Description
This Vegan Strawberry Cheesecake features a rich and creamy plant-based filling made from vegan cream cheese and coconut cream, layered on a crunchy cookie crust and topped with a vibrant homemade strawberry compote. Perfectly sweetened and naturally colorful, this no-bake dessert is ideal for those seeking a dairy-free, gluten-free, and vegan-friendly treat that doesn’t compromise on flavor or texture.
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 (optionally substitute half with raspberries)
- 1 tablespoon cornstarch / corn flour
Instructions
- Prepare the crust: Line an 8-inch (20 cm) springform or loose-bottom cake pan with parchment paper. Add the cookies to a food processor and pulse until fine crumbs form. Then add the melted vegan butter and pulse until the mixture is well combined. Firmly press the cookie mixture into the bottom of your prepared cake pan. Set aside.
- Make the cheesecake filling base: Combine the vegan cream cheese, granulated sugar, melted coconut oil, lemon juice and zest, and vanilla extract in a food processor or blender. Blend until the mixture is completely smooth. Set aside.
- Cook the strawberry reduction: In a medium pot over high heat, add the strawberries and a small dash of water. Simmer and mash the strawberries, cooking for 10-15 minutes until the mixture is reduced to about ½ heaped cup (~180g) with a thick sauce-like consistency.
- Incorporate coconut cream and thicken: Add the canned coconut cream and cornstarch to the pot with the strawberry reduction. Whisk thoroughly and bring to a gentle boil, cooking for 5 minutes or until the mixture thickens. Do not worry if the mixture separates during this process.
- Combine fillings: Pour the thickened strawberry mixture into the food processor containing the cream cheese base. Process until very smooth. Optionally add beetroot powder or pink food coloring for enhanced color. Taste and adjust lemon juice and vanilla if needed.
- Assemble and chill: Pour the cheesecake filling over the prepared crust in the cake pan, smoothing the top evenly. Cover and refrigerate for at least 4 hours, or until fully set.
- Prepare strawberry topping: In a small saucepan over high heat, combine the majority of the fresh strawberries and cornstarch. Mash the strawberries using a fork or stick blender while stirring until a thick compote forms. Sweeten to taste if desired. Let the compote cool completely.
- Serve: Just before serving, spread the cooled strawberry compote on top of the set cheesecake and garnish with the reserved fresh strawberries. Store leftovers in the refrigerator for up to 5 days.
Notes
- Substitute the plain sweet cookies with Oreos or chocolate cookies for a decadent vegan Oreo strawberry cheesecake variation.
- You can use liquid sweeteners such as maple syrup, but this may yield a slightly softer cheesecake texture.
- If using agar powder, mix it with the coconut cream and cornstarch mixture before adding to the strawberry reduction. Agar requires cooking to activate its gelling properties.
- It is not recommended to use light canned coconut cream or coconut milk, as they contain less thick cream compared to regular canned coconut cream; you will need more cans to achieve the correct amount.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
