The Dreamiest Vegan Strawberry Cheesecake Recipe Ever Made

Sweet, creamy, and utterly decadent, this vegan strawberry cheesecake blends silky textures with vibrant berry flavors.

Crafted without dairy, the dessert surprises with its rich, luxurious profile that rivals traditional cheesecakes.

Ripe strawberries dance through every luscious bite, creating a dessert that feels both indulgent and nourishing.

The recipe transforms simple plant-based ingredients into a show-stopping treat that will impress even the most skeptical dessert lovers.

No complicated techniques or hard-to-find ingredients stand between you and this dreamy confection.

Each slice promises a burst of fruity freshness and smooth, creamy goodness that melts on your tongue.

Prepare to fall in love with a dessert that proves vegan baking can be absolutely delicious.

Flavor Variations for Vegan Strawberry Cheesecake

• No-Bake Berry Bliss: Skip the baking process by using silken tofu and agar-agar to set the cheesecake, creating a cool, refreshing summer dessert with mixed berries instead of just strawberries.
• Gluten-Free Nutty Base: Replace cookie crust with ground almonds, pecans, or gluten-free graham crackers mixed with coconut oil for a crunchy, allergen-friendly alternative.
• Tropical Mango Swap: Substitute strawberry puree with ripe mango for a sunny, tropical-inspired cheesecake that brings vibrant orange color and sweet, tangy flavor to the classic recipe.

Pairing Suggestions for Vegan Strawberry Cheesecake

• Pair with Sparkling Rosé Wine: Complement the sweet and tangy strawberry cheesecake with a chilled sparkling rosé that echoes the fruity notes and adds a celebratory touch to dessert.
• Create Herbal Tea Contrast: Brew a delicate chamomile or lavender tea to balance the rich, creamy texture of the cheesecake, offering a light and refreshing counterpoint to the dessert's sweetness.
• Match with Vanilla Bean Latte: Serve a smooth, creamy vanilla bean latte alongside the cheesecake, where the coffee's warmth and vanilla undertones harmonize with the strawberry's bright flavor and the dessert's velvety consistency.

Storage Tips for Vegan Strawberry Cheesecake

• Store the vegan strawberry cheesecake in an airtight container or wrap tightly with plastic wrap. Keep refrigerated for up to 5 days, maintaining its creamy texture and fresh flavor.
• Slice the cheesecake into individual portions, wrap each piece in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months without losing quality.
• Transfer frozen cheesecake to the refrigerator and let it thaw slowly overnight. This method prevents texture changes and preserves the original smooth consistency.
• Bring refrigerated cheesecake to room temperature for 15-20 minutes before serving. Avoid using microwave, as it can make the texture grainy and compromise the delicate structure.

FAQs

• Why do I need to strain the strawberry puree?

Straining removes strawberry seeds, creating a smoother, more refined cheesecake texture and preventing graininess in the filling.

• Can I replace coconut cream with another ingredient?

You can substitute coconut cream with cashew cream or silken tofu for a similar creamy consistency, though the flavor profile might slightly change.

• What's the purpose of beetroot powder in this recipe?

Beetroot powder adds natural pink color to the cheesecake filling without artificial food coloring, enhancing the visual appeal while maintaining a natural ingredient list.

• Why do I need to cool the cheesecake gradually in the oven?

Gradual cooling prevents cracking by allowing the cheesecake to settle slowly, helping it maintain a smooth, crack-free surface and preventing sudden temperature changes.

Vegan Strawberry Cheesecake That Everyone Will Love

• Craft a Coffeehouse Experience at Home: Recreate your favorite cafe drink without stepping outside, saving money and enjoying barista-quality beverages right in your kitchen.
• Customize Your Drink Easily: Adjust ingredients to match your taste preferences, swap milk types, or experiment with different toppings for a personalized coffee adventure.
• Quick Coffee Delight: Prepare this delicious drink in just a few minutes, making it perfect for busy mornings or afternoon pick-me-ups when you need a sweet treat.
• Impress Your Guests: Serve this visually appealing latte with its caramel drizzle and whipped cream topping, turning an ordinary drink into a stunning beverage that looks professionally made.

Ingredients for Vegan Strawberry Cheesecake

• Graham Crackers, Vegan Cookies: Crisp base that provides a delightful texture and foundation for the cheesecake.
• Vegan Butter: Helps bind the crust and adds a rich, smooth flavor.

• Vegan Cream Cheese: Creates the creamy, smooth base of the cheesecake.
• Strawberries: Provides natural sweetness and vibrant flavor to the filling.
• Sugar: Adds sweetness and balances the tangy cream cheese.
• Coconut Oil: Helps set the filling and adds a subtle tropical note.
• Coconut Cream: Enhances the creamy texture and richness of the filling.
• Cornstarch: Helps thicken and stabilize the cheesecake filling.
• Lemon Juice, Lemon Zest: Adds brightness and helps balance the sweetness.
• Vanilla Extract: Provides depth of flavor and aromatic sweetness.
• Beetroot Powder, Pink Food Coloring: Optional ingredients for creating a vibrant pink color.

• Strawberries: Fresh fruit topping that adds color and extra fruity flavor.
• Cornstarch, Water: Helps create a glossy, thick strawberry sauce.

How to Make Vegan Strawberry Cheesecake

Step 1: Craft the Crunchy Base

Fire up your oven to 350F (175C). Grab a 9-inch springform pan and coat it with parchment paper.

• Crushed cookies
• Melted vegan butter

Press the mixture into the pan’s bottom, creating a solid foundation. Slide the pan into the oven and bake for 8-10 minutes.

Let it cool completely.

Step 2: Whip Up the Creamy Filling

Grab your blender and transform those strawberries into a silky puree.

• Vegan cream cheese
• Sugar

• Strawberry puree
• Melted coconut oil
• Lemon juice and zest
• Vanilla extract
• Coconut cream
• Cornstarch

Want a pop of color?

Stir in beetroot powder or pink food coloring.

Step 3: Layer the Cheesecake

Pour the vibrant filling over the cooled crust.

Smooth it out evenly and tap the pan gently to banish any air bubbles.

Step 4: Bake to Perfection

Lower the oven temperature to 325F (160C).

Bake for 50-60 minutes until the edges set and the center has a gentle wobble. Turn off the oven, crack the door open, and let the cheesecake rest for 30 minutes.

Remove and cool to room temperature, then refrigerate for 6+ hours.

Step 5: Create Strawberry Sauce

• Diced strawberries
• Cornstarch
• Water

Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy.

Cool completely.

Step 6: Final Flourish

Spread the cooled strawberry sauce over the cheesecake.

Sprinkle with fresh strawberries if you’re feeling fancy. Slice and serve chilled.

Pro Tips for Vegan Strawberry Cheesecake

• Press cookie crumbs firmly and evenly into the pan to create a solid, compact base that won't crumble when serving the cheesecake.
• Remove strawberry seeds through a fine sieve for a smoother, more refined filling texture that feels luxurious on the palate.
• Allow the cheesecake to cool gradually in the oven with the door slightly open to prevent cracking and maintain a creamy, soft consistency.
• Use beetroot powder instead of artificial food coloring to achieve a beautiful pink hue while adding subtle nutritional benefits to the dessert.
• Let the strawberry topping cool completely before spreading to ensure it sets properly and doesn't create a messy appearance on the cheesecake surface.

Vegan Strawberry Cheesecake Recipe

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4.5 from 34 reviews

• Total Time: 1 hour 40 minutes
• Yield: 8 1x

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Description

Creamy vegan strawberry cheesecake delights dessert enthusiasts with its luscious, plant-based charm. Silky layers of sweet berry bliss promise a delectable journey through pure, indulgent pleasure that will leave you craving another heavenly slice.

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Ingredients

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Main Ingredients:

Crust:

• 2 cups plain sweet cookies (gluten-free if needed), crushed
• 1/4 cup (60 grams) vegan butter, melted

Cheesecake Filling:

• 2 cups (450 grams) vegan cream cheese, room temperature
• 1 cup (150 grams) fresh or frozen strawberries
• 1/2 cup (120 milliliters) coconut cream

Supporting Ingredients:

• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (60 milliliters) coconut oil, melted
• 2 tablespoons lemon juice and zest (1 lemon)
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 1/2 teaspoon beetroot powder or pink food coloring (optional)

Topping:

• 1 cup (150 grams) fresh strawberries, diced
• 1 tablespoon cornstarch
• 1 tablespoon water

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Instructions

1. Craft a buttery base by pulverizing cookies and blending with melted vegan butter, pressing firmly into a parchment-lined springform pan. Bake at 350F for 8-10 minutes until golden, then allow to cool completely.
2. Transform strawberries into a silky puree by blending and straining to eliminate seeds. Whip vegan cream cheese and sugar until luxuriously smooth.
3. Integrate strawberry puree, coconut oil, lemon essence, vanilla extract, coconut cream, and cornstarch into the cream cheese mixture. Optional: enhance color with beetroot powder or pink food coloring.
4. Gently cascade the strawberry filling over the cooled crust, ensuring even distribution. Tap pan lightly to release trapped air bubbles.
5. Reduce oven temperature to 325F and bake for 50-60 minutes. Look for set edges with a subtle center jiggle. Switch off oven, leaving door slightly ajar for 30 minutes to facilitate gradual cooling.
6. Remove cheesecake and allow to reach room temperature before refrigerating for minimum 6 hours or overnight to achieve perfect consistency.
7. Create a glossy strawberry topping by simmering diced strawberries, cornstarch, and water in a saucepan until thickened and translucent. Cool completely.
8. Artfully spread cooled strawberry topping across the chilled cheesecake. Optionally garnish with fresh strawberry slices. Serve directly from refrigerator for optimal texture.

Notes

• Swap cookie base with gluten-free graham crackers or almond flour for those with dietary restrictions.
• Strain strawberry puree carefully to ensure smooth, seed-free filling and maintain silky texture.
• Add extra coconut cream for richer, creamier consistency if the filling seems too thin during mixing.
• Try natural food coloring like pitaya or raspberry powder for vibrant pink hue without artificial additives.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 272 kcal
• Sugar: 19 g
• Sodium: 45 mg
• Fat: 18 g
• Saturated Fat: 13 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 2 g
• Protein: 2 g
• Cholesterol: 0 mg