Vegan Strawberry Cheesecake

Short Description

This Vegan Strawberry Cheesecake is a luscious, no-bake dessert that’s both creamy and refreshing. Made entirely from plant-based ingredients, it features a crunchy cookie crust and a velvety strawberry filling that’s perfect for warm-weather gatherings, birthdays, or any time you’re craving a dairy-free treat.

Why You’ll Love This Recipe

• Easy no-bake method—no oven required
• Creamy, rich texture using vegan-friendly ingredients
• Beautiful pink color and natural strawberry flavor
• Perfect for vegans and those with dairy allergies
• Can be made ahead for parties or special occasions

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• For the crust:
  • Vegan-friendly sweet cookies or graham crackers, crushed
  • Melted vegan butter
• For the filling:
  • Vegan cream cheese
  • Coconut cream (thick portion only)
  • Fresh or frozen strawberries
  • Coconut oil or cacao butter
  • Cane sugar or maple syrup
  • Lemon juice
  • Cornstarch
  • Vanilla extract
  • Optional: beetroot powder or natural food coloring for enhanced color
• For the topping:
  • Strawberry compote or fresh sliced strawberries

Directions

1. Prepare the crust:
   Crush the cookies into fine crumbs and mix with melted vegan butter until well combined. Press the mixture into the bottom of a springform pan. Chill in the fridge while preparing the filling.
2. Cook the strawberries:
   In a saucepan, cook the strawberries over medium heat until they break down and reduce into a thick sauce. Let it cool slightly.
3. Make the filling:
   In a blender, combine the vegan cream cheese, coconut cream, sugar or syrup, melted coconut oil, lemon juice, vanilla extract, and the cooked strawberry mixture. Blend until smooth. Add cornstarch and blend again to thicken.
4. Assemble the cheesecake:
   Pour the filling over the prepared crust. Smooth the top with a spatula. Refrigerate for at least 4 hours, or until fully set.
5. Add the topping:
   Once set, spread strawberry compote or fresh strawberries over the top. Slice and serve.

Servings and Timing

• Servings: 10 to 12 slices
• Prep Time: 30 minutes
• Cook Time: 10 minutes (for strawberry reduction)
• Chill Time: 4 hours
• Total Time: Approximately 4 hours 40 minutes

Variations

• Gluten-Free: Use gluten-free cookies for the crust
• Nut-Free: Ensure all ingredients are free from nuts, especially crust and cream cheese alternatives
• Chocolate Swirl: Add melted vegan chocolate into the filling for a chocolate-strawberry variation
• Citrus Twist: Incorporate orange zest for a citrusy layer of flavor
• Mini Cheesecakes: Use muffin tins to make individual portions

Storage/Reheating

• Refrigerator: Store covered in the refrigerator for up to 5 days
• Freezer: Freeze individual slices wrapped tightly for up to 2 months; thaw overnight in the fridge
• Reheating: Not recommended, as this dessert is meant to be served cold

FAQs

How do I keep the crust from falling apart?

Press the crust mixture firmly into the pan and chill it before adding the filling to ensure it sets well.

Can I use frozen strawberries instead of fresh?

Yes, just thaw them first and drain any excess liquid before using.

What’s a good substitute for coconut cream?

You can use another thick plant-based cream, such as cashew cream, though it may change the texture slightly.

Can I make this cheesecake ahead of time?

Yes, it’s perfect to make a day or two in advance. Just keep it refrigerated until ready to serve.

Will the cheesecake be firm enough without baking?

Yes, the combination of coconut oil, cornstarch, and chilling ensures it sets properly.

Is this cheesecake soy-free?

It can be if you use a soy-free vegan cream cheese—just check the labels.

How long should I chill it?

At least 4 hours, but overnight is best for a firm, sliceable texture.

Can I add a layer of jelly on top?

Yes, a thin layer of strawberry or berry gelatin (using agar-agar for vegan version) adds a glossy finish.

What size pan should I use?

An 8-inch or 9-inch springform pan works best for even layers and easy removal.

How do I avoid lumps in the filling?

Blend the filling thoroughly until completely smooth. Strain if necessary for an extra silky texture.

Conclusion

This Vegan Strawberry Cheesecake is a stunning and delicious dessert that offers everything you love about cheesecake without dairy or eggs. With its vibrant color, creamy texture, and natural sweetness, it’s ideal for impressing guests or treating yourself to a guilt-free indulgence. Whether you’re vegan or simply looking for a lighter dessert, this cheesecake is sure to become a favorite.

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