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.
Ingredients
Scale
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
Instructions
- 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.
- Transform strawberries into a silky puree by blending and straining to eliminate seeds. Whip vegan cream cheese and sugar until luxuriously smooth.
- 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.
- Gently cascade the strawberry filling over the cooled crust, ensuring even distribution. Tap pan lightly to release trapped air bubbles.
- 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.
- Remove cheesecake and allow to reach room temperature before refrigerating for minimum 6 hours or overnight to achieve perfect consistency.
- Create a glossy strawberry topping by simmering diced strawberries, cornstarch, and water in a saucepan until thickened and translucent. Cool completely.
- 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