemon, and vanilla, and topped with a vibrant homemade strawberry compote, this cheesecake is perfect for spring and summer gatherings or any time you crave a refreshing, dairy-free treat.
Ingredients
Scale
Crust
- ~2 cups (200g) plain sweet cookies, gluten-free if needed
- ⅓ cup (75g) vegan butter, margarine or coconut oil, melted
Vegan Strawberry Cheesecake Filling
- 16 oz (480g) vegan cream cheese, room temperature (2 x regular tubs)
- 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, to color if needed
Strawberry Topping
- 1 cup (120g) fresh strawberries, stems removed
- 1 tablespoon cornstarch / corn flour
Instructions
- Make the crust: Line an 8-inch (20 cm) springform or loose-bottom cake pan with parchment paper. Place the cookies in a food processor and pulse until fine crumbs form. Add the melted vegan butter and pulse again until fully combined. Firmly press the mixture into the bottom of the prepared cake pan to form an even crust. Set aside.
- Prepare the cheesecake filling: In a food processor or blender, combine the vegan cream cheese, granulated sugar, melted coconut oil (or chosen fat), lemon juice and zest, and vanilla extract. Blend until completely smooth and creamy, then set this mixture aside.
- Cook the strawberry reduction: Place strawberries and a splash of water in a medium-sized pot over high heat. Simmer and mash the strawberries until mostly broken down, cooking for 10-15 minutes until the mixture reduces to about half a heaped cup (~180g) with a thick, sauce-like consistency.
- 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. Cook for about 5 minutes, whisking continuously, until the mixture thickens. Note: if using agar powder instead of coconut oil, combine it here with the coconut cream and cornstarch before boiling to activate the gelatinous properties.
- Combine filling components: Pour the thickened strawberry mixture back into the food processor with the cream cheese blend. Process until smooth. Add beetroot powder or a few drops of pink food coloring if a more vibrant coral-pink hue is desired. Taste and adjust the flavor with additional lemon juice or vanilla extract if needed.
- Chill the cheesecake: Pour the finished filling over the prepared crust in the cake pan, smoothing the surface. Cover and refrigerate for at least 4 hours or until the cheesecake is firmly set.
- Prepare the strawberry topping: Place most of the fresh strawberries and cornstarch in a small saucepan over high heat. Mash the strawberries with a fork or use a stick blender to help break down the fruit. Stir continuously until the mixture thickens into a compote. Sweeten to taste if desired. Allow to cool completely before using.
- Assemble and serve: Just before serving, spread the cooled strawberry compote over the top of the chilled cheesecake. Garnish with the reserved fresh strawberries for extra freshness and color. Serve chilled and enjoy. Store leftovers in the refrigerator for up to 5 days.
Notes
- Substitute with Oreos or chocolate cookies for an epic vegan Oreo strawberry cheesecake variation.
- You may use a liquid sweetener such as maple syrup instead of granulated sugar, but note the cheesecake may be slightly softer.
- If using agar powder, mix it with the coconut cream and cornstarch/starch mixture before adding to the strawberry reduction and cook thoroughly to activate its gelling properties.
- Avoid using light canned coconut cream or coconut milk as they contain less thick cream. Opt for regular canned coconut cream to achieve the intended texture and consistency.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
