The Best Vegan Strawberry Cheesecake Recipe Ever Made

Strawberry cheesecake holds a special place in dessert lovers’ hearts, converting traditional dairy-rich recipes into plant-based magic.

Creamy, luscious textures emerge from unexpected ingredients that surprise and delight taste buds.

vegan baking has revolutionized classic desserts, proving that compassionate cooking can be incredibly indulgent.

Smooth, silky layers combine with vibrant fruit flavors, creating a dessert that feels both nostalgic and innovative.

Delicate cashew cream and tangy fruit blend seamlessly, offering a guilt-free indulgence that doesn’t compromise on taste or texture.

Fresh, seasonal strawberries elevate this plant-based treat from ordinary to extraordinary.

Rich, decadent, and utterly irresistible, this dessert promises a sensory experience that will leave you craving more.

Vegan Strawberry Cheesecake That’s Creamy and Bright

• Craft a Creamy Vegan Delight: This strawberry cheesecake offers a luxurious, smooth texture without using any dairy, creating a guilt-free dessert that melts in your mouth and satisfies sweet cravings.
• Burst with Fresh Fruity Flavors: The homemade strawberry reduction and compote provide an intense, natural sweetness that elevates the entire dessert, bringing vibrant summer-like freshness to every bite.
• Super Simple No-Bake Magic: With easy food processor steps and no oven required, this recipe allows even novice bakers to create an impressive, restaurant-quality dessert that looks and tastes professional without complex techniques.
• Versatile Plant-Based Treat: Perfect for various dietary needs, this cheesecake delivers a delicious option for vegans, those with lactose intolerance, or anyone seeking a healthier dessert that doesn't compromise on taste or presentation.

Plant-Based Ingredients That Make This Cheesecake Sing

• Vegan Cookies: Classic base that provides crumbly texture and sweet foundation for the cheesecake.
• Vegan Butter: Helps bind cookie crumbs and creates a solid, compact crust layer.

• Vegan Cream Cheese: Creamy base that mimics traditional cheesecake texture and provides rich flavor.
• Sugar: Adds sweetness and balances the tangy cream cheese.
• Coconut Oil: Helps stabilize and set the filling with a smooth, rich consistency.
• Lemon Juice, Lemon Zest: Brings brightness and enhances overall flavor profile.
• Vanilla Extract: Adds warm, classic flavor to complement the strawberry notes.
• Strawberries: Fresh fruit that creates vibrant color and natural sweetness.
• Coconut Cream: Adds richness and helps create a smooth, creamy texture.
• Cornstarch: Thickens the filling and helps achieve proper consistency.
• Beetroot Powder: Optional natural coloring agent for enhanced visual appeal.

• Fresh Strawberries: Provides fresh, bright garnish and additional fruity flavor.
• Cornstarch: Helps thicken the strawberry compote sauce.
• Sugar: Optional sweetener for adjusting compote's taste.

Chill and Slice Your Vegan Cheesecake with Confidence

Step 1: Prepare the Cake Pan

• Line an 8-inch springform pan with parchment paper
• Ensure the paper covers the bottom and sides completely

Step 2: Create the Crunchy Crust

• Vegan graham crackers
• Melted vegan butter
• Process crackers until they become fine crumbs
• Mix in melted butter
• Press mixture firmly into the pan bottom
• Set aside to rest

Step 3: Craft the Creamy Filling

• Vegan cream cheese
• Organic sugar
• Coconut oil
• Lemon juice
• Vanilla extract
• Blend all ingredients until silky smooth
• Set aside the mixture

Step 4: Develop Strawberry Reduction

• Add strawberries to a medium pot
• Pour small amount of water
• Simmer and mash berries
• Cook until mixture reduces to thick sauce
• Continue cooking for 10-15 minutes

Step 5: Thicken the Strawberry Sauce

• Add coconut cream
• Sprinkle in cornstarch
• Whisk thoroughly
• Bring to gentle boil
• Cook for 5 minutes until thickened

Step 6: Combine Filling Components

• Mix strawberry reduction with cream cheese blend
• Process until completely smooth
• Optional: Add beetroot powder for color
• Taste and adjust flavoring

Step 7: Set the Cheesecake

• Pour filling into prepared pan
• Smooth the top surface
• Cover and refrigerate
• Chill for 4 hours until firm

Step 8: Prepare Strawberry Topping

• Combine fresh strawberries
• Add cornstarch
• Mash berries in saucepan
• Cook until sauce thickens
• Allow topping to cool completely

Step 9: Finish and Serve

• Remove cheesecake from refrigerator
• Top with strawberry compote
• Garnish with fresh strawberry pieces
• Serve chilled
• Store leftovers in refrigerator for up to 5 days

Tips for Smooth Filling and Crunchy Base

• Chill Thoroughly: Refrigerate the cheesecake for at least 4 hours to ensure a firm, creamy texture that slices perfectly without falling apart.
• Smooth Out Filling: Blend the cheesecake mixture extra long to eliminate any lumps, creating a silky-smooth consistency that melts in your mouth.
• Control Strawberry Moisture: Cook down the strawberry reduction slowly to concentrate flavors and remove excess water, preventing a watery cheesecake.
• Perfect Crust Technique: Press the cookie crust firmly and evenly into the pan, using the back of a spoon or measuring cup to create a compact, stable base.
• Color Enhancement Trick: Add a tiny bit of beetroot powder for a natural, vibrant pink color that makes the cheesecake visually appealing without altering the taste.

How to Store Without Losing the Chill or Flavor

• Refrigerate: Wrap the cheesecake tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 5 days to maintain freshness and prevent flavor absorption from other foods.
• Freeze: Slice the cheesecake into individual portions, wrap each slice separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month for longer storage.
• Thaw: Remove frozen cheesecake from the freezer and let it defrost in the refrigerator overnight. For best texture, avoid thawing at room temperature to prevent moisture buildup.

Fruity Friends That Go with Vegan Strawberry Cheesecake

• Pair with Sparkling Rosé: The light, fruity bubbles of a chilled rosé complement the creamy strawberry cheesecake perfectly. Its delicate sweetness matches the dessert's rich texture without overpowering the delicate strawberry notes.
• Serve with Lavender Tea: A fragrant, herbal lavender tea provides a soothing contrast to the sweet cheesecake. The floral undertones enhance the strawberry's natural brightness and cleanse the palate between bites.
• Match with Almond Biscotti: Crisp almond biscotti offers a delightful crunch alongside the smooth cheesecake. Its nutty flavor profile creates a wonderful textural balance and adds depth to the dessert experience.
• Garnish with Fresh Mint: Sprinkle fresh mint leaves on top to introduce a cool, refreshing element. The herb's subtle green notes provide a vibrant pop of color and a light, aromatic finish to each slice.

Fresh Takes on the Classic Vegan Cheesecake

• Berry Blast Remix: Replace strawberries with a mixed berry blend of raspberries, blueberries, and blackberries for a vibrant, multicolored cheesecake experience.
• Chocolate Chip Dream: Fold dark vegan chocolate chips into the cheesecake filling and sprinkle additional chips on top for a rich, indulgent version.
• Tropical Paradise: Swap strawberries with fresh mango and add a coconut flake garnish to transform the cheesecake into a sunshine-inspired dessert.
• Nutty Crunch Edition: Mix crushed almonds or pecans into the crust and sprinkle chopped nuts on top for added texture and nutty depth.

Vegan Strawberry Cheesecake Recipe

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4.5 from 24 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Vegan strawberry cheesecake delivers creamy indulgence without dairy, blending silky cashew base with sweet, tangy strawberry swirls. Luscious layers of plant-based goodness promise a guilt-free dessert experience that delights your palate and nourishes your wellness.

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Ingredients

Scale 1x2x3x

Fruits:

• 3 cups (360g) / 24 ounces fresh or frozen strawberries
• 1 cup (120g) / 8 ounces fresh strawberries

Dairy and Cream Base:

• 16 ounces (480g) vegan cream cheese, room temperature
• 1 cup (240g) / 8 ounces thick scoopable canned coconut cream

Dry and Additional Ingredients:

• 2 cups (200g) plain sweet cookies, gluten-free if needed
• ½ cup (100g) granulated sugar
• ⅓ cup (75g) vegan butter, margarine, or coconut oil, melted
• ¼ cup (30g) cornstarch / corn flour
• 3 tablespoons (45g) lemon juice and zest
• 3 tablespoons (45g) melted coconut oil or cacao butter
• 1 tablespoon cornstarch / corn flour
• 1 teaspoon vanilla extract
• 1 teaspoon beetroot powder or pink food coloring

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Instructions

1. Prepare an 8-inch springform pan by lining the base with parchment paper, ensuring a smooth surface for easy removal.
2. Crush cookies in a food processor until achieving fine, uniform crumbs, then incorporate melted vegan butter and press the mixture firmly into the pan’s bottom, creating a compact, even crust.
3. Combine vegan cream cheese, sugar, coconut oil, lemon juice, zest, and vanilla extract in a food processor, blending until achieving a silky, homogeneous texture.
4. Simmer fresh strawberries with a splash of water in a medium pot, mashing and reducing the fruit until transforming into a thick, concentrated sauce with minimal liquid remaining.
5. Integrate coconut cream and cornstarch into the strawberry reduction, whisking thoroughly and allowing the mixture to gently boil, which will help thicken and stabilize the sauce.
6. Merge the strawberry reduction with the cream cheese mixture in the food processor, blending until completely smooth. Optional: enhance the color using beetroot powder and adjust flavoring with additional lemon juice or vanilla.
7. Transfer the cheesecake filling into the prepared crust, smoothing the surface to create an even layer, then refrigerate for approximately 4 hours to allow complete setting.
8. Create a strawberry compote by mashing fresh strawberries with cornstarch in a saucepan, cooking until developing a thick, glossy consistency. Allow the sauce to cool completely.
9. Before serving, generously garnish the chilled cheesecake with the prepared strawberry compote and fresh strawberry pieces, creating an attractive and flavorful topping.
10. Store any remaining cheesecake in the refrigerator, consuming within 5 days for optimal taste and texture.

Notes

• Prepare parchment paper-lined springform pan for easy removal and clean cutting of cheesecake slices.
• Use a food processor for seamless crust and filling preparation, ensuring smooth texture and minimal kitchen cleanup.
• Simmer strawberries slowly to concentrate flavors and create a rich, thick reduction that intensifies the dessert’s fruity profile.
• Cornstarch acts as a natural thickening agent, helping to stabilize the strawberry sauce and create a luscious, glossy topping.
• Chill the cheesecake for at least 4 hours to allow proper setting and develop a firm, creamy consistency.
• Refrigerate leftovers for up to 5 days, keeping the dessert fresh and maintaining its delightful texture and taste.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 30g
• Sodium: 200mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg