If you’re craving a dreamy dessert that’s totally plant-based yet crazily indulgent, you’re gonna adore this Vegan Strawberry Cheesecake Recipe. It’s creamy, luscious, and bursting with fresh strawberry flavor—perfect for any occasion, whether a casual get-together or a fancy brunch. I absolutely love how this cheesecake turns out silky smooth without any dairy, and every bite is like a little celebration of summer berries. Stick around because I’m sharing all my best tips to help you nail this recipe on your very first try.
Why You’ll Love This Recipe
- Completely Dairy-Free: Enjoy a rich, creamy cheesecake without any animal products, perfect for vegans and lactose-intolerant friends.
- Fresh Strawberry Flavor: Loads of real strawberries make this cheesecake bright and fruity, rather than overly sweet or artificial tasting.
- Simple Ingredients: You can find everything at your local grocery store, with no complicated vegan specialty items needed.
- Flexible and Fun: Customize it with your favorite crusts or berry combos to make it your own signature dessert.
Ingredients You’ll Need
The magic of this Vegan Strawberry Cheesecake Recipe really comes down to combining creamy vegan cream cheese with fresh strawberries and a buttery crust that holds it all together. Each ingredient plays a special role, and a few tips on gathering the best quality items make a big difference in flavor and texture.
- Plain sweet cookies: Using simple vegan cookies makes the base pleasantly sweet and crunchy; gluten-free options work just as well.
- Vegan butter, margarine, or coconut oil: Melted to bind the crust, coconut oil adds a subtle tropical note I personally love.
- Vegan cream cheese: Choose a full-fat, creamy brand for the best smooth texture—avoid low-fat versions.
- Granulated sugar: I stick with regular sugar, but maple syrup can be a nice swap if you want a more natural sweetener.
- Coconut oil or cacao butter: Helps set the filling while keeping it rich and silky; agar powder is a vegan gel alternative for firmness.
- Lemon juice and zest: Adds fresh brightness that balances the sweetness beautifully.
- Vanilla extract: Enhances the cheesecake’s flavor, don’t skip it!
- Fresh or frozen strawberries: Fresh is best if possible, but frozen work well once thawed; either way, they give that essential strawberry punch.
- Thick scoopable canned coconut cream: This is the secret to creamy richness without dairy—be sure to chill the can well before scooping.
- Cornstarch (corn flour): A key thickening agent to get that perfect cheesecake consistency.
- Beetroot powder or pink food coloring: Optional, but adds a pretty rosy tint if your strawberries aren’t super red.
- Strawberries for topping: Fresh berries for a gorgeous and flavorful finish.
Variations
I like to switch things up now and then, and you can totally make this Vegan Strawberry Cheesecake Recipe your own by tweaking the crust, berries, or even the sweetener. Don’t be afraid to experiment—it’s all about what tastes best to you!
- Chocolate Cookie Crust: Once I tried Oreo cookies (gluten-free if you want) for the crust, and it gave a fun, rich twist that my family went crazy for.
- Mixed Berry Version: Swapping half the strawberries with raspberries creates a vibrant color and tartness that’s delightful.
- Maple Syrup Swap: Using maple syrup instead of sugar adds a subtle depth but may soften the texture a bit, so keep that in mind.
- Agar Powder Alternative: If you prefer, agar helps firm up the filling without coconut oil, but make sure you cook it properly for best results.
How to Make Vegan Strawberry Cheesecake Recipe
Step 1: Make the Perfect Crust
Begin by lining your 8-inch springform pan with parchment paper—this makes it a breeze to remove the cheesecake later without any sticky mess. Next, pulse your vegan cookies in a food processor until they resemble fine crumbs. Add the melted vegan butter or coconut oil, then pulse a few more times until the crumbs stick together when pressed. Firmly press this mixture evenly into the base of your pan and set it aside. Trust me, pressing it firmly gives the crust that satisfying crunch every cheesecake needs!
Step 2: Blend the Creamy Filling
Pop the vegan cream cheese, sugar, coconut oil, lemon juice and zest, and vanilla extract into a blender or food processor. Blend it until ultra smooth—you want the texture to be velvety with zero lumps. This is the base of your luscious filling, so smooth blending is key.
Step 3: Reduce the Strawberries for Intense Flavor
Place your strawberries with a splash of water in a medium saucepan over high heat. Simmer and mash with a fork or spatula until mostly broken down—this usually takes about 10-15 minutes. Keep an eye on it as it reduces to about half a heaping cup, resembling thick tomato pasta sauce. This step deepens the strawberry flavor and concentrates the sweetness really nicely.
Step 4: Thicken and Combine the Strawberry Mixture
Stir in your canned coconut cream and cornstarch to the reduced strawberry pot. Whisk thoroughly and bring to a gentle boil for around 5 minutes, stirring occasionally until it thickens. Don’t be alarmed if the mixture seems a bit separated at first—that’s normal and it will blend better later.
Step 5: Blend and Set the Cheesecake
Pour the thickened strawberry mixture into your blender with the cream cheese blend and process until silky smooth. This is where you can add beetroot powder or pink food coloring if you want a more vivid pink hue—totally optional but fun for aesthetics! Taste it carefully and tweak with extra lemon juice or vanilla if you want a bit more zing.
Pour this gorgeous filling onto your crust and smooth the top. Cover and refrigerate for at least 4 hours—or until fully set. Patience here results in that perfect sliceability we all want!
Step 6: Prepare the Strawberry Topping
In a small saucepan, combine the topping strawberries with cornstarch over high heat. Use a fork or immersion blender to mash and stir constantly until you get a thick, jammy consistency. If you prefer it sweeter, add a bit of sugar or sweetener to taste. Let this cool completely before topping your cheesecake. Just before serving, spread the compote evenly over the cheesecake and decorate with reserved fresh berries for that picture-perfect finish.
Pro Tips for Making Vegan Strawberry Cheesecake Recipe
- Chill Your Coconut Cream: Refrigerate your canned coconut cream overnight and scoop the thick cream part from the top for maximum creaminess.
- Be Patient with Setting: Four hours in the fridge is the minimum; overnight is best for a firm cheesecake that slices beautifully without cracking.
- Balance the Flavors: Don’t skip the lemon juice and zest—they brighten the filling and cut through the sweetness perfectly.
- Don’t Overcook the Strawberry Reduction: Keep the heat moderate to avoid burning and ensure it thickens slowly for the best flavor and texture.
How to Serve Vegan Strawberry Cheesecake Recipe
Garnishes
I love topping my cheesecake with whole fresh strawberries and a few mint leaves—for that fresh pop of color and aroma. Sometimes I drizzle a bit of vegan chocolate sauce or even sprinkle toasted coconut flakes. The contrast in texture and color really elevates the presentation and taste.
Side Dishes
This cheesecake pairs wonderfully with a simple cup of hot coffee or your favorite fruity herbal tea. For a brunch setting, I like serving it alongside fresh fruit salad or a light green salad with citrus dressing to refresh the palate.
Creative Ways to Present
For birthdays or celebrations, I’ve served this Vegan Strawberry Cheesecake in individual glass jars layered with crushed cookies and extra berry compote—everyone loves the personal touch! You could also try using heart-shaped molds for Valentine’s Day or topping with edible flowers to glam it up.
Make Ahead and Storage
Storing Leftovers
Store your leftover cheesecake tightly covered in the refrigerator. I find a springform pan with its lid works great, or tightly wrap the entire cake with plastic wrap and foil. It stays fresh and creamy for up to 5 days, so you’ve got dessert sorted for the week.
Freezing
I sometimes freeze slices wrapped individually in parchment and then in a freezer bag. When thawed in the fridge overnight, they hold their texture surprisingly well—perfect for prepping desserts ahead of time.
Reheating
Because this cheesecake is best served chilled, I recommend thawing frozen slices in the fridge rather than reheating. If it feels too firm, letting it sit at room temperature for 10-15 minutes before serving softens it just right.
FAQs
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Can I make this Vegan Strawberry Cheesecake Recipe gluten-free?
Absolutely! Just swap out the plain sweet cookies for a gluten-free cookie or biscuit option. The rest of the recipe remains the same, and you’ll still get a deliciously creamy and flavorful cheesecake.
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What can I use instead of vegan cream cheese?
If vegan cream cheese is hard to find, you can try using blended tofu or soaked cashews pureed with lemon juice and a pinch of salt for tanginess. However, this will slightly change the texture and flavor, so cream cheese is preferred for best results.
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Can I prepare this cheesecake ahead of time?
Yes! In fact, making it the day before allows the flavors to meld and the cheesecake to set perfectly. Just keep it refrigerated and add the fresh strawberry topping right before serving for best freshness.
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Is canned coconut cream necessary?
Canned coconut cream is key for that rich texture in the filling—it’s thicker and creamier than coconut milk. I recommend chilling the can and scooping only the thick cream layer to ensure the best consistency.
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How do I prevent the filling from separating?
It’s normal to see some separation when cooking the strawberry mixture, but blending it thoroughly with the cream cheese mixture smooths it out. Also, avoid high heat and stir constantly during the thickening process to minimize any separation.
Final Thoughts
This Vegan Strawberry Cheesecake Recipe quickly became one of my all-time favorite desserts because it feels indulgent without the heaviness of traditional cheesecakes. I love sharing it with friends who don’t even realize it’s vegan at first bite! I really encourage you to give it a try, whether you’re vegan or just in the mood for something fresh and fruity—once you make it, it’ll become your go-to recipe for special occasions or sweet treats anytime.
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Vegan Strawberry Cheesecake Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 5 hours
- Yield: 12 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Gluten Free
Description
A luscious and creamy Vegan Strawberry Cheesecake made with a gluten-free cookie crust and a rich, smooth filling blended with fresh strawberries, coconut cream, and vegan cream cheese. Topped with a homemade strawberry compote, this no-bake dessert is perfect for vegan and gluten-free diets and makes a delightful, fruity treat for any occasion.
Ingredients
Crust
- ~2 cups (200g) plain sweet cookies, gluten-free if needed
- ⅓ cup (75g) vegan butter, margarine or coconut oil, melted
Vegan Strawberry Cheesecake filling
- 16 oz (480g) vegan cream cheese, room temperature (2 x regular tubs)
- ½ cup (100g) granulated sugar
- 3 tablespoons (45g) melted coconut oil or cacao butter, or 2 teaspoons agar powder
- 3 tablespoons (45g) lemon juice and zest, or to taste
- 1 teaspoon vanilla extract, or to taste
- 3 cups (360g) fresh or frozen strawberries
- 1 cup (240g) thick scoopable canned coconut cream
- ¼ cup (30g) cornstarch / corn flour
- 1 teaspoon beetroot powder, or pink food coloring, to color if needed
Strawberry Topping
- 1 cup (120g) fresh strawberries, stems removed (can substitute half with raspberries)
- 1 tablespoon cornstarch / corn flour
Instructions
- Make the crust: Line an 8-inch (20 cm) springform or loose-bottom cake pan with parchment paper. Pulse the cookies in a food processor until fine crumbs form. Add the melted vegan butter and pulse until combined. Firmly press the mixture into the bottom of the prepared cake pan. Set aside.
- Make the cheesecake filling: In a food processor or blender, combine vegan cream cheese, granulated sugar, melted coconut oil, lemon juice and zest, and vanilla extract. Blend until smooth and set aside. In a medium pot, add strawberries and a dash of water. Simmer over high heat, mashing and breaking down the strawberries until reduced to about ½ heaped cup (~180g) with a thick sauce consistency, about 10-15 minutes.
- Thicken the strawberry mixture: Add coconut cream and cornstarch to the pot with the strawberry reduction and whisk thoroughly. Bring the mixture to a gentle boil for 5 minutes or until thickened. It may separate but that’s normal.
- Combine filling components: Add the thickened strawberry mixture to the food processor with the cream cheese blend. Process until completely smooth. Add beetroot powder or pink food coloring if desired for color. Taste and adjust lemon juice or vanilla extract if needed.
- Chill the cheesecake: Pour the cheesecake filling into the cake pan, smoothing the top. Cover and refrigerate for at least 4 hours or until set.
- Prepare the strawberry topping: In a small saucepan over high heat, combine the majority of fresh strawberries and cornstarch. Mash the strawberries with a fork or blend until a thick sauce forms. Sweeten to taste if desired. Let cool completely.
- Serve: Just before serving, top the chilled cheesecake with the cooled strawberry compote and the reserved fresh strawberries. Store leftovers in the refrigerator for up to 5 days.
Notes
- Substitute the plain sweet cookies with Oreos or chocolate cookies for a vegan Oreo strawberry cheesecake variation.
- You may use liquid sweeteners like maple syrup instead of granulated sugar, but note the cheesecake may be slightly softer.
- If using agar powder, mix it with the coconut cream and cornstarch mixture before adding to the strawberry reduction; agar requires cooking to activate.
- Avoid light canned coconut cream or coconut milk as they have less thick scoopable cream; regular canned coconut cream is recommended for best texture.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
