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.
Ingredients
Scale
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
Instructions
- Prepare an 8-inch springform pan by lining the base with parchment paper, ensuring a smooth surface for easy removal.
- 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.
- Combine vegan cream cheese, sugar, coconut oil, lemon juice, zest, and vanilla extract in a food processor, blending until achieving a silky, homogeneous texture.
- 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.
- 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.
- 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.
- 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.
- 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.
- Before serving, generously garnish the chilled cheesecake with the prepared strawberry compote and fresh strawberry pieces, creating an attractive and flavorful topping.
- 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