Vegan Strawberry Cheesecake Recipe

If you’ve been searching for the perfect dessert that’s both indulgent and entirely plant-based, you’re going to love this Vegan Strawberry Cheesecake Recipe. I absolutely love how this cheesecake turns out silky smooth with just the right balance of sweet and tangy strawberry flavor. When I first tried making a vegan cheesecake, I used regular crusts and fillings that just didn’t hit the mark—but this recipe? It’s a game changer, and it’s so easy that you’ll want to make it over and over again!

this …

Ingredients You’ll Need

This Vegan Strawberry Cheesecake Recipe brings together ingredients that complement each other perfectly, giving you that authentic cheesecake feel without the dairy. Shopping tip: Aim for full-fat canned coconut cream for the best thick, creamy texture in the filling.

• Plain sweet cookies: I usually reach for gluten-free options to keep it allergy-friendly, and they give the crust a nice, sweet crunch.
• Vegan butter or coconut oil: Melt it to help bind the crust together—it adds that buttery flavor without any dairy.
• Vegan cream cheese: The star of the cheesecake! I find room temperature cream cheese blends much smoother.
• Granulated sugar: You can swap for maple syrup if you want it a tad softer, but granulated sugar keeps things classic and stable.
• Coconut oil or cacao butter: This adds richness and helps the filling set nicely; I sometimes use agar powder when I want a firmer texture.
• Lemon juice and zest: Essential for that fresh tang that balances the sweetness beautifully.
• Vanilla extract: A splash goes a long way to round out all those flavors.
• Fresh or frozen strawberries: These get cooked down for the filling—frozen work fine if fresh aren’t available.
• Canned coconut cream (thick and scoopable): Be sure to get the regular variety, not light, for creamy thickness.
• Cornstarch/corn flour: This is your thickening agent that helps the cheesecake stay sturdy without baking.
• Beetroot powder or pink food coloring: Optional, but it gives that pretty blush color to the cheesecake filling.
• Extra fresh strawberries and cornstarch for topping: To make the luscious strawberry compote that finishes the cheesecake off perfectly.

Variations

I love to switch things up with this Vegan Strawberry Cheesecake Recipe depending on the season or what’s in my pantry. Don’t be afraid to experiment—you’ll enjoy making the recipe your own!

• Chocolate Cookie Crust: One of my favorite tweaks is swapping the plain cookies for Oreos or chocolate wafers—it gives the cheesecake an indulgent “cookies & cream” feel.
• Mixed Berry Version: During summer, I like blending raspberries and blueberries with the strawberries for a more vibrant, tart flavor.
• Sweetener Swap: Maple syrup or agave nectar work wonderfully as alternative sweeteners—you’ll just want to chill it a bit longer to help set.
• Firm Setting with Agar: For a firmer cheesecake, I’ve used agar powder mixed into the filling—just make sure to cook it properly to activate the gel.

How to Make Vegan Strawberry Cheesecake Recipe

Step 1: Pressing the Perfect Crust

First things first—line your 8-inch springform pan with parchment paper. Then, blitz your cookies in a food processor until they’re fine crumbs (you can do this by hand if needed but it takes longer). Pour in the melted vegan butter or coconut oil and pulse again until well combined. I like to press the crust firmly into the pan’s bottom using a flat-bottomed glass or my hands. This makes a nice, even layer that holds together when sliced.

Step 2: Blending the Creamy Filling

Grab your food processor or blender and add in the vegan cream cheese, sugar, melted coconut oil, lemon juice and zest, plus vanilla extract. Blend until super smooth. This is the base that will make your cheesecake so luscious. Don’t rush this step—you want no lumps!

Step 3: Making the Strawberry Reduction

Next, simmer fresh or frozen strawberries with a splash of water in a pot over high heat. Mash them slightly as they cook down until you’re left with about half a cup of thick strawberry sauce. This concentrates the flavor and makes the cheesecake filling so vibrant and fruity.

Step 4: Thickening and Mixing the Filling

Stir the canned coconut cream and cornstarch into your strawberry reduction and bring it to a gentle boil. Keep whisking until the mixture thickens—don’t worry if it looks slightly separated, it’ll come together. Pour this mixture into your blender with the cream cheese mix, add beetroot powder if you want that lovely pink hue, and blend until silky smooth. Taste and tweak the lemon or vanilla if you want it brighter or sweeter.

Step 5: Chill and Set Your Cheesecake

Pour your filling onto the crust and smooth the top with a spatula. Cover the pan tightly and chill in the fridge for at least 4 hours, ideally overnight. This sets the cheesecake to a perfect sliceable texture that’s creamy and dreamy.

Step 6: Whip Up the Strawberry Topping

Right before serving, simmer most of the strawberries with cornstarch to create a luscious compote. I mash gently or use a stick blender for a slightly chunky texture. Let it cool and spoon it over your cheesecake, then scatter some fresh strawberries on top. This fresh topping gives the perfect balance of sweet and tart.

How to Serve Vegan Strawberry Cheesecake Recipe

Garnishes

For garnishes, I love topping with fresh strawberry slices and a few mint leaves for a pop of color and freshness. A light dusting of powdered sugar or some edible flower petals can also add an elegant touch if you’re serving guests.

Side Dishes

This cheesecake pairs beautifully with a simple berry salad, or even a cup of freshly brewed herbal tea or vegan coffee to keep the moment cozy. If you’re serving during brunch, fresh fruit skewers make a lovely, fresh contrast.

Creative Ways to Present

I’ve found that individual mini cheesecake jars look incredibly cute for parties and are so easy to serve. You can layer crust, filling, and compote in small glasses and top with fresh berries. For special occasions, drizzling a vegan white chocolate sauce over the top adds that extra wow factor.

Make Ahead and Storage

Storing Leftovers

I store leftover cheesecake tightly wrapped in the fridge and it stays fresh for up to 5 days. This recipe actually seems to taste even better after a day or two as the flavors meld together.

Freezing

I’ve frozen slices wrapped in parchment and aluminum foil with great results—just thaw overnight in the fridge before serving. Freezing helps when you want to prepare ahead for a big gathering.

Reheating

This cheesecake is best enjoyed chilled, so I don’t recommend reheating. But if you do want to soften it up slightly, simply let it sit at room temperature for 15-20 minutes for that perfect creamy texture.

FAQs

Final Thoughts

This Vegan Strawberry Cheesecake Recipe has become my go-to dessert whenever I want something impressive but fuss-free. I love sharing it with friends, because it surprises everyone how luscious and creamy a dairy-free cheesecake can be. Seriously, give it a try—you’ll see that making a vegan strawberry cheesecake that wows is easier than you think!

Print